Hot-Cold Vanilla-Chocolate

Credit: Mathilde de l'Ecotais

Caramel orange sauce

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Ingredients (20 people)

Making the chocolate disks

  • 10 1/2 ounces bitter chocolate, 70% cocoa content (300 g)

Preparing the caramel orange sauce


Step 1: Making the chocolate disks

Temper the chocolate and spread it on a sheet of parchment paper. Once it sets, cut the chocolate into 3 1/4 inch (8 cm) rounds. Set aside

Step 2: Making the Chiboust cream

Soak gelatin sheets in cold water.

Prepare pastry cream with milk, double cream, egg yolks, 3 1/2 ounces (100 g) sugar, pastry cream powder, and a vanilla bean, split in half and scraped. Remove from heat and add the drained gelatin sheets. Remove the vanilla bean.

Beat the egg whites together with 3 1/2 ounces (100 g) sugar.

For an Italian Meringue: Combine 8 3/4 ounces (250 g) sugar, glucose, and 6 3/4 tablespoons (10 cl) water and cook at 250°F (121°C). Drizzle hot syrup over egg whites while continuing to beat. Combine pastry cream with the meringue (it is easier to do this while the meringue is still hot).

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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