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Chocolate creamy
- Dito Sama
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- Chocolate creamy
Yannick Alleno
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Cooking preparation
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Ingredients
Machine
Vegetable Slicer
PREPARATION. How to cook Yannick Alleno's chocolate creamy?
01.
Hot chocolate
Boil the milk with the cream. Pour over the chocolate and mix with the spatula. Wait until it is cooled down and then add the egg, while mixing with a spatula. Film squared moulds of 7.5 cm side, making sure that the film is well stretched. Pour 50gr of mixture into the frames. Steam at 100 °C for 4 and then 3 min. Remove when it becomes shaky. Cool at room temperature. Store in the refrigerator.
02.
Buckwheat crystalline
Bring the water and sugar to a boil, add the sobatcha, caramelize. Cool. Blend and sprinkle on a baking sheet. Mark 100mm circles. Then bake in the oven for 8 minutes at 200 ° C
03.
Noisette butter ice cream
Make the noisette butter. Heat the milk and add the sugar and stab to 50°C. Add the yolks and cook at 82°C. Cool down. Add the noisette butter cooled but melted. Mature 48 hours then use an ice cream maker.
04.
Shortbread with salt flakes
Mix and sift flour, cocoa powder and baking soda. Cut the dark chocolate into small pieces. In the bowl of a planetary mixer, soften the butter with a paddle. Stir in caster sugar, brown sugar, salt flakes and vanilla. Add the mixture of flour, cocoa and baking soda and then the chocolate in small pieces. Mix as less as possible. Store in the refrigerator. Roll down to 1.5 cm thickness using a dough sheeter and cut out squares of 7.2 cm. Bake shortbread at 170°C for 8 min. Let cool on a flat surface. Reserve for later
05.
Chocolate meringue
Whip the egg whites with the caster sugar. Fold in icing sugar and sifted cocoa. Spread to 1cm thick, then dry in an oven at 100 ° C.
06.
Roasted buckwheat
Toast the ingredients in the pan and let it cool.
07.
Cocoa jelly
Infuse the cocoa nibs in the water, filter it and then add the gelatine and add the sugar (300g infusion 10gr of gelatin). Pour into a square frame and then chill it. Cut into squares.
08.
Candied apple
Peel the apples, cut them into large cubes. Arrange them in the syrup at 30 ° b then bring to a boil. Drain. Place on a dry, clean cloth to absorb moisture. Dust the apples in the caster sugar and arrange on a baking tray. Dry for 12 hours in a static oven at 50°C.
09.
Plating
In the hollow plate put 50gr of creamy chocolate then steam at 100 ° C for 6 minutes. Serve warm. Add the crystalline and then in the center arrange 3 pieces of chocolate shortbread. Place on top of the ice cream quenelle the jelly, candied apple, crumbled meringue, crushed chocolate shortbread, salt flakes, and roasted buckwheat.
DITO SAMA'S RECOMMENDATIONS
Emulsify the ice cream base with a speedy mixer. Use the BE5 planetary mixer with paddle to prepare the shortbread, with the same machine you can also whip the eggs white with a whisk. Use the PREP4YOU vegetable slicer to perfectly dice the apples for this recipe.
As an additional tip, you can faster infuse the cocoa nibs with a specific program of our vacuum machine touch model.
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