Caramel Caché Petits Gâteaux
This caramel entremet is rich in contrasting flavors and textures. The components can be made in advance and frozen, allowing you to assemble the cake quickly and as needed.
Recipe
- Russ Thayer - Chef Callebaut, Chocolate Academy Canada
Caramel Mousse
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Caramel Base
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Caramel Filling
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Speculoos Sablé
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Caramel Glaze
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Place the heavy cream into a small saucepan and bring to the boil. Remove from the heat and set aside. Heat up the round bottom pan and dry caramelize the sugar little by little. Wait for the sugar to completely dissolve before adding the next addition of sugar. Once the sugar has completely caramelized, begin deglazing by adding the heavy cream mixture little by little into the saucepan, while stirring constantly. Combine the salt, cornstarch, and water. Add this mixture to the caramel. Bring the whole preparation to a boil and let it boil for a moment. Add in the gelatin mass and mix until well incorporated. Strain the caramel glaze into a heat-resistant pitcher and reserve. |
Gold Decor Discs
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Assembly
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