The Castillon
- Level:
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Medium
Zéphyr™ Caramel Mousse
Used products: Zéphyr™ Caramel Mousse
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8.8 ozMilk
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1.8 ozEgg yolks
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3.5 ozSugar
Preparation: Zéphyr™ Caramel Mousse
Make a Crème Anglaise
Used products: Zéphyr™ Caramel Mousse
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2.5 ozGelatin
Preparation: Zéphyr™ Caramel Mousse
Add
Used products: Zéphyr™ Caramel Mousse
Preparation: Zéphyr™ Caramel Mousse
Pour over
Used products: Zéphyr™ Caramel Mousse
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1.3 lbWhipped cream
Preparation: Zéphyr™ Caramel Mousse
Chill before adding the whipped cream.
Vanilla caramel
Used products: Vanilla caramel
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11.3 ozCream
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1 beans(s)Vanilla
Preparation: Vanilla caramel
Heat
Used products: Vanilla caramel
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11.3 ozSugar
Preparation: Vanilla caramel
Make a caramel with
Deglaze with hot cream and continue cooking to 108°C.
Used products: Vanilla caramel
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8.8 ozButter
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0.1 ozSea salt
Preparation: Vanilla caramel
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.
Chocolate ganache montée
Used products: Chocolate ganache montée
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4.4 ozCream
Preparation: Chocolate ganache montée
Heat
Used products: Chocolate ganache montée
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2.3 ozChd-n66mex
Preparation: Chocolate ganache montée
Pour over the chocolate and emulsify.
Used products: Chocolate ganache montée
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4.4 ozCream
Preparation: Chocolate ganache montée
Add
Mix and refrigerate for 2 hours.
Assembly
Unmold and glaze the mini-domes. Place them on a sable that is slightly larger.
Pipe the chocolate ganache all around and decorate.
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