INGREDIENTS
3
Eggs, free-range
4 tbsp
Caramel spread, salted
1 tsp
Vanilla bean paste
1 tbsp
Caster sugar
200 g
Dark chocolate
2 tbsp
Icing sugar
100 g
Milk chocolate
115 g
Plain flour
1 pinch
Salt
85 g
Butter, unsalted
100 milliliters
Double cream
300 milliliters
Whipping cream
200 milliliters
Water