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
    Zéphyr™ Caramel

Pour over

Mix well and let cool.

  • 700g
    whipping cream

Incorporer

Popcorn crunch

Ingredients Preparation
  • 140g
    Zéphyr™ Caramel
  • 50g
    Mycryo™ Cocoa Butter

Melt

  • 400g
    caramelised popcorn
  • 100g
    Pailleté Feuilletine™

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
    Zéphyr™ Caramel
  • 50g
    Lactée Barry US

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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