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Cook the sugar and glucose to caramel, Stop cooking by adding the butter and the pre heated cream.
Pour over the yolks in a bowl, then return to a saucepan and cook to 85°(as a crème Anglaise)
Allow to cool off to 60° then add the pre- soften gelatine
Let cool to 35º, lastly fold in the whipped cream.
DO NOT ADD GELATINE AND CREAM UNTIL CAKE IS READY TO ASSEMBLE