-125g of semi-salted butter
-1 teaspoon of fleur de sel
-90g of white chocolate
-175g of egg
-30g of flour
Start by putting the butter, fleur de sel and sugar in a heavy-bottomed saucepan. Add a dash of water (just enough to soak the sugar a little).
In another container, mix the almond powder, the 175g of eggs.
Add cinnamon powder and liquid vanilla.
Then pour in the vergeoise and flour.
Pour the caramel over the egg mixture.
And 5 minutes later. It’s subtle, but you can see that it’s deflating, it’s quite normal!