Creme Brulee Slices

These are some little genoise cake slices with a vanilla creme mousseline filling and a bruleed caramel topping.

The sponge itself is very light and delicate but is a lovely carrier for the cream centre. The creme mousseline needed a little more butter or cornflour to make it set slightly better so it would be easier to cut into slices. However, the texture and consistency is good, and the vanilla flavour just strong enough to resemble the traditional dessert. I am very happy with how the brulee topping worked as the caramel powder melted and browned well without the custard becoming runny, as I was expecting. This is a winning idea and one I would have confidence to try again.