Coffee caramel ganache

80 grams	sugar
20 grams	water
60 grams	espresso
20 grams	cream
100 grams	white chocolate
1 gram	flaky salt

Mix the sugar with the water and caramelize this on a medium heat till it’s a golden brown caramel. Once a golden caramel starts to form turn down the heat for more control. Now while mixing add the hot espresso, the cream, the white chocolate and the flaky salt. Then mix it well till it’s fully emulsified. It’s best to use a hand blender, but with a small recipe like this the blender won’t take and you can use a whisk. Now pour it into a bowl and let it set in your fridge for at least 3 hours. Then transfer it into a piping bag that’s fitted with a round nozzle and keep it in your fridge.

Recipe use in caramel & mango millefeuille