ingredients

1 Four-Quarter 800 g Pure Butter Ker Cadelac
50 g spread
50 g dark chocolate
6 teaspoons salted butter caramel
6 teaspoons of blueberry jam
1 bomb of whipped cream
24 crushed green pistachios
3 crumbled pink biscuits
6 physalis
Sugar pearls

Steps

Step 1

In a saucepan, melt the spread with dark chocolate, leave to cool and reserve in a cool place.

2nd step

Cut out 6 beautiful slices of Four-Quarter, about 3 cm thick.

Step 3

Using a tubular cutter, make 6 small cylinders and evacuate a part with a small spoon.

Step 4

Garnish with salted butter caramel and decorate with a physalis. Book.

Step 5

Cut, then, six slices of Four Quarters about 1 cm thick, remove them from their crust and divide them transversely, into 2 equal triangles.

Step 6

Apply whipped cream on one of the triangles and sprinkle with crushed pistachios.
On the other triangle, spread blueberry jam and sprinkle with pink biscuits. Ride them in a club sandwich. Book.

Step 7

Cut, finally, 6 slices of Four-Quarter 1 cm thick and, using a cookie cutter, realize 6 stars.

Step 8

Make a rosette with the ganache in a very fresh spread, with a pastry bag, and decorate with sugar pearls.

Step 9

Arrange these 3 sweets on a plate and serve.

tips

Serve these delicacies in "gourmet coffee" to your guests ... They will love!