CARAMEL
TWINS

Complexity level  

CT AMBER DOUCEUR

Composition

  • Sablé Speculoos
  • Nougatine Foncé
  • Chocolate Biscuit PNG
  • Mandarin Marmalade 
  • Creamy Passion Orange
  • Speculoos Douceur Mousse
  • Salted Caramel Glaze 

Steps

1 Sablé Speculoos
Ingredients
  • Butter 250 g
  • Salt 5 g
  • Brown Sugar 200 g
  • Egg 75 g
  • Flour 500 g
  • Baking Powder 2 g
  • Speculoos Spices 3 g
  • Cinnamon 5 g
Preparation
  • Mix everything together to obtain a homogeneous texture.
  • Put the crumble in the fridge and leave overnight. Roll out the dough to 3mm and put in a baking mould. Bake for 15 min on 175°C.
2 Nougatine Foncé
Ingredients
  • Sugar 425 g
  • Glucose 360 g
  • Cacao Butter 22 g
  • Isomalt 72 g
  • Cacao Nibs 50 g
  • Roasted Buckwheat 25 g
  • Roasted Sesame 45 g
Preparation
  • Make a caramel with the sugar, glucose and isomalt.
  • Add the cacao butter and continue with the cacao nibs, roasted buckwheat and roasted sesame. Roll out the nougatine to 3mm.
  • Put this directly on the freshly baked Sablé Speculoos (double foncage).
3 Chocolate Biscuit PNG
Ingredients
  • 200 g
  • Butter 70 g
  • Marzipan 90 g
  • Salt 3 g
  • Egg Yolk 60 g
  • Egg White 240 g
  • Sugar 60 g
Preparation

Melt the Belcolade Origins PNG 73% Cacao-Trace and the butter at 50°C. Mix the marzipan 50% and the egg yolks in a Robot Coupe till you obtain a smooth mass. Whip the egg whites with sugar. Mix everything carefully with a spatula. Spread out on a baking tray and bake at 190°C, dampers closed. When the biscuit is cold, cut out to the correct shape.

4 Mandarin Marmalade
Ingredients
  • Mandarin Puree 250 g
  • Bergamot Puree 50 g
  • Passion Fruit Puree 150 g
  • Sugar 150 g
  • Pectine NH 8 g
  • Gelatine Powder 8 g
  • Water 48 g
  • Candied Orange 80 g
  • Mandarin Zest 12 g
Preparation
  • Infuse the candied orange and mandarin zest in the mandarin, bergamot, and passion fruit puree, and then boil.
  • Add sugar and pectin. Boil until 103°C. Add the gelatine (water + gelatine powder).
  • Pour on a plate to cool quickly. Cover with plastic wrap and leave overnight before filling the cakes.
5 Creamy Passion Orange
Ingredients
  • Orange Puree 275 g
  • Passion Fruit Puree 50 g
  • Sugar 100 g
  • Pectin NH 8 g
  • Egg White 100 g
  • Gelatine Powder 7 g
  • Water 42 g
  • Butter 100 g
Preparation
  • Heat the puree to 45°C.
  • Add pectin and sugar. Cook until 103°C. Add egg white when the mixture is around 70°C. Reheat to a temperature of max. 75°C.
  • Add the gelatine (water + gelatine powder). Finally add the butter (36°C) and mix until you obtain a nice emulsion.
  • Leave overnight at 4°C and mix again. Put in the correct shape and freeze.
6 Speculoos Douceur Mousse
Ingredients
  • Milk 250 g
  • 590 g
  • Belcolade Pure Prime Pressed Cacao Butter 150 g
  • Cream 35% 500 g
  • Gelatine Powder 6 g
  • Water 36 g
  • Crushed Speculoos Cookies 150 g
Preparation
  • Boil the milk and pour on the Belcolade Selection Amber Douceur Cacao-Trace and Belcolade Pure Prime Pressed Cacao Butter.
  • Add the crushed speculoos cookies and gelatine (water + gelatine powder).
  • When the composition is 32°C add the semi-whipped cream.
  • Put in the correct shape and put the creamy biscuit mix directly inside.
7 Salted Caramel Glaze
Ingredients
  • Sugar 125 g
  • Milk 150 g
  • Fresh Cream 35% 125 g
  • Vanilla ½ Pc.
  • 375 g
  • Gelatine Powder 8 g
  • Water 48 g
  • Puratos Miroir Neutral Glaze 100 g
Preparation
  • Caramelize the sugar. Add heated fresh cream and milk.
  • Pour on to the Belcolade Selection Amber Douceur Cacao-Trace.
  • Add the gelatine (water + gelatine powder) and mix in the Miroir Neutral.
  • Homogenise with a hand blender and remove air bubbles.
  • Leave to crystalize overnight. Apply the glaze at 38°C on a frozen mousse cake.
  • Put a nice decoration on the cake.

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