Zéphyr™ Caramel and Honeyberry compotee

Sift

Whip to ribon

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

Cook

Mix and add in

Mix in a robot coupe. 

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

Melt

Add and mix

Boil

Add

Mix.

Pour over

Emulsify. Let rest in the refrigerate and use at 28 ºC on the frozen entremets.

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.