Giancarlo Perbellini Reveals the Secrets Behind His "Triple Caramel" Dessert

copertina dolce perbellini caramello salato

Pecan crunch, tonka bean cream, and caramel: This dessert by Giancarlo Perbellini will amaze you with its incredible flavor, highlighting the layers of one of the most beloved sweet ingredients.


For the Caramel Foam 

  • 60 g sugar
  • 200 g cream
  • 200 g milk
  • 30 g egg yolk
  • 1 vanilla bean


Caramelize the sugar, then deglaze with the cream previously heated with the vanilla bean, and combine with the milk and egg yolk. Heat to 82 degrees Celsius and cool quickly in a blast chiller.

Pour into a siphon and charge with 2 capsules of No2. Store in the refrigerator.

For the Caramel Wafer 

  • 120 g sugar
  • 60 g water
  • 60 g glucose


Bring sugar, water, and glucose to 165 degrees Celsius, let cool on a Silpat, and blend to a fine powder. Sprinkle on a mold and bake at 150 degrees Celsius.

Let it cool and detach from the mold, store in an airtight container.

For the Tonka Bean Ice Cream 

  • 750 g milk
  • 60 g milk powder
  • 160 g sugar
  • 15 g inverted sugar
  • 80 g glucose
  • 300 g cream
  • 4.5 g stabilizer
  • 3 pcs tonka beans


In a saucepan, heat the milk with grated tonka bean, glucose, and inverted sugar to 40 degrees Celsius. Add the stabilizer mixed with sugar and milk powder, and heat to 85 degrees Celsius. Strain and blend with the cream. Let it rest and mature overnight.

Whisk or pacotize as needed, and store at -16 degrees Celsius.

For the Salted Caramel and Dulcey

  • 230 g sugar
  • 280 g cream
  • 40 g glucose
  • 70 g butter
  • 50 g dulcey chocolate
  • 4 g salt


Caramelize the sugar and glucose, deglaze with the cream previously heated, bring it to a boil, and add the butter and salt. At 45 degrees Celsius, emulsify with the chocolate, then store at room temperature.

For the Crunchy Pecan 

  • 100 g éclat d’or
  • 80 g roasted pecans
  • 40 g dulcey chocolate
  • 2 g salt


Mix the éclat d’or, pecans, and salt, melt the chocolate, and combine it with the mixture.

Store in an airtight container.

For the Orange Pound cake

  • 130 g brown butter
  • 90 g eggs
  • 50 g milk
  • 4 g baking powder
  • 90 g orange paste
  • 2 g salt
  • 20 g honey
  • 130 g cake flour


Mix the melted butter, eggs, milk, honey, and orange paste; separately, sift together the salt, flour, and baking powder. Combine them by whisking vigorously and pour into designated molds. Bake at 170 degrees Celsius with the valve open, depending on the size.

Assembly and Finishing 

In a shallow dish, place the pecan crunch at the base, topped with tonka bean ice cream and salted caramel. Finish with caramel foam and the caramel wafer adorned with gold leaf.

Separately, serve the orange pound cake decorated with pecans and whipped cream.


Casa Perbellini 12 Apostoli

Vicolo Corticella San Marco 3, 37121 Verona

Phone: +39 045 8780860 INFO@CASAPERBELLINI.COM


giancarlo perbellini casa perbellini 12 apostoli 4

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