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1
Special equipment: candy thermometer
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2
In a small pot set over medium-low heat, add the cream and the invert sugar and cook until warmed through, then set aside.
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3
In a small pot set over medium-high heat, add 110 grams water, the glucose and sugar and bring to a light caramel, a candy thermometer will read 356 degrees F (180 degrees C).
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4
Add the vanilla bean and seeds.
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5
Stir in the cream mixture slowly and carefully, as the caramel will bubble and rise.
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6
Place the Gianduja chocolate in a medium bowl and pour the hot cream mixture over the top, using a whisk to blend together.
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7
Remove the vanilla bean, then add the butter and use an immersion blender to emulsify.
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8
Cover the surface of the caramel with plastic wrap to prevent it from drying out.
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9
When cool, pour the caramel into shot glasses and top with cookie crumbles, then serve.
