Zéphyr™ Caramel and Honeyberry compotee
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vhp-481x481/public/externals/1d013c506d5aded66e04a5d2c605fd2f.jpg?itok=1FSCv_sn)
Madeleine Biscuit
ingredients | preparation |
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Sift |
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Whip to ribon |
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Fold in the dry ingredients and bake at 180°C for about 17 minutes. |
Popcorn Crunch
ingredients | preparation |
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Cook |
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Mix and add in |
Mix in a robot coupe. |
Zéphyr™ Caramel Mousse
ingredients | preparation |
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Heat |
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Mix |
Pour the hot milk on the egg mix. Mix well and cook as a pastry cream. |
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Add |
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Pour over |
Mix well and let cool. |
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Incorporer |
Popcorn crunch
ingredients | preparation |
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Melt |
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Add and mix |
Zéphyr™ Caramel Glaze
ingredients | preparation |
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Boil |
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Add |
Mix. |
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Pour over |
Emulsify. Let rest in the refrigerate and use at 28 ºC on the frozen entremets. |
Assembly
Pour the mousse halfway up a 180 mm diameter cake ring. |