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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.