Macaron Biscuit, Maple Syrup and Espelette Pepper Roasted Pecans, Tahitian Vanilla Pineapple Compote, Zephyr™ Caramel Mousse

Macaron Biscuit, Maple Syrup and Espelette Pepper Roasted Pecans, Tahitian Vanilla Pineapple Compote, Zephyr™ Caramel Mousse

Level:
Difficult

Almond crumble

Used products: Almond crumble

  • 160 g
    butter
  • 85 g
    sugar
  • 160 g
    flour
  • 1 g
    salt
  • 215 g
    almond powder

Preparation: Almond crumble

Mix all the ingredients  

Crumble on a baking sheet.
Bake at 150°C for about 20 minutes.

Zéphyr Caramel Mousse

Used products: Zéphyr Caramel Mousse

  • 2 leaf/leaves
    gelatin

Preparation: Zéphyr Caramel Mousse

Soak in water

Used products: Zéphyr Caramel Mousse

  • 104 g
    milk 2%
  • 104 g
    35% cream

Preparation: Zéphyr Caramel Mousse

Bring to a boil

Used products: Zéphyr Caramel Mousse

  • 41 g
    egg yolks
  • 21 g
    sugar

Preparation: Zéphyr Caramel Mousse

Mix

Pour the hot liquid on the egg mixture. Cook to nappe consistency.

Preparation: Zéphyr Caramel Mousse

Incorporate the gelatin sheets and pour over 

Emulsify.

Used products: Zéphyr Caramel Mousse

  • 372 g
    35% cream

Preparation: Zéphyr Caramel Mousse

Incorporate the soft whip cream at 31°C.

Pineapple Marmalade

Used products: Pineapple Marmalade

  • 503 g
    pineapple(s)

Preparation: Pineapple Marmalade

Dice

Used products: Pineapple Marmalade

  • 36 g
    sugar
  • 1 beans(s)
    vanilla

Preparation: Pineapple Marmalade

In a pan, cook until the pineapple releases its juices with

Used products: Pineapple Marmalade

  • 7 g
    starch
  • 29 g
    water

Preparation: Pineapple Marmalade

Dilute the starch in the cold water

Used products: Pineapple Marmalade

  • 4 g
    powdered gelatin
  • 22 g
    water

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

  • 400 g
    pecan nuts

Preparation: Maple Syrup and Espelette Pepper Roasted Pecans

In the oven, roast

Used products: Maple Syrup and Espelette Pepper Roasted Pecans

  • 100 g
    Maple 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

  • 2 g
    sea salt
  • 10 g
    Espelette

Preparation: Maple Syrup and Espelette Pepper Roasted Pecans

Straight out of the oven, add

Zéphyr Caramel Glaze

Used products: Zéphyr Caramel Glaze

  • 300 g
    water
  • 600 g
    sugar
  • 600 g
    glucose

Preparation: Zéphyr Caramel Glaze

Simmer (without boiling)

Used products: Zéphyr Caramel Glaze

  • 400 g
    condensed milk
  • 4 g
    powdered gelatin
  • 200 g
    water

Preparation: Zéphyr Caramel Glaze

Pour over

Preparation: Zéphyr Caramel Glaze

Incorporate the chocolate

Emulsify and set aside in the refrigerator.