Pecan popcorn entremet made with
– a vanilla and popcorn biscuit,
– caramel
– chopped pecans,
– popcorn mousse,
– white velvet spray.
Materials used
– Silikomart Bollicine mould
– Micro-perforated silicone baking mat
– White velvet spray
Ingredients
Vanilla biscuit and popcorn
✔30g brown sugar
✔1 egg
✔Vanilla powder
✔40g single cream
✔10g hot melted butter
✔40g flour
✔60g egg whites
✔15g mixed popcorn
Salted butter caramel
✔50g sugar
✔20g salted butter
✔100g 30% liquid cream
Popcorn mousse
✔150g popcorn-infused liquid cream
✔2 egg yolks
✔30g caster sugar
✔Vanilla powder or vanilla pod
✔3.5g gelatine
✔100g full cream 30% fat min.
Mounting
White velvet spray
Caramelised popcorn
Caramelised pecans
The recipe
For 5 desserts
Vanilla biscuit and popcorn
✔30g brown sugar
✔1 egg
✔Vanilla powder
✔40g liquid cream
✔10g hot melted butter
✔40g flour
✔60g egg whites
✔15g mixed popcorn
In a bowl mix the powders together: flour, caster sugar, popcorn powder (mix popcorn finely), a little vanilla powder.
Add 1 egg, the cream and the melted butter. Mix well. Beat the egg whites with an electric mixer. Take a small portion of the whites and mix with the powders to loosen the mixture. Add the remaining egg whites, stirring gently with a spatula.
Pour the mixture onto a baking tray lined with baking paper.
Smooth with an angled spatula to ensure an even layer.
Bake in a 170°C oven for approximately 12 to 15 minutes.
Leave to cool, then cut out your biscuit using a circular biscuit cutter slightly smaller in diameter than your tin.
Salted butter caramel
✔50g sugar
✔20g salted butter
✔100g 30% liquid cream
Heat the sugar in a saucepan. When it turns golden, gradually add the butter. Mix well. Finally add the hot cream. Cook over a low heat for around 6 minutes for the caramel to thicken. Strain and chill. Fill a piping bag with the caramel.
Popcorn mousse
✔150g popcorn-infused liquid cream
✔2 egg yolks
✔30g caster sugar
✔Vanilla powder or vanilla pod
✔3.5g gelatine
✔100g full cream 30% fat min.
Infuse popcorns (about 20g) in previously heated liquid cream.
Place the gelatine leaves in a bowl of cold water. In a bowl, add two egg yolks with the caster sugar and mix. Return the filtered, infused cream to the heat (squeeze out as much cream as possible from the popcorns) and pour gradually into the bowl. Stir and return everything to the pan. Cook, stirring constantly, but do not exceed 82-83°C. Remove the gelatine from the heat, stir and set aside to cool slightly. Meanwhile, using an electric mixer, whip the 100g of very cold liquid cream. Incorporate the previous mixture (when the temperature is below 35°C) and stir gently with a spatula.
Assembly
Fill the silikomart mould halfway with popcorn mousse. Add caramel and chopped pecans. Top with popcorn mousse and finish with the biscuit. Place in the freezer overnight.
The next day, unmould the desserts and immediately apply the white velvet spray. Poach a little caramel and decorate with caramelised popcorn and a pecan.
