Flat Egg Stuffed with Caramel and Biscuit

Almonds Biscuit

1. Mix the egg yolk, sugar, butter and salt well until creamy.
2. Then add the rest of the ingredients and just mix. Bring the dough to a boil.
3. Open the dough between two plastic sheets to a thickness of 0.5 mm and cut according to the internal size
from its flat egg shape.
4. Bake in the oven at 180°C until the dough is completely baked and lightly golden.
Wait for it to cool down before assembly.

Caramel

1. Heat the cream in the microwave and keep warm.
2. In a pan, melt the sugar until it turns into a light caramel.
3. Add the butter and warmed cream to the caramel. Mix well until all the caramel dissolves.
4. Add the condensed milk and cook until it comes away from the bottom of the pan.
5. Wait to cool down for assembly

Assembly

1. Melt and temper the Melken Milk Chocolate. Choose an Easter-themed shape and fill it with the chocolate. Take to the fridge to crystallize and book.
2. Melt and season the Melken 42% Semisweet Chocolate and fill in the flat egg mold to prepare the cone.
3. Place the already cold caramel in the background, filling the whole shape.
4. Add the biscuit over the caramel and press down to even out.
5. Sealing the bottom with more Melken Chocolate 42% Bittersweet. Take to the fridge to crystallize.
6. Unmold the flat egg and glue the Easter appliqué with melted chocolate.