Mascarpone mousse: Separate the yolks from the whites.
Whisk the yolks with the sugar and vanilla sugar until the mixture whitens.
Then add the mascarpone and whisk until you obtain a smooth and homogeneous mixture.
Beat the egg whites until stiff and gently incorporate them into the previous mixture.
Salted butter caramel: Put the sugar in a saucepan and heat until it turns into amber caramel.
Slowly pour the liquid cream over the caramel and stir constantly until the mixture is smooth.
The caramel should boil for several minutes to thicken. Allow at least 6 to 8 minutes.
Remove from the heat, add the salted butter and mix. Let your caramel cool.
To finish
Assembly: Crumble a sufficient quantity of Breton pucks.
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This is my fave dish ever and I finally found a version for the slow cooker
