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).
VANIFUSION MARSHMALLOW
- 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.
