Zéphyr™ Millefeuille

Raspberry fruit paste

Ingredients Preparation
  • 122g
    raspberry pulp

Heat

  • 3g
    yellow pectin
  • 13g
    sugar

At 40°C, add

  • 130g
    sugar
  • 30g
    glucose

Gradually add in 3 phases

Cook the mixture at 76°Brix.

  • 1g
    tartaric acid
  • 0,5g
    water

When cooked, add

Zéphyr™ mousse

Ingredients Preparation
  • 175g
    35% fat liquid cream
  • 1pod(s)
    Tahitian vanilla
  • 2zest
    lime

Infuse

  • 25g
    sorbitol powder
  • 45g
    butter

Add

Heat to 80°C.

  • 310g
    Zéphyr™

Pour over

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

  • 165g
    smooth whipped cream

Add

Assembly

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.

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