From A to Z: making artisanal karambo at home - voila! Food

2023-01-23T05:50:11.032Z

Aya Tamm teaches how to make beitkrambo as in confectionery and you will be surprised to find out that it is not a complicated process at all. For the full recipe>>

For those who want to make karambo at home properly.

Aya Tamm's Karambo (photo: courtesy of Aya Tamm)

There are quite a few recipes for homemade karambo around the web, some are better and some less so, there are some that offer shortcuts and in others you won't even know where to start.

If you want to do it properly and learn how to make an artisanal karambo the way it is, from A-Z there is only one person who knows how to do it properly -

Aya Tamm

of course.

Aya Tamm from Art of desserts, she has been designing cakes and special desserts for over 15 years, and most of you probably know her as the presenter of the TV show "Ma'azovat" and also from the recipe for the impressive drip cake for birthdays, which we also published here.

It just seems complicated.

The right way to homemade karambo (photo: courtesy of Aya Tamm)

That's how you do it right.

Aya Tamm's Karambo (photo: courtesy of Aya Tamm)

Ingredients

For cookies:
- 1 cup of white flour + a spoon (150 grams)
- ½ bag of powdered sugar (50 grams)
- 2 tablespoons ground almonds or almond powder (20 grams)
- 100 grams of soft butter (at room temperature)
- 1 egg yolk
Meringue:
- 250 grams of protein (from about 6 eggs)
- ½ 2 cups of sugar (500 grams)
- 3 tablespoons of powdered sugar (30 grams)
For coating:
- 350 g dark / milk / white chocolate
For the conversion table click here >

Preparation

How do you make artisanal karambo?

1
Prepare the cookies for the krambo base:
mix flour, powdered sugar and almond powder in a mixer. Add soft butter and mix until a crumbly texture is obtained.
Add the egg yolk and continue to process until you get the texture of a smooth dough.
2 Roll out the dough between two sheets of baking paper to a thickness of half a cm and cut out circles with a diameter of 5 cm.
Arrange on a tray lined with baking paper and bake in an oven preheated to 160 degrees for about 15 minutes until golden.
cooling
3
Prepare the meringue for the caramel:
place the egg whites and sugar in a heatproof bowl and place the bowl over a steaming pot (bain marie) and mix well until you get a smooth texture, without sugar granules (note that the heat under the pot is not high so that an omelette does not form from the egg whites) .
4 After the sugar has melted, transfer the mass to the mixer with the whisk attachment and whip at high speed for 2 minutes.
Stop, add the powdered sugar and continue to whip for another 2 minutes.
5 Transfer the meringue to a piping bag with a rounded tip and begin to pipe the crembo shape on the base of the cookie, from the base in upward rotations.
When all the krambos are ready, put them in the freezer for several hours.
6. The
chocolate coating:
melt the chocolate either over a bain-marie or in pulses in the microwave and transfer it to a tall, narrow dish.
Take the caramel out of the freezer and dip it in chocolate.

*Can be decorated with additions such as candies, nuts and coconut.