The Castillon

Used Cacao Barry products

Fall / Winter

Created by

Level

level 2

Used Cacao Barry products

Ingredients	Preparation
250g milk 50g egg yolks 100g sugar	Make a Crème Anglaise
70g gelatin	Add
250g Zéphyr™ Caramel 35%	Pour over
600g whipped cream	Chill before adding the whipped cream.

Ingredients	Preparation
320g cream 1bean(s) vanilla	Heat
320g sugar	Make a caramel with
Deglaze with hot cream and continue cooking to 108°C.
250g butter 2g sea salt	Add
Mix and chill. Pipe the caramel in silicone half sphere moulds, insert 1 caramelized hazelnut and freeze. Pour the mousse in mini dome molds, place a caramelized hazelnut halfway up in each well. Finish with the mousse and freeze.