Zéphyr™ Millefeuille

Used Cacao Barry products

Zéphyr™ 34%

Spring / Summer

Zéphyr™ Millefeuille

Level

level 2

Dosage

Makes 20 millefeuilles

Used Cacao Barry products

Zéphyr™ 34%

Raspberry fruit paste

Ingredients	Preparation
122g raspberry pulp	Heat
3g yellow pectin 13g sugar	At 40°C, add
130g sugar 30g glucose	Gradually add in 3 phases
Cook the mixture at 76°Brix.
1g tartaric acid 0,5g water	When cooked, add

Zéphyr™ mousse

Ingredients	Preparation
175g 35% fat liquid cream 1pod(s) Tahitian vanilla 2zest lime	Infuse
25g sorbitol powder 45g butter	Add
Heat to 80°C.
310g Zéphyr™ 34%	Pour over
Leave the ganache to crystallise at room temperature. Aerate the ganache using a beater equipped with a whisk attachment.
165g smooth whipped cream	Add

Assembly

To make the Zéphyr™ millefeuille, thinly spread the crystallised chocolate on a 3 cm wide “Rhodoïde” film.
Place the film of chocolate on a baking sheet and shape it into waves.
Leave to set.
Remove the first chocolate wave and line with two thin layers of fruit paste 5 mm wide.
Poach the Zéphyr™ mousse alternating with fresh strawberries cut in half.
Place the second chocolate wave on top, add a square of fruit paste, Zéphyr™ mousse and a fresh raspberry on each wave.
Add thin sticks of Zéphyr™ to increase the volume of your dessert.

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