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Recipe Step by Step
Step01
Milk Ice Cream
1286g whole milk
72g 0% fat powdered milk
124g caster sugar
120g Atomized glucose
80g Inverted sugar
10g Liquid whipping cream 35%
300g GUANAJA 70%
8g Combined stabilizer
Carefully weigh out all the ingredients. Place the correct amount of milk in a pan. Once it is at 75°F (25°C), add the powdered milk. Once it is at 85°F (30°C), add the sugars (sugar, atomized glucose and inverted sugar). Once it is at 105°F (40°C), incorporate the fats, i. E.: the cream and chocolate. At 115°F (45°C), finish incorporating the ingredients by adding the stabilizer and emulsifier mixture which has been added to approx. 10% of the sugar. Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C). If possible, homogenize the mixture to make any fat crystals as tiny as possible. Leave the mixture to sit for at least 12 hours. Mix in an electric mixer and churn at 15-20°F (-6 to -10°C). Store in the freezer at 0°F (-18°C).
Step02
Crème Anglaise
700g liquid whipping cream 35%
100g Whole milk
280g Egg yolks
140g Caster sugar
Mix the egg yolks and sugar (without beating). Bring the cream and milk to the boil and pour over the egg yolk mix. Thicken the mixture at a temperature of 185°F (85°C), strain through muslin and use immediately.
Step03
Chocolate Cream Mix
1680g crème Anglaise
640g GUANAJA 70%
Once the crème anglaise is heated through and has been strained, make an emulsion by slowly pouring it over the melted couverture. Immediately mix using an electric mixer to make a perfect emulsion. Leave to stiffen in the fridge.
Step04
Almond Shortbread
230g dry butter 84%
175g Icing sugar
60g Powdered almonds
3g Fine salt
100g Whole eggs
115g Strong white bread flour
335g Strong white bread flour
First mix the creamed butter, salt, icing sugar, powdered almonds, eggs and the smaller portion of flour. Do not beat this mixture. Once the mixture is well incorporated, quickly add the remaining flour. Store in the fridge or spread out immediately. Bake at 300°F (150°C).
Step05
Chocolate Shortbread Clusters
165g almond shortbread
115g GUANAJA 70%
Roughly break up the baked shortbread and mix it with the tempered couverture. Set aside.
Step06
Very Fine Cocoa Biscuit
100g Dry butter 84%
100g icing sugar
100g Egg whites
80g French white pastry flour
20g CACAO POUDRE
Make the beurre noisette. Leave to cool. Sieve the powdered ingredients then add the icing sugar, half the egg white, the flour and the cocoa powder to the beurre noisette. Add the second half of egg white. Do not whip this mixture. Spread the mixture out into various shapes. Bake at 390-410°F (200-210°C) for a few minutes, depending on the biscuits’ size.
Step07
Absolu Glaze Spray
400g ABSOLU CRISTAL NAPPAGE NEUTRE
40g water
Bring the Absolu Cristal neutral glaze to the boil in water. Immediately apply using a spray gun at about 175°F (80°C).
Assembly and finishing
Roll out the shortbread to a thickness of 2.5mm and bake in a 60x40cm frame at 300°F (150°C) for approx. 16 minutes. Make the cream mix and pour it over the cold shortbread at 105°F (40°C).
Leave to crystalize at 40°F (4°C) for 4 hours, then freeze. Cut into bars of 2.5x14cm.
Using a spray gun, spray on Absolu Cristal neutral glaze.
Use a pastry comb to spread out the fine biscuit pastry on the silicone mat so it forms very thin strands.
Bake at 390°F (200°C) for approx. 4 minutes and store away from humidity.
FOR THE CHOCOLATE DECORATIONS:
Spread the tempered couverture thinly between two sheets of confectionery dipping paper.
Before it hardens, cut out 2.5x14cm rectangles. Leave to harden.
Place the chocolate tart on a plate, and place the chocolate decoration on one side.
Place one cluster at the center of the tart along with a few cocoa strands.
Finish with an ice cream quenelle.Banquet tips : When it comes to plating up your dessert, you’ll be more efficient and exact if you’ve used a frame.
Place a morsel of shortbread under the ice cream quenelle to stop it from slipping.