Macaron Biscuit, Maple Syrup and Espelette Pepper Roasted Pecans, Tahitian Vanilla Pineapple Compote, Zephyr™ Caramel Mousse

Macaron Biscuit, Maple Syrup and Espelette Pepper Roasted Pecans, Tahitian Vanilla Pineapple Compote, Zephyr™ Caramel Mousse

Created by

  • Philippe Labbé - Executive Chef at Shangri-La Hôtel, Paris - Ambassador Cacao Barry
level 1

Recipe components

Almond crumble

IngredientsPreparation
  • 160g
    butter
  • 85g
    sugar
  • 160g
    flour
  • 1g
    salt
  • 215g
    almond powder

Mix all the ingredients  

Crumble on a baking sheet.
Bake at 150°C for about 20 minutes.

Zéphyr™ Caramel Crunch

IngredientsPreparation

Melt

Pour over

Gently mix and set at the bottom of a stainless steel ring mould.

Zéphyr Caramel Mousse

IngredientsPreparation
  • 2leaf/leaves
    gelatin

Soak in water

  • 104g
    milk 2%
  • 104g
    35% cream

Bring to a boil

  • 41g
    egg yolks
  • 21g
    sugar

Mix

Pour the hot liquid on the egg mixture. Cook to nappe consistency.

Incorporate the gelatin sheets and pour over 

Emulsify.

  • 372g
    35% cream

Incorporate the soft whip cream at 31°C.

Pineapple Marmalade

IngredientsPreparation
  • 503g
    pineapple(s)

Dice

  • 36g
    sugar
  • 1bean(s)
    vanilla

In a pan, cook until the pineapple releases its juices with

  • 7g
    starch
  • 29g
    water

Dilute the starch in the cold water

  • 4g
    powdered gelatin
  • 22g
    water

Melt the gelatin powder

Incorporate the starch and the gelatin to the pineapples.
Pour in a round silpat mould.

Maple Syrup and Espelette Pepper Roasted Pecans

IngredientsPreparation
  • 400g
    pecan nuts

In the oven, roast

  • 100g
    maple syrup

Heat

Mix the two together and spread on a baking sheet. Roast at 180°C for about 15 minutes.

  • 2g
    sea salt
  • 10g
    Espelette

Straight out of the oven, add

Zéphyr Caramel Glaze

IngredientsPreparation
  • 300g
    water
  • 600g
    sugar
  • 600g
    glucose

Simmer (without boiling)

  • 400g
    condensed milk
  • 4g
    powdered gelatin
  • 200g
    water

Pour over

Incorporate the chocolate

Emulsify and set aside in the refrigerator.