Zéphyr™ Caramel and Honeyberry compotee

Recipe

Created by

Laurent Pagès - Cacao Barry Ambassador - Pâtisserie Laurent Pagès

Madeleine Biscuit

ingredients	preparation
375g flour 20g baking powder 4g salt	Sift
375g eggs 263g raw sugar 131g clover honey	Whip to ribon
338g melted butter 1/2piece(s) orange zest	Fold in the dry ingredients and bake at 180°C for about 17 minutes.

Popcorn Crunch

ingredients	preparation
500g honeyberry 100g sugar	Cook
10g NH pectin 25g sugar	Mix and add in
Mix in a robot coupe.

Zéphyr™ Caramel Mousse

ingredients	preparation
300g milk	Heat
30g sugar 60g egg yolks 20g maiz starch	Mix
Pour the hot milk on the egg mix. Mix well and cook as a pastry cream.
6g gelatin leaves	Add
300g CHK-N35ZECA	Pour over
Mix well and let cool.
700g whipping cream	Incorporer

Popcorn crunch

ingredients	preparation
140g CHK-N35ZECA 50g NCB-HD706-BY	Melt
400g caramelised popcorn 100g BIG-PF-1BO	Add and mix

Zéphyr™ Caramel Glaze

ingredients	preparation
300g water 250g sugar 300g glucose syrup 20g powdered milk	Boil
250g condensed milk 20g gelatin leaves	Add
Mix.
250g CHK-N35ZECA 50g CHM-R346	Pour over
Emulsify. Let rest in the refrigerate and use at 28 ºC on the frozen entremets.

Assembly

Pour the mousse halfway up a 180 mm diameter cake ring.
Place the insert on top of the mousse and top with more mousse.
Finish with the madeleine biscuit, freeze and glaze. Decorate with Zéphyr™ Caramel chocolate decor and popcorn.

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