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Will Fausser’s Chocolate Bavarian Recipe
 
230g Milk
140g Egg Yolks
60g Sugar
8g Gelatin
490g Theo “Jane Goodall” 74% Chocolate, chopped finely
600g Heavy Cream, whipped
 
Bloom gelatin in water.
Heat the milk in a pot on the stove.  While this is heating, whisk together the egg yolks and the sugar.  Slowly out the hot milk onto the egg/sugar mixture, while constantly whisking so as to not scramble the eggs.  Return this to the stove and cook slowly, constantly stirring until mixture thickens slightly. Remove from the heat.  Squeeze the gelatin to remove excess water, and stir into the milk/eggs/sugar.  While still hot, pour this over  the chopped chocolate and whisk until smooth.  Fold this into the whipped cream, and pipe this into acetate lined molds and let set for 3 hours until firm.
 
Salted Caramel Ice Cream
146g Sugar
167g Cream
560g Milk
33g Egg Yolks
45g Glucose
45g Milk Powder
2g Maldon Sea Salt
 
Heat milk, cream and milk powder.  Whisk together sugar, glucose and egg yolks.  Slowly pour liquid onto eggs while constantly mixing and return to the heat and cook until thickened.  Add the salt at the end.  Chill and process in an ice cream machine.
 
Cocoa Nib Crisp
50g Milk
125g Butter
50g Glucose
150g Sugar
3g Pectin
200g Theo Cocoa Nibs
 
Melt together milk, butter and glucose.  Add the sugar and pectin and cook until the mixture reaches 110 degrees Celsius then mix in the nibs.  Spread evenly onto a silpat and let chill.  Cut circles out with a small ring cutter and bake inside round Florentine molds at 350 degrees for 6 minutes until crispy.
 
Marjoram Cremeux
360g Milk
150g Sugar
65g Egg Yolks
25g Cornstarch
2g Gelatine, bloomed in water
200g Butter, cubed
10 sprigs of marjoram
 
Heat the milk in a pot with the marjoram, and let it infuse for 20-30 minutes.  Strain the herbs out, and heat the milk again.  While this is heating, mix together the egg yolks, sugar, and cornstarch.  Slowly temper the hot milk onto the egg mixture by pouring in a thin stream while constantly whisking.  Return the pot to the fire and cook, while stirring constantly, until the mixture reaches a boil.  Still whisking, allow the mixture to boil for 30 seconds.  Remove from the heat and immediately put in the strained gelatin and whisk until combined.  Add the butter, and process the mixture in a high speed blender for 5 minutes on high.  Pour into a shallow pan to cool.
 
Herbed Caramel
300g Sugar
100g Water
Sprig of thyme and marjoram
50g Water
Combine all ingredients and cook until caramelized.  Add the second water to stop the cooking and loosen the caramel into a sauce.
 
To Assemble:
Using a warm apple corer, remove the center channel of the firmed up Bavarians.  Pipe the Marjoram Cremeux into this cavity.  Top the dessert with a cocoa nib crisp, and garnish with a quenelle of caramel ice cream, fleur de sel, some tempered chocolate garnish and the herbed caramel sauce.
 

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