Trompe L'œil Pop corn : La Recette Qui Va T'étonner !!

Popcorn Trompe-l'œil An ultra-crispy shell that hides a light popcorn ganache, an intense praline, and a salted caramel… An explosion of flavors in your mouth! The dessert that will leave everyone wondering. Perfect for impressing your guests. The recipe ⤵️ 👉 Ingredients 📌Popcorn Whipped Ganache • 300ml of 30% cream • 140g of white chocolate • 50g of sweetened popcorn • 1 sheet of gelatin 📌Popcorn Praline • 100g of almonds • 100g of hazelnuts • 100g of sugar • 25g of popcorn • 25g of neutral oil 📌Salted Caramel • 200g of sugar • 200g of 30% cream • 150g of butter • 4g of fleur de sel 📌For the coating • 150g of white chocolate • 150g of cocoa butter 👉 Steps Quick and Easy 1️⃣ For the Popcorn Whipped Ganache Soak the gelatin sheet in a bowl of cold water for 10 minutes. Heat 150 ml of heavy cream. Bring to a boil, then add the 50g of popcorn and let it infuse for 10-15 minutes off the heat (covered). Next, pour the infused cream over 140g of white chocolate through a fine-mesh sieve. Squeeze out the excess water from the gelatin and melt it in the hot infused cream. Add the remaining 150 ml of cold cream and blend with an immersion blender until smooth. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate, ideally overnight. 2️⃣ Roast the almonds and hazelnuts in the oven for 15 minutes at 160°C (325°F). Make a dry caramel: In a saucepan, melt 100g of sugar until it reaches a nice amber color. Pour the caramel over the almonds and hazelnuts and let it cool. Break into pieces, add the popcorn, and blend in a food processor. Add the oil towards the end. Set aside. 3️⃣ For the salted butter caramel: In a saucepan, make a dry caramel with 200g of sugar until it reaches a nice amber color. Slowly pour in the hot cream (be careful of splattering!). Return to low heat and stir until the caramel is smooth. Pour this over the cubed butter and fleur de sel. Blend with an immersion blender to obtain a smooth and shiny caramel. Let it cool. 4️⃣ For the coating: Melt the white chocolate and cocoa butter in 10-second intervals in the microwave. Use between 28 and 33°C. 5️⃣ To assemble the trompe l'oeil: Whip the ganache with an electric mixer. On squares of cling film, pipe the ganache, then in the center, pipe popcorn praline and salted caramel. Finish with more ganache on top and seal the cling film. Shape the trompe l'oeil and freeze for at least 5 hours. Once frozen, dip the frozen trompe l'oeil in the coating at 28 and 33°C. 📌 Feel free to save the recipe to make it again and again! 💬Let me know in the comments if you tried the recipe, don't forget to like 👍, subscribe 🔔, and turn on notifications so you don't miss my next videos 📌Subscribe: Click Here ➡️    / @luniverssucré   📌Follow Me On My Social Media:   / l.univers.sucre     / lunivers_sucre   #trompeloeil #popcorn #recipe #pastry #foryou