Caramel Caché Petits Gâteaux

1. Place the acetate on the cutting mat and, using an exacto and a metal ruler, cut it into 10 rectangles of 12.7cm x 8.9cm (5” x 3.5”).
2. Wrap each piece of acetate around the PVC pipe and tape it using several pieces of overlapping tape so the tube is well sealed. Slide the acetate tubes off the PVC pipes and reserve.
3. Pour some of the gelatin mass #1 into a piping bag and some into a bowl. Dip the bottom of the disposable cups into the gelatin mass and set them on a tray. Cut the tip of the gelatin mass piping bag and pipe just enough gelatin to cover the bottom of each plastic cup.
4. Stand an acetate tube into each cup then place a plastic straw in the center of each acetate cylinder. Make sure each straw is well centered within the acetate cylinder.
5. To make the mousse, pour the chilled cream into a bowl and whisk until thick. Set aside.
6. In a small saucepan, combine the water, fleur de sel, and gelatin mass #2 and bring to a boil.
7. Pour over the chocolate and let it rest for a minute or two. To form the ganache, stir very gently from the center with the spatula until it comes together. Cool the mixture to 30oC to 35oC (86oC to 95oF).
8. Fold the semi-whipped cream gently into the ganache in 3 additions, making sure the cream is well incorporated.
9. Pour the mousse into a piping bag and cut a small hole into the bag. Pipe the mousse into the prepared tubes. As the mousse settles, add a little bit more to top up each tube. Adjust the straws so that they are centered. Reserve the extra mousse.
10. Freeze the tubes. When the tubes freeze, the mousse will contract to allow for more mousse to be added. Freeze again after topping up the mousse.
11. To unmold the mousse, snap the cups loose from the tray. Dip the bottom of each cup into a bowl of hot water until the gelatin melts allowing you to release the mousse tube from the cup.
12. To remove the straws, fill them with hot water and wait for a moment. Gently twist them and as soon as they are loose, empty the water into a bowl and pull them out.
13. Place the mousse tubes in the freezer to set again.

1. Place the cream, milk, glucose #1, and salt into a small saucepan on medium high heat.
2. Split the vanilla bean lengthwise with the knife; scrape the seeds with the back of the knife and place in the saucepan along with the bean. Bring to the boil, then set aside.
3. Heat up the round bottom pan and dry caramelize the sugar little by little. Wait for the sugar to completely dissolve before adding the next addition of sugar.
4. Once the sugar has completely caramelized, add the glucose #2 and continue heating until obtaining a deep caramel. You can pre-heat the glucose syrup in the microwave which will greatly quicken the caramelization process.
5. Begin deglazing by adding 1/4 of the butter into the saucepan and mixing until completely smooth.
6. Continue the deglazing by adding the heavy cream mixture little by little into the saucepan, while stirring constantly.
7. Bring the preparation to a boil and cook while whisking until 106°C (223°F).
8. Once at 106°C (223°F), remove from the heat, add the remainder of the butter and whisk in until completely melted.
9. Strain the mixture into a heat resistant bowl and cover with plastic wrap making sure the wrap is touching the entire surface of the caramel base.
10. Refrigerate until needed.

1. Mix the caramel base and the milk together until perfectly smooth then pour into a piping bag and reserve.
2. Pour some gelatin mass into another piping bag and some more into a bowl.
3. Dip the bottom of the plastic cups into the gelatin and set them on a tray.
4. Cut the tip of the gelatin mass piping bag and pipe enough gelatin to cover the bottom of each cup.
5. Stand each frozen mousse tube into each cup.
6. Fill the tubes with a slow steady stream of caramel. As the caramel settles, add a little bit of filling into each tube.
7. Freeze the filled mousse tubes.
8. Pour some hot water into a small bowl. To unmold the frozen tubes, snap the cups loose from the tray. Place the bottom of each cup into a bowl of hot water until the gelatin melts allowing you to release the mousse tube from the cup.
9. Dip the knife into a cup of hot water and use it to trim the top edge of the caramel-filled mousse tubes using the acetate as a guide.
10. If some of the mousse tubes still have the gelatin caps on them, quickly dip the gelatin end into hot water and remove it gently. Use the Exacto knife to cut through the tape and peel off the acetate wrapping. Dip the knife into a cup of hot water and use it to trim the side where the gelatin was. Freeze again until set.

1. Place the butter, sugars and salt in the food processor and blend until smooth. Scrape the sides of the processor then blend again until everything is well incorporated.
2. Mix all the dry ingredients together and sift on a piece of parchment paper or in a bowl. Scrape the sieve to remove any lumps. Slowly add the dry ingredients to the food processor in two additions and mix well until incorporated after each addition.
3. Turn the mixture out onto a silicone mat and finish by hand by kneading and pressing the dough together.
4. Roll to a thickness of 4mm (0.15”) between two silicone mats.
5. Place a 4mm (0.15”) ruler on each side of the dough to help guide you to the correct thickness.
6. Remove the rulers, place the dough, still in between the two silicone mats, on a tray and into the refrigerator for at least 4 hours to chill and firm up.
7. Once the dough is firm, remove it from the refrigerator and cut it into rectangles measuring 110mm (4.3”) x 25mm (0.9”).
8. Scraps can be saved and reworked into more sables.
9. Transfer the rectangles onto a silicone mat lined with a baking rack and bake at 160°C (320°F) for 14 minutes, rotating as needed, until golden brown.

Place the heavy cream into a small saucepan and bring to the boil.

Remove from the heat and set aside.

Heat up the round bottom pan and dry caramelize the sugar little by little. Wait for the sugar to completely dissolve before adding the next addition of sugar.

Once the sugar has completely caramelized, begin deglazing by adding the heavy cream mixture little by little into the saucepan, while stirring constantly.

Combine the salt, cornstarch, and water. Add this mixture to the caramel.

Bring the whole preparation to a boil and let it boil for a moment.

Add in the gelatin mass and mix until well incorporated.

Strain the caramel glaze into a heat-resistant pitcher and reserve.

1. Pour the tempered Gold chocolate onto the guitar sheet and place a second guitar sheet on top.
2. Use the rolling pin to spread the chocolate into a thin layer then let it set for a few minutes.
3. Without removing the guitar sheet, press down with the ring cutter to cut the rings of chocolate.
4. Place the guitar sheets between 2 metal trays to keep the rings flat. Allow to crystallize fully for at least 2 hours before unmolding.
5. Pull the top guitar sheet off while simultaneously running a metal ruler down the sheet of chocolate.
6. Place a sheet of parchment paper on top of the chocolate rings and top with a tray then flip over and repeat the technique to remove the second guitar sheet.
7. Lift the chocolate sheet off of the parchment paper leaving all the chocolate rings behind for you to use.
8. Reserve the decorations.

1. Place a cooling rack on a tray covered with plastic wrap.
2. Place the frozen caramel-filled mousse tubes onto the cooling rack. Pour the glaze on the mousse tubes covering them entirely.
3. Use 2 small knives or offset spatulas to place each glazed tube on a speculoos sablé rectangle.
4. Place one Gold chocolate decor disc onto each end of the caramel mousse tubes.
5. Garnish each caramel caché with a small piece of gold leaf.
6. Allow to come to room temperature before serving or enjoying.