June 21, 2022 in Uncategorized
Dulcey Caramel Ganache
Ingredients
- 360 g sugar
- 600 g cream
- 240 g glucose
- vanilla bean
- 300 g dulcey
- 100 g butter
- fleur de sel
Instructions
- Bring cream and glucose to simmer, set aside. Make a dry caramel with the sugar. Deglaze with the cream mixture and cook to 104c.
- Cool down to 80c and emulsify with dulcey. Add soft butter at 35c.
- Pipe into prepared shells.