Dulcey Caramel Ganache

Dulcey Caramel Ganache


  • 360 g sugar
  • 600 g cream
  • 240 g glucose
  • vanilla bean
  • 300 g dulcey
  • 100 g butter
  • fleur de sel


  • 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.

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