Home / Products / Recipes /  Deserts & Marmalade  / WHITE CHOCOLATE AND RASPBERRY POWDER VOLCANOES


(15 to 20 units)


  • 3.5 oz butter
  • 3.5 oz powdered sugar
  • 1 yolk
  • 5.3 oz flour


  • 1.3 lb dulce de leche
  • 10.5 oz white chocolate
  • 2 tsp raspberry powder


Prepare the dough: cream the butter, add powdered sugar, and continue beating until everything is well incorporated. Then add the egg yolk at room temperature, and lastly, the sifted flour. Once well mixed, let the dough rest in a plastic bag or similar in the fridge, for at least 30 minutes.

Once the resting time is over, roll out the dough on the floured countertop using a rolling pin. Roll it out until it is 1/5-inch thick and then cut with a round cutter about 1.5-2 inches in diameter.

Put the doughs in a greased oven tray or Silpat, and bake in the oven at 320°F, for 12 to 15 minutes or until brown. Take out and allow to cool.

Using a piping bag, put the condensed milk caramel on the pieces of dough to give them a volcano shape. Then put in the freezer for 30 to 45 minutes.

Finally, melt the white chocolate in a bain-marie and cover the frozen volcanoes with it.

Sprinkle some raspberry powder and let it harden before eating.

*They can be stored in the freezer for several days.