Layered Blanc Feuilletine™ and Apricot Tart

Heat to 40°C

Cook at 103°C.
Leave to cool at 20°C. 
Cover the shortcrust pastry bases with the apricot compote.

Heat to 50°C

Add

Heat some Blanc Feuilletine™ at 30°C and then spread a layer of the mixture on to the almond biscuit in the 16 cm rings.

Top the Blanc Feuilletine™ crunch with the Zéphyr™ mousse in the 16 cm rings.
After freezing the dessert, spray with a mixture of 50% cocoa butter and 50% Zéphyr™ White Chocolate.
Spray the mixture at 45°C to obtain a smooth, velvety finish. 

Make the shortcrust pastry bases and spread with a layer of Mycryo® Cocoa once cooked. Leave to cool.