Ingredients

Group Cookie Dough
Ingredient
KG
Weight (%)
Caramel Lava Cake Mix
0.200
80
All Purpose Flour
0.050
20
Water
0.025
10
Eggs
0.025
10
Unsalted Butter
0.025
10
Iodized salt
0.001
0.5
Cashew nuts (toasted and chopped)
0.025
10
Fino Dark Choco Chips
0.025
10
Total Weight: 0.376
Group Filling
Ingredient
KG
Weight (%)
Caramel Cream
0.036
-
Total Weight: 0.036
Group Topping
Ingredient
KG
Weight (%)
Bakels Dark Chocolate Fudge
0.037
-
Sea salt
0.001
-
Total Weight: 0.038

Method

How to do it:

Cookie dough:
1. Blend Bakels Caramel Lava Cake Mix, all purpose flour, water, eggs, iodized salt, and butter on low speed for 1 minute.
2. Add cashew nuts and Fino Dark Chocolate Chips. Mix on low speed until evenly distributed.
3. Chill the dough for 30 minutes to 1 hour.
4. Scoop out 15-20g pieces using an ice cream scooper.
5. Place on flat sheets.
6. Press the center of each dough using the thumb to form a hole. Pipe approximately 2g of Caramel Cream on each dough.
7. Bake at 180°C for 10 minutes.
8. Top with Bakels Dark Choco Fudge and sea salt.

Yield

18 pieces x 20g

Ingredients

Group Cookie Dough
Ingredient
KG
Weight (%)
Caramel Lava Cake Mix
0.200
80
All Purpose Flour
0.050
20
Water
0.025
10
Eggs
0.025
10
Unsalted Butter
0.025
10
Iodized salt
0.001
0.5
Cashew nuts (toasted and chopped)
0.025
10
Fino Dark Choco Chips
0.025
10
Total Weight: 0.376
Group Filling
Ingredient
KG
Weight (%)
Caramel Cream
0.036
-
Total Weight: 0.036
Group Topping
Ingredient
KG
Weight (%)
Bakels Dark Chocolate Fudge
0.037
-
Sea salt
0.001
-
Total Weight: 0.038

Method

How to do it:

Cookie dough:
1. Blend Bakels Caramel Lava Cake Mix, all purpose flour, water, eggs, iodized salt, and butter on low speed for 1 minute.
2. Add cashew nuts and Fino Dark Chocolate Chips. Mix on low speed until evenly distributed.
3. Chill the dough for 30 minutes to 1 hour.
4. Scoop out 15-20g pieces using an ice cream scooper.
5. Place on flat sheets.
6. Press the center of each dough using the thumb to form a hole. Pipe approximately 2g of Caramel Cream on each dough.
7. Bake at 180°C for 10 minutes.
8. Top with Bakels Dark Choco Fudge and sea salt.

Display Conditions

Display Conditions

Ambient

Category

Category

Cookies

Finished Product

Finished Product

Cookies