Caramel Pillow


Grams (g)
Caramel Mousse
Yolk 190
Sugar Syrup 150
Gelatine sheets 35
Deli Caramel 700
Cream whipped 750
Caramel Mousse total 1825
Caster sugar 215
Water 100
Glucose 215
Gelatine sheets 30
Chocolate 146
Miroir Glassage Neutre 187
Glaze total 893
Hazelnut Meal 250
Icing sugar 250
Caster sugar 90
Whites 300
Dacquoise total 890
Chocolate Sponge
Yolk 315
Sugar 320
Whites 330
Flour plain 14
Cocoa powder 75
Butter melted 130
Chocolate Sponge total 1184
Belcolade Lait Selection 03X5/G 200
Carat Supercrem Nutolade 120
Cream 100
Butter 35
Ganache total 455

Working Method

  1. Warm up yolk and sugar syrup over water bath and whip
  2. Dissolve soaked gelatine in small amount of warm Deli Caramel and add to the eggs
  3. Add slightly warm Deli caramel to yolk mixture and fold under whipped cream. Try not to overmix as the mixture will split easy.

  1. Mix Hazelnut meal and Icing Sugar
  2. Make a Meringue with whites and sugar, fold through dry ingredients
  3. Bake at 25 minutes at 160°C

  1. Make a Meringue with whites and half sugar, warm up yolks with half sugar and whisk
  2. Fold the two mixtures together, keeping some yolk mixture aside to mix with butter
  3. Sieve in dry ingredients and fold through, fold through butter mixture last
  4. Bake at 190°C for 10 minutes

  1. Melt Chocolate
  2. Heat up cream, mix in Carat Supercrem Nutolade
  3. Mix chocolate into cream mixture and emulsify butter last

  1. Bring sugar water and glucose to boil, at 105°C
  2. Add soaked Gelatine and pour over Chocolate
  3. Add Miroir Glassage Neuutre and mix, cool overight and use at 40°C

  1. Cut out a sponge square (12cm x 12cm), pipe a layer of ganache on top and freeze
  2. Cut out a Dacquoise Square (13cm x 13cm)
  3. Pipe in mousse, add sponge and ganache, then mousse again and Dacquoise, then freeze

  1. Once completely frozen de-mould and glaze with pre-prepared glaze
  2. Pipe ganache dots on top to hold Chocolate Decoration with nuts and Carat Supercrem Nutolade


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