Zéphyr™ Caramel Petit Gâteau

Recipe components

Amaretto soaking syrup

IngredientsPreparation
  • 375g
    water
  • 92g
    sugar
  • 100g
    glucose

Bring to a boil

  • 200g
    amaretto liqueur

Remove from heat and add.

Use at 60°C to soak sponge.

Zéphyr™ Caramel Mousse

IngredientsPreparation
  • 240g
    milk
  • 50g
    cream
  • 1pod(s)
    vanilla

Bring to a boil.

  • 8g
    gelatin

Add.

Strain and pour over.

Emulsify and cool the mixture to 25°C.

  • 515g
    cream

Fold in the lightly whipped cream.

Use right away. Place one praline cremeux insert in each mousse. Recipe below.

Zéphyr™ Caramel Glaze

IngredientsPreparation

Bring to a boil .

  • 20g
    gelatin

Melt in.

  • 200g
    sweet condensed milk

Add in.

Emulsify with.

Blend slowly for about 5 minutes in thermomix for best result.

Use at 35°C - 40°C.

Cocoa Sponge for Soaking

IngredientsPreparation
  • 220g
    egg yolks
  • 210g
    sugar

Beat on medium speed.

  • 600g
    eggs

Add in the eggs one at a time and beat until volume triples.

  • 370g
    egg white
  • 1g
    Egg white powder
  • 240g
    sugar

Make a French meringue with the whites and the sugar.

  • 140g
    invert sugar

Pour in.

Combine both mixtures together and fold in sifted.

Can be cooked in a silicone mold 1/3 or half full.

Cook 5 to 8 min at 370°F with fan at 2 bars.

Microwave roasted almond sponge

IngredientsPreparation
  • 360g
    egg white
  • 245g
    raw sugar
  • 240g
    egg yolks
  • 132g
    Dark roasted almond paste
  • 90g
    chestnut flour
  • 70g
    honey
  • 61g
    hazelnut praliné
  • 1g
    salt

Blend all the ingredients together.

Strain and place in a syphon with two No2 cartridges.

Cook in the microwave oven for about 45 sec in a paper cup.

Roasted Almond Praline Cremeux

IngredientsPreparation
  • 202g
    milk
  • 162g
    cream

Boil.

  • 0.5g
    gelatin leaves

Melt in the previously soaked gelatin sheet.

  • 170g
    Pure roasted almond paste
  • 85g
    hazelnut praliné

Emulsify with.

Pipe into 5 g half dome silicone molds.

Freeze until needed.

Almond Praline Feuilletine

IngredientsPreparation

Melt together.

  • 50g
    hazelnut praliné
  • 100g
    Pure roasted almond paste

Stir in.

  • 100g
    pailleté feuilletine
  • 0.1g
    vanilla powder

Fold in.

Spread over the cocoa sponge soaked in amaretto.
Freeze and portion discs a little smaller than your mousse.

Vanilla Sandies

IngredientsPreparation
  • 550g
    all-purpose flour
  • 245g
    pastry flour
  • 6g
    salt
  • 2g
    Baking powder

Mix all dry ingredients together.

  • 455g
    butter
  • 268g
    icing sugar
  • 2pod(s)
    vanilla

Cream the butter with the icing sugar and vanilla.

Add dry ingredients gently with paddle and finish by hand.

Roll out 800 g per 40 cm x 60 cm sheet.

Bake in rounds just a little bigger than your mousse at 330°F 10-12 minutes. 

When cook sprinkle with Mycryo® cocoa butter.

assembly

The day before, make the praline cremeux.
Bake the sponge and when cold, soak with the amaretto syrup, layer the almond praline feuilletine, portion and keep in the freezer until needed.
Bake the sandies and reserve.
Make the microwave sponge, brake into small pieces and reserve.
Make the mousse, insert the praline cremeux followed by the sponge rounds.
When the mousse is completely frozen, unmould and glaze.
Place the glaze mousse over the vanilla sandies.
Decorate with the microwave sponge and some Zephyr caramel decoration.