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Makes 10 individual desserts
Recipe Step by Step
01
OQO BROWNIE BISCUIT
25g Tempered butter
25g Sugar
20g Eggs
15g OQO 73%
12g TULAKALUM 75%
7g Flour
104g Total weight
Temper the butter and eggs.
Combine the butter and sugar, then add the tempered eggs.
Melt the OQO 73% and TULAKALUM 75% couvertures, add to the mixture, then stir in the sifted flour.
Pour into a mould placed on a silicone baking sheet and bake at 180°C for 10 to 12 minutes.
Combine the butter and sugar, then add the tempered eggs.
Melt the OQO 73% and TULAKALUM 75% couvertures, add to the mixture, then stir in the sifted flour.
Pour into a mould placed on a silicone baking sheet and bake at 180°C for 10 to 12 minutes.
02
TULAKALUM, OQO AND HOGWEED CREAM
24g Hogweed powder
100g Whole milk
100g Pouring cream
40g Egg yolks
20g Sugar
72g Gelatin mass
65g TULAKALUM 75%
23g OQO 73%
379g Total weight
Infuse the hogweed powder in cold water for 24 hours.
Filter and make up the weight if necessary.
Make a crème anglaise with all the ingredients and pour it over both couverture chocolates, mixing well.
Place in a piping bag and refrigerate for at least 12 hours.
Filter and make up the weight if necessary.
Make a crème anglaise with all the ingredients and pour it over both couverture chocolates, mixing well.
Place in a piping bag and refrigerate for at least 12 hours.
03
OABIKA CORNICHON PICKLES
100g OABIKA
100g Cocoa or tonka vinegar
100g Sweet and sour cornichons
300g Total weight
Blanch the cornichons in strips.
Combine the Oabika and cocoa or tonka vinegar.
Add the blanched cornichon strips.
Place in the sous vide 2 or 3 times, then store the pickles.
Combine the Oabika and cocoa or tonka vinegar.
Add the blanched cornichon strips.
Place in the sous vide 2 or 3 times, then store the pickles.
04
CARAMELISED COCOA NIBS AND GREEN PEPPERCORNS
4g Water
24g Granulated sugar
48g Grué de cacao
9g Salted green peppercorns
85g Total weight
Heat the water and sugar together to 110°C, then add the cocoa nibs.
Caramelise.
Cool the mixture.
Finally, add the peppercorns and crush everything together.
Caramelise.
Cool the mixture.
Finally, add the peppercorns and crush everything together.
05
CORNICHON AND CUCUMBER SORBET
400g Blanched cornichons
300g Filtered cucumber water
300g Mixed cornichon and cucumber waters
40g Lime juice
1 piece Lime zest
3g Super neutrose stabiliser
1g Xanthan gum
50g Atomised glucose
8g Neutral vodka
1102g Total weight
Slice the cornichons into small circles, then blanch them, starting from cold.
To make the cucumber water, centrifuge the cucumbers, then filter the mixture.
Blend the blanched cornichons and add to the cucumber water. Filter again.
Weigh out 300g of the cornichon/cucumber mix.
In a saucepan, bring the lime juice and zest and all the powders to the boil. Allow to cool.
Add the cornichon/cucumber mix to the syrup base.
Finish with the vodka.
Churn.
To make the cucumber water, centrifuge the cucumbers, then filter the mixture.
Blend the blanched cornichons and add to the cucumber water. Filter again.
Weigh out 300g of the cornichon/cucumber mix.
In a saucepan, bring the lime juice and zest and all the powders to the boil. Allow to cool.
Add the cornichon/cucumber mix to the syrup base.
Finish with the vodka.
Churn.
06
SWEET ANGEL HAIR
1000g Charlotte potatoes
2000g Syrup at 30° brix
Sufficient Frying oil
3000g Total weight
Slice the peeled potatoes with a mandolin, then cut into very fine matchsticks.
Soak in cold water for a few minutes and drain.
Cook the potatoes in a pan of water, starting from cold.
Drain in a chinois sieve and rinse in cold water.
Place the potatoes sous vide with the syrup at 30°.
Heat the oil to 170°c and fry the angel hair until golden brown.
Separate the strands quickly after removing from the fryer.
Soak in cold water for a few minutes and drain.
Cook the potatoes in a pan of water, starting from cold.
Drain in a chinois sieve and rinse in cold water.
Place the potatoes sous vide with the syrup at 30°.
Heat the oil to 170°c and fry the angel hair until golden brown.
Separate the strands quickly after removing from the fryer.
07
MIXED SPICE CORNICHON POWDER
40g Dehydrated cornichons Hogweed powder
2g Caramelised cocoa
20g Nibs and green peppercorns
5g OQO 73%
67g Total weight
Dehydrate the cornichons.
Blend the prepared caramelised cocoa nibs as quickly as possible to obtain a fine powder.
Blend the hogweed powder and dehydrated cornichons.
Grate the OQO 73% couverture, then assemble all the elements together.
Blend the prepared caramelised cocoa nibs as quickly as possible to obtain a fine powder.
Blend the hogweed powder and dehydrated cornichons.
Grate the OQO 73% couverture, then assemble all the elements together.
08
HOGWEED OLIVE OIL
50g Olive oil
2g Hogweed powder
52g Total weight
Heat the ingredients together at 37°C for 10 min. Leave to infuse for at least 24 hours.
Filter before use.
Filter before use.
Assembly and finishing
ASSEMBLY AND FINISHING :
25g OQO 73%
50g TULAKALUM 75%
Make chocolate threads with TULAKALUM 75%, and chocolate shavings with OQO 73%.
PLATING :
A little Hogweed olive oil
Place a 4 cm disc of OQO biscuit in the middle of the plate, then add a spoonful of Oabika cornichon pickles. Top with a scoop of cornichon sorbet. Using a 10 mm plain nozzle, pipe the TULAKALUM, OQO and hogweed cream around the sorbet. Place the angel hair on top. Sprinkle with the mixed spice cornichon powder. Then add the decorations: slide the TULAKALUM chocolate threads into the angel hair, and add a few shavings of OQO on top. Finally, add a few pickled cornichons. Just before serving, drizzle over the equivalent of a large teaspoon of hogweed oil.