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.
Pour 2 teaspoons of crumbled Breton pucks into the bottom of the glasses. Then pour 1 or 2 tablespoons of salted butter caramel, then a little bit of mascarpone mousse. Start again by pouring Breton palets, salted butter caramel and mascarpone mousse.
Finish by adding a few crumbs of Breton pucks to the top of the verrine.
