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Traou Mad Caramelac

is a small puck Breton topped with a creamy caramel, in short, a pure delight!

For Traou mad, I am inspired by Melanie recipe that I found God, did remains for me to give you the recipe for caramel mousse.

INGREDIENTS

Sugar 56 g Water

14 g

whole cream 70 g Gelatin 4.5 g

whole cream 130 g

PROCESS

* Making caramel, Decuir with a cream, add the softened gelatin, mix in blender.

fouétée * Whip the cream, then both mixtures Macaroni.

* Assemble the cake and the foam to your liking.

* Smash you!

This recipe was made with milk products from home EPI INGREDIENTS .