• for salt caramel:
  • 22 g glucose
  • 135 g sugar
  • 75 g cream
  • 0.5 tsp rock salt
  • 12 g diced butter
  • for chocolate ganache:
  • 225 g chocolate
  • 250 g cream
  • 0.5 tsp honey
  • for espresso ice cream:
  • 550 ml milk
  • 550 ml cream
  • 287 g caster
  • 287 g egg yolk
  • 2 shots of espresso


  • Bring sugar and glucose to dark caramel.
  • Whisk in cream and salt then whisk in the butter.
  • Method For Chocolate Ganache:
  • Bring cream to the boil and add in the chocolate and honey.
  • Then mix this into the caramel and strain.
  • Pour 1 tbsp of caramel into each pastry case then mix with the chocolate.
  • When the caramel has set pour in the mixed caramel and chocolate ganache on top and leave to set.
  • Method For Espresso Ice Cream:
  • Bring milk, cream and half the sugar to the boil.
  • Whisk the sugar and yolks together, then pour in the boiling milk mix onto the egg and sugar, pour back into a clean pan and stir with a wooden spoon to 83 degrees C.
  • Pour in the espresso and strain.
  • Leave to cool and then churn.


Roll out the pastry between two grease proof sheets of paper before placing in the fridge to rest. Always use chocolate above 70% coco for cooking as it gives you better results. Never place cooked pastry in the fridge as it will go soggy automatically - store in a cool dry place.