500 g fine sugar 425 g Excellence whipping cream 35% fat 85 g glucose
Caramel cake
420 g Elle & Vire gourmet butter 82% fat 5 g vanilla powder 70 g Excellence whipping cream 35% fat 10 g baking powder 260 g almond powder 360 g flour 150 g glucose 170 g Soft caramel base 400 g egg 310 g raw sugar 390 g Mixed Carambar
Soft caramel
320 g fine sugar 320 g Excellence whipping cream 35% fat 2 vanilla pods 250 g Extra dry butter 84% fat
Homemade hazelnut nibbles
1 kg roasted hazelnuts 600 g fine sugar 2 vanilla pods
In a saucepan, cook the sugar dry until caramelized and then
dilute with the warm cream and glucose. Use when cooled.
2
Caramel cake
Mix in this order the softened butter, brown sugar, eggs, soft
caramel base, glucose, all purpose flour, ground almonds, baking
powder, cream, vanilla powder and blended Carambars. Roll out
to the thickness of 2 cm on a Flexipat® baking sheet, then bake
for 12 to 15 mn at 170°C. Let cool.
3
Soft caramel
In a saucepan, caramelise the sugar and then dilute with the
warm vanilla-infused cream. Cook at 108°C. Pour over the butter
and blend for 2 mn. Use when crystallised.
4
Homemade hazelnut nibbles
Caramelise the sugar dry until golden brown. Stir into vanilla
beans and roasted hazelnuts. Let cool and then chop in an
electric mixer to form uniform hazelnut crumbs, not too fine.
5
Assembly and preparation
Cut the biscuit widthways into three equal pieces. Fill the first
piece with half of the soft caramel, place second piece on top and
repeat. Let set in the refrigerator, then cut into
6 cm wide strips. Glaze with chocolate glazing
mixed with homemade hazelnut nibbles. Coat
part of the cake with the homemade hazelnut
nibbles. Decorate using the tip of a gold leaf.
Recipes
