- By Admin
- December 06, 2023
BY GUILLAUME MENAND
Soft Caramel
For a frame measuring 35 x 50cm and 1cm high
850g liquid cream (for whipp cream 35%)
170g semi-salted butter
635g sugar
130g water
510g glucose
PROCESS:
Heat the cream with the butter.
Cook the sugar, water and glucose to 170°C. Stop the cooking process to add the cream and the butter, heating to 115°C. Pour into a frame and leave to cool.
Chocolate-caramel sweet
For 10 trays of 28 half-spheres (3cm in diameter)
300g sugar
200g glucose
500g liquid cream (for whipp cream 35%)
30g 41% milk couverture chocolate
125g semi-salted butter
PROCESS:
Cook the sugar with the glucose to 170°C.
Stop the cooking process to add the hot cream, reheat everything to 103°C and remove from the pan.
Once the mixture reaches 60°C, add the couverture chocolate and mix.
At 30°C, add the butter and mix.
Mould into the half-spheres. Store in the refrigerator overnight.
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Caramel spread
For 12 pots of around 200g each
640g sugar
640g glucose
1000g liquid cream (for whipp cream 35%)
240g semi-salted butter
PROCESS:
Cook the sugar with the glucose to obtain a strong flavoured caramel. Stop the cooking process to add the hot cream and mix, bring to a boil. Transfer to a cold bowl. Once the mixture has cooled to 40°C, add the butter then mix.
Put in pots. Keep chilled.
Guillaume Menand
Pastry chef - chocolatier in Saint-Nazaire.
Guillaume Menand opened his shop, rue de la paix, in Saint-Nazaire in 2019. Native of the town, the pastry chef-chocolatier wants to pay homage to the city through his creations. For example, he created a chocolate bar in the shape of an ocean liner, in reference to the shipyards. But his most emblematic product is the P’tit Naz, a bitesize biscuit made up of two buckwheat shortbread biscuits, fifilled with milk chocolate caramel and fleur de sel from Guérande. Before opening his shop, Guillaume Menand had a range of experience as a restaurant pastry chef in starred establishments. At the same time, he also took part in around ten competitions: in 2015, he took home the 1st prize for the chocolate piece at the Serbotel fair in Nantes. These days, Guillaume Menand divides his days between chocolate and pastry. Ultimately, he would like to open a second boutique.