Caramilk

Recipe for one frame 40 x 60 cm



Melt the couverture with the butter.



Whip the egg whites with the caster sugar to soft peaks.



Add the egg yolks to the chocolate (50/55 °C), mix well, and then add a quarter of the whipped egg whites to soften the mixture.



Fold the rest of the egg whites in delicately with a spatula or a pastry scraper, sprinkling over the sifted flour.



Bake at 180/190 °C.

200 g / 14 cm insert



Dry cook the caster sugar to a nice golden brown caramel, add the glucose with the liquid butter and salt. Deglaze with the hot cream.



Incorporate gradually this liquid mixture to the melted cocoa butter and couverture, mixing at the centre to create a core of emulsion.



Add the remaining liquid keeping the texture. Process with a hand held mixer to perfect the emulsion. Let the crémeux to cool down in the fridge for few hours before pouring.

330 g / 16 cm cake ring 20 g crunchy pearls



Soak the gelatine in an important quantity of water and drain.



Bring the milk to the boil and add the softened gelatine.



Pour about a third of the hot milk over the partially melted couverture and whisk well to get a shiny and smooth texture, sign of a well started emulsion.



Add gradually the rest of milk keeping the texture.



When the mixture reaches 35/40 °C, pour it over the foamy whipped cream and fold delicately.



Use immediately.

Melt both ingredients together and spray at a 40/45 °C temperature.