Zéphyr™ Caramel Petit Gâteau

Bring to a boil

Remove from heat and add.

Use at 60°C to soak sponge.

Bring to a boil.

Add.

Strain and pour over.

Emulsify and cool the mixture to 25°C.

Fold in the lightly whipped cream.

Use right away. Place one praline cremeux insert in each mousse. Recipe below.

Bring to a boil .

Melt in.

Add in.

Emulsify with.

Blend slowly for about 5 minutes in thermomix for best result.

Use at 35°C - 40°C.

Beat on medium speed.

Add in the eggs one at a time and beat until volume triples.

Make a French meringue with the whites and the sugar.

Pour in.

Combine both mixtures together and fold in sifted.

Can be cooked in a silicone mold 1/3 or half full.

Cook 5 to 8 min at 370°F with fan at 2 bars.

Blend all the ingredients together.

Strain and place in a syphon with two No2 cartridges.

Cook in the microwave oven for about 45 sec in a paper cup.

Boil.

Melt in the previously soaked gelatin sheet.

Emulsify with.

Pipe into 5 g half dome silicone molds.

Freeze until needed.

Melt together.

Stir in.

Fold in.

Spread over the cocoa sponge soaked in amaretto.
Freeze and portion discs a little smaller than your mousse.

Mix all dry ingredients together.

Cream the butter with the icing sugar and vanilla.

Add dry ingredients gently with paddle and finish by hand.

Roll out 800 g per 40 cm x 60 cm sheet.

Bake in rounds just a little bigger than your mousse at 330°F 10-12 minutes. 

When cook sprinkle with Mycryo® cocoa butter.

The day before, make the praline cremeux.
Bake the sponge and when cold, soak with the amaretto syrup, layer the almond praline feuilletine, portion and keep in the freezer until needed.
Bake the sandies and reserve.
Make the microwave sponge, brake into small pieces and reserve.
Make the mousse, insert the praline cremeux followed by the sponge rounds.
When the mousse is completely frozen, unmould and glaze.
Place the glaze mousse over the vanilla sandies.
Decorate with the microwave sponge and some Zephyr caramel decoration.