Chocolate Caramel Petit Fours
Protein and fiber make this dessert filling; cream and chocolate add a rich texture. Shokoladnaya osnova daet nasyshchennyy vkus i nemnogo kletchatki iz mindalnoy muki, a karamel na allyuloze dobavlyaet myagkuyu slivochnuyu prosloyku. Glazur iz temnogo i molochnogo shokolada delaet pirozhnye plotnymi snaruzhi, no vnutri oni ostayutsya nezhnymi i khorosho nasyshchayut.
The recipe uses 100 g of erythritol in total, distributed across the preparation steps.
Melt dark chocolate with butter, combine with whipped eggs, almond flour, cocoa, baking powder and sour cream, then bake the sheet at 160°C for 15 minutes. Cool and cut it in half.
Cook allulose with hot cream and butter into caramel. Spread it on one layer, cover with the second, and freeze for 1 hour.
Melt the dark and milk chocolate with cream, olive oil and erythritol. Cut into pastries and coat with the glaze.
Key ingredients: almond flour (100 g), eggs (150 g), cream (100 g), and butter (50 g).
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