cassonade sable
- 1320g T45
- 100g maltodextrin
- 870g butter
- 22g salt
- 100g icing sugar
- 240g demerara sugar
Christmas cracker
Andrew Gravett
15th December 2025
Christmas cracker
120 min
Part of the festive afternoon tea at The Langham.
Ingredients
vanilla mousse
- 210g Anglaise - milk
- 6 vanilla pods
- 210 UHT cream
- 83g egg yolks
- 44g caster sugar
- 485g creme Anglaise
- 946g opalys
- 110g gelatin mass
- 726g UHT cream
caraibe cremeux
- 1000g Anglaise - milk
- 10 vanilla pods
- 1000g UHT cream
- 400g egg yolks
- 200g caster sugar
- 2400g creme Anglaise
- 1000g caraibe
Method
cassonade sable
Mix demerara sugar and butter soft.
Add the rest of the ingredients until all incorporated.
Roll between sheets at 3mm.
Freeze.
Cut out using the cracker cutter and bake on silpain until golden (10-12 mins)
vanilla mousse
Make an Anglaise (cooking to 84C) and pour onto partially melted chocolate.
Add melted gelatin mass.
Emulsify with stick blender.
Whip the cream to soft peak.
Allow base to cool to 50C before folding in whipped cream and fold in.
Pipe into moulds.
caraibe cremeux
Make an Anglaise (cooking to 84C).
Pour onto partially melted chocolate and emulsify with stick blender.
Pipe into moulds.
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