Mascarpone mousse: Separate the yolks from the whites.
Advertisement: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.
Advertisement: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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