With vanilla caramel ice cream and coffee sabayon
Making the chocolate cigarette dough
Making the crème brûlée ice cream
Making the chocolate cream
Making the garnish
Making the sabayon
- 1 double espresso
- 4 teaspoons water (2 cl)
- 4 1/4 ounces sugar (120 g)
- 7 egg yolks
Step 1: Making the chocolate cigarette dough
Melt the butter. Add confectioners’ sugar, followed by flour sifted together with cocoa. Add the liquid egg whites a little at a time until a smooth, homogenous mixture is obtained. Refrigerate until needed.
Make a plastic stencil the size of a spread-out cylinder, 2 3/4 inches (7 cm) in diameter and 2 3/4 inches (7 cm) tall.
Spread the batter on a Silpat mat using the stencil. Remove the stencil. Bake in a 340°F (170°C) convection oven, until browned. While still hot, mold the baked dough into cylinders using a baking ring.
Step 2: Making the crème brûlée ice cream
Whisk together egg yolks and sugar. Bring the milk and cream to a boil and whisk into the egg-yolk mixture. Strain through a chinois. Cook in a double boiler in a 210°F (100°C) convection oven for 45 minutes. Let cool. Freeze in the Pacojet.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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