Ingredients
Biscuit Using a planetary mixer combine the Satin Vegan Plain Complete, Mimetic Incorporation, biscuit flour and golden syrup and mix to form a crumb. Add the water and mix to form a dough. Sheet the dough to 3mm and cut into 4cm rounds. Place onto lined baking trays. Bake at 180°C for 8-10 minutes. |
Ganache |
Heat the non-dairy cream, sorbitol, and glucose to 85°C. Pour onto the Cocoa Butter and Belcolade M. Blend with a stick blender to emulsify. When the ganache reaches 38°C add the Mimetic Incorporation and blend again. Allow to crystalize for 24hrs at 16°C.
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1. Biscuits 2. Ganache |
Place the ganache into a piping bag with a plain nozzle and pipe between two biscuits. Decorate each biscuit with icing sugar. |
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