Instructions (for 5 cakes of Ø 15cm each)
Make a French meringue with egg white, sugar and egg white powder. Sift flour and Tpt almond. Combine the mix gently into the French meringue. Pipe spirals and bake at 160°C for about 20 to 25min.
Mix all ingredients except LA POIRE 10/10. Bake into flexipan at 100°C for about 40 to 45min. Once the Crème Brulée is frozen, spread LA POIRE 10/10 on top for about 1 cm of thickness.
Mousse au caramel
Make a caramel with the fresh cream, sugar, glucose and add soaked gelatin. Make a pate a bombe with egg yolk, sugar and water. Mix it into the caramel then add whipped fresh cream.
To glaze the cake, mix Diamond Glaze Neutral. with Diamond Glaze Caramel Toffee
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