
Used Cacao Barry products
Tarts & Tartlets
Zéphyr™ Caramel and Honeyberry compotee

Level
level 2
Used Cacao Barry products
Recipe components
Madeleine Biscuit
Ingredients | Preparation |
---|---|
| Sift |
| Whip to ribon |
| Fold in the dry ingredients and bake at 180°C for about 17 minutes. |
Popcorn Crunch
Ingredients | Preparation |
---|---|
| Cook |
| Mix and add in |
Mix in a robot coupe. |
Zéphyr™ Caramel Mousse
Ingredients | Preparation |
---|---|
| Heat |
| Mix |
Pour the hot milk on the egg mix. Mix well and cook as a pastry cream. | |
| Add |
| Pour over |
Mix well and let cool. | |
| Incorporer |
Popcorn crunch
Ingredients | Preparation |
---|---|
| Melt |
| Add and mix |
Zéphyr™ Caramel Glaze
Ingredients | Preparation |
---|---|
| Boil |
| Add |
Mix. | |
| Pour over |
Emulsify. Let rest in the refrigerate and use at 28 ºC on the frozen entremets. |
Assembly
Pour the mousse halfway up a 180 mm diameter cake ring. |