---
title: Caramel & Kalamansi Amber Recipe | Pastry1 Magazine
description: Try this decadent caramel & kalamansi amber cake with crunchy feuilletine, joconde sponge cake, caramel Bavarian cream, and more!
---

[Magazine ](https://www.parisgourmet.com/magazine)

# [Caramel & Kalamansi Amber Recipe | Pastry1 Magazine](https://www.parisgourmet.com/magazine/caramel-and-kalamansi-amber)

 Written by [Charlotte Brown](https://www.parisgourmet.com/magazine/author/charlotte-brown) | Dec 6, 2023 5:02:10 PM

*BY STÉPHANE GLACIER, M. O. F. PÂTISSIER*

CRUNCHY FEUILLETINE, JOCONDE SPONGE CAKE, KALAMANSI CRÉMEUX, CARAMEL BAVARIAN CREAM, CARAMEL GLAZE, CARAMELISED SLIVERED ALMONDS

Makes 3 desserts 18cm in diameter

CHEF'S TIP: A caramel that is too dark will release too much bitterness, which when confronted with the acidity of the calamansi, would become unpleasant to taste.

 

CRUNCHY FEUILLETINE   
(Allow 270g)  
60g 64% dark couverture chocolate   
165g hazelnut praline  
150g flaky feuilletine

PROCESS:

Mix the melted couverture chocolate with the praline then the feuilletine flakes.

 

JOCONDE SPONGE CAKE  
(Allow for 1 sheet of 40 x 60cm)  
210g icing sugar  
210g ground raw almond   
55g T65 flour  
275g whole eggs  
185g egg whites  
30g sugar  
40g butter

PROCESS:

Whisk together the icing sugar, ground almond and flour with the eggs. Whisk together the egg whites and the sugar. Add this to the 1st mixture then take a small amount of the sponge, add the melted butter and mix everything again.   
Spread 1000g of dough on a Flexipan® or baking tray with a sheet of baking paper and bake in a convection oven at 180°C for around 12 minutes.  
Cut out 6 disks 16cm in diameter.

 

CARAMELISED SLIVERED ALMONDS  
200g slivered almonds   
40g 30°B syrup  
10g sugar

PROCESS:

Mix the nuts and the 30°B syrup.  
Spread on a baking tray covered with a Silpat®. Sprinkle with the sugar and caramelise in a convection oven at 160°C for around 20 minutes while stirring.

 

KALAMANSI CRÉMEUX  
3g gelatin powder 200 blooms   
18g cold water  
125g Kalamansi purée  
215g egg  
150g sugar   
250g butter

PROCESS:

Hydrate the gelatin using the 18g of cold water.  
Bring the calamansi puree to a boil.  
Whiten together the sugar and eggs. Pour 1/3 of the Kalamansi puree over the egg/sugar mixture before returning the mixture to a saucepan and heating to 85°C. Sieve through a fine siever before adding the gelatin. Cool to 40°C before adding the softened butter and emulsifying in a mixer. Pour 250g into a 16cm diameter Flexipan®. Freeze.

 

CARAMEL BAVARIAN CREAM  
15g gelatin powder 200 blooms   
90g cold water  
200g sugar  
530g milk  
250g liquid cream (for whipp cream 35%)   
130g egg yolk  
570g 35% fat whipped cream

PROCESS:

Hydrate the gelatin with 90g cold water.  
In a saucepan, dry-cook the sugar to a caramel colour, remove from the heat before adding the boiling milk and cream. Pour over the egg yolk. Return everything to the saucepan and heat to 85°C. Incorporate the gelatin.  
Strain. Cool and stir in the whipped cream.

 

CARAMEL GLAZE  
(Allow 600g)  
20g gelatin powder 200 blooms   
120g cold water  
720g sugar  
600g water  
600g liquid cream (for whipp cream 35%)   
40g potato starch

PROCESS:

Hydrate the gelatin using 120g cold water.  
Cook the sugar to 185°C, remove the caramel from the heat before adding 600g of hot water.  
Mix the cream with the starch and bring to a boil while stirring. Gradually add the caramel to the starch and cream mixture then add the hydrated and drained gelatin. Store in the refrigerator. Directions for use: ensure the glaze is fully melted at 40°C and use at 24°C.

 

ASSEMBLY AND FINISH

Line a 18cm diameter ring with acetate. Position the circles on a baking sheet with Silpat®, then spread 90 g of crunchy feuilletine over the entire surface. Line the ring with caramel mousse and then add a thin layer over the crunchy feuilletine so the 16cm diameter sponge cake disk sticks on it. Fill halfway with caramel mousse. Place the Kalamansi cream insert. Add 2 to 3mm of caramel mousse. Place a second disk of biscuit. Smooth the circle of caramel mousse. Freeze.  
Remove from the ring, glaze with the caramel glaze. Decorate with caramelised slivered almond around the edges and chocolate decorations on top.

 

*Recipe taken from the book “Pâtisseries et gourmandises, tendances et traditions”*

 

 

 

[View full post](https://www.parisgourmet.com/magazine/caramel-and-kalamansi-amber)

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