Choco­late caramel tor­nado

Taste & Flavors - - SUMMER - By Chef Mouhamad Haidar Le Royal Ho­tel Beirut

Chef Mouhamad Haidar, Le Royal Ho­tel

IN­GRE­DI­ENTS

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

PREPA­RA­TION

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.

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