Crunchy Sablée

Used products: Crunchy Sablée

  • 2.2 oz
  • 3.5 oz
    icing sugar
  • 1 piece(s)
    vanilla bean pulp
  • 15.4 gr
    Himalayan salt
  • 0.9 oz
    egg white
  • 7.7 gr
    baking powder
  • 3.5 oz
    pastry flour

Preparation: Crunchy Sablée

Mix together butter, sugar, salt and vanilla until creamy.
Sieve together flour and baking powder, and add.
Add egg whites and mix gently.
Line in 2-mm frame and bake at 155°C for 12 minutes.
Leave to cool and pulverise.

Lemon-Vanilla Caramel

Used products: Lemon-Vanilla Caramel

Preparation: Lemon-Vanilla Caramel

Make caramel with caster sugar and isomalt, and deglaze with butter.
Boil together cream, 50 g of lemon juice, salt, glucose and vanilla.
Add to caramel and heat up to 103°C.
Add all remaining ingredients and mix well.
Strain mixture and leave to cool.

Finishing and assembly:

Used products: Finishing and assembly:

Preparation: Finishing and assembly:

Spray moulds with coloured cocoa butter and leave to set in wine cooler.
Temper chocolate and coat moulds.
Make decorations with tempered chocolate.
Add layer of crunchy praliné to moulds.
Add layer of coffee ganache to moulds.
Add layer of lemon-vanilla caramel to moulds.
Leave to set in wine cooler, unmould and decorate.