Zéphyr™ Caramel and Honeyberry compotee

Used Cacao Barry products

Zéphyr™ Caramel 35%

Mycryo™ Cocoa Butter

Pailleté Feuilletine™

Tarts & Tartlets

Zéphyr™ Caramel and Honeyberry compotee

Created by

Laurent Pagès
Cacao Barry Ambassador - Pâtisserie Laurent Pagès

Level

level 2

Used Cacao Barry products

Zéphyr™ Caramel 35%

Mycryo™ Cocoa Butter

Pailleté Feuilletine™

Madeleine Biscuit

Ingredients	Preparation
375g flour 20g baking powder 4g salt	Sift
375g eggs 263g raw sugar 131g clover honey	Whip to ribon
338g melted butter 1piece(s) orange zest	Fold in the dry ingredients and bake at 180°C for about 17 minutes.

Popcorn Crunch

Ingredients	Preparation
500g honeyberry 100g sugar	Cook
10g NH pectin 25g sugar	Mix and add in
Mix in a robot coupe.

Zéphyr™ Caramel Mousse

Ingredients	Preparation
300g milk	Heat
30g sugar 60g egg yolks 20g maiz starch	Mix
Pour the hot milk on the egg mix. Mix well and cook as a pastry cream.
6g gelatin leaves	Add
300g Zéphyr™ Caramel 35%	Pour over
Mix well and let cool.
700g whipping cream	Incorporer

Popcorn crunch

Ingredients	Preparation
140g Zéphyr™ Caramel 35% 50g Mycryo™ Cocoa Butter	Melt
400g caramelised popcorn 100g Pailleté Feuilletine™	Add and mix

Zéphyr™ Caramel Glaze

Ingredients	Preparation
300g water 250g sugar 300g glucose syrup 20g powdered milk	Boil
250g condensed milk 20g gelatin leaves	Add
Mix.
250g Zéphyr™ Caramel 35% 50g Lactée Barry US	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.
Place the insert on top of the mousse and top with more mousse.
Finish with the madeleine biscuit, freeze and glaze. Decorate with Zéphyr™ Caramel chocolate decor and popcorn.

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