Hotdog and salted caramel

Name: Hotdog and salted caramel
Ingredients: 100 g Water; 100 g Flour; 100 g Butter; 100 g Milk; 115 g warm whipped cream; 1 gelatin sheet; 45 g Water; 4 Eggs; 90 g Sugar; 60 g Salted butter; Fleur de sel; 4 blood orange purée; 20 g emulbinder; 4 Pineapple purée; 20 g emulbinder; 250 g Mascarpone

Would you like to surprise your guests at the end of the dinner? Then offer them snack desserts. These are small, affordable creations that can be shared.This makes selling a digestif or coffee extra easy.

Ingredients

100gWater

100gFlour

100gButter

100gMilk

4Eggs

115gwarm whipped cream

1gelatin sheet

45gWater

90gSugar

60gSalted butter

Fleur de sel

250gMascarpone

4Pineapple purée

20gemulbinder

4blood orange purée

20gemulbinder

Preparation

Bring the water, milk, and butter to just below boiling.
Add the flour and cook while stirring continuously.
Once the flour is cooked, transfer the batter to another bowl and fold in the eggs one by one.
Spoon the batter into a piping bag and pipe onto a baking mat in the desired size.
Bake for 20 minutes at 210°C.

Soak 1 sheet of gelatin in cold water.
Make a light caramel from the sugar and water.
Carefully add the warm cream, let it cool down to about 60°C. Add the gelatin, followed by the salted butter, and season with a pinch of fleur de sel.
Add this to the mascarpone and mix well.
Fill a piping bag.
Chill in the refrigerator for at least two hours before use.
Pipe long strips of the salted caramel as large as a hotdog.