Macaron Biscuit, Maple Syrup and Espelette Pepper Roasted Pecans, Tahitian Vanilla Pineapple Compote, Zephyr™ Caramel Mousse
- Level:
-
Difficult
Almond crumble
Used products: Almond crumble
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160 gbutter
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85 gsugar
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160 gflour
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1 gsalt
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215 galmond powder
Preparation: Almond crumble
Mix all the ingredients
Crumble on a baking sheet.
Bake at 150°C for about 20 minutes.
Zéphyr™ Caramel Crunch
Used products: Zéphyr™ Caramel Crunch
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280 gclarified butter
Preparation: Zéphyr™ Caramel Crunch
Melt
Used products: Zéphyr™ Caramel Crunch
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400 galmond crumble
Preparation: Zéphyr™ Caramel Crunch
Pour over
Gently mix and set at the bottom of a stainless steel ring mould.
Zéphyr Caramel Mousse
Used products: Zéphyr Caramel Mousse
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2 leaf/leavesgelatin
Preparation: Zéphyr Caramel Mousse
Soak in water
Used products: Zéphyr Caramel Mousse
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104 gmilk 2%
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104 g35% cream
Preparation: Zéphyr Caramel Mousse
Bring to a boil
Used products: Zéphyr Caramel Mousse
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41 gegg yolks
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21 gsugar
Preparation: Zéphyr Caramel Mousse
Mix
Pour the hot liquid on the egg mixture. Cook to nappe consistency.
Used products: Zéphyr Caramel Mousse
Preparation: Zéphyr Caramel Mousse
Incorporate the gelatin sheets and pour over
Emulsify.
Used products: Zéphyr Caramel Mousse
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372 g35% cream
Preparation: Zéphyr Caramel Mousse
Incorporate the soft whip cream at 31°C.
Pineapple Marmalade
Used products: Pineapple Marmalade
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503 gpineapple(s)
Preparation: Pineapple Marmalade
Dice
Used products: Pineapple Marmalade
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36 gsugar
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1 beans(s)vanilla
Preparation: Pineapple Marmalade
In a pan, cook until the pineapple releases its juices with
Used products: Pineapple Marmalade
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7 gstarch
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29 gwater
Preparation: Pineapple Marmalade
Dilute the starch in the cold water
Used products: Pineapple Marmalade
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4 gpowdered gelatin
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22 gwater
Preparation: Pineapple Marmalade
Melt the gelatin powder
Incorporate the starch and the gelatin to the pineapples.
Pour in a round silpat mould.
Maple Syrup and Espelette Pepper Roasted Pecans
Used products: Maple Syrup and Espelette Pepper Roasted Pecans
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400 gpecan nuts
Preparation: Maple Syrup and Espelette Pepper Roasted Pecans
In the oven, roast
Used products: Maple Syrup and Espelette Pepper Roasted Pecans
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100 gMaple syrup
Preparation: Maple Syrup and Espelette Pepper Roasted Pecans
Heat
Mix the two together and spread on a baking sheet. Roast at 180°C for about 15 minutes.
Used products: Maple Syrup and Espelette Pepper Roasted Pecans
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2 gsea salt
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10 gEspelette
Preparation: Maple Syrup and Espelette Pepper Roasted Pecans
Straight out of the oven, add
Zéphyr Caramel Glaze
Used products: Zéphyr Caramel Glaze
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300 gwater
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600 gsugar
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600 gglucose
Preparation: Zéphyr Caramel Glaze
Simmer (without boiling)
Used products: Zéphyr Caramel Glaze
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400 gcondensed milk
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4 gpowdered gelatin
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200 gwater
Preparation: Zéphyr Caramel Glaze
Pour over
Used products: Zéphyr Caramel Glaze
Preparation: Zéphyr Caramel Glaze
Incorporate the chocolate
Emulsify and set aside in the refrigerator.
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