The Noisettier

The Noisettier

Level:
Medium

Zéphyr™ Caramel Mousse

Used products: Zéphyr™ Caramel Mousse

  • 250 g
    milk
  • 50 g
    egg yolks
  • 100 g
    sugar

Preparation: Zéphyr™ Caramel Mousse

Make a Crème Anglaise

Used products: Zéphyr™ Caramel Mousse

  • 70 g
    gelatin

Preparation: Zéphyr™ Caramel Mousse

Add

Preparation: Zéphyr™ Caramel Mousse

Pour over

Used products: Zéphyr™ Caramel Mousse

  • 600 g
    whipped cream

Preparation: Zéphyr™ Caramel Mousse

Chill before adding the whipped cream.

Gourmand glaze

Preparation: Gourmand glaze

Melt

Used products: Gourmand glaze

  • 110 g
    hazelnut oil
  • 90 g
    NAN-CR-HA5013

Preparation: Gourmand glaze

Add

Pour the mousse in a 15 mm frame and freeze it.
Cut out 25 mm squares and dip them in the Alunga milk chocolate gourmand glaze.
Place each bite on a square of dark chocolate cut to the same size and decorate.