Caramel and popcorn entremet

Caramel and popcorn entremet 

– sweet pastry
– vanilla mousse
– creamy caramel insert
– praline and milk chocolate crunch
– caramel glaze
– Caramel popcorns

For the creamy caramel
65g sugar
20g water
10g glucose
20g hot liquid cream
2 egg yolks
100g cold cream
1 sheet of gelatine
Heat the sugar, water and glucose in a pan. When the caramel is coloured, pour in the hot cream. In a bowl, mix the yolks and the cold cream. Pour the caramel over the mixture, stir and return to the pan. The caramel will thicken a little. Remove from the heat and add the gelatine, softened in cold water and wrung out. Set aside in a cool place.

For the crisp
30 g milk chocolate
30 g praline
30 g of crêpes dentelles
Melt the milk chocolate. Stir in the praline. Add the crêpes dentelles or feuillantines crumbs. Mix and roll out between two sheets of baking paper. Cut out the crisp with a pastry cutter and place in the freezer.

For the vanilla mousse
100g of liquid cream
Vanilla pod or vanilla powder
100g white chocolate
2 sheets of gelatine
100g of cold liquid cream
Heat the cream with the vanilla. Remove from the heat and add the softened and wrung-out gelatine. Pour over the melted chocolate. Mix well. Whip the cold cream in a bowl and incorporate it into the previous mixture. Fill the @silikomart fashion éclair mould with half of the mousse. Poach the creamy caramel. Cover with the mousse and then place the crisp. Place in the freezer overnight.

For the caramel glaze (the day before)
150g sugar
150g water
150g cream
10g cornflour
25g water
3 sheets of gelatine (2g each)

Soften the gelatine in a bowl of cold water. In a bowl, mix the cornflour with the 25g of water. In a saucepan, make a dry caramel with the 150g of sugar. Decook it with the heated water and cream. Add the cornflour and bring to the boil. Remove from the heat and add the gelatine. Mix, strain and chill.

Sweet pastry
70g flour
10g icing sugar
40g butter
1 egg yolk
1 pinch of salt

Mix all the ingredients together, roll out and put in the fridge. Spread the dough between two sheets of baking paper and cut out the biscuits with a biscuit cutter. Bake at 180°C.

Caramel popcorn
In a pan with a lid, heat a little oil with corn kernels. In another pan, make a dry caramel. As soon as the caramel turns golden, pour it over the popcorn, mixing it well with a spatula to coat all the kernels. Set aside on a baking sheet, spacing them out to prevent them from sticking together.

Reheat the glaze to 30°C before removing the desserts from the moulds and cover them with the glaze, then place them on top of the sweet biscuits. Decorate with popcorn.