Macaron Biscuit, Maple Syrup and Espelette Pepper Roasted Pecans, Tahitian Vanilla Pineapple Compote, Zephyr™ Caramel Mousse
Recipe
Almond crumble
| ingredients | preparation |
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Mix all the ingredients |
Crumble on a baking sheet. |
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Zéphyr™ Caramel Crunch
| ingredients | preparation |
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Melt |
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Pour over |
Gently mix and set at the bottom of a stainless steel ring mould. |
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Zéphyr Caramel Mousse
| ingredients | preparation |
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Soak in water |
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Bring to a boil |
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Mix |
Pour the hot liquid on the egg mixture. Cook to nappe consistency. |
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Incorporate the gelatin sheets and pour over |
Emulsify. |
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Incorporate the soft whip cream at 31°C. |
Pineapple Marmalade
| ingredients | preparation |
|---|---|
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Dice |
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In a pan, cook until the pineapple releases its juices with |
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Dilute the starch in the cold water |
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Melt the gelatin powder |
Incorporate the starch and the gelatin to the pineapples. |
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Maple Syrup and Espelette Pepper Roasted Pecans
| ingredients | preparation |
|---|---|
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In the oven, roast |
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Heat |
Mix the two together and spread on a baking sheet. Roast at 180°C for about 15 minutes. |
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Straight out of the oven, add |
Zéphyr Caramel Glaze
| ingredients | preparation |
|---|---|
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Simmer (without boiling) |
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Pour over |
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Incorporate the chocolate |
Emulsify and set aside in the refrigerator. |
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