Seasalt Caramel


Working Method

Cake Base
  • Mix all ingredients except almond until homogeneous. Add in almond, mix well.
  • Spread evenly in the desired mould
  • Bake at 180℃ for  18-20 minutes, depending on the size.

Cookie Base
  • Mix all ingredients until form a dough
  • Sheet the dough till 5mm, use a round cutter to chop out.
  • Bake at 170℃ for 13-15 minutes

Lait Chocolate Cream
  • Heat whipping cream and ambiante, pour over chocolate.
  • Mix well and cover the surface with cling film and leave to chill.
  • Whip the mixture, add in gelatin mass and smoobees caramel.

Seasalt Caramel Glaze
  • Heat up all ingredients till 40°c.
  • Use at 25°c-30°c

Seasalt Caramel Filling
  • Heat up both ingredients until the sea salt dissolve in deli caramel.

  • Pipe the Lait chocolate cream into the mould.
  • Pipe some seasalt caramel filling at the center, cover with cake base. Freeze it.
  • Glaze the cake with seasalt caramel glaze and put on top of the cookie base.

About this recipe

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