Vanilla Caramel Delight (Print Version)
# Ingredients:
01 -
60g granulated sugar (for caramel).
02 -
135g whole milk.
03 -
1 egg yolk.
04 -
10g cornstarch.
05 -
75g salted butter.
06 -
100g powdered sugar.
07 -
100g almond flour.
08 -
125g whole eggs.
09 -
20g melted butter.
10 -
25g flour.
11 -
125g egg whites.
12 -
40g granulated sugar (for sponge).
13 -
6g gelatin sheets.
14 -
60g egg yolks.
15 -
40g granulated sugar (for bavaroise).
16 -
1 vanilla bean.
17 -
200ml whole milk.
18 -
300ml heavy cream.
# Instructions:
01 -
Mix the yolk, 20g sugar, and cornstarch. Make caramel using the rest of the sugar.
02 -
Pour the hot milk into the caramel, combine it with the egg mixture, cook till boiling. Blend in butter at 30°C, then freeze.
03 -
Sift almond flour with powdered sugar. Combine with the eggs, then fold in melted butter and flour.
04 -
Gently mix in whipped egg whites, spread onto a tray, and bake for 10-15 mins at 200°C until golden brown.
05 -
Cook a custard with yolks, sugar, milk, cream, and scraped vanilla at 84°C.
06 -
Dissolve gelatin into the mix, cool to 20°C, then fold in whipped cream.
07 -
Pour half the bavaroise, add the caramel insert, top with the rest of the bavaroise, and finish with the sponge layer.
08 -
Freeze at least 6 hours. Unmold, spray with velvet, and defrost in the fridge for 5 hours.
# Notes:
01 -
Spread the process over 3 days: Day -2 for insert, Day -1 for assembly, final touches on the last day.
02 -
Temperature is key for both the caramel and bavaroise to turn out right.