Popcorn Entremet made with
– a sweet dough biscuit,
– a white chocolate crisp,
– a popcorn mousse
– mirror icing,
– homemade caramelised popcorn.
Material used
– Raggio X6 mini silikomart mould
– Ancel 210 Bloom gelatine (gold quality)
– Micro perforated baking mat
Ingredients
White chocolate crisp
✔50g white chocolate
✔4g neutral oil
✔20g crêpes dentelles
Popcorn mousse
✔60g popcorn-infused liquid cream
✔2 egg yolks
✔30g caster sugar
✔Vanilla powder or vanilla pod
✔3g gelatine
✔100g full cream 30% fat min.
Sweet pastry
✔70g flour
✔20g icing sugar
✔30g butter
✔1 egg yolk
✔1 pinch of salt
Mirror icing
✔75g sugar
✔75g water
✔75g cream
✔5g cornflour
✔12g water
✔3g gelatine
Assembly
✔Caramel
✔Popcorn
The recipe
For 4 desserts
White chocolate crisp
✔50g white chocolate
✔4g neutral oil
✔20g crêpes dentelles
Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut out with a pastry cutter the diameter of the opening in your tin. I then used a pastry bag to pierce the centre. Keep in the freezer until ready to assemble.
Popcorn-infused cream
✔50g corn
✔200g liquid cream
Place some corn kernels in a saucepan with a little oil. Place a lid on the pan and heat through. 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 to 2 hours. Strain the popcorns, crushing them as much as possible to recover the infused cream, at least 120g.
Popcorn mousse (the day before)
✔120g popcorn-infused liquid cream
✔30g caster sugar
✔3g gelatine
✔110g liquid cream 30% MG min.
Place the gelatine leaves in a bowl of cold water. Return the infused cream to the heat. with the caster sugar. Mix well. Remove the gelatine from the heat, stir and set aside to cool slightly. Meanwhile, using an electric mixer, whip the 110g of very cold single cream. Incorporate the previous mixture and stir gently with a spatula.
Assembly
Fill the silikomart mini Roggia X6 mould with popcorn mousse and finish with the crisp. Place in the freezer overnight.
Caramel mirror icing
✔75g sugar
✔75g water
✔75g cream
✔5g cornflour
✔12g water
✔3g gelatine
Soften the gelatine in a container filled with cold water. In a bowl, mix the cornflour with the 12g of water. In a saucepan, make a dry caramel with the 75g sugar. Decook the caramel with the previously heated water and cream. Add the cornflour and bring to the boil. Remove from the heat and add the drained gelatine. Mix, strain and chill.
The next day, reheat the icing to 30°C and cover the frozen desserts.
Sweet pastry
✔70g flour
✔20g icing sugar
✔30g butter
✔1 egg yolk
✔1 pinch of salt
Mix all the ingredients together, cover with cling film and chill in the fridge. Roll out the pastry with a rolling pin and cut out using a cookie cutter. Place in the freezer for a few minutes while you preheat your oven to 180°C. Place your pastry on a baking tray between two micro-perforated baking mats. Place in the oven for around ten minutes. Leave to cool.
Place the entremets on the sweet biscuits and chill until defrosted.
