In a pot, cook the glucose and sugar to desired shade of caramel. Add the butter and 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. Whisk together the egg yolks and sugar; place over a double boiler, stirring frequently and continuing to whisk until very thick. Place mixture in the bowl of a stand mixer, add bloomed gelatin and whip until ribbon stage. Fold in the mascarpone and then fold in the whipped cream.
Combine the crème brûlée mix and heavy cream in a pot; bring the mixture to a rolling boil while stirring constantly. Stir in coffee extract, then dispense into Silikomart Flexi Mini Pyramid (591051), filling half way, and freeze completely.
Pipe the Marscarpone Mousse into the Silikomart Flexi Mini Half Sphere (591004), filling half way. Unmold the frozen Coffee Brûlée Insert and place into the mousse. Scrape off any excess or add to fill completely; freeze completely. Make the glaze thinner by boiling the water and cold glaze; add the caramel glaze while gently stirring with a rubber spatula, making sure not to incorporate any air. Cool to 90°F/35ºC before use. Once completely frozen, remove the mousse from the mold and glaze each half sphere. Smear some of the Salted Caramel onto the mini breton and place one glazed half sphere on top of each. Garnish the rim of the mousse with the croquant and place one coffee bean on top.
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