Caramel symphony

A recipe proposed by the chef of the restaurant “La Terrasse” located in Marnand, in Rhône.

Yvan Gérard

Yvan Gérard

A recipe proposed by the chef of the restaurant “La Terrasse” located in Marnand, in Rhône.

Hard

Preparation: day before + 2h30

Cooking: 10 min

8 servings

Which caramels are used in this recipe?

Milk caramel, strong caramel, caramel pieces

Ingredients

425 g flour
300 g butter
150 g icing sugar
50 g almond powder
50 g speculoos dough
1 vanilla pod
5 g salt from Guérande
1 egg
1 egg yolk

75 g caster sugar
25 g water
75 g egg yolk
50 g cream
3 gelatin sheets
200 g milk caramel
50 g strong caramel
1 lemon
375 g full cream
Some caramel pieces
250 g mashed raspberries
2.5 g pectin
25 g glucose
50 g egg white

45 g hazelnut oil
250 g flour
5 eggs
3 egg whites
70 g brown butter
10 g salt
20 g vanilla extract with seeds
5 g combava powder
180 g 75% chocolate

Directions

Make the shortcrust pastry.
Protect it with a plastic film and keep it in the fridge.
In a saucepan, pour mashed raspberries with glucose and pectin and heat to 40°C.
Pour the puree into half spheres (in Flexipan preferably) of 2.5 cm in diameter and keep in the freezer.

Make the cigarette dough by following the steps.
In a bowl, pour flour and sifted icing sugar, add 50 g egg whites, beat and pour melted butter.
Stir and add vanilla extract and combava powder.
Let the mixture rest for 1 hour.

Wet the gelatin in cold water.
In a saucepan, pour the water and sugar.
Bring to a boil and cook until 125°C.
Pour on the egg yolks at room temperature in the mixer bowl, beat until cool.
Heat the 100 g cream.
Add the gelatin, mix and then add the milk caramel.

Add and mix the whipped cream gently. Pour the strong caramel.
Change the container and preserve the mixture.

Spread the speculoos dough, cut 6 pieces with a round cookie cutter of 5 cm in diameter.
Bake at 180°C (th.6) for 8 min.
Lay down the cigarette pastry using a rectangular stencil.
Bake in the oven.
After cooking, roll the rectangles on a 5 cm diameter PVC tube.
Preserve dry.

On a plate, place in the center the shortbread, then the cylinder.
Put inside the caramel mousse until half of the cylinder.
Take the raspberry sphere out of the freezer for 5 minutes before placing it in the center.
Cover with the remaining mousse and place a disc of cigarette pastry.
Gently lay a C-shaped chocolate slice, a fresh raspberry, and a gold leaf as a decoration.

To order a Box

cuisinez caramel

The first one is free!

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