The Meulan

Used Cacao Barry products
Zéphyr™ Caramel 35%
Petits Gâteaux

The Meulan

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Created by
  • Sylvie Thobor
    Thobors
Level
level 2
Steps
  1. The Meulan
Used Cacao Barry products
Zéphyr™ Caramel 35%

The Meulan

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.

Pour the mousse into petit four molds, filling 3 mm from the top, then freeze. 
Take the molds from the freezer and pour Cara Crakine up to the top, then place them back in the freezer.
Glaze then place them on a sablé that is slightly larger. Finish with salted caramel Crispearls and decorate.
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