Royal caramel

Some people simply have a crush on caramel - admittedly we belong to that same category. A recipe that just pushes the boundaries of how much caramel you can have in one fabulous dessert is an absolute winner in our opinion. So here we go: caramel with a lovely crisp, some hazelnut hints and a caramel-flavoured chocolate. Heaven does exist.
Level:
Medium

Almond mandarine biscuit

Ingredients: Almond mandarine biscuit

  • 2.6 lb
    egg white
  • 1.1 lb
    caster sugar

Preparation: Almond mandarine biscuit

Beat.

Ingredients: Almond mandarine biscuit

  • 14.1 oz
    icing sugar
  • 1.0 lb
    almond powder
  • 7.8 oz
    flour

Preparation: Almond mandarine biscuit

Sieve and mix in.

Ingredients: Almond mandarine biscuit

  • 4.2 oz
    whipped cream
  • 7.1 oz
    candied mandarine boiron

Preparation: Almond mandarine biscuit

Add.

Bake at 180°C for 7 minutes.

Caramel praliné feuilleté

Ingredients: Caramel praliné feuilleté

  • 1.3 lb
    CHF-N3438CARA

Preparation: Caramel praliné feuilleté

Melt at 45°C.

Ingredients: Caramel praliné feuilleté

Preparation: Caramel praliné feuilleté

Add.

Caramel milk chocolate mousse

Ingredients: Caramel milk chocolate mousse

  • 3.3 lb
    CHF-N3438CARA

Preparation: Caramel milk chocolate mousse

Melt at 45°C.

Ingredients: Caramel milk chocolate mousse

  • 5.3 lb
    soft whipped cream

Preparation: Caramel milk chocolate mousse

Add.