Mustard has a tart, acidic quality that can go in many different directions, as can Paul Grimes’s passion for chasing salt with sweet. For this dessert, he built on some previous research at Denise Acabo’s L’Etoile d’Or confectionery shop, in Paris, as well as on his years of experience in French kitchens. His taking-off point for the resulting mustard caramel was the sweet-and-sour caramel-flavored gastrique for duck à l’orange. Add the saltiness and crunch of pretzels—they’re great with mustard and with dark chocolate, so why not both at the same time?—and you’ve got a great treat. (Editor’s note: This recipe is solely the creation of Paul Grimes and has not been formally tested by the test kitchen.)
Watch the Test Kitchen Challenge video that features this recipe.