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Vanilla and Sea Salt Caramel Stick
An elegant pastry log composed of a sea‑salt caramel mousse, a vanilla bavaroise and a Joconde biscuit, decorated with crunchy nougatine. Ideal for special occasions.
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Critical Success Points
- • Achieve an amber caramel color without burning
- • Cook the bavaroise to 83‑84 °C to avoid coagulation
- • Whip egg whites to very stiff peaks
- • Freeze sufficiently before unmolding
- • Use the torch for finishing without burning
Safety Warnings
- • The caramel is very hot and can cause severe burns.
- • The bavaroise must be cooked to a precise temperature (83‑84 °C).
- • Use the torch with care, avoid direct flame on plastic surfaces.
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