The Noisettier
- Level:
-
Medium
Zéphyr™ Caramel Mousse
Used products: Zéphyr™ Caramel Mousse
-
250 gmilk
-
50 gegg yolks
-
100 gsugar
Preparation: Zéphyr™ Caramel Mousse
Make a Crème Anglaise
Used products: Zéphyr™ Caramel Mousse
-
70 ggelatin
Preparation: Zéphyr™ Caramel Mousse
Add
Used products: Zéphyr™ Caramel Mousse
Preparation: Zéphyr™ Caramel Mousse
Pour over
Used products: Zéphyr™ Caramel Mousse
-
600 gwhipped cream
Preparation: Zéphyr™ Caramel Mousse
Chill before adding the whipped cream.
Gourmand glaze
Used products: Gourmand glaze
-
350 g
Preparation: Gourmand glaze
Melt
Used products: Gourmand glaze
-
110 ghazelnut oil
-
90 gNAN-CR-HA5013
Preparation: Gourmand glaze
Add
Pour the mousse in a 15 mm frame and freeze it.
Cut out 25 mm squares and dip them in the Alunga milk chocolate gourmand glaze.
Place each bite on a square of dark chocolate cut to the same size and decorate.
Comments