The Castillon

Recipe

Created by

Sylvie Thobor - Thobors

Zéphyr™ Caramel Mousse

ingredients	preparation
250g milk 50g egg yolks 100g sugar	Make a Crème Anglaise
70g gelatin	Add
250g CHK-N35ZECA	Pour over
600g whipped cream	Chill before adding the whipped cream.

Vanilla caramel

ingredients	preparation
320g cream 1beans(s) Vanilla	Heat
320g sugar	Make a caramel with
Deglaze with hot cream and continue cooking to 108°C.
250g butter 2g sea salt	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

ingredients	preparation
125g cream	Heat
65g CHD-N66MEX	Pour over the chocolate and emulsify.
125g cream	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.

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