Caramel Dome Recipe

Chocolate shortbread: Preheat the oven to 170°C. Sift the flour with the salt and baking powder. Mix the softened butter and sugar until you achieve a uniform mixture. Add the egg. The dough should be smooth.

Mix and knead the dough until smooth. Wrap the dough in plastic wrap and let it cool for 3 hours. Roll out the dough (5 mm thick). Cut out cookies with a 6 cm diameter cutter. Bake at 170°C for 10 to 15 minutes.

Caramel mousse: Whip 175 ml of heavy cream. Refrigerate. Soak the gelatin in cold water. Pour 150 g of white sugar into a saucepan over low heat to make dry caramel, and add 125 ml of heavy cream. Mix the egg yolk with 10 g of sugar, then pour into the caramel cream. Bring to a boil, then reduce to low heat.

Squeeze out the gelatin and add it to the mixture until completely dissolved. When the mixture reaches 30°C, slowly fold in the whipped cream, then gently beat to lighten the mousse. Fill the dome molds with a diameter of 6 cm (the diameter of the base must be the same as that of the dome mold) and refrigerate for a minimum of 3-4 hours.

Caramel glaze: In a saucepan, dissolve 175 g of sugar with 130 ml of water and let it caramelize until a golden caramel is obtained. Pour in the cornstarch and the remaining water (80 ml) into the caramel and stir quickly. Add the fresh cream and bring to a boil. Remove from heat.

Check that the mixture is at 30°C, then add the gelatin. Mix well and let cool. Unmold the caramel mousse onto the shortbread and cover with the caramel glaze.

To finish, for more information > http://ecoledubayon.org/actions/le-livre-de-patisserie/