The Castillon

Used Cacao Barry products
Fall / Winter

The Castillon

Created by
  • Sylvie Thobor
    Thobors
Level
level 2
Used Cacao Barry products
Recipe components

Zéphyr™ Caramel Mousse

IngredientsPreparation
  • 250g
    milk
  • 50g
    egg yolks
  • 100g
    sugar

Make a Crème Anglaise

  • 70g
    gelatin

Add

Pour over

  • 600g
    whipped cream

Chill before adding the whipped cream.

Vanilla caramel

IngredientsPreparation
  • 320g
    cream
  • 1bean(s)
    vanilla

Heat

  • 320g
    sugar

Make a caramel with

Deglaze with hot cream and continue cooking to 108°C.

  • 250g
    butter
  • 2g
    sea salt

Add

Mix and chill. 
Pipe the caramel in silicone half sphere moulds, insert 1 caramelized hazelnut and freeze.
Pour the mousse in mini dome molds, place a caramelized hazelnut halfway up in each well. Finish with the mousse and freeze.

Chocolate ganache montée

IngredientsPreparation
  • 125g
    cream

Heat

  • 65g
    Mexique

Pour over the chocolate and emulsify.

  • 125g
    cream

Add

Mix and refrigerate for 2 hours.

Assembly

Unmold and glaze the mini-domes. Place them on a sable that is slightly larger.
Pipe the chocolate ganache all around and decorate.