The Castillon
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vanhouten-481x481/public/externals/277c9481c7760fae472204f51c9759df.jpg?itok=mirmalp2)
Zéphyr™ Caramel Mousse
ingredients | preparation |
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Make a Crème Anglaise |
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Add |
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Pour over |
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Chill before adding the whipped cream. |
Vanilla caramel
ingredients | preparation |
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Heat |
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Make a caramel with |
Deglaze with hot cream and continue cooking to 108°C. |
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Add |
Mix and chill. |
Chocolate ganache montée
ingredients | preparation |
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Heat |
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Pour over the chocolate and emulsify. |
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Add |
Mix and refrigerate for 2 hours. |
Assembly
Unmold and glaze the mini-domes. Place them on a sable that is slightly larger. |