Breton Tiramisu

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Tiramisu is my favorite dessert and I decided to try another variation of this dessert… This time with a Breton spirit mixing two regional specialities which are Caramel Beurre Salé (caramel with salted butter) and Palets Bretons (Palet Biscuits from Brittany).

 

Serves 4 (generous portions)

  • 250g mascarpone
  • 6 breton palets
  • 40g sugar
  • 3 eggs
  • 1 table spoon of rum
  • 1 teaspoon of vanilla sugar
  • unsweetened cocoa
  • caramel with salted butter (you can find the recipe here)

In a bowl, whisk the egg yolks with a table spoon of rum, the sugar and the vanilla sugar.

Add the mascarpone to this mixture with the mixer.

In a clean bowl, whisk the egg whites until thick and stiff. Gently fold into the mascarpone mixture.

Take 4 big glasses. Crumble one palet in each glass. Put one teaspoon of Caramel Beurre Salé. Then a layer of the mascarpone mixture.

Crumble again half a palet in each glass, add one teaspoon of Caramel Beurre Salé  and re-cover with the remaining mixture.

Put the tiramisu in the fridge for at least 4 hours.

Before serving, sift the tiramisu with cocoa powder.

 

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How to make crêpes au caramel beurre salé like in Brittany?

CrepesI come from Brittany in France and we are proud of our region et its culture. Crêpes (thin pancakes) are an institution there and if we can spread some caramel beurre sale (salted caramel) on it then it is heaven!

I am happy to share with you these two traditional recipes.

How to make the crêpes?

For 25 crepes (honestly I thought I made 25 crepes but as usual I have no time to count that everything has been eaten)

  • 1L milk
  • 9 eggs
  • 500g flour
  • 3 tablespoons of rum

Normally we use a special pan which is flat to make the crepes.

In a bowl, stir together the flour and the milk with a wooden spoon (you will have muscular arms! Then add the milk gradually and the rum. Let the batter rest for at least 1 hour.

Then stir the rested batter and we can begin the crepe party. Pour one ladle full of batter in the pan which has been previously greased. Once the borders of the crepe unsticked the pan, Turn the crepe on the other side. Normally we make the crepe jumped to turn it over but you can use a spatula.

Now that we have the crepes we need to do the caramel.

How to make the caramel au beurre salé (milky caramel made of salted butter)?

For one pot

  • 100g white sugar
  • 15cl single cream
  • 50g salted butter

In a saucepan let your sugar melted. Once the caramel is getting brown, add the single cream but keep stiring slowly. Then add the butter and keep stiring until it is well melted.

Pour the caramel beurre salé in the pot and let it cool down.

Now that you have the crepes and the caramel, just enjoy them with a pint of cider!