Zéphyr™ Caramel and Honeyberry compotee

Zéphyr™ Caramel and Honeyberry compotee

Level:
Medium

Madeleine Biscuit

Used products: Madeleine Biscuit

  • 13.2 oz
    flour
  • 0.7 oz
    baking powder
  • 0.1 oz
    salt

Preparation: Madeleine Biscuit

Sift

Used products: Madeleine Biscuit

  • 13.2 oz
    eggs
  • 9.3 oz
    raw sugar
  • 4.6 oz
    clover honey

Preparation: Madeleine Biscuit

Whip to ribon

Used products: Madeleine Biscuit

  • 11.9 oz
    melted butter
  • 1/2 piece(s)
    orange zest

Preparation: Madeleine Biscuit

Fold in the dry ingredients and bake at 180°C for about 17 minutes.

Popcorn Crunch

Used products: Popcorn Crunch

  • 1.1 lb
    honeyberry
  • 3.5 oz
    sugar

Preparation: Popcorn Crunch

Cook

Used products: Popcorn Crunch

  • 0.4 oz
    NH pectin
  • 0.9 oz
    sugar

Preparation: Popcorn Crunch

Mix and add in

Mix in a robot coupe. 

Zéphyr™ Caramel Mousse

Used products: Zéphyr™ Caramel Mousse

  • 10.6 oz
    milk

Preparation: Zéphyr™ Caramel Mousse

Heat

Used products: Zéphyr™ Caramel Mousse

  • 1.1 oz
    sugar
  • 2.1 oz
    egg yolks
  • 0.7 oz
    maiz starch

Preparation: Zéphyr™ Caramel Mousse

Mix

Pour the hot milk on the egg mix. Mix well and cook as a pastry cream.

Used products: Zéphyr™ Caramel Mousse

  • 0.2 oz
    gelatin leaves

Preparation: Zéphyr™ Caramel Mousse

Add

Used products: Zéphyr™ Caramel Mousse

Preparation: Zéphyr™ Caramel Mousse

Pour over

Mix well and let cool.

Used products: Zéphyr™ Caramel Mousse

  • 1.5 lb
    whipping cream

Preparation: Zéphyr™ Caramel Mousse

Incorporer

Zéphyr™ Caramel Glaze

Used products: Zéphyr™ Caramel Glaze

  • 10.6 oz
    water
  • 8.8 oz
    sugar
  • 10.6 oz
    glucose syrup
  • 0.7 oz
    powdered milk

Preparation: Zéphyr™ Caramel Glaze

Boil

Used products: Zéphyr™ Caramel Glaze

  • 8.8 oz
    condensed milk
  • 0.7 oz
    gelatin leaves

Preparation: Zéphyr™ Caramel Glaze

Add

Mix.

Used products: Zéphyr™ Caramel Glaze

Preparation: Zéphyr™ Caramel Glaze

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.