Zéphyr™ Millefeuille
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vhp-481x481/public/externals/23e8a19b72e0b2f1efab7b92effb8606.jpg?itok=AioT_-CB)
Raspberry fruit paste
ingredients | preparation |
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Heat |
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At 40°C, add |
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Gradually add in 3 phases |
Cook the mixture at 76°Brix. |
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When cooked, add |
Zéphyr™ mousse
ingredients | preparation |
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Infuse |
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Add |
Heat to 80°C. |
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Pour over |
Leave the ganache to crystallise at room temperature. |
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Add |
Assembly
To make the Zéphyr™ millefeuille, thinly spread the crystallised chocolate on a 3 cm wide “Rhodoïde” film. |