Zéphyr Caramel Entermets

Zéphyr Caramel Entermets

Created by

  • Ramon Morató - Global Creative Innovation Leader for the Cacao Barry® brand
level 1

Dosage

For approx. 6 cakes 16 cm in diameter and 4 cm high.

Recipe components

Toasted almond spongecake

IngredientsPreparation
  • 160g
    egg yolks
  • 100g
    whole egg(s)
  • 160g
    sugar

Whisk

  • 240g
    egg white
  • 100g
    sugar

In another bowl, whisk

  • 100g
    melted butter

In a third bowl, take 100 g of the first mixture and add

  • 300g
    ground toasted almonds
  • 45g
    flour

Mix all the mixture together and add

Pour all the mixture into a 60 x 40 cm frame 8 mm high.
Bake in the oven at 200ºC (1).
Once it is cold, cut out 14 cm discs.

Salted crumble

IngredientsPreparation
  • 160g
    butter

Cut into cubes and keep in the fridge

  • 200g
    demerara sugar
  • 200g
    all-purpose flour
  • 6g
    Maldon salt

Place in a food processor and work

Mix until you obtain a pastry dough.
Cook at 160°C.
Keep in the fridge to use later.

Reconstituted salted crumble

IngredientsPreparation

Melt

Add to 370 g of salted crumble

Roll out thin discs 14 cm in diameter and set aside, covered, in the freezer.

Salted caramel

IngredientsPreparation
  • 300g
    sugar

Caramelize

  • 30g
    cornflour
  • 100g
    milk

Mix

  • 300g
    whipped cream 35%
  • 25g
    glucose syrup DE 44
  • 2g
    salt

Bring to the boil

  • 1pod(s)
    vanilla

Add and infuse for a few minutes

Pour the infused cream mixture onto the cornflour and mix, do not reheat.
Once you have reached the caramel colour you want, turn off the heat and deglaze the pan with the infused cream.
You will obtain a thicker caramel texture due to the cornflour in the cream.

  • 3g
    gelatin leaves

Rehydrate in water and add

Spread on a tray and leave to cool to 45-50°C.

  • 100g
    salted butter

Add

Mix and set aside.

Apricot jelly

IngredientsPreparation
  • 750g
    apricot puree
  • 75g
    lemon juice
  • 25g
    sugar

Heat

  • 10g
    gelatin leaves

Rehydrate in water and add to the puree.

Pour about 110 g into a 14 cm ring.
Keep in the freezer.

Cream sponge

IngredientsPreparation
  • 1350g
    whipped cream 35%
  • 1g
    xanthan gum

Mix in a food processor

Place a small amount of the cream in a saucepan and heat.

  • 150g
    sugar
  • 15g
    gelatin leaves

Add in

Rehydrate and add in

  • 450g
    half whipped cream 35%

When the temperature reaches about 20 ºC, fold

Pour a 1 cm layer of the cream sponge on top of the frozen apricot jelly. Keep in the freezer.

Zéphyr™ Caramel white chocolate mousse

IngredientsPreparation
  • 480g
    milk
  • 80g
    35% fat liquid cream

Boil

  • 2pod(s)
    vanilla

Infuse
Strain in a food processor.

  • 16g
    gelatin leaves

Rehydrate and add in

Pour onto

  • 1050g
    half whipped cream 35%

At 25-30ºC, fold

Zéphyr™ Caramel glaze

IngredientsPreparation
  • 300g
    water
  • 250g
    sugar
  • 300g
    glucose syrup
  • 20g
    powdered milk

Boil

  • 250g
    condensed milk
  • 20g
    gelatin leaves

Add

Place in a food processor.

Pour

Emulsify well and strain. Refrigerate and use at 28ºC, over frozen desserts.

Cara Nougatine™ discs

IngredientsPreparation

Cut out 14 cm discs

Finishing

  1. Place a 16cm – 4cm ring on to a tray and build the mousse upside down.
  2. Firstly add a layer of the Zéphyr™ Caramel mousse into the bottom of the mould.
  3. Then add in the disc of frozen Apricot jelly and place the frozen cream sponge on top.
  4. Repeat step 2.
  5. Then top with.
  6. Place a 14cm disc of the salted caramel on top of the sponge.
  7. Then top with a disc of Cara Nougatine™.
  8. Repeat step 2.
  9. Place the reconstitued salted crumble.
  10. Freeze and glaze twice with Zéphyr™ Caramel glaze.
  11. Decorate to your own taste.

(1) Cooking temperatures are subject to ovens brand and type.