Zéphyr™ Caramel Petit Gâteau
- Level:
-
Difficult
Amaretto soaking syrup
Used products: Amaretto soaking syrup
-
13.2 ozwater
-
3.2 ozsugar
-
3.5 ozglucose
Preparation: Amaretto soaking syrup
Bring to a boil
Used products: Amaretto soaking syrup
-
7.1 ozamaretto liqueur
Preparation: Amaretto soaking syrup
Remove from heat and add.
Use at 60°C to soak sponge.
Zéphyr™ Caramel Mousse
Used products: Zéphyr™ Caramel Mousse
-
8.5 ozmilk
-
1.8 ozcream
-
1 pod(s)vanilla
Preparation: Zéphyr™ Caramel Mousse
Bring to a boil.
Used products: Zéphyr™ Caramel Mousse
-
0.3 ozgelatin
Preparation: Zéphyr™ Caramel Mousse
Add.
Used products: Zéphyr™ Caramel Mousse
-
14.1 oz
Preparation: Zéphyr™ Caramel Mousse
Strain and pour over.
Emulsify and cool the mixture to 25°C.
Used products: Zéphyr™ Caramel Mousse
-
1.1 lbcream
Preparation: Zéphyr™ Caramel Mousse
Fold in the lightly whipped cream.
Use right away. Place one praline cremeux insert in each mousse. Recipe below.
Zéphyr™ Caramel Glaze
Used products: Zéphyr™ Caramel Glaze
-
10.6 ozwater
-
8.8 ozsugar
-
12.3 ozglucose
Preparation: Zéphyr™ Caramel Glaze
Bring to a boil .
Used products: Zéphyr™ Caramel Glaze
-
0.7 ozgelatin
Preparation: Zéphyr™ Caramel Glaze
Melt in.
Used products: Zéphyr™ Caramel Glaze
-
7.1 ozsweet condensed milk
Preparation: Zéphyr™ Caramel Glaze
Add in.
Used products: Zéphyr™ Caramel Glaze
-
7.1 oz
-
3.5 oz
Preparation: Zéphyr™ Caramel Glaze
Emulsify with.
Blend slowly for about 5 minutes in thermomix for best result.
Use at 35°C - 40°C.
Cocoa Sponge for Soaking
Used products: Cocoa Sponge for Soaking
-
7.8 ozegg yolks
-
7.4 ozsugar
Preparation: Cocoa Sponge for Soaking
Beat on medium speed.
Used products: Cocoa Sponge for Soaking
-
1.3 lbeggs
Preparation: Cocoa Sponge for Soaking
Add in the eggs one at a time and beat until volume triples.
Used products: Cocoa Sponge for Soaking
-
13.1 ozegg white
-
15.4 grEgg white powder
-
8.5 ozsugar
Preparation: Cocoa Sponge for Soaking
Make a French meringue with the whites and the sugar.
Used products: Cocoa Sponge for Soaking
-
4.9 ozinvert sugar
Preparation: Cocoa Sponge for Soaking
Pour in.
Used products: Cocoa Sponge for Soaking
-
9.9 ozflour
Preparation: Cocoa Sponge for Soaking
Combine both mixtures together and fold in sifted.
Can be cooked in a silicone mold 1/3 or half full.
Cook 5 to 8 min at 370°F with fan at 2 bars.
Microwave roasted almond sponge
Used products: Microwave roasted almond sponge
-
12.7 ozegg white
-
8.6 ozraw sugar
-
8.5 ozegg yolks
-
4.7 ozDark roasted almond paste
-
3.2 ozchestnut flour
-
2.5 ozhoney
-
2.2 ozhazelnut praliné
-
15.4 grsalt
Preparation: Microwave roasted almond sponge
Blend all the ingredients together.
Strain and place in a syphon with two No2 cartridges.
Cook in the microwave oven for about 45 sec in a paper cup.
Roasted Almond Praline Cremeux
Used products: Roasted Almond Praline Cremeux
-
7.1 ozmilk
-
5.7 ozcream
Preparation: Roasted Almond Praline Cremeux
Boil.
Used products: Roasted Almond Praline Cremeux
-
7.7 grgelatin leaves
Preparation: Roasted Almond Praline Cremeux
Melt in the previously soaked gelatin sheet.
Used products: Roasted Almond Praline Cremeux
-
6.0 ozPure roasted almond paste
-
3.0 ozhazelnut praliné
Preparation: Roasted Almond Praline Cremeux
Emulsify with.
Pipe into 5 g half dome silicone molds.
Freeze until needed.
Almond Praline Feuilletine
Used products: Almond Praline Feuilletine
-
3.5 oz
Preparation: Almond Praline Feuilletine
Melt together.
Used products: Almond Praline Feuilletine
-
1.8 ozhazelnut praliné
-
3.5 ozPure roasted almond paste
Preparation: Almond Praline Feuilletine
Stir in.
Used products: Almond Praline Feuilletine
-
3.5 ozpailleté feuilletine
-
1.5 grvanilla powder
Preparation: Almond Praline Feuilletine
Fold in.
Spread over the cocoa sponge soaked in amaretto.
Freeze and portion discs a little smaller than your mousse.
Vanilla Sandies
Used products: Vanilla Sandies
-
1.2 lball-purpose flour
-
8.6 ozpastry flour
-
0.2 ozsalt
-
0.1 ozBaking powder
Preparation: Vanilla Sandies
Mix all dry ingredients together.
Used products: Vanilla Sandies
-
1.0 lbbutter
-
9.5 ozicing sugar
-
2 pod(s)vanilla
Preparation: Vanilla Sandies
Cream the butter with the icing sugar and vanilla.
Add dry ingredients gently with paddle and finish by hand.
Roll out 800 g per 40 cm x 60 cm sheet.
Bake in rounds just a little bigger than your mousse at 330°F 10-12 minutes.
When cook sprinkle with Mycryo® cocoa butter.
assembly
The day before, make the praline cremeux.
Bake the sponge and when cold, soak with the amaretto syrup, layer the almond praline feuilletine, portion and keep in the freezer until needed.
Bake the sandies and reserve.
Make the microwave sponge, brake into small pieces and reserve.
Make the mousse, insert the praline cremeux followed by the sponge rounds.
When the mousse is completely frozen, unmould and glaze.
Place the glaze mousse over the vanilla sandies.
Decorate with the microwave sponge and some Zephyr caramel decoration.
Comments