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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
Cook Time 15 minutes
Total Time 45 minutes
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.