Pomponette American Dream recipe by Chef Mael Delatre

Chef Mael Delatre shares his American Dream recipe made using our silicone mould.

Recipe for 24-25 small cakes – Silicone Mould Reference. 008820

Would you like to make this recipe? Find the Pomponette mould available online: here

Step 1: Brownies (24/25 pieces)

Ingredients:

• 282 g Butter
• 158 g Belcolade Noir Selection
• 225 g Eggs
• 338 g Caster sugar
• 135 g Flour
• 188 g Pecan nuts

Method:

Melt the butter and chocolate at 50°C. Add the eggs mixed with sugar, then the flour. Pipe into silicone cake mould. Sprinkle with crushed pecan praline. Bake at 170°C in a half frame.

Step 2: Popcorn Crisp (24/25 pieces including scraps, reusable)

Ingredients:

• 129g Belcolade Milk Selection
• 342 g 70% Popcorn Praline
• 171 g Crousticrep PatisFrance

Method:

Melt the milk chocolate, incorporate the praline. Add the feuilletine. Spread between two baking sheets with 5mm high confectionery rulers. Cut out with a cookie cutter.

Step 3: Orange Caramel (15g/cylinder mould)

Ingredients:

• 185 g Patis’Omalt PatisFrance
• 75 g Granulated sugar
• 135 g Pastiscrem PatisFrance
• 1 g Salt
• 1/2 Vanilla Bean PatisFrance
• 45 g Fresh butter
• 6 g Belcolade Cocoa Butter
• 135 g Orange juice
• 1 Orange zest

Method:

Melt the isomalt, add the sugar and cook to 180°C. Dilute with hot cream (vanilla) and orange juice, cook again to 110°C. Add the butters and orange zest, mix. Pour into the mould.

Step 4: Orange Popcorn Praline Mousse (70g/mould)

Ingredients:

• 360g Milk
• 2 Orange zest
• 66 g PatisFrance Dessert Gelatin
• 540 g 70% Popcorn Praline
• 890 g Whipped Pastiscrem PatisFrance

Method:

Heat the milk to 60°C with the orange zest then add the dessert gelatin.
Pour over the praline and mix.
At 30°C, incorporate the whipped cream.

Step 5: Amber Douceur Glaze

Ingredients:

• 150 g Milk
• 250 g PatisFrance Glucose
• 500 g Belcolade Amber Douceur
• 500 g Puratos Neutral Glaze
• 15 g PatisFrance Gelatin
• 90 g Hydration water
• Q.S Puratos Classic Vanilla

Method:

Heat the milk and glucose, pour over the chocolate.
Add the softened gelatin and slightly warmed glaze. Blend using an immersion blender. Rest at room temperature for 24h then use at maximum 35°C.

Step 6: Hazelnut Chocolate Glaze

Ingredients:

• 700 g Belcolade Vietnam Milk
• 150 g PatisFrance Hazelnut Pralirex
• 75 g Rapeseed oil
• 126 g Chopped almonds

Method:

Melt the milk chocolate. Add the hazelnut paste and rapeseed oil. Blend.
Add the toasted chopped almonds.
Keep in a warming cabinet. Use at 32°C.

Finishing

Cut out biscuit circles to match the size of the caramel poured in the moulds.

Place the caramel on top – note it must be completely frozen to be unmoulded, as at 4°C it remains sticky. /!\
Cut the crisp layer slightly smaller than the silicone mould base.
After preparing the mousse, pipe 40g first, insert the filling, then pipe another 30g. Char with a small curved spatula then place the popcorn crisp disc.
Press lightly, smooth then flash freeze.
Glaze with the Amber Douceur, then dip (after letting excess glaze drip off) in the gourmet coating.

Ingredients

Equipment and ustensils

• Pomponette silicone mould 35 cavities – 140 ml

Recipe steps

• Step 1: The brownies (24/25 pieces)

• Step 2: Crispy Popcorn (24/25 pieces with scraps, reusable)

• Step 3: Orange caramel (15g per cylinder mould)

• Step 4: Praline orange popcorn mousse (70g per mould)

• Step 5: Amber Douceur glaze

• Step 6: Hazelnut chocolate glaze

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