When dessert meets pop art, what kind of divine beauty is this?

Art comes from life but is higher than life. People who understand life can always bring art into it, and people who love baking are no exception.

This dessert has the appearance of a pop art piece and is made in a high-standard way.

The lemon Genoa crust is filled with apricot jelly, which is soft and moist with a rich taste, and the caramel popcorn adds a rich and mellow taste. When caramel, cream and chocolate meet, it will definitely be fragrant, sweet but not greasy, giving you a double satisfaction of vision and taste!

Pop

Table creation process :

Lemon Genoa Crust

formula :

160g almond paste

20g lemon juice

Lemon zest

100g whole egg

50g butter

T45 flour 25g

2g baking powder

7g potato starch

7 grams of lemon liqueur

Production process:

Preparation: Soften the butter until liquid. Dice the almond paste.

1. Place almond paste, lemon juice and lemon zest in a mixing bowl and blend using a fan whisk.

2. Then add the whole eggs, change the fan-shaped beater to a ball-shaped beater, and mix well.

3. Add the sifted T45 flour, baking powder and potato starch and mix well with a rubber spatula.

4. Then add lemon liqueur and butter and mix well with a rubber spatula.

5. Finally, pour "Step 4" into a baking tray lined with baking paper, smooth it with a crank spatula, and bake in a convection oven at 200°C for 10 minutes.

Apricot Jelly

formula:

135g apricot puree

25g caster sugar

NH pectin powder 3g

Half a vanilla pod

3 grams of lemon juice

Production process:

Preparation: Deseed the vanilla pod.

1. Place apricot puree in a pot and bring to boil.

2. Add vanilla seeds and lemon juice and blend using a hand blender.

3. Finally, add the mixture of fine sugar and NH pectin powder, stir well and set aside.

Caramel Popcorn Buttercream

formula:

275g milk

30g caramel popcorn

12g egg yolk

12g caster sugar

8g custard powder

10g gelatin powder

60g water

65g butter

1 gram of refined salt

Production process:

Preparation: Soak gelatin powder and water. Dice butter.

1. Put milk and caramel popcorn into a pot, heat to boil, stir evenly with a homogenizer, wrap with plastic wrap, let it stand for 15 minutes, and filter with a conical filter.

2. Put egg yolks, caster sugar and custard powder into a bowl and mix well.

3. Heat "Step 1", pour a portion into "Step 2" and mix well, then pour back into the pot and continue heating and boiling.

4. Remove from heat, add salt and soaked gelatin powder and stir well.

5. Finally, add butter, mix evenly with a homogenizer, and put into a piping bag for later use.

Butter Caramel (for the caramel shortbread base)

formula:

White fondant paste 75g

Glucose syrup 15g

Half a vanilla pod

15g butter

Production process:

Preparation: Deseed the vanilla pod. Dice the butter.

1. Put white fondant and glucose syrup into a pot and heat until caramelized.

2. Add vanilla seeds and butter and mix well with a rubber spatula.

3. Pour the cooked "step 2" onto baking paper, cover with another piece of baking paper, and roll it flat with a rolling pin.

4. After cooling, chop it into small pieces with a horn knife and set aside.

Caramel Shortbread Base

formula:

30g milk chocolate

75g almond paste

15g butter crisps

30g corn crisps

30g butter caramel crumbs

Production process:

Preparation: Melt the milk chocolate. Heat the almond paste.

1. Mix milk chocolate and almond paste together.

2. Add butter flakes, corn crisps and butter caramel crumbs and mix well.

3. Then pour into a baking tray lined with baking paper, smooth it with a curved spatula, and place it in the freezer to freeze.

4. Take out the shortbread base and use a ring mold to press out several round shortbread bases and set aside.

Caramel Popcorn Mousse

formula:

160g milk

40g caramel popcorn

120g egg yolk

30g caster sugar

8g gelatin powder

48g water

320g whipping cream

Production process:

Preparation: Soak gelatin powder and water.

1. Put milk and caramel popcorn into a pot, heat to boil, stir evenly with a homogenizer, wrap with plastic wrap, let stand for 15 minutes, and filter with a conical filter.

2. Mix the egg yolks and caster sugar and stir until emulsified and pale.

3. Heat "Step 1", then add a portion to "Step 2" and mix well, then pour back into the pot and continue heating and boiling.

4. Remove from heat, cool to 80℃, add soaked gelatin powder, stir well, then cool to 20℃.

5. Finally, whip the whipped cream until dry, mix evenly with "Step 4" in batches, and put it into a piping bag for later use.

Golden Chocolate Glaze

formula:

Dus Golden Chocolate 300g

7g gelatin powder

42g water

115g milk

115g whipping cream

170g glucose syrup

Production process:

Preparation: Soak gelatin powder and water.

1. Place heavy cream, milk and glucose syrup in a pot and bring to boil.

2. Remove from heat, add in Dus Golden Chocolate, stir well with a hand-held mixing ball, then continue heating to 103°C.

3. Remove from heat, add soaked gelatin powder, stir until melted, pour into a measuring cup, mix evenly with a homogenizer, put into a piping bag and set aside.

Golden Chocolate Velvet

formula:

Dus Golden Chocolate 200g

160g cocoa butter

Production process:

1. Heat cocoa butter in a pot until melted.

2. Pour into the Dusit golden chocolate and stir until melted.

combination

Material:

Chocolate chips (appropriate amount)

Caramel popcorn

Production process:

1. Take out the lemon Genoa crust, spread the apricot jelly on the crust, smooth it with a curved spatula, and then cut out several circles with a circle mold.

2. Squeeze the caramel popcorn cream into a semi-spherical silicone mold (80% full), place the crust from "Step 1" on top, press tightly, and place in the freezer to freeze.

3. Squeeze the caramel popcorn mousse into a hemispherical silicone mold (80% full), take out "Step 2", demould, put it in the mousse, flatten it, and use a crank spatula to smooth the surface.

4. Place the round caramel shortbread base on the surface of "Step 3", press gently, smooth the surface with a crank spatula, and put it in the freezer to freeze.

5. Take out "Step 4", demould, and spray the golden chocolate velvet evenly on the surface of the mousse with a spray gun.

6. Then place the mousse on the wire rack and squeeze the golden chocolate glaze on half of the mousse.

7. Finally, place chocolate chips and caramel popcorn on top of the mousse and decorate with gold foil.

Dessert lovers with an artistic spirit can make a pop dessert on the weekend to heal themselves after a week of fatigue. I believe that just seeing such a pleasing cake will make all your fatigue disappear, not to mention enjoying its deliciousness?

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