Popcorn Entremet
– a vanilla cookie,
– a creamy caramel insert,
– popcorn mousse,
– white velvet spray,
– homemade caramel.
Material used
– X6 silikomart mini Goccia mould
– X15 silikomart petit fours mould
– Ancel 210 Bloom gelatin (gold quality)
– White velvet sprays
– Micro-perforated baking mat
Ingredients
Creamy caramel insert
✔30g sugar
✔10g water
✔8g glucose
✔10g hot liquid cream
✔1 egg yolk
✔50g cold liquid cream
✔2g gelatin
Vanilla biscuit
✔30g brown sugar
✔1 egg
✔Vanilla powder
✔40g liquid cream
✔10g hot melted butter
✔40g flour
✔60g egg whites
Popcorn mousse (the day before)
✔60g popcorn-infused liquid cream
✔2 egg yolks
✔30g caster sugar
✔Vanilla powder or vanilla pod
✔3g gelatin
✔100g full-fat liquid cream 30% MG min.
Salted butter caramel
✔50g sugar
✔20g salted butter
✔100g 30% liquid cream
Assembly
✔Caramel
✔Popcorn
The recipe
For 4 entremets
Creamy caramel insert (the day before)
✔30g sugar
✔10g water
✔8g glucose
✔10g hot liquid cream
✔1 egg yolk
✔50g cold liquid cream
✔2g gelatin
Heat the sugar, water and glucose in a saucepan. When the caramel is colored, pour in the hot cream. Mix well. In a bowl, combine the yolks and cold cream. Pour the caramel over the yolks, stir and return to the pan. The caramel will thicken slightly. Remove from the heat and add the gelatine, softened in cold water and squeezed dry. Fill the silikomart small oven mould with the cream and place in the freezer for at least 4 hours.
Vanilla biscuit
✔30g brown sugar
✔1 egg
✔Vanilla powder
✔40g liquid cream
✔10g hot melted butter
✔40g flour
✔60g egg whites
Pour the egg, brown sugar, cream and vanilla powder into a bowl. Then add the melted butter. Mix well. Sift in the flour. In another bowl, beat the egg whites with an electric mixer. Gently fold in. Spread out over 1 cm, smoothing with an angled spatula. Bake for around ten minutes at 170-180°C. Time may vary according to oven. The cookie should come out golden brown. Take the cookie out of the oven and let it cool before cutting it out with a circular cookie cutter the diameter of the opening in your silikomart mold.
Popcorn-infused cream
✔40g corn
✔200g liquid cream
Pour corn kernels into a saucepan with a little oil. Cover and heat. When all the popcorn has popped, add some liquid cream. Heat the cream, turn off the heat and leave to infuse for at least 1-2 hours. Strain the popcorns, crushing them as much as possible to recover the infused cream.
Popcorn mousse (the day before)
✔60g popcorn-infused liquid cream
✔2 egg yolks
✔30g caster sugar
✔Vanilla powder or vanilla pod
✔3g gelatin
✔100g full-fat liquid cream 30% MG min.
Place gelatine leaves in a bowl of cold water. In a bowl, add two egg yolks with powdered sugar and mix. Return the infused cream to the heat and pour gradually into the bowl. Stir and return to the pan. Cook, stirring constantly, without exceeding 82-83°C. Remove from the heat, add the gelatine, mix and set aside to cool slightly. In the meantime, whip the 100g of cold cream with an electric mixer. Incorporate the previous mixture and stir gently with a spatula.
Assembly
Fill the silikomart mini Goccia X6 mold with popcorn mousse, add the frozen caramel cream insert, add a little more mousse if necessary, and finish with the vanilla cookie. Place in the freezer overnight.
Salted butter caramel
✔50g sugar
✔20g salted butter
✔100g 30% liquid cream
Heat the sugar in a saucepan. When it begins to brown, gradually add the butter. Mix well. Finally, add the hot cream. Cook over a low heat for 6 minutes, until the caramel thickens. Strain and chill. Fill a piping bag with the caramel.
Spray frozen entremets with white velvet spray.
Top with caramel and decorate with a few caramelized popcorns.
Defrost in a cool place for at least 2 to 3 hours.
