300 g Elle & Vire gourmet butter 82% fat 375 g T55 flour 165 g icing sugar 24 g egg yolks 6 g fleur de sel QS vanilla
Vanilla and roasted almond biscuit
234 g ground roasted almonds 234 g icing sugar 22 g maizena 2.5 g baking powder 1 g vanilla powder 1 g vanilla extract 207 g eggs 63 g egg yolks 81 g mascarpone
Semi-liquid brown caramel
400 g sugar 700 g Excellence whipping cream 35% fat 100 g milk 120 g Elle & Vire gourmet butter 82% fat 8 g fleur de sel 4 pod vanilla 10 g gelatine powder (200 Bloom) 60 g water for dissolving the gelatine 400 g corn kernels
Popcorn infusion
960 g milk 720 g Excellence whipping cream 35% fat 180 g popcorn 180 g corn
Meringue
260 g glucose syrup 160 g egg whites
Popcorn mousse
1200 g popcorn infusion 80 g egg yolks 22 g gelatine powder 132 g water for dissolving the gelatine 120 g white couverture chocolate 400 g Excellence whipping cream 35% fat 400 g meringue
Whipped ganache
700 g Excellence whipping cream 35% fat 170 g corn 274 g white couverture chocolate 6 g gelatine powder (200 Bloom) 36 g water for dissolving the gelatine 700 g Excellence whipping cream 35% fat
Mix the softened butter with the vanilla, icing sugar and salt. Add in the flour and egg yolks. Refrigerate. Roll out to 4 mm thick, cut out 5 cm diameter circles and bake on Silpain® at 160°C for 12 minutes.
2
Vanilla and roasted almond biscuit
Sift the dry ingredients together then, using the K-beater, beat in a stand mixer with the eggs, yolks and vanilla extract. Add the mascarpone, then pour into a Flexipat®, smooth the surface and bake at 160°C for 13 minutes in a fan oven. Leave to cool.
3
Semi-liquid brown caramel
Make a brown caramel with the sugar. Halt the cooking with the hot cream, milk, butter, salt and vanilla. Add the moistened gelatine. Leave to cool. Spread onto the biscuit and sprinkle with corn kernels. Place in the freezer. Cut out circles which are 4 cm in diameter.
4
Popcorn infusion
Boil the milk with the cream, pour over the popcorn and the corn and leave to infuse for 24 hours. Strain through a fine sieve.
5
Meringue
Heat all the ingredients to 40°C in a bain marie, then whip with a hand mixer.
6
Popcorn mousse
Bring the popcorn infusion to the boil, then add the egg yolks, previously whisked until pale. Add the dissolved gelatine and the white chocolate. When it reaches 25°C, add the cream and the meringue.
7
Whipped ganache
Bring the first lot of cream to the boil, pour in the corn and blend in a food processor. Let steep overnight and strain through a fine sieve. Warm the strained cream, add the dissolved gelatine and pour over the white chocolate. Emulsify, then add the second lot of cream (cold). Refrigerate.
8
White spray sauce
Melt together at 45°C.
9
Assembly
Pipe 40 g of popcorn mousse into the moulds, insert 2 biscuits with the caramel and finish with the shortbread. Place in the freezer. Top with the lightly-whipped ganache and stud with the little cakes to finish. Spray with a thin couverture of white sauce using the sauce gun. Sprinkle with glitter-effect gold sparkles and gold glitter.
Recipes
