- Electric Mixer: Essential for efficiently mixing ingredients like chocolate and carob powders into the ganache. Ensures a smooth consistency without lumps.
- Silicone Baking Mat: Useful for rolling out candy brittle or tart base doughs evenly on baking sheets, non-stick, high temperature resistance.
- Digital Kitchen Scale: Provides accurate measurements crucial in baking for ingredients requiring precise quantities.
- Silicone Spatula Set: Ideal for scraping bowls clean or folding delicate mixtures like ganache without incorporating air.
- Heavy-Duty Parchment Paper Sheets: Can be used as a non-stick base for tart molds, facilitates easy removal after baking.
- Food Processor with Dough Blade: Perfect for creating homemade malted candy brittle by finely grinding ingredients into a powdery mix.
- Stand Mixer Bowl Set: Offers versatility, suitable for mixing ganache and other tart components, if available.
1 1/2 cups all purpose flour
3 1/2 tablespoons sugar
1 teaspoon coarse kosher salt
3/4 cup (11/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons chilled heavy whipping cream
1 large egg yolk
2/3 cup bittersweet chocolate chips (about 4 ounces)
1/3 cup carob chips* (about 2 ounces)
1 cup heavy whipping cream
1 tablespoon butter, room temperature
1/2 teaspoon vanilla extract
Malted Candy Brittle
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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