Zéphyr Caramel Pomme

Used Cacao Barry products

Cacao powder - Extra Brute - powder - 1 kg bag

Zéphyr™ Caramel 35%

Entremets Creations

Zéphyr Caramel Pomme

Created by

Peter Fong
Cacao Barry Ambassador - Ganache Patisserie

Level

level 1

Dosage

2 x 6" cakes (15cm diameter x 5cm high)

Used Cacao Barry products

Cacao powder - Extra Brute - powder - 1 kg bag

Zéphyr™ Caramel 35%

Chocolate Biscuit

Ingredients	Preparation
35g egg yolks 85g eggs	Whip in stand mixer
70g sugar	Add sugar gradually until stiff peaks
50g egg white 30g sugar	Whip to medium stiff peaks and fold into egg mixture
20g Cacao powder - Extra Brute - powder - 1 kg bag 20g cake flour	Sift together and fold into egg mixture
Spread onto a 13"x 18" half sheet pan lined with parchment paper and bake at 370°F for 8-10 minutes.
Remove from sheet pan and cool completely on cooling rack.

Green Apple Gelée

Ingredients	Preparation
175g green apple puree 25g sugar	Heat just to a boil
5g gelatin	Bloom gelatin, strain and add to warm purée mixture
Pour into two 14 cm flexipan disc molds and freeze.

Green Apple Parfait Mousse

Ingredients	Preparation
50g egg yolks 40g sugar 50g green apple puree 25g cream	Make a crème anglaise with
When cook, place in stand mixer and cool down with a whip.
3g gelatin	Melt bloomed gelatin and fold in
110g cream	Fold in whipped cream
Pour parfait mousse into two 14 cm flexipan molds containing the frozen green apple gelée and freeze.

Caramelized Apples

Ingredients	Preparation
200g diced apples 50g sugar	Combine and cook over medium heat until apples are just tender
Cool down in the fridge completely.

Zéphyr™ Caramel Chocolate Mousse

Ingredients	Preparation
60g egg yolks 52g sugar 65g milk 35g cream	Make a crème anglaise with
When cook, place in stand mixer and cool down with a whip.
5g gelatin	Melt bloomed gelatin and fold in
180g cream	Fold in whipped cream
120g Zéphyr™ Caramel 35%	Melt and fold in
2g salt	Add and fold in

Zéphyr™ Caramel Chocolate Glaze

Ingredients	Preparation
100g water 200g sugar 200g glucose	Cook to 104°C
135g condensed milk 65g water	Combine and add to stop cooking
14g gelatin 80g water	Bloom gelatin in water and add to glaze
215g Zéphyr™ Caramel 35%	Add and combine until smooth
Let cool completely.

Assembly

Cut out two 6"/15cm rounds of chocolate biscuit per cake and place one layer of chocolate biscuit in the bottom of a prepared 6"/15cm stainless steel ring cake mold.
Lightly drench the chocolate biscuit with simple syrup.
Fill mold ¼ full with Zephyr Caramel chocolate mousse and sprinkle caramelized apple pieces over the mousse and cover the apples with more mousse, ½ way up the ring mold.
Place the green apple gelée and parfait frozen middle into the mousse and push down slightly, then cover the middle with more Zephyr Caramel chocolate mousse and add another round of chocolate biscuit, drenched in simple syrup.
Fill the rest of the mold with Zephyr Caramel chocolate mousse, flush to the top and freeze.
Warm up the Zéphyr™ Caramel chocolate glaze to 37°C and glaze frozen cakes on a glazing rack, let set in the freezer and defrost to decorate.

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