Chocolate and Nougatine Bush
With caramel ice cream
- You will need Flexipan domes, 2 1/2 inches (6 cm) in diameter
Preparing the caramel ice cream
Preparing the hazelnut crumble
Making the nougatine
Preparing the milk chocolate icing
Making the caramel crème brûlée
Preparing the milk chocolate mousse
Decoration and finish
- caramelized hazelnuts (SQ)
- caramel sauce (SQ) (liquid caramel)
Step 1: Preparing the caramel ice cream
Mix milk with 7 ounces (200 g) sugar and egg yolks.
Prepare a dark caramel in a dry pan with 10 1/2 ounces (300 g) sugar. Deglaze with heavy cream and bring to a boil. Add to the milk and egg mixture. Cook in a double boiler at 183°F (84°C), then cool to 39°F (4°C), and let sit overnight. Process in the ice cream maker and keep frozen until needed.
Step 2: Preparing the hazelnut crumble
The crumble should be prepared one day in advance. Powder the hazelnuts. Mix flour, butter, sugar, and hazelnut powder to make a firm and homogenous paste. Crumble coarsely and let dry for 24 hours at room temperature.
Bake in 2 1/2 inch (6 cm) baking rings in a 340°F (170°C) ventilated oven. Set aside in a dry place.
Step 3: Making the nougatine
Melt together glucose, sugar, and butter without allowing the mixture to brown. Add chopped almonds. Once the mixture forms a mass, remove from heat, and refrigerate until needed. Bake the needed amount on a Silpat mat in a 350°F (180°C) convection oven, until the mixture turns a dark blond caramel color. Set aside in a dry place.
Step 4: Preparing the milk chocolate icing
Soak the gelatin sheets in cold water. Chop the chocolate couvertures into small pieces.
Bring water, sugar, glucose, and heavy cream to a boil. Pour over the chocolate pieces and heat the combined mixture to 223°F (106°C). Let cool then add the drained gelatin sheets. Keep refrigerated until needed. The icing should be used at approximately 95°F (35°C).
Step 5: Making the caramel crème brûlée
Prepare caramel in a dry pan with 2 1/2 ounces (70 g) sugar. Deglaze with heavy cream and set aside.
Mix egg yolks, 2 3/4 ounces (80 g) sugar, and milk, then add the caramel cream. Pour into a Flexipan mold. Bake for 40 to 45 minutes in a 210°F (100°C) convection oven. Freeze until needed.
Step 6: Preparing the milk chocolate mousse
Whip the heavy cream. Melt the Jivara couverture and let cool. Once the chocolate reaches room temperature, add the whipped cream.
Step 7: Assembly
Beat the milk chocolate cream into a Chantilly cream.
Coat the Flexipan domes with milk chocolate mousse. Add caramel crème brûlée, followed by a nougatine disk, layering the crumble last. Finish the assembly with Chantilly cream. Keep chilled until needed.
Step 8: Decoration and finish
Unmold the domes and refrigerate. Once the mousse has softened, sprinkle the surface with caramelized hazelnuts, then chill.
Place the desserts out on a rack, temper the icing, and use to glaze the domes. Place each dome on a serving plate, add a quenelle of caramel ice cream on the side, and drizzle around a little caramel sauce.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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