"Chaud-colat" coffee ice-cream squares "Chaud-colat" coffee ice-cream squares A dazzling five-act performance by a classic duo worthy of a standing ovation. 0

"Chaud-colat" coffee ice-cream squares

A dazzling five-act performance by a classic duo worthy of a standing ovation.

Preparation (4 persons)

For the sweetened chocolate batter

  • In a mixing bowl, blend the butter, icing sugar, salt and vanilla with a spatula.
  • Add the eggs then sift the flour and the cocoa powder together and mix.
  • Keep chilled.
  • Spread the mixture to the thickness of 1.45mm and insert the squares (9cmx9cm).
  • Cook the foundation at 170°c for 7 minutes.
  • Once they are cooked, spread melted chocolate on them so they will harden in readiness for the crémeux.

For the black chocolate crémeux 

  • In a pan, heat the cream and the milk, add the egg yolks, which have been whitened with the sugar and cook until it coats the spoon.
  • Once this has cooked, pour in 3 or 4 goes over the Caribbean 'couverture' chocolate to create an emulsion.
  • Mix and pour 70g of crémeux per 11cm square.
  • Allow it to set in the freezer. 

For the black chocolate and coffee sauce

  • Chop the Caribbean 'couverture' chocolate and mix it with the cocoa mass.
  • Heat the milk, cream, sugar and coffee in a pan, then gradually pour this hot liquid over the chocolate-cocoa mass mix, stirring delicately.
  • Add the butter.

For the coffee ice cream

  • Heat the coffee in the milk and add the stabiliser with the brown sugar in order to avoid lumps.
  • Bring to a boil, and add the egg yolks blended with the brown sugar.
  • Cook until it coats the spoon.
  • Add the butter.
  • Mix, blend and put through the turbine of a sorbet maker.  

For the chocolate soufflé

  • Melt the chocolate and add the hot milk and cocoa powder to it, then incorporate the egg yolks, which have been lightly beaten with 1/3 of the sugar.
  • Beat the egg whites with the rest of the sugar.  

Assembling and presentation

  • Line the cooking pan with sulphur paper to a height of 3cm, butter it and sprinkle sugar evenly around the bottom before adding the sweetened chocolate batter.
  • Poach 130g of soufflé batter and put it in the pan with the crémeux. Bake for 9 minutes at 200°c.
  • Serve with a dribble of coffee chocolate sauce and a scoop of coffee ice-cream.  

*Couverture chocolate is a very high quality chocolate that contains extra cocoa butter (32-39%). The higher percentage of cocoa butter, combined with proper tempering, gives the chocolate more sheen, firmer "snap" when broken, and a creamy mellow flavour. (Source: Wikipedia)

Yannick Alléno

Yannick Alléno

Restaurant: Le Meurice
1 1 1 19/20

http://www.yannick-alleno.com/

Characteristic

Difficult
Difficulty
Difficult
Preparation time
PT30M60 min.
Material
1 mixing bowl
1 pan
1 oven

Ingredients

For the sweetened chocolate batter

  • 600 g of butter
  • 370 g of icing sugar
  • 120 g of almond paste (Marzipan)
  • 3 g of salt
  • 3 g of vanilla powder
  • 230 g of fresh eggs
  • 900 g of flour
  • 50 g of cocoa powder

For the black chocolate crémeux

  • 250 g of whipped cream
  • 250 g of milk
  • 100 g of egg yolk
  • 50 g of granulated sugar
  • 235 g of Caribbean *'couverture" chocolate

For the black chocolate and coffee sauce

  • 500 g of whole milk
  • 250 g of whipped cream
  • 600 g of Caribbean "couverture" chocolate
  • 50 g of cocoa mass
  • 60 g of butter
  • 150 g of sugar
  • 50 cl of coffee

For the coffee ice cream

  • 1000 g of milk
  • 200 g of brown sugar
  • 100 ml of coffee
  • 280 g of egg yolk
  • 4 g of stabiliser
  • 100 g of bulk butter

For the chocolate soufflé

  • 180 g of Manjara chocolate
  • 100 g of egg yolk
  • 150 g of egg white
  • 110 g of granulated sugar
  • 50 g of milk
<em>Indriya <small>from India</small></em>
Indriya from India
Intensity : 10
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