100 g caster sugar
100 g whipping cream
½ vanilla pod
85 g butter
1 g Fleur de sel salt (1 pinch)
Total weight: 286 g
Step
In a saucepan, caramelise the caster sugar dry (without water).
Add ½ vanilla pod (split and scraped) in the whipping cream
and infuse. Stop the cooking at the light caramel stage by
adding the hot whipping cream. Bring to a boil for one minute.
Off the heat, add the butter and Fleur de sel salt, mix. Reserve
for the sponge, the filling and the caramel mousse.
2. CARAMEL SPONGE
Ingredients
75 g butter
60 g brown sugar
2 whole eggs (100 g)
60 g salted butter caramel
60 g flour type 55
50 g ground almonds
1 g baking powder (½ teaspoon)
15 g whipping cream
1 vanilla powder pinch
Total weight: 421 g
Step
Using the paddle attachment, mix together in the following
order, the softened butter, brown sugar, whole eggs, the salted
butter caramel, flour, ground almonds, baking powder, whipping
cream and vanilla powder. Spread in 2 frames of 20 x 20 cm,
placed on baking sheet and baking paper. Bake at 170°C for
12 minutes. Leave to cool and reserve for assembly.
3. CARAMEL COINTREAU® MOUSSE
Ingredients
15 g water
20 g caster sugar
1 egg yolk (20 g)
3 gelatine leaves (6 g) 200 blooms
100 g salted butter caramel
30 g Cointreau® 40%
140 g whipped cream
Total weight: 331 g
Step
Make a sabayon: in a bain-marie, poach the water, the caster
sugar and the egg yolks at 85°C, then use the whisk attachment
to whisk until completely cool. Add the gelatine which have
already softened in cold water and drained. In another bowl,
mix the salted butter caramel with the sabayon. Add the
Cointreau® and whipped cream. Set aside for assembly
4. MILK CHOCOLATE CHANTILLY
Ingredients
200 g whipping cream
½ vanilla pod
75 g milk chocolate couverture
Total weight: 275 g
Step
Boil the whipping cream in a saucepan and add the ½ split,
scraped vanilla bean to infuse. Remove the ½ vanilla bean
and pour over the milk chocolate couverture; blend using a
“bamix”. Place in the refrigerator and chill overnight at 5°C; the
next day, whip using the whisk attachment as if it was whipped
cream.
5. GOURMET GLAZE
Ingredients
350 g milk chocolate couverture
100 g hazelnut oil
110 g chopped roasted almonds
Total weight: 560 g
Step
Melt the milk chocolate couverture with the hazelnut oil in a bain marie, then add the chopped roasted almonds. Use at about 25°C in a small rectangular container adapted to the soaking of two rectangular
cakes.
6. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
Place the sheet of caramel sponge in a 20 cm by 20 cm, 4.5 cm high frame, pour over the remaining salted butter caramel, then put in the second sheet of caramel sponge and place the frame for a few minutes in the freezer.
When it has set, add caramel Cointreau® mousse to the top of the frame. Place in the freezer.
Unmould and cut the entremets in half to obtain two rectangles of 20 x 20 cm.
Prick in center with a knife to soak the rectangles in the gourmet glaze.
Whip the milk chocolate chantilly,
Fill a pastry bag, cut the end on the bias and decorate in the form of zigzag on top of cakes.
Decorate with some chocolate shavings and slices of orange.
