Zéphyr™ Millefeuille

Heat

Gradually add in 3 phases

When cooked, add

Infuse

Heat to 80°C.

Leave the ganache to crystallise at room temperature.
Aerate the ganache using a beater equipped with a whisk attachment.

To make the Zéphyr™ millefeuille, thinly spread the crystallised chocolate on a 3 cm wide “Rhodoïde” film.
Place the film of chocolate on a baking sheet and shape it into waves.
Leave to set.
Remove the first chocolate wave and line with two thin layers of fruit paste 5 mm wide.
Poach the Zéphyr™ mousse alternating with fresh strawberries cut in half.
Place the second chocolate wave on top, add a square of fruit paste, Zéphyr™ mousse and a fresh raspberry on each wave.
Add thin sticks of Zéphyr™ to increase the volume of your dessert.