Verrine: coffee buttercream and speculoos crumble


  • 600g fondant powder 11
  • 1000g butter
  • 60g Dreidoppel coffee compound
  • The desired amount of speculoos crumble


  • 1

    Blend the butter for 8 minutes on third speed.

  • 2

    Add the sifted fondant powder.

  • 3

    Mix for 1 minute at high speed.

  • 4

    Stir the mixture as you add the compound.

  • 5

    Arrange the verrines, starting with the crumble and then using a piping bag to add the mixture.

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