Puff Pastry
- 2kg Flour 600g Butter 40g Salt 500g Cream 500g Milk 20g White wine vinegar 800g Pastry butter
Hazelnut and Chocolate mousse, reduced milk and vanilla ice cream and yuzu
Daniel Clifford
2nd February 2021
Hazelnut and Chocolate mousse, reduced milk and vanilla ice cream and yuzu
60 min
Hazelnut and Chocolate mousse, reduced milk and vanilla ice cream and yuzu
Ingredients
Chocolate Puff Pastry
- 2kg Flour 240g Cocoa 400g Butter 40g Salt 1200g water 1360g Pastry Butter
Moux
- 134g UHT 93g Milk 0.5g Salt 0.4g Vanilla 187g Sugar 32g Glucose 185g Butter 8g Yuzu (salted , large bottle)
Feuillitine Mix
- 150g Praline Chocolate 100g Feuillitine 50g Diced moux 1.5g Salt
Dark Chocolate Mousse
- 65g Praline 162g Valhrona Nyamabo 68% dark chocolate 40g Egg yolks 1 Whole Egg 125g sugar 25g Water 250g Double cream 15g Yuzu juice
Praline Mousse
- 250g Praline chocolate 1.5 Leaves bronze gelatine 40g Egg yolks 1 Whole Egg 125g Sugar 25g Water 250g cream 15g Yuzu juice Bloom gelatine.
Yuzu Caramel
- 60g Sugar 30g Yuzu 50g Yogurt
Milk Ice cream
- 3 Litres Whole milk 250g Sugar 80g Milk powder
Spraying Chocolate
- 600g Coco butter 600g Valhrona Nyamabo 68% dark chocolate
Equipment
- Kitchen aid pasta machine silicon pat mats oven pans rolling pin ice cream machine pac jet sugar prob 40mm pop moulds
Method
Puff Pastry
Sable the flour, butter and salt.
Add liquids to bring together to a dough.
Weigh and divide the mix by 2.
Add 400g pastry butter to break each mix.
6 book folds, 2 at a time, 1.5 hours between. Sieve icing sugar on the pastry before each fold.
Chocolate Puff Pastry
Sable the flour, cocoa, butter and salt.
Add water to bring together to a dough.
Weigh and divide the mix by 2.
Add 680g pastry butter to break each mix.
6 book folds, 2 at a time, 1.5 hours between. Sieve icing sugar on the pastry before each fol
Cooking Puff Pastry
Heavily dust a small piece of puff with icing sugar.
Put through the pasta machine on grade 6, 2 and just below 1, dusting with icing sugar each time.
Put onto a silpatt matt on an upside down, flat tray, with silpatt matt and tray on top.
Cook at 1
Moux
Bring UHT, milk, salt, vanilla and yuzu juice to the boil.
Bring sugar and glucose to a medium caramel and monté in butter.
Whisk in cream mix and bring to 118 degrees C.
Pour onto a flat, lined half gastro.
Feuillitine Mix
Dice moux
Melt the chocolate over Bain Marie and combine all ingredients.
Put 1 teaspoon of the mix in 50 1/2 dome pop moulds
Dark Chocolate Mousse
Boil cream and pour over chocolate. Add the Praline and hand blend.
Whisk eggs in kitchen aid on a low setting.
Bring sugar and water to 118 degrees C. Turn up machine and slowly pour in sugar.
Keep whisking for 1 minute to slightly cool.
Fold i
Praline Mousse
Boil cream, add gelatine and pour over chocolate. Hand blend.
Whisk eggs in kitchen aid on a low setting.
Bring sugar and water to 118 degrees C. Turn up machine and slowly pour in sugar.
Keep whisking for 1 minute to slightly cool.
Fold in choc
Yuzu Caramel
Take sugar to medium caramel, add yuzu juice.
Work on and off stove until sugar has completely dissolved.
Monté in yogurt and pass.
Milk Ice cream
Reduce milk and sugar to 1400g.
Blend with milk powder.
Season with salt and lemon.
Hazelnuts
Toast hazelnuts and spike in cocktail sticks.
Make a medium caramel and let cool slightly.
Dip in hazelnuts and pock other end of the cocktail stick in polystyrene.
Spraying Chocolate
Put sprayer in dehydrated to warm. Bring choc and coco butter to 50 degrees C.
Other Elements
Lemons for zest
Toasted hazelnuts for micro-planing
Plating
Place a bulb of caramel in the centre of the plate and spread out. Place the Feuillitine mousse on in the centre of the caramel. Lay out a disk of each, chocolate and plain puff pastry and micro plain toasted hazel nuts and lemon zest over the top.
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