Caramel delight 3 ways

How-to video

Discover three presentation suggestions from our chefs for the Caramel Delight.

Version 1 : Passion Caramel déstructuré

Ingredients:

  • Caramel Delight from Traiteur de Paris
  • Vanilla Bourbon ice cream
  • Thin sheet of dark chocolate
  • Melted dark chocolate

Directions

  1. Take out the Caramel Delight 2 hours before plating
  2. Cut the dessert in 4 quarters
  3. Decorate the plate with a large brushstroke of dark chocolate
  4. Place the first quarter on the plate, then alternate with a piece of the sheet of dark chocolate
  5. Repeat above step
  6. Finish the presentation with a quenelle of vanilla ice cream
Passion Caramel Déclinaison
Passion Caramel Déclinaison

Version 2: Dotted Caramel Delight

Ingredients:

  • Caramel Delight from Traiteur de Paris
  • White chocolate mousse
  • Salidou Caramel made with unsalted butter
  • Small disks of milk chocolate

Directions:

  1. Take out the Caramel Delight 2 hours before plating
  2. Place the dessert in the center of the plate
  3. Decorate with a diagonal line of dots of Chantilly in different sizes
  4. Decorate with dots of caramel
  5. Decorate the dots with several disks of the milk chocolate, placed vertically

Version 3: Simple Caramel Delight

Ingredients:

  • Caramel Delight from Traiteur de Paris
  • Salidou Caramel made with unsalted butter
  • Vanilla Bourbon ice cream

Directions:

  1. Take out the Caramel Delight 2 hours before plating
  2. Place the dessert in the center of a deep dish
  3. Heat the caramel
  4. Pour the caramel around the dessert
  5. Place a quenelle of Vanilla Bourbon ice cream on the side of the dish
  6. Decorate the quenelle with shards of dark chocolate
Passion Caramel Déclinaison