Vanilla and Sea Salt Caramel Stick

Ingredients

• 60 g Liquid cream (for the caramel)
• 200 g Caster sugar (for the caramel)
• 120 g Sea salt butter (cut into cubes)
• 4 units Egg yolks (at room temperature)
• 8 sheets Gelatin sheets (softened in cold water)
• 200 g Mascarpone (at room temperature)
• 200 g Liquid cream (for the mousse) (fresh and very cold)
• 100 g Almond flour (for the Joconde biscuit)
• 100 g Powdered sugar (for the Joconde biscuit)
• 30 g All-purpose flour (for the Joconde biscuit)
• 4 units Whole eggs (whites separated from yolks)
• 4 units Egg yolks (for the Joconde)
• 50 g Caster sugar (for the whites)
• 100 ml Water (for the syrup)
• 80 g Caster sugar (for the syrup)
• 10 ml Liquid vanilla extract (for the syrup)
• 300 ml Whole milk
• 1 units Vanilla bean (split in half in the milk)
• 80 g Caster sugar (for the bavaroise)
• 4 sheets Gelatin sheets (bavaroise) (softened in cold water)
• 200 g Liquid cream (for the bavaroise) (very cold)
• 200 g Powdered sugar (nougatine)
• 30 g Unsalted butter
• 100 g Sliced almonds (for the nougatine)

Instructions

1. Soften the gelatin for the caramel

   Place the gelatin sheets in a bowl of cold water for 5 minutes.

   Time: PT5M

2. Prepare the caramel

   In a small saucepan, heat 60 g of liquid cream until it simmers, then remove from heat. In a large saucepan, melt 200 g of caster sugar over medium heat, allowing it to caramelize while stirring gently. Add the sea‑salt butter in pieces to stop the cooking, then stir in the hot cream.

   Time: PT15M

   Temperature: Medium heat

3. Enrich the caramel

   Remove the pan from the heat, add the 4 egg yolks while whisking quickly to avoid curdling. Incorporate the drained gelatin sheets and mix until fully dissolved.

   Time: PT5M

4. Let the caramel cool

   Pour the caramel into a container, let it cool to room temperature (about 30 min).

   Time: PT30M

5. Whip the mascarpone cream

   In the mixer bowl, pour 200 g of very cold liquid cream, add 200 g of mascarpone and whisk until a firm cream forms.

   Time: PT5M

6. Incorporate the cream into the caramel

   Add 1/3 of the whipped cream to the cooled caramel, whisk vigorously. Gently fold in the remaining cream by lifting the mixture to keep the volume.

   Time: PT5M

7. Freeze the caramel mousse

   Pour the mousse into the mold intended for the insertion, smooth the surface and place in the freezer for 2 h30.

   Time: PT2H30M

8. Prepare the Joconde biscuit – dry dough

   In the mixer bowl, combine 100 g almond flour, 100 g powdered sugar and 30 g flour. Add 4 egg yolks and 4 whole eggs, mix on medium speed for 6 min until a homogeneous and slightly aerated batter forms.

   Time: PT10M

9. Whip the egg whites

   Clean the bowl, pour in the 4 egg whites, add 50 g caster sugar and whisk until 3/4 firm. Add the remaining sugar gradually until very stiff peaks form.

   Time: PT10M

10. Fold the whites into the almond mixture

    Add 1/3 of the whipped whites to the batter, mix quickly, then gently fold in the rest by lifting the mass.

    Time: PT5M

11. Bake the Joconde

    Spread the batter on a baking sheet lined with parchment paper (40 × 30 cm). Bake in a pre‑heated oven at 200 °C for 8‑10 min. Remove and let cool on a rack.

    Time: PT10M

    Temperature: 200°C

12. Prepare the vanilla syrup

    In a saucepan, mix 100 ml water and 80 g sugar, bring to a boil then let cool. Add 10 ml vanilla extract.

    Time: PT10M

13. Soften the gelatin for the bavaroise

    Soak 4 gelatin sheets in cold water for 5 min.

    Time: PT5M

14. Infuse the milk with vanilla

    Bring 300 ml milk to a boil with the split vanilla bean. Remove from heat, let infuse for 10 min, then scrape the seeds into the milk and discard the bean.

    Time: PT15M

15. Prepare the egg‑sugar mixture

    In a bowl, whisk 4 egg yolks with 80 g sugar until pale.

    Time: PT5M

16. Cook the bavaroise

    Pour the hot milk over the egg‑sugar mixture, whisk, then return everything to the saucepan. Cook over medium heat, stirring constantly until 83‑84 °C (check with thermometer).

    Time: PT10M

    Temperature: Medium heat

17. Finish the bavaroise

    Pass the cooked cream through a sieve, add the drained gelatin sheets, mix. Let cool to 20 °C.

    Time: PT30M

18. Whip the cream for the bavaroise

    Whisk 200 g very cold liquid cream until firm.

    Time: PT5M

19. Incorporate the cream into the bavaroise

    Add 1/3 of the whipped cream to the bavaroise base, whisk vigorously, then gently fold in the rest.

    Time: PT5M

20. Cut the Joconde biscuit

    Remove the parchment paper, cut two strips: 4 cm × 30 cm and 4.5 cm × 30 cm. Reserve the trimmings in the freezer.

    Time: PT5M

21. Assemble the log – first layer

    Pour half of the vanilla bavaroise into the mold, smooth. Unwrap the frozen caramel mousse, place it in the centre, then lightly cover with bavaroise to make it adhere.

    Time: PT10M

22. Add the first Joconde strip

    Dip the 4 cm Joconde strip in the vanilla syrup using a brush, place it on top of the log, then cover with the remaining bavaroise and smooth.

    Time: PT10M

23. Add the second Joconde strip

    Dip the 4.5 cm strip in the syrup, place it on top, press lightly to obtain a flat surface.

    Time: PT5M

24. Final freezing

    Place the complete log in the freezer for 4 h to allow clean unmolding.

    Time: PT4H

25. Prepare the nougatine

    Melt 200 g sugar with 30 g butter until a golden caramel forms, add 100 g sliced almonds, spread between two silicone sheets and let harden. Cut two 8 cm strips then cut into triangles (wolf teeth).

    Time: PT30M

26. Unmold and finish

    Remove the log from the freezer, place on a serving plate. Use a small kitchen torch to lightly caramelize the surface, then, with a large hot knife, trim the ends. Arrange the nougatine triangles on each side and two on top.

    Time: PT10M

27. Rest before serving

    Let the log thaw in the refrigerator for 6‑8 h before slicing and serving.

    Time: PT6H

    Temperature: 4°C

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

1 g