Valrhona Dark Chocolate Cremeux

This dessert of Valhrona chocolate is just to die for just what’s needed for National chocolate week, its not over sickly as has the  Salted Caramel and Banana ice cream.

INGREDIENT       QUANTITY

Garnish:

Caramelised Peanuts     50g

Maldon Salt        5g

Caramel Sauce  10ml

Chocolate Sauce               10ml

Sponge Base:

Egg Whites          250g

Sugar     300g

Yolks      200g

Coco Powder     60g

Cremeux:

35%  whipping Cream     125g

Whole Milk         125ml

Egg Yolks              50g

Sugar     25g

Valrhona Manjari Chocolate        120g

Gelatine               1 leaf

Caramelia Mousse:

Valrhona Caramelia Chocolate   85g

Egg Yolk                75g

Sugar     50g

Sheets Gelatine                1

Double Cream   190g

Banana Ice Cream:

Banana Puree    250g

Milk       250ml

Double Cream   105g

Egg Yolks              6

Sugar     50g

Stabiliser (Louis Francoise)           2.5gchocolate

 

 

 

Start by making the sponge, put the egg whites into a mixing bowl  and whisk gradually  adding the sugar until stiff meringue consistency, with the machine still running add the yolks and once incorporated stop the machine.

Fold in the coco powder. Spread this onto a tray lined  with greaseproof paper and bake in the oven at 180oc for 14 minutes. Remove from the oven and allow to cool. Once cool line a rectangle baking frames (60cmx9cmx3cm) base with the sponge.

For the cremeux whisk the yolks and sugar together until pale. Bring the milk and cream to the boil and pour  on to the yolks whisking continuously, return this mixture to a clean pan and cook out slowly to 86oc. Once cooked  cool to SOoc. Melt the chocolate gently  over a bain marie, once melted gradually add the custard and emulsify with a bamix. Pour this into  the lined baking frame and refrigerate until set.

 

 

For the ice cream whisk the yolks and sugar together  until pale. Bring the milk, banana puree and cream to the boil and pour on to the yolks whisking continuously, return this mixture to a clean pan and cook out slowly  until it reaches 86oc. Once cooked let the mixture cool and blitz in the stabiliser leave refrigerated for 4 hours, once chilled churn in a Ice cream maker

 

 

For the caramelia  mousse soften the gelatine and melt the chocolate, make a pate a bomb  with the egg yolks and sugar and add the softened gelatine.Semi whip the cream. Fold the pate a bomb into  the chocolate  then add the whipped cream place this into a piping bag with a nozzle.

 

To plate up slice the cremeux  and place onto the plate, add a small amount of crushed Maldon salt, pipe on the caramelia mousse and add a roche of banana ice cream, garnish with chocolate and caramel sauce and caramelised peanuts.

 

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