The Meulan

Make a Crème Anglaise

Add

Pour over

Chill before adding the whipped cream.

Pour the mousse into petit four molds, filling 3 mm from the top, then freeze. 
Take the molds from the freezer and pour Cara Crakine up to the top, then place them back in the freezer.
Glaze then place them on a sablé that is slightly larger. Finish with salted caramel Crispearls and decorate.