Grand'Anse - Haïti ganache and salted caramel with cinnamon crumble

Grand'Anse - Haïti ganache and salted caramel with cinnamon crumble

Recipe for approx. 4 moulds

Haiti ganache

Used products: Haiti ganache

  • 575 g
    UHT whipping cream
  • 80 g
    invert sugar
  • 80 g
    glucose syrup DE 60
  • 70 g
  • 1 g
  • 775 g
  • 175 g
    anhydrous butter

Preparation: Haiti ganache

Dissolve the sugars and salt in the cream.
Cool the liquid base to about 30ºC.
Separately, melt the couverture and anhydrous butter to about 45/50ºC.
Add the aqueous phase to the fats and mix until well emulsified.
Pre crystallize to 32/34ºC and dispense into the moulds.

Salted crumble

Used products: Salted crumble

  • 100 g
    demerara sugar
  • 80 g
  • 150 g
    pastry flour
  • 5 g
  • 4 g
    cinnamon powder

Preparation: Salted crumble

Cut the butter into cubes and store in the refrigerator.
Place all other ingredients in the food processor, add the butter and then mix. 
Mix until a crumbly dough forms and then bake at 160°C.
Once cooled, run the crumble through a sieve to obtain even-sized crumbs measuring 2-3 mm in diameter and set aside.

Salted caramel

Used products: Salted caramel

  • 550 g
  • 300 g
    35% fat liquid cream
  • 50 g
    glucose syrup DE 60
  • 210 g
    salted butter
  • 4 g
    fine salt
  • 1 beans(s)
  • 1 g
    gelatin leaves

Preparation: Salted caramel

Dry-caramelise the sugar. 
Deglaze with the mixture of cream, glucose syrup, salt and vanilla.
Add the previously hydrated gelatine. 
Cool to about 50°C and add the salted butter.
Add the crumble and the cinnamon, and mix carefully.
Dispense in the moulds at around 30ºC.


Used products: Assembly

Preparation: Assembly

Prepare some moulds and spray with black paint and cacao butter, then line with 65% cacao Haiti dark chocolate couverture. 
Fill the mould with the salted caramel and crumble filling, and top with Haiti ganache. 
To finish, seal the mould with dark chocolate couverture.