Bring the cream and butter to a boil together with lavender honey and split and scraped vanilla beans.
Cook the sugar, glucose, and water together at 293°F (145°C), then dissolve with the cream mixture.
Heat to 250°F (121°C), stirring regularly. Pour into a baking frame and let set.
Once the caramel has cooled completely, remove from mold, cut into pieces, and wrap individually. Store in a dry place.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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