Grand'Anse - Haïti ganache and salted caramel with cinnamon crumble | Le Royal

Ingredients

• 575 g UHT whipping cream
• 80 g invert sugar
• 80 g glucose syrup DE 60
• 70 g dextrose
• 1 g salt
• 775 g CHD-Q65HAI
• 175 g anhydrous butter
• 100 g demerara sugar
• 80 g butter
• 150 g pastry flour
• 5 g salt
• 4 g cinnamon powder
• 550 g sugar
• 300 g 35% fat liquid cream
• 50 g glucose syrup DE 60
• 210 g salted butter
• 4 g fine salt
• 1 beans(s) Vanilla
• 1 g gelatin leaves