Royal caramel

Some people simply have a crush on caramel - admittedly we belong to that same category. A recipe that just pushes the boundaries of how much caramel you can have in one fabulous dessert is an absolute winner in our opinion. So here we go: caramel with a lovely crisp, some hazelnut hints and a caramel-flavoured chocolate. Heaven does exist.

Recipe

Created by
  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -
  1. Almond mandarine biscuit
  2. Caramel praliné feuilleté
  3. Caramel milk chocolate mousse

Almond mandarine biscuit

ingredients preparation
  • 1200g
    egg white
  • 500g
    caster sugar

Beat.
  • 400g
    icing sugar
  • 460g
    almond powder
  • 220g
    flour

Sieve and mix in.
  • 120g
    whipped cream
  • 200g
    candied mandarine boiron

Add.

Bake at 180°C for 7 minutes.

Caramel praliné feuilleté

ingredients preparation
  • 600g
    CHF-N3438CARA

Melt at 45°C.
  • 700g
    PNP
  • 450g
    M-7PAIL

Add.

Caramel milk chocolate mousse

ingredients preparation
  • 1500g
    CHF-N3438CARA

Melt at 45°C.
  • 2400g
    soft whipped cream

Add.