Coffee-vanilla flavors, cocoa toppings
Making the crème brûlée
- 1 cup milk (25 cl)
- 1 cup cream (25 cl)
- 2 1/4 ounces sugar (60 g)
- 5 1/4 ounces egg yolks (150 g)
- 1 espresso (4 teaspoons / 2 cl)
Making the vanilla ice cream
Making the milk chocolate lace tuile
- 10 1/2 ounces white fondant (300 g)
- 7 ounces glucose (200 g)
- 7 ounces milk couverture chocolate (200 g)
Making the chocolate lace
- 5 1/4 ounces sugar (150 g)
- 2/3 teaspoon pectin (2.5 g)
- 1 3/4 ounces butter (50 g)
- 1 3/4 ounces cocoa paste (50 g)
- 2 1/2 teaspoons cocoa powder (10 g)
- 1 1/2 ounces glucose (40 g)
- 1/3 cup water (8 cl)
Making the tarts
- sweet pie pastry
- 5 1/4 ounces dark couverture chocolate (150 g)
- 3/4 cup heavy cream (20 cl)
- 6 3/4 tablespoons milk (10 cl)
- 1 whole egg
Preparing the garnish
Instructions
Step 1: Making the crème brûlée
Beat sugar together with egg yolks until the mixture turns light in color. Bring milk and cream to a boil. Add hot coffee. Pour over the egg yolks and sugar mixture, stirring thoroughly. Pour into a Flexipan mold. Bake for 40 to 45 minutes at 210°F (100°C) in a convection oven. Refrigerate.
Step 2: Making the vanilla ice cream
Mix whole milk, heavy cream, egg yolks, sugar, and vanilla beans, split in half and scraped. Cook in a double boiler at 183°F (84°C). Let cool to 39°F (4°C). Let sit, remove the vanilla bean, and process in the ice cream maker. Keep frozen until needed.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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