Caramel orange sauce
Making the chocolate disks
- 10 1/2 ounces bitter chocolate, 70% cocoa content (300 g)
Making the Chiboust cream
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
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests
Other recipes by Alain Ducasse