Caramel Crispy Gateau

Crispy Rounds

1. In a bowl melt the Low A/W Caramel.
2. Gently fold in all the puffed rice ensuring a good covering.
3. Scale and press down 350g into a greased 9” cake ring.
4. Allow to set.

Assembly/Decoration

1. In a bowl, cream together the White Fudgice and the butter.
2. Place one crispy round onto a base of your choice.
3. Using a star shaped nozzle, pipe 250g of butter cream over the base, finishing with a piped rosette in the centre.
4. Arrange 12 small chocolate eggs around the outside of the iced crispy round.
5. Place the second crispy round on top.
6. Pipe the remaining butter cream over the top including 12 rosettes around the outside and 1 rosette in the centre.
7. Arrange the remaining medium and small chocolate eggs over the iced crispy round to finish.

• Low Water (AW) Caramel