The Castillon

The Castillon

Level:
Medium

Zéphyr™ Caramel Mousse

Used products: Zéphyr™ Caramel Mousse

  • 250 g
    milk
  • 50 g
    egg yolks
  • 100 g
    sugar

Preparation: Zéphyr™ Caramel Mousse

Make a Crème Anglaise

Used products: Zéphyr™ Caramel Mousse

  • 70 g
    gelatin

Preparation: Zéphyr™ Caramel Mousse

Add

Preparation: Zéphyr™ Caramel Mousse

Pour over

Used products: Zéphyr™ Caramel Mousse

  • 600 g
    whipped cream

Preparation: Zéphyr™ Caramel Mousse

Chill before adding the whipped cream.

Vanilla caramel

Used products: Vanilla caramel

  • 320 g
    cream
  • 1 beans(s)
    Vanilla

Preparation: Vanilla caramel

Heat

Used products: Vanilla caramel

  • 320 g
    sugar

Preparation: Vanilla caramel

Make a caramel with

Deglaze with hot cream and continue cooking to 108°C.

Used products: Vanilla caramel

  • 250 g
    butter
  • 2 g
    sea 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

  • 125 g
    cream

Preparation: Chocolate ganache montée

Heat

Used products: Chocolate ganache montée

Preparation: Chocolate ganache montée

Pour over the chocolate and emulsify.

Used products: Chocolate ganache montée

  • 125 g
    cream

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.