
Zéphyr™ Millefeuille

Raspberry fruit paste
Ingredients | Preparation |
---|---|
| Heat |
| At 40°C, add |
| Gradually add in 3 phases |
Cook the mixture at 76°Brix. | |
| When cooked, add |
Zéphyr™ mousse
Ingredients | Preparation |
---|---|
| Infuse |
| Add |
Heat to 80°C. | |
| Pour over |
Leave the ganache to crystallise at room temperature. | |
| Add |
Assembly
To make the Zéphyr™ millefeuille, thinly spread the crystallised chocolate on a 3 cm wide “Rhodoïde” film. |