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Ingredients
Caramel powder
- oil to grease
- 250 g white sugar
- 1070 g water
- 20 g glucose
- 60 g unsalted butter cut into pieces
- 10 g vinegar
Caramel crème brûlée centre
- cold water to soak
- 1 gold strength gelatine leaf (approx. 2 g)
- 3 egg yolks
- 250 g thickened cream
- 1 tsp vanilla bean paste
Hazelnut dacquoise base
- 40 g icing sugar plus extra to dust
- 20 g hazelnuts, skin on
- 40 g hazelnuts, without skin
- 4 egg whites
- 25 g caster sugar
- 1 pinch cream of tartar
Duo chocolate mousse
- 4 egg yolks
- 70 g white sugar
- 50 g water
- 500 g pouring (whipping) cream
- 140 g dark chocolate (70% cocoa) broken into pieces
- 140 g milk chocolate broken into pieces
Assembly
- oil to grease
Glaze
- 8 gold strength gelatine leaves (16 g)
- cold water to soak
- 170 g white sugar
- 160 g thickened cream
- 160 g glucose
- 50 g white chocolate
Chocolate decoration
- 100 g white chocolate broken into pieces
- Nutrition
- per 1 portion
- Calories
- 802.1 kcal / 3356.1 kJ
- Protein
- 8.4 g
- Fat
- 49.7 g
- Carbohydrates
- 83.9 g
- Fiber
- 2.2 g
- Saturated fat
- 28.4 g
- Sodium
- 81.5 mg
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