Make a “dry” dark caramel with the sugar then stop
cooking with butter and hot water. Add the ground
almonds. Cool down then incorporate the egg yolks,
whisked egg whites with the inverted sugar and finally the
flour. Spread onto a “flexipat” of 2 cm high and 55 cm by 36
cm. Bake in a fan forced oven at 170°C for approximately
15 minutes. This recipe makes more than required for the
frame, however it is difficult to make in smaller quantities.
In a food processor, combine all ingredients together to obtain a paste
Roll out the paste to a thickness
of 3 mm between two plastic sheets and store in the
refrigerator. Cut out discs of 6 cm in diameter, place on
a “fibers pain” and cook in a fan forced oven at 170°C
for approximately 15 mins. Stock for the assembly.
Heat in the microwave the carambars then pour over
the top of the cream and melted gelatin to make a
ganache. Allow to cool down and stock the refrigerator.
The day before required, boil the cream with the
carambars and pour over the melted gelatin. Cool
down for the following day. Whisk in a mixer like a
Chantilly cream.
In a bain marie, melt the milk chocolate and mix
through the grape seed oil and caramelized
chopped almonds.
Optional: For those who don’t have carambar, make
a caramel with the sugar and stop cooking with the
heated milk and vanilla. Cook to 108°C then mix in the
butter. Cool down. The day before required, boil the
cream with the soft caramel and pour over the meted
gelatin. Cool down for the following day. Whisk in a
mixer like a Chantilly cream.
