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Structures of caramel

Various structures made from caramel. Perfect as decoration or to enhance dishes.

This dish consists of the following components:

  • Caramel-amaretto jelly
  • Puff pastry caramel cookies
  • Golden crisps
  • Salted nut caramel
  • Caramel mousse
  • Thin caramel crisp
  • Dulce de leche cream
  • Butterscotch cake

Ingredients

10gleaf gelatin
3.2Amaretto
45gFine sugar

Puff pastry
fine vending machine sugar

120gEgg white
460gFine sugar
100gFlour
200gChopped pistachios and pine nuts
gold powder food coloring
8gBaking powder

200gfine vending machine sugar
100gglucose syrup
275mlCream
300gChopped, salted macadamia nuts
45gUnsalted butter

Sandwich delight
dulche de leche

250gFondant
25gSalted butter

120gEgg yolk
50gWhole egg
90gfine vending machine sugar
60gWater

110gMilk
400gloosely whipped cream
5gGelatine
500gcaramel chocolate

132gEgg white
132gAlmond powder
40gLiquid butterscotch
17gFlour

Preparation

  1. Dry-cook the sugar until light caramel forms.
  2. Deglaze with warmed amaretto.
  3. Let the caramel dissolve.
  4. Add gelatin and mix well.
  5. Pour out thinly and let set in the fridge.

  1. Cut the (frozen) dough to the desired size.
  2. Dip both sides in sugar.
  3. Place between 2 baking mats and bake at 180°C for 20 minutes.
  4. Remove the top mat and bake for another 3 minutes.

  1. Mix everything, except the egg white and coloring, in the food processor.
  2. While mixing, add the egg white. Let rest briefly and bake at 190°C.
  3. Let cool and break into pieces.
  4. Place in a container with a lid, add a little gold coloring, put the lid on, and shake until golden crisps form.

  1. Bring the cream and sugar to a boil.
  2. Add the glucose and butter. Heat to 114°C.
  3. Mix in the chopped nuts.
  4. Pour onto baking paper, place a second sheet of baking paper on top, and roll out.
  5. Let harden.

  1. Mix some of the dulce de leche into the cream cheese to taste and store in the fridge until use.

  1. Melt the fondant over low heat until it becomes a blonde caramel.
  2. Remove from the heat and mix in the butter.
  3. Pour out and let harden on baking paper.
  4. Once hardened: process in the food processor until powdered.
  5. Sift onto a baking mat and let melt at 170°C until thin and crispy (a few minutes).

  1. Heat everything au bain-marie to 82°C, then whip completely cold in the stand mixer with a whisk attachment.

  1. Heat the milk and dissolve the gelatin in it.
  2. Pour this over the melted chocolate.
  3. Create an emulsion.
  4. When the mixture is about 45°C, add a little of the cream (to combine).
  5. Then mix in the pâte à bombe.
  6. Finally, fold in the rest of the semi-whipped cream.
  7. Place in molds and freeze.
  8. Unmold and let thaw before serving.

  1. Whip the egg white with the butterscotch into a meringue.
  2. Sift the almond powder with the flour and fold into the meringue.
  3. Bake in a mold at 130°C for about 40 minutes.
  4. Turn out and then (while warm) moisten with a little amaretto.