Petit Gâteau Vanille Caramel

Bring the butter and milk to a boil.
Pour the T55 flour and T45 flour, which have been sifted beforehand, into the saucepan, dry slightly, and place in the bowl of a food processor fitted with a whisk attachment.
Gradually pour in the pasteurized eggs and pasteurized egg yolks, taking care to scrape the edges of the bowl.
Beat the egg whites and Blanc Gallia Plein Air and gradually add the caster sugar and salt.
Using a spatula, fold the beaten egg whites into the previous mixture.
Weigh and spread 600 g of biscuit mixture in a 37 x 57 cm frame.
Bake for about 16 minutes in a fan oven preheated to 160°C.

Once the biscuit has been removed from the oven and cooled, cut it into strips measuring 3.5 x 20 cm and discs measuring 5 cm.

Using a hand blender, mix the 35% fluid cream, carob gum, inulin, and salt, then heat.
Make a caramel with the inverted sugar and caster sugar.
Decook with the previous hot mixture.
Bring to 85°C, blend and immediately pour into the dedicated molds.
Leave to set in the refrigerator for several hours (ideally 24 hours) before freezing.

Place the 35% fluid cream, inverted sugar, and Caviani Vanilla (Prova) in a saucepan.
At 40°C, add the Iota carrageenan and inulin, whisking vigorously.
Heat to 85°C.
Allow to cool to 70-75°C before pouring over the 35% liquid cream.
Blend and leave to rest in the refrigerator for several hours before use.

Temper the caramel Zephyr (Cacao Barry).
Add the grapeseed oil and vanilla powder (Prova) and mix using a hand blender.
Pour into a dedicated mold and leave to crystallize for 24 hours.

Temper the Zéphir (Cacao Barry).
Add the grapeseed oil and mix using a hand blender.
Pour into the dedicated mold and leave to crystallize for 24 hours.