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 all-purpose flour.
11 -
125g egg whites.
12 -
40g granulated sugar (for biscuit).
13 -
6g gelatin sheets.
14 -
60g egg yolks.
15 -
40g granulated sugar (for Bavarian cream).
16 -
1 vanilla pod.
17 -
200ml whole milk.
18 -
300ml heavy whipping cream.
# Instructions:
01 -
Whisk the egg yolk with cornstarch and 20g of sugar. Make a caramel with the remaining sugar.
02 -
Pour the hot milk into the caramel, mix it with the egg mixture, and cook until it boils. Blend in 30°C butter, puree the mix, then freeze.
03 -
Sift almond flour and powdered sugar. Combine with eggs, then mix in the melted butter and flour.
04 -
Fold in beaten egg whites, spread onto a baking sheet. Bake for 10–15 minutes at 200°C until golden brown.
05 -
Cook custard at 84°C using yolks, sugar, milk, cream, and a scraped vanilla pod.
06 -
Mix in the gelatin while warm. Cool to 20°C before folding whipped cream gently.
07 -
Pour half the Bavarian cream into the mold, add the frozen caramel, then fill with the remaining Bavarian cream. Place the biscuit layer on top.
08 -
Freeze for a minimum of 6 hours. Unmold and spray with the velvet coating. Defrost in the fridge for 5 hours before serving.
# Notes:
01 -
This process spans 3 days: make the filling on day 1, assemble on day 2, and finish on day 3.
02 -
Getting the temperatures right is key for a perfect caramel and Bavarian cream.