In a pot, cook the glucose and sugar to desired shade of caramel. Add the butter and the warm heavy cream and continue to cook until mixture reaches 217°F/103°C; add the scraped vanilla bean and salt to taste.
In a bowl, bloom the gelatin in cold water and set aside. Place the white couverture coins in a metal bowl. Spread the white chocolate on a sheet pan and cook in a convection oven at 250ºF/121ºC 40 to 60 minutes, stirring every 10 minutes, until the chocolate is caramelized and golden brown in color. Set the chocolate aside to cool. Combine the heavy cream and the scraped vanilla bean in a saucepan and bring the mixture to a boil. Whisk the sugar and eggs together in a separate bowl, and then temper in the hot mixture. Return the mixture to the saucepan and cook while stirring constantly until the temperature reaches 183ºF/84ºC. Strain and add the bloomed gelatin, then whisk in the caramelized white couverture. Allow the mixture to cool completely before folding in the whipped cream.
In a frying pan, cook the butter to make brown butter; set aside to cool. Sift the cake flour, almond flour, and powdered sugar. Place the flour mixture in a mixing bowl with a paddle attachment. Add egg whites to the dry ingredients and mix well. Add the brown butter and beat at a high speed until well combined. Pour entire mixture into desired frame and bake at 325°F/163°C for approximately 20 min or until golden brown.
Caramel Decoration
Granulated Sugar
16oz (453g)
Water
4oz (113g)
Combine the sugar and water in a sauce pan and bring to a boil. Continue cooking the sugar, without agitation, until it begins to turn a light amber color. Begin swirling the sugar until it has reached a uniform deep amber color. Take a fork and dip it into the caramel, swirling it around onto a piece of greased parchment paper. Roll the parchment paper up into a tube and allow the caramel to harden. Unroll the parchment and save the caramel pieces for decoration.
Dispense the Caramelized White Chocolate Mousse into the Silikomart Quenelle Mold (591076) and freeze completely. Once frozen, spray with the velvet spray and keep frozen until ready to use. Cut the Brown Butter Frangipane into medium sized cubes. Spread a layer of Salted Caramel on the breton. Brûlée the pear halves and allow to cool; place a quenelle of mousse on the caramel followed by the pear, and then the Brown Butter Frangipane. Garnish with micro greens and Caramel Decoration as desired.
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