Milk Chocolate and caramel slice by Julie Sharp

Milk Chocolate and caramel slice by Julie Sarp in association with Callebaut

📝 Ingredients

• Mousse
• 130 g caster sugar
• 255 g warm 35% cream
• 7lvs gelaine
• 180 g pasturised egg yolks
• 460 G Callebaut 823 milk chocolate
• 900 g cream
• Chocolate Brownies - Triple Chocolate
• 185 g unsalted butter
• 185 g Callebaut 811 Dark Chocolate
• 85 g Plain flour
• 40 g Extra Brute Cocoa Powder
• 3 large eggs
• 275 g Light brown caster sugar
• 50 g Callebaut W2White Chocolate
• 50 g Callebaut 823 Milk Chocolate
• Feuilletine crunch
• 125 g Feuilletine
• 55 g Milk Chocolate
• 125 g Praline Paste
• Dark Chocolate Glaze
• 150 g Dark chocolate Extra Bitter Guayaquil
• 150 ml double cream
• 50 g butter, soft
• Espresso caramel
• 50 g Caster sugar
• 2 shots Espresso coffee
• Malted Barley chocolate Ice cream
• 60 g Pearl Barley
• 125 g double cream
• 250 g milk
• Vanilla
• 75 g egg yolks
• 25 g caster sugar
• 20 g malt extract
• 75 g Papouasie milk chocolate

👨‍🍳 Instructions

1. 1Mousse
2. 2Make a direct caramel from the caster sugar and allow it to foam, add in the first amount of cream in small additions to make it into a butterscotch sauce. (BE CAREFUL as this will spit) Whisk up the egg yolks in a machine until white and fluffy Add the softened gelatine into the butterscotch sauce and then pour the sauce onto the whisking yolks. Whisk to a sabayon and allow to cool to 30 degrees c Melt the milk chocolate and fold through the sabayon Semi Whisk the cream and fold into the chocolate sabayon at 30 degrees c
3. 3Chocolate Brownies - Triple Chocolate
4. 4Melt the butter and chocolate together – cool Sieve flour and cocoa powder together - 3 times Whisk together the eggs and sugar on a mixer to a form a sabayon Fold in cooled chocolate mixture Fold in sieved flours Fold in White and Milk Chocolate buttons Prepare a 20cm cake tin – line the bottom with a square of waxed paper. Pour into prepare tin and bake @ 160 degrees C for 20 minutes Cool in the tin – cut and place in the bottom of the frame
5. 5Feuilletine crunch
6. 6Melt the chocolate and praline together and then fold through the Feuilletine. Spread between two sheets of silicon paper and roll to desired thickness, allow to set and then cut out.
7. 7Dark Chocolate Glaze
8. 8Bring the cream to the boil. Pour onto the chocolate and leave to settle for two minutes. Mix well with a whisk or hand blender, add in the butter try to avoid getting to many bubbles. Use immediately.
9. 9Espresso caramel
10. 10Make a direct caramel with the sugar and deglaze the pan with espresso coffee Allow to cool
11. 11Malted Barley chocolate Ice cream
12. 12Place the pearl barley on to a tray and roast at 180 degrees c until golden brown (5 min) Bring the milk and cream to the boil with half of the sugar and toasted pearl barley. Infuse for 40 min Strain the milk and cream and then bring back to the boil. Mix the other half of the sugar with the egg yolks Once the milk has boiled pour it onto the egg yolk mix and whisk. return to the pan and cook over a medium heat to 80 degrees c (coats the back of the spoon) Age the base in the refrigerator overnight and then churn in an ice cream machine.
13. 13To assemble
14. 14Place the brownie into the base of the frame Add a thin layer of the mousse on top of the brownie and then place the layer of Feuilletine crunch Top with mousse and freeze Cut into 9cm by 3 cm slices place onto a cooling rack and glaze.