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Caramel Moelleux
| by Jean-Michel Perruchon |
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Molds used: Flexipan® Oval savarin Ref. FP 1054 |
Recipe for
| Caramel moelleux sponge • 125 g butter • 250 g brown sugar • 100 g eggs • 125 g milk • 8 g liquid vanilla • 40 g honey • 240 g flour • 6 g baking powder • 2 g cinnamon
Prepare a creamy butter, then add brown sugar, honey, eggs and milk and then liquid vanilla. Add the cinnamon and the flour and baking powder preivously baked together. Fill the Flexipan® Oval savarin ref FP 1054.
Bake in a convection oven at 160-170°C during 15 minutes. |
Coffee caramel • 165 g liquid cream • 125 g caster sugar • 38 g invert sugar • 115 g glucose • 4 g soluble coffee • 5 g butter • 2 g cocoa butter
Bake all the ingredients together: liquid cream, sugar, invert sugar, glucose and coffee at 116°C,while always stirring. Stop the cooking with the butter.
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Setting and finishing
Bake the caramel. Once cooled down, fill the cavity with the caramel.
Decorate with dried fruits.