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- Chocolate-caramel jars-


Chocolate-caramel jars


For 10 small jars of 15 cl





  • Ganache raised with milk chocolate (prepare the previous day)
  • Chocolate biscuit
  • Fleur de salt caramel
  • Chocolate crémeux



Ganache raised with milk chocolate (prepare the previous day)


  • 380g fresh cream
  • 20gglucose syrup
  • 145g Jivara couverture chocolate (Valrhona)


Warm up the cream with the glucose syrup.

Emulsify the cream with the Jivara couverture chocolate which you will have previously melted in a bain-marie.

Cover with a film in contact and put away for one night in the refrigerator.

The next day, raise with a whip and use immediately.



Chocolate biscuit

For 1 frame 30 x 20 cm


  • 210g egg
  • 60g inverted sugar
  • 105g sugar
  • 60g almond powder
  • 1,5g salt
  • 105g flour
  • 8g baking powder
  • 22g powder cocoa
  • 95g fresh cream
  • 60g butter
  • 22g cocoa paste


In the bowl of a mixer equipped with a whip, froth the eggs, the inverted sugar, the sugar, the almond powder and the salt.

Add the sieved flour with the baking powder and the cocoa powder.

Add the cream and, lastly, the melted butter with the cocoa paste.

Spread the biscuit in a frame set on a baking tray covered with baking paper.

Bake for 10 minutes at 170°C.

Once the biscuit has cooled down, cut away cubes of 2cm with a knife.



Fleur de sel caramel


  • 45g water
  • 80g caster sugar
  • 50g glucose syrup
  • 80g fresh cream
  • 65g butter
  • 2g Guérande fleur de sel


In a saucepan, bake the water, the sugar and the glucose to obtain a deep caramel colour.

In another saucepan, heat the fresh cream and pour it progressively on the caramel.

Bring to a boil for 30 seconds.

Incorporate the butter in small cubes and the fleur de sel.

Put away in the refrigerator until the mix has cooled completely.



Chocolate crémeux


  • 100g fresh cream
  • 100g full milk
  • 40g egg yolk
  • 20g caster sugar
  • 110g Alpaco couverture chocolate (Valrhona)


Bring the cream and the milk to a boil and pour on the yolks, which you will have previously whitened with sugar.

Bake at 82°C.

Incorporate the custard to the Alpaco couverture, which you will have previously melted in a bain-marie.

Use immediately.





Pour 30g of chocolate crémeux at the bottom of each jar and insert four cubes of chocolate biscuit.

Leave in the refrigerator for a minimum of 1 hour.

Pour 25g of fleur de sel caramel.

Pipe in the whipped cream using a Saint-Honoré nozzle and pour 40g of ganache whipped with milk chocolate on top of each jar.

To finish, leave in the refrigerator for one hour and decorate with a few drops of fleur de sel caramel… before tasting cold.




Member author
Thierry GILG

In friendly surroundings, the Gilg Patisserie invites customers to discover and taste new culinary sensations. Milk chocolate infused with Earl Grey tea and a delicate strawberry mousse with jasmine coulis are two of the imaginative and delicate blends offered alongside regional specialities such as [...]

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