Macaron Biscuit, Maple Syrup and Espelette Pepper Roasted Pecans, Tahitian Vanilla Pineapple Compote, Zephyr™ Caramel Mousse

Macaron Biscuit, Maple Syrup and Espelette Pepper Roasted Pecans, Tahitian Vanilla Pineapple Compote, Zephyr™ Caramel Mousse

Level:
Difficult

Almond crumble

Used products: Almond crumble

  • 5.6 oz
    butter
  • 3.0 oz
    sugar
  • 5.6 oz
    flour
  • 15.4 gr
    salt
  • 7.6 oz
    almond powder

Preparation: Almond crumble

Mix all the ingredients  

Crumble on a baking sheet.
Bake at 150°C for about 20 minutes.

Zéphyr™ Caramel Crunch

Used products: Zéphyr™ Caramel Crunch

Preparation: Zéphyr™ Caramel Crunch

Melt

Used products: Zéphyr™ Caramel Crunch

  • 14.1 oz
    almond crumble
  • 7.1 oz
    BIG-PF-1BO

Preparation: Zéphyr™ Caramel Crunch

Pour over

Gently mix and set at the bottom of a stainless steel ring mould.

Zéphyr Caramel Mousse

Used products: Zéphyr Caramel Mousse

  • 2 leaf/leaves
    gelatin

Preparation: Zéphyr Caramel Mousse

Soak in water

Used products: Zéphyr Caramel Mousse

  • 3.7 oz
    milk 2%
  • 3.7 oz
    35% cream

Preparation: Zéphyr Caramel Mousse

Bring to a boil

Used products: Zéphyr Caramel Mousse

  • 1.4 oz
    egg yolks
  • 0.7 oz
    sugar

Preparation: Zéphyr Caramel Mousse

Mix

Pour the hot liquid on the egg mixture. Cook to nappe consistency.

Preparation: Zéphyr Caramel Mousse

Incorporate the gelatin sheets and pour over 

Emulsify.

Used products: Zéphyr Caramel Mousse

  • 13.1 oz
    35% cream

Preparation: Zéphyr Caramel Mousse

Incorporate the soft whip cream at 31°C.

Pineapple Marmalade

Used products: Pineapple Marmalade

  • 1.1 lb
    pineapple(s)

Preparation: Pineapple Marmalade

Dice

Used products: Pineapple Marmalade

  • 1.3 oz
    sugar
  • 1 beans(s)
    Vanilla

Preparation: Pineapple Marmalade

In a pan, cook until the pineapple releases its juices with

Used products: Pineapple Marmalade

  • 0.2 oz
    starch
  • 1.0 oz
    water

Preparation: Pineapple Marmalade

Dilute the starch in the cold water

Used products: Pineapple Marmalade

  • 0.1 oz
    powdered gelatin
  • 0.8 oz
    water

Preparation: Pineapple Marmalade

Melt the gelatin powder

Incorporate the starch and the gelatin to the pineapples.
Pour in a round silpat mould.

Maple Syrup and Espelette Pepper Roasted Pecans

Used products: Maple Syrup and Espelette Pepper Roasted Pecans

  • 14.1 oz
    pecan nuts

Preparation: Maple Syrup and Espelette Pepper Roasted Pecans

In the oven, roast

Used products: Maple Syrup and Espelette Pepper Roasted Pecans

  • 3.5 oz
    Maple syrup

Preparation: Maple Syrup and Espelette Pepper Roasted Pecans

Heat

Mix the two together and spread on a baking sheet. Roast at 180°C for about 15 minutes.

Used products: Maple Syrup and Espelette Pepper Roasted Pecans

  • 0.1 oz
    sea salt
  • 0.4 oz
    Espelette

Preparation: Maple Syrup and Espelette Pepper Roasted Pecans

Straight out of the oven, add

Zéphyr Caramel Glaze

Used products: Zéphyr Caramel Glaze

  • 10.6 oz
    water
  • 1.3 lb
    sugar
  • 1.3 lb
    glucose

Preparation: Zéphyr Caramel Glaze

Simmer (without boiling)

Used products: Zéphyr Caramel Glaze

  • 14.1 oz
    condensed milk
  • 0.1 oz
    powdered gelatin
  • 7.1 oz
    water

Preparation: Zéphyr Caramel Glaze

Pour over

Preparation: Zéphyr Caramel Glaze

Incorporate the chocolate

Emulsify and set aside in the refrigerator.