
Zéphyr Caramel Pomme

Chocolate Biscuit
Ingredients | Preparation |
---|---|
| Whip in stand mixer |
| Add sugar gradually until stiff peaks |
| Whip to medium stiff peaks and fold into egg mixture |
| 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 |
---|---|
| Heat just to a boil |
| 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 |
---|---|
| Make a crème anglaise with |
When cook, place in stand mixer and cool down with a whip. | |
| Melt bloomed gelatin and fold in |
| 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 |
---|---|
| Combine and cook over medium heat until apples are just tender |
Cool down in the fridge completely. |
Zéphyr™ Caramel Chocolate Mousse
Ingredients | Preparation |
---|---|
| Make a crème anglaise with |
When cook, place in stand mixer and cool down with a whip. | |
| Melt bloomed gelatin and fold in |
| Fold in whipped cream |
| Melt and fold in |
| Add and fold in |
Zéphyr™ Caramel Chocolate Glaze
Ingredients | Preparation |
---|---|
| Cook to 104°C |
| Combine and add to stop cooking |
| Bloom gelatin in water and add to glaze |
| 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. |