Creative Tres Leches

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Pastel Tres Leches		500g
Whole Eggs		250g
Water		150g

Dulcerio		600g
Classic Caramel CL		30g

Chantypak		500g
Deli Salted Caramel		50g

Tres Leches Cake		With a paddle attachment, mix all ingredients for 5mn at medium speed. Pipe 30 g of batter into individual molds and bake.
Soaking Syrup		Mix the Dulcerio and Classic Caramel together. Unmold the baked Tres Leches cake and soak it for 4 hours before you decorate it or freeze it.
Whipped Cream		Whip the Chantypak to firm texture and pipe on top of the Pastel Tres Leche. Use a warm Parisian spoon to curve and half sphere into the cream and pipe the Deli salted caramel into it.
Decoration		Spread the Florex powder with a spatula on a silicon mat and bake to a lightbrown color. Cut discs of 3 cm diameter when the tray is coming out of the oven. Note that Florex can be warmed up again and reused.
Assembling		Soak each individual cakes with double the weight of Dulcerio. Pipe the whipped caramel cream on top. Curve the cream with a Parisian spoon to pipe some Deli salted caramel. Add the tuile of Florex as a decoration.

	Energy	Energy	Fat	Saturates	Carbohydrates	Sugars	Fibers	Protein	Salt
	245.88Kcal	1029.64Kj	10.87g	10.87g	31.92g	24.63g	0.28g	3.62g	0.53mg

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Creative Tres Leches

The story behind the creative Tres Leches