It can be said that the only way to get through the next few months of winter is to eat a lot of caramel.
Did I really just post that? Seriously? With all the New Years resolutions floating around promising to work out more and eat healthier, you would think the last thing I, as a food blogger, should say is to eat caramel! I should be posting a lovely winter salad recipe and pushing vegan and gluten free!
But I’m not. I believe in being healthy and indulging. I’m not a food blogger… I’m a pastry chef and a pastry blogger… difference.
Remember: “Seize the moment. Remember all those women on the ‘Titanic’ who waved off the dessert cart.” -Erma Bombeck
Maybe your resolution doesn’t have to do with eating healthier and taking off a few lbs. Maybe it’s to cook more and to really indulge in making desserts! I certainly hope so! Because if that’s true, I’ve got something to give you a little challenge and to satisfy that caramel craving.
Either way, whatever your resolution may be (if you even have one), I hope you stick to it!
- Chocolate Sponge:
- 120 g (6) egg yolks
- 30 g sugar
- 90 g (3) egg whites
- 60 g sugar
- 40 g flour
- 10 g cocoa powder
- Salted Crunch:
- 125 g nougat paste
- 100 g milk chocolate
- about 1 cup of crushed corn flake cereal
- Caramel Mousse:
- 60 g sugar
- ½ vanilla bean
- 400 g cream
- 20 g egg yolk (1)
- 6 g gelatin or 3 sheets of gelatin
- 30 g egg white (1)
- 15 g sugar
- Chocolate Ganache:
- 100 g cream
- 20 g butter
- 200 g dark chocolate
- For the sponge: Preheat the over to 200 Celsius or 390 Fahrenheit.
- Prepare a baking sheet, lined with baking paper.
- In the mixing machine bowl, measure out the egg yolks and sugar. Beat on high until light and fluffy in color.
- Meanwhile, beat the egg whites and 90 g of sugar in a separate bowl until stiff peaks form. TIP: If you do not have both a mixing machine and hand mixer, beat the egg yolks first and then the egg whites second).
- Sift together the flour and cocoa powder.
- Fold the egg whites into the egg yolks and finally fold in the flour and cocoa.
- Spread out evenly onto the prepared baking sheet with a off set spatula. Try to make the batter as even as possible because with such a thin layer of batter, it could easily bake unevenly.
- Bake for about 7-8 minutes. Let cool.
- For the salted crunch: Melt the nougat paste and chocolate over a water bath on the stove. Add the crushed cereal and combine.
- Spread out, in a thin layer over the cooled chocolate sponge. Sprinkle with sea salt.
- Let the crunch harden before cutting out just slightly small than the shape of the silicon form. You can speed up this process by placing the sponge in the refrigerator.
- For the caramel mousse: Melt the sugar in a pot over the stove until caramelized while simultaneously heating the cream in a separate pot.
- When the sugar is caramelized, slowly pour the heated cream into the caramel. It will bubble, so be careful of splashing.
- Continue stirring to incorporate the cream. Add the split vanilla bean and bring to a boil.
- The cream will have to sit overnight in the refrigerator to cool off completely in order to whip it the next day.
- The next day, remove the vanilla bean from the cream and then whip.
- Measure out and prepare the other ingredients: Separate the egg, bloom the gelatin in cold water and measure out the sugar.
- Start by whipping the egg whites and sugar to stiff peaks.
- Melt the gelatin over a water bath on the stove. Add a few spoonfuls of the caramel whipped cream to help incorporate the gelatin.
- While stirring, pour the gelatin mixture into the egg yolk.
- Fold in the rest of the caramel whipped cream.
- Finally, fold in the whipped egg whites.
- Fill into the prepare silicon forms about ¾ full. Place in the freezer.
- For the chocolate ganache: Bring the cream and butter to a boil over the stove. Pour over top the chopped dark chocolate. Stir to create a smooth ganache.
- Fill the ganache into the forms on top of the caramel cream. Place the pre cut salted crunch sponge (crunch side down) on top of the ganache. Press slightly.
- We've set the dessert upside down so the edges come out cleaner when it's time to remove the dessert from its silicon form.
- Place back in the freezer and let freeze completely for a few hours.
- When the dessert has hardened, remove from form, let defrost and decorate!