Zéphyr™ Caramel And Honeyberry Compotee

Zéphyr™ Caramel And Honeyberry Compotee

Created by:
Laurent Pagès – 
Cacao Barry Ambassador – Pâtisserie Laurent Pagès

 

COMPONENTS ZÉPHYR™ CARAMEL AND HONEYBERRY COMPOTEE

•  MADELEINE BISCUIT
•  POPCORN CRUNCH
•  ZÉPHYR™ CARAMEL MOUSSE
•  POPCORN CRUNCH
•  ZÉPHYR™ CARAMEL GLAZE
•  ASSEMBLY

 

MADELEINE BISCUIT

IngredientsPreparation
375g flour
20g baking powder
4g salt
Sift
375g eggs
263g raw sugar
131g clover honey
Whip to ribon
338g melted butter
1piece(s) orange zest
Fold in the dry ingredients and bake at 180°C for about 17 minutes.

POPCORN CRUNCH

IngredientsPreparation
500g honeyberry
100g sugar
Cook
10g NH pectin
25g sugar
Mix and add in
Mix in a robot coupe.

ZÉPHYR™ CARAMEL MOUSSE

IngredientsPreparation
300g milk
Heat
30g sugar
60g egg yolks
20g maiz starch
Mix
Pour the hot milk on the egg mix. Mix well and cook as a pastry cream.
6g gelatin leavesAdd
300g Zéphyr™ Caramel 35%Pour over
Mix well and let cool.
700g
whipping cream

Incorporer

POPCORN CRUNCH

IngredientsPreparation
140g Zéphyr™ Caramel 35%
50g Mycryo™ Cocoa Butter
Melt
400g caramelised popcorn
100g Pailleté Feuilletine™
Add and mix

ZÉPHYR™ CARAMEL GLAZE

IngredientsPreparation
300g water
250g sugar
300g glucose syrup
20g powdered milk
Boil
250g condensed milk
20g gelatin leaves
Add
Mix
250g Zéphyr™ Caramel 35%
50g Lactée Barry US
Pour over
Emulsify. Let rest in the refrigerate and use at 28 ºC on the frozen entremets.

ASSEMBLY

Pour the mousse halfway up a 180 mm diameter cake ring.
Place the insert on top of the mousse and top with more mousse.
Finish with the madeleine biscuit, freeze and glaze. Decorate with Zéphyr™ Caramel chocolate decor and popcorn.