Zéphyr™ Millefeuille

Zéphyr™ Millefeuille

Level:
Medium
Makes:
Makes 20 millefeuilles

Raspberry fruit paste

Used products: Raspberry fruit paste

  • 4.3 oz
    raspberry pulp

Preparation: Raspberry fruit paste

Heat

Used products: Raspberry fruit paste

  • 0.1 oz
    yellow pectin
  • 0.5 oz
    sugar

Preparation: Raspberry fruit paste

At 40°C, add

Used products: Raspberry fruit paste

  • 4.6 oz
    sugar
  • 1.1 oz
    glucose

Preparation: Raspberry fruit paste

Gradually add in 3 phases

Cook the mixture at 76°Brix.

Used products: Raspberry fruit paste

  • 15.4 gr
    tartaric acid
  • 0.0 gr
    water

Preparation: Raspberry fruit paste

When cooked, add

Zéphyr™ mousse

Used products: Zéphyr™ mousse

  • 6.2 oz
    35% fat liquid cream
  • 1 pod(s)
    Tahitian vanilla
  • 2 zest
    lime

Preparation: Zéphyr™ mousse

Infuse

Used products: Zéphyr™ mousse

  • 0.9 oz
    sorbitol powder
  • 1.6 oz
    butter

Preparation: Zéphyr™ mousse

Add

Heat to 80°C.

Used products: Zéphyr™ mousse

Preparation: Zéphyr™ mousse

Pour over

Leave the ganache to crystallise at room temperature.
Aerate the ganache using a beater equipped with a whisk attachment.

Used products: Zéphyr™ mousse

  • 5.8 oz
    smooth whipped cream

Preparation: Zéphyr™ mousse

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.