Chocolate Cream

Credit: Mathilde de l'Ecotais

With vanilla caramel ice cream and coffee sabayon

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Ingredients (10 people)

Making the crème brûlée ice cream

Making the garnish

Making the sabayon


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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