Macaron Biscuit, Maple Syrup and Espelette Pepper Roasted Pecans, Tahitian Vanilla Pineapple Compote, Zephyr™ Caramel Mousse

Recipe

Created by

Philippe Labbé - Executive Chef at Shangri-La Hôtel, Paris - Ambassador Cacao Barry

Almond crumble

ingredients	preparation
160g butter 85g sugar 160g flour 1g salt 215g almond powder	Mix all the ingredients
Crumble on a baking sheet. Bake at 150°C for about 20 minutes.

Zéphyr™ Caramel Crunch

ingredients	preparation
280g clarified butter 280g CHK-N35ZECA	Melt
400g almond crumble 200g BIG-PF-1BO	Pour over
Gently mix and set at the bottom of a stainless steel ring mould.

Zéphyr Caramel Mousse

ingredients	preparation
2leaf/leaves gelatin	Soak in water
104g milk 2% 104g 35% cream	Bring to a boil
41g egg yolks 21g sugar	Mix
Pour the hot liquid on the egg mixture. Cook to nappe consistency.
376g CHK-N35ZECA	Incorporate the gelatin sheets and pour over
Emulsify.
372g 35% cream	Incorporate the soft whip cream at 31°C.

Pineapple Marmalade

ingredients	preparation
503g pineapple(s)	Dice
36g sugar 1beans(s) Vanilla	In a pan, cook until the pineapple releases its juices with
7g starch 29g water	Dilute the starch in the cold water
4g powdered gelatin 22g water	Melt the gelatin powder
Incorporate the starch and the gelatin to the pineapples. Pour in a round silpat mould.

Maple Syrup and Espelette Pepper Roasted Pecans

ingredients	preparation
400g pecan nuts	In the oven, roast
100g Maple syrup	Heat
Mix the two together and spread on a baking sheet. Roast at 180°C for about 15 minutes.
2g sea salt 10g Espelette	Straight out of the oven, add

Zéphyr Caramel Glaze

ingredients	preparation
300g water 600g sugar 600g glucose	Simmer (without boiling)
400g condensed milk 4g powdered gelatin 200g water	Pour over
600g CHK-N35ZECA	Incorporate the chocolate
Emulsify and set aside in the refrigerator.

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