Macaron Biscuit, Maple Syrup and Espelette Pepper Roasted Pecans, Tahitian Vanilla Pineapple Compote, Zephyr™ Caramel Mousse
Almond crumble
| Ingredients | Preparation |
|---|---|
| Mix all the ingredients |
Crumble on a baking sheet. | |
Zéphyr™ Caramel Crunch
| Ingredients | Preparation |
|---|---|
| Melt |
| Pour over |
Gently mix and set at the bottom of a stainless steel ring mould. | |
Zéphyr Caramel Mousse
| Ingredients | Preparation |
|---|---|
| Soak in water |
| Bring to a boil |
| Mix |
Pour the hot liquid on the egg mixture. Cook to nappe consistency. | |
| Incorporate the gelatin sheets and pour over |
Emulsify. | |
| Incorporate the soft whip cream at 31°C. |
Pineapple Marmalade
| Ingredients | Preparation |
|---|---|
| Dice |
| In a pan, cook until the pineapple releases its juices with |
| Dilute the starch in the cold water |
| Melt the gelatin powder |
Incorporate the starch and the gelatin to the pineapples. | |
Maple Syrup and Espelette Pepper Roasted Pecans
| Ingredients | Preparation |
|---|---|
| In the oven, roast |
| Heat |
Mix the two together and spread on a baking sheet. Roast at 180°C for about 15 minutes. | |
| Straight out of the oven, add |
Zéphyr Caramel Glaze
| Ingredients | Preparation |
|---|---|
| Simmer (without boiling) |
| Pour over |
| Incorporate the chocolate |
Emulsify and set aside in the refrigerator. | |
