Palet Caramel

Recipe for 10-12 servings

Rich, buttery salted caramel swirled onto the plate, crowned with a velvety Glacio Palet Caramel. Crunchy pecan crumble adds depth, while golden berries, edible violets, and a delicate caramel shard finish this elegant composition. A touch of gold leaf adds a final note of indulgence, each bite a perfect balance of sweet, salty, and nutty delight.

Salted Caramel Sauce

材料

200g sugar
35ml water
180ml cream (35%)
75g butter
2.5g coarse sea salt

作り方

The cream, butter and sea salt are gently heated together until just below boiling. In a separate pan, the sugar and water are brought to a boil. From this point on, the caramel is not stirred; any sugar crystals forming on the sides of the pan are brushed down using a pastry brush dipped in cold water. If the caramel colours unevenly, the pan may be gently swirled. Once a deep golden caramel is achieved, the hot cream mixture is carefully added. The sauce is cooked while stirring to a temperature of 108°C and held for 1 minute. Remove from the heat, allow to cool slightly, then transfer to a piping bag.

Pecan Crumble

材料

100g pecans
100g buttery shortbread biscuits
60g dates
120g milk chocolate (Callebaut 823)
0.5g coarse sea salt

作り方

The milk chocolate is melted au bain-marie. The biscuits are blended to a crumb, then the pecans and dates are added and processed again. The crumb mixture is transferred to a bowl and mixed with the melted chocolate and salt until evenly coated. Spread the mixture onto a silicone mat or baking paper and flatten evenly. Chill until set. Once firm, break into pieces and pulse again in the food processor to obtain a coarse crumble.

Caramel Decoration

材料

100g sugar

作り方

The sugar is melted in a saucepan to a dry caramel. Any sugar splashes on the sides of the pan are dissolved using a brush dipped in cold water. The pan may be gently swirled to ensure even colouring; the caramel should never be stirred with a spoon. Once an even amber colour is reached, remove from the heat. To test, drip small amounts of caramel into cold water; if the drops harden instantly, the caramel is ready. Lightly spray baking paper with baking spray and spoon the caramel onto it in free-form decorative shapes. Allow to cool completely, then carefully remove and reserve for use.

Chef Lore

Chef Lore is a driven chef and product developer with a passion for quality and innovation. For her recipes, she enjoys working with Glacio thanks to its versatile range, refined flavours, and consistent quality. This allows her to effortlessly create dishes that perfectly combine creativity and efficiency.