SALTED BUTTER CARAMEL (244°F/118°C)
- Heavy cream 36% 650 g
- NOROHY organic vanilla bean paste 7 g
- Glucose DE35/40 70 g
- Sugar 650 g
- Salted butter 170 g
Heat the cream with the vanilla bean paste. Add the glucose.
Use the sugar to make a dry caramel. Deglaze with the butter.
Add the hot cream and cook the mixture at 244°F (118°C).
- Gelatin powder 220 Bloom 20 g
- Water 80 g
- Sugar 240 g
- Mineral water 80 g
- Invert sugar 75 g
- Invert sugar 110 g
- NOROHY organic vanilla bean paste 2 g
Rehydrate the gelatin.
Cook the sugar, the smaller portion of invert sugar and water at 230°F (110°C). In the bowl of a stand mixer, pourthe cooked syrup into the remaining invert sugar and the rehydrated gelatin.
Beat until a ribbon forms. Add the vanilla bean paste. Use the mixture immediately at 95-105°F (35-40°C).
- 50% crunchy praliné 230 g
- Fleur de sel 3 g
ASSEMBLY AND FINISHING
Simultaneously prepare the marshmallow and caramel.
Cook at 244°F (118°C), then leave to cool. Once the marshmallow and caramel are at approx. 105°F (40°C), gently mix them with the praliné and fleur de sel.
Immediately pour this mixture into a 34 × 34cm frame (depth: 20mm) placed on top of a guitar sheet (use two 10mm frames, ref.: 3457).
Allow to cool and set completely before cutting.
If you would like to bring out the best in your Norohy vanilla beans paste using this recipe, it is available for you to download!DOWNLOAD A PDF OF THE RECIPE