420 g caster sugar
420 g whipping cream
1 vanilla pod
330 g high fat butter
5 g fine sea salt
Total weight: 1175 g
Step
Caramelise the caster sugar dry in a saucepan with the split,
scraped vanilla bean. Stop the cooking at the light caramel
stage by adding the hot whipping cream; continue cooking to
108°C then add the butter and sea salt. Reserve for the sponge,
the filling and the caramel mousse.
2. CARAMEL SPONGE
Ingredients
210 g butter
155 g brown sugar
200 g whole eggs
85 g salted butter caramel
75 g glucose
180 g flour type 55
130 g ground almonds
5 g baking powder
35 g whipping cream
2 g vanilla powder
190 g blended Carambar®
Total weight: 1267 g
Step
Using the paddle attachment, mix together in the following
order, the softened butter, brown sugar, whole eggs, the salted
butter caramel base, glucose, flour, ground almonds, baking
powder, whipping cream, vanilla powder and the blended
Carambars®. Spread in a 56 cm x 36 cm, 2 cm high Flexipat®
sheet and then bake at 170°C for 12 to 15 minutes. Leave to cool
and reserve for assembly.
3. COINTREAU® CARAMEL MOUSSE
Ingredients
75 g syrup, 30° Baumé
60 g egg yolks
98 g gelatine
(14 g of 200 bloom gelatine powder and 84 g water)
300 g salted butter caramel
65 g Cointreau® 60%
400 g whipped cream
Total weight: 998 g
Step
Make a sabayon, poach the egg yolks and the 30° B syrup at
85°C in the microwave and then use the whisk attachment to
whisk until completely cool. Add the gelatine that has been
dissolved in the microwave. Incorporate into the salted butter
caramel and then add the Cointreau® and whipped cream. Set
aside for assembly.
4. GHANA WHIPPED CREAM
Ingredients
750 g whipping cream
1 vanilla pod
270 g “pur origine Ghana 40.5%” milk chocolate couverture
Total weight: 1020 g
Step
Boil the whipping cream in a saucepan and add the split,
scraped vanilla bean to infuse. Remove the 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
700 g “pur origine Ghana 40.5%” milk chocolate couverture
200 g hazelnut oil
220 g chopped roasted almonds
Total weight: 1120 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.
6. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
Place half of the sheet of caramel sponge in a 35.5 cm by 28.5
cm, 4 cm high frame, pour over the remaining salted butter
caramel, then put in the other half of the sheet of caramel
sponge and place the frame in the freezer. When it has set, add
caramel Cointreau® mousse to the top of the frame. Place in
the freezer. Cut the frame in half, and then cut each half into
four strips. You will have 8 desserts for 4 people, each one 17 cm
long by 7 cm wide. Partially coat each dessert with the gourmet
glaze and then decorate with the Ghana whipped cream using
a piping bag with a Saint Honoré nozzle to pipe a wave pattern.
Decorate with some chocolate shavings and slices of orange.
