shvidi@shvidi.com

HOME

PRODUCT LINES

PRODUCTION

EXPERT SUPPORT

GEO

GEO

Callback

Request a call back

Home
/
User experience
/
Recipes
/
Caramel Cake Popcorn with Mousse

Caramel cake popcorn with mousse

Author: Ulyana Skobeleva

At-home pastry chef (Moscow)

INGREDIENTS
Puff pastry dough
GRANDPRO Croissant margarine 63 g + 63 g
Wheat flour 165 g + to dust the working surface
Water 82 g
Salt 2 g
Vinegar 0.5 tsp

Caramel puff pastry popcorn
GRANDPRO Cream margarine 20 g
Sugar 105 g
Water 50 g
Salt a pinch

White chocolate ganache
Cream 33% fat 25 g
White chocolate 25 g

Delicate mousse
Cream cheese 50 g
Powdered sugar 5 g
Lemon juice 1 tsp
White chocolate ganache 50 g
Cream 33% fat 50 g

COOKING
Puff pastry dough

Blend GRANDPRO Croissant margarine (63 g) with flour into crumbs. Put the crumbs in a separate bowl; mix with cold water, vinegar and a pinch of salt; knead the dough quickly. Form a square and mark two lines crosswise with a knife. Wrap the dough in foil and put it in a refrigerator for 6–12 hours.
Take a cooled dough and the second measured cub of GRANDPRO Croissant margarine (63 g). Lightly dust the working surface with flour. Roll out the dough with a rolling pin in four directions so that the parts are the same size, leaving a thick middle.
Put plastic (not frozen) margarine in the middle, cover it with rolled sides to make a square and roll it into a rectangle with a length three times the width. Fold in three layers, turn lengthwise to yourself and roll out the rectangle again, repeat the triple fold and put the dough away in a refrigerator.
After two hours, do the same rolling and three-times folding. Cool for two hours, perform the same procedure and cool for two hours again.
Store the dough in a freezer and use it as needed. Chop the remaining dough cuttings into 1×1 cm pieces and bake at 200°C for 5 minutes, until golden brown ― this just will be puff pastry popcorn.

Caramel puff pastry popcorn

Combine GRANDPRO Cream margarine with sugar in a frying pan. After dissolving the sugar, pour in water and cook the caramel.
Add a pinch of salt and remove from heat. Add the salted popcorn and mix with caramel, cool.

White chocolate ganache

8 hours before cooking the mousse, make the ganache: heat cream and pour it over white chocolate, emulsify with immersion blender. Remove for stabilization in a refrigerator for 8–10 hours.

Delicate mousse

Mix cream cheese, powdered sugar, lemon juice, and ganache with immersion blender. Separately, whip cold cream to soft peaks. Use a spatula to mix both masses. Put the finished mousse on serving plates.
Divided caramel puff pastry popcorn into pieces with your hands and put in a form of a hill on the mousse.

INGREDIENTS
Puff pastry dough
GRANDPRO Croissant margarine 63 g + 63 g
Wheat flour 165 g + to dust the working surface
Water 82 g
Salt 2 g
Vinegar 0.5 tsp

Caramel puff pastry popcorn
GRANDPRO Cream margarine 20 g
Sugar 105 g
Water 50 g
Salt a pinch

White chocolate ganache
Cream 33% fat 25 g
White chocolate 25 g

Delicate mousse
Cream cheese 50 g
Powdered sugar 5 g
Lemon juice 1 tsp
White chocolate ganache 50 g
Cream 33% fat 50 g

COOKING
Puff pastry dough

Blend GRANDPRO Croissant margarine (63 g) with flour into crumbs. Put the crumbs in a separate bowl; mix with cold water, vinegar and a pinch of salt; knead the dough quickly. Form a square and mark two lines crosswise with a knife. Wrap the dough in foil and put it in a refrigerator for 6–12 hours.
Take a cooled dough and the second measured cub of GRANDPRO Croissant margarine (63 g). Lightly dust the working surface with flour. Roll out the dough with a rolling pin in four directions so that the parts are the same size, leaving a thick middle.
Put plastic (not frozen) margarine in the middle, cover it with rolled sides to make a square and roll it into a rectangle with a length three times the width. Fold in three layers, turn lengthwise to yourself and roll out the rectangle again, repeat the triple fold and put the dough away in a refrigerator.
After two hours, do the same rolling and three-times folding. Cool for two hours, perform the same procedure and cool for two hours again.
Store the dough in a freezer and use it as needed. Chop the remaining dough cuttings into 1×1 cm pieces and bake at 200°C for 5 minutes, until golden brown ― this just will be puff pastry popcorn.

Caramel puff pastry popcorn

Combine GRANDPRO Cream margarine with sugar in a frying pan. After dissolving the sugar, pour in water and cook the caramel.
Add a pinch of salt and remove from heat. Add the salted popcorn and mix with caramel, cool.

White chocolate ganache

8 hours before cooking the mousse, make the ganache: heat cream and pour it over white chocolate, emulsify with immersion blender. Remove for stabilization in a refrigerator for 8–10 hours.

Delicate mousse

Mix cream cheese, powdered sugar, lemon juice, and ganache with immersion blender. Separately, whip cold cream to soft peaks. Use a spatula to mix both masses. Put the finished mousse on serving plates.
Divided caramel puff pastry popcorn into pieces with your hands and put in a form of a hill on the mousse.

(+995 32) 2 399 742
shvidi@shvidi.com

CERTIFICATES

SPECIFICATIONS

CATALOG

Privacy Policy

GRANDPRO news

By clicking on the "SUBSCRIBE" button, I confirm that I have read Privacy Policy and I consent to the processing of personal data.