Ingot with 3 caramels

A recipe proposed by the chef of the restaurant “Hostellerie du Forez” located in Saint-Galmier, in Loire.

Benoit Vincent

Benoit Vincent

Benoit Vincent

Benoit Vincent

A recipe proposed by the chef of the restaurant “Hostellerie du Forez” located in Saint-Galmier, in Loire.


Preparation: 2h

Cooking: 30 min

5 servings

Which caramels are used in this recipe?

Blond caramel, caramels pieces, salted butter caramel


1 egg
4 egg yolks
100 g almond paste
5 cl blond caramel
2 egg whites
50 g melted butter
50 g caster sugar
70 g flour
Some caramel pieces

300 g mashed exotic fruits
5 gelatin sheets
40 g caster sugar
1 tbsp. salted butter caramel

100 g almond powder
100 g flour
100 g brown sugar
100 g butter
A little white chocolate

15 cl blond caramel
15 cl liquid cream (35%)
2 egg yolks
10 g caster sugar
2 gelatin sheets
20 cl whipping cream

170 g caster sugar
15 cl water
15 cl liquid cream
5 gelatin sheets

10 cl liquid cream
100 g mascarpone
10 g icing sugar
Some vanilla seeds


Mix the almond paste with the blond caramel using the beater.
Add egg yolks and the whole egg.
Let rise.
Separately, whip up the egg whites and gradually add the caster sugar.
Stir in the melted butter and add it to the other mixture.
Pour the sifted flour and pour into a frame.
Sprinkle with some caramel pieces, and bake at 180°C (th.6) for 10 min.
Let cool, cut into strips 2 cm wide and preserve.

Heat the mashed exotic fruits with caster sugar (between 70 and 80°C).
Hydrate the gelatin with cold water, then add it to mashed exotic fruits.
Pour in frame and let cool and freeze it.
Once frozen, pre-cut strips of 2 cm wide.
Dig a channel in the center along the entire length, using a melon spoon, to pour salted butter caramel.
Preserve in fridge.

Make a crumble dough with almond powder, flour, sugar and butter.
Crumble the dough on a baking sheet and bake at 180°C (th.6) for a few minutes.

Let cool.
Put the white chocolate in a double boiler to melt it and gradually add the crumble just to bind it.
Spread it in the bottom of a frame and let it cool.
Then cut strips of 3 cm wide.

Blanch egg yolks with sugar.
Heat cream and blond caramel and pour on the mixture of egg yolks with sugar.
Put back on the heat and heat like a custard sauce.
Moisten the gelatin leaves in cold water and add them in the still warm custard sauce.
Let cool and incorporate the whipping cream (slightly rised).

Make caramel with the sugar in a dry saucepan.
Heat the water and the cream and correct the excess cooking of the caramel.
Moisten the gelatin in cold water and add them to the caramel.
Let cool.

Mix mascarpone with cream and sugar.
Add vanilla seeds and whip up to have a whipped cream.
Preserve the mixture in a pastry bag (with a star nozzle).

Pour caramel mousse into a mini-log mold (3 cm wide), successively add the exotic jelly, followed by biscuit bread from Genoa and add the crunchy crumble.
Let cool in fridge and then freeze.
Then, unmold the mini-log on a rack and glaze it with the temperate glaze.
Cut into 9 cm long ingots, and apply a sheet of chocolate on each end.
Place the mascarpone on top and arrange on a plate.
Decorate with a gold leaf and caramel pieces coated with gold powder.

To order a Box

cuisinez caramel

The first one is free!

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