Chocolate caramel tornado
Chef Mouhamad Haidar, Le Royal Hotel
160 g sugar “dry” caramel 125 g butter
60 g hot water
120 g ground almonds
75 g egg yolks
125 g egg whites
125 g inverted sugar
75 g flour
90 g dry butter
90 g toasted ground almonds 90 g flour T55
90 g brown sugar
1 g sea salt
500 g carambar 520 g cream
84 g gelatin mass
750 g cream
700 g milk chocolate 40% 200 g grape seed oil
200 g caramelized chopped almonds
320 g sugar
2 vanilla bean
250 g dry butter
750 g cream
200 g soft caramel
35 g gelatin mass
Make a “dry” dark caramel with the sugar then stop cooking with butter and hot water. Add the ground almonds. Cool down then incorporate the egg yolks, whisked egg whites with the inverted sugar and finally the flour. Spread onto a “flexipat” of 2 cm high and 55 cm by 36 cm. Bake in a fan forced oven at 170°C for approximately 15 minutes. This recipe makes more than required for the frame, however it is difficult to make in smaller quantities. In a food processor, combine all ingredients together to obtain a paste. Roll out the paste to a thickness of 3 mm between two plastic sheets and store in the refrigerator. Cut out discs of 6 cm in diameter, place on a “fibers pain” and cook in a fan forced oven at 170°C for approximately 15 mins. Stock for the assembly.
Heat in the microwave the carambars then pour over the top of the cream and melted gelatin to make a ganache. Allow to cool down and stock the refrigerator.
The day before required, boil the cream with the carambars and pour over the melted gelatin. Cool down for the following day. Whisk in a mixer like a Chantilly cream.
In a bain marie, melt the milk chocolate and mix through the grape seed oil and caramelized chopped almonds.
Optional: For those who don’t have carambar, make a caramel with the sugar and stop cooking with the heated milk and vanilla. Cook to 108°C then mix in the butter. Cool down. The day before required, boil the cream with the soft caramel and pour over the meted gelatin. Cool down for the following day. Whisk in a mixer like a Chantilly cream.