Zéphyr Caramel Entermets

Entremets Creations

Zéphyr Caramel Entermets

Created by
  • Ramon Morató
    Global Creative Innovation Leader for the Cacao Barry® brand
level 3
For approx. 6 cakes 16 cm in diameter and 4 cm high.
Recipe components

Salted crumble

  • 160g

Cut into cubes and keep in the fridge

  • 200g
    demerara sugar
  • 200g
    all-purpose flour
  • 6g
    Maldon salt

Place in a food processor and work

Mix until you obtain a pastry dough.
Cook at 160°C.
Keep in the fridge to use later.