Fingers Caramelized Milk with Salted Butter and Milk Chocolate

Why Make This Recipe

Fingers Caramelized Milk with Salted Butter and Milk Chocolate is an indulgent treat that satisfies your sweet tooth and leaves you craving more. The combination of caramelized milk, rich chocolate, and a hint of salt creates a delightful flavor journey. It’s perfect for special occasions or when you just want to treat yourself. Plus, it’s simple to make, so you don’t have to be a pro baker to impress your friends and family!

How to Make Fingers Caramelized Milk with Salted Butter and Milk Chocolate

Ingredients:

• Mousse chocolat au lait
• Dacquoise noisette
• Confiture de lait beurre salé
• Glacage rocher Zephyr caramel
• Ganache montée miel d’acacia
• Eclats de noisette
• Noisettes
• Peaux de noisette

Directions:

1. Prepare the mousse chocolat au lait and set aside.
2. Make the dacquoise noisette and bake in the oven until golden.
3. Spread the confiture de lait beurre salé over the baked dacquoise.
4. Prepare the glacage rocher Zephyr caramel and pour over the mousse.
5. Assemble the elements together in the fingers mold.
6. Top with ganache montée miel d’acacia, ensuring it’s evenly distributed.
7. Garnish with eclats de noisette and peaux de noisette.
8. Chill until set, then serve.

How to Serve Fingers Caramelized Milk with Salted Butter and Milk Chocolate

Serve the Fingers Caramelized Milk with Salted Butter and Milk Chocolate chilled and cut into elegant slices. You can place the slices on a nice dessert plate, and maybe add a sprig of mint for decoration. These treats are great for desserts at parties or gatherings.

How to Store Fingers Caramelized Milk with Salted Butter and Milk Chocolate

Store any leftovers in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. If you want to enjoy them later, you can freeze them, but it’s best to consume them fresh for the best texture and flavor.

Tips to Make Fingers Caramelized Milk with Salted Butter and Milk Chocolate

• Make sure all ingredients are at room temperature before starting to mix. This helps create a smoother texture.
• Don’t rush the cooling process; allow the layers to chill properly for the best flavor and structure.
• Use good quality chocolate for the mousse; it makes a big difference in taste.

Variation (if any)

You can swap the milk chocolate for dark chocolate if you prefer a richer flavor. Additionally, using different nuts like almonds or walnuts can change the texture and taste, offering a unique twist on the classic recipe.

FAQs

1. Can I make this recipe in advance?
Yes, you can prepare the Fingers Caramelized Milk with Salted Butter and Milk Chocolate a day before serving. Just be sure to refrigerate it well.

2. Is there a gluten-free version of this recipe?
To make a gluten-free version, you can use gluten-free alternatives for the dacquoise noisette or replace it with a gluten-free sponge cake.

3. Can I use other types of caramel?
Absolutely! You can try different types of caramel, like butterscotch or toffee, to give your dessert a unique flavor profile.

Fingers Caramelized Milk with Salted Butter and Milk Chocolate

An indulgent treat combining caramelized milk, rich chocolate, and a hint of salt, perfect for special occasions or whenever you want to treat yourself.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: French

Calories: 300

Ingredients Method Notes

Ingredients

  

For the mousse and dacquoise

• 1 batch Mousse chocolat au lait
• 1 batch Dacquoise noisette Baked until golden

For the spreads and toppings

• 1 jar Confiture de lait beurre salé Spread over the baked dacquoise
• 1 batch Glacage rocher Zephyr caramel Pour over the mousse
• 1 batch Ganache montée miel d'acacia Ensure evenly distributed
• to taste grams Eclats de noisette For garnish
• to taste grams Peaux de noisette For garnish

Method

 

Preparation

1. Prepare the mousse chocolat au lait and set aside.
2. Make the dacquoise noisette and bake in the oven until golden.
3. Spread the confiture de lait beurre salé over the baked dacquoise.
4. Prepare the glacage rocher Zephyr caramel and pour over the mousse.
5. Assemble the elements together in the fingers mold.
6. Top with ganache montée miel d'acacia, ensuring it's evenly distributed.
7. Garnish with eclats de noisette and peaux de noisette.
8. Chill until set, then serve.

Notes

Make sure all ingredients are at room temperature before starting to mix for a smoother texture. Don’t rush the cooling process; allow the layers to chill properly for the best flavor. Use high-quality chocolate for the mousse for a better taste.