Hello to all! How are you? I’m doing very well, I’m sharing this week’s recipe with you a bit more because tomorrow I’ll be on my way back from Europain, a trade show in Paris, and I won’t have my computer with me, so here I am against all odds!
Today I share with you my recipe for “Clint Eastwood”, a dessert combining chocolate, caramel and pecan, the original idea of the visual was very different, with a classic lighter chocolate icing but during the realization I had to adapt following the disappearance of my icing in the fridge but I remain satisfied with the visual despite everything, the basic idea was to stay on shades of brown, in order to stick to the “western” side in Sergio Leone.
The dessert is made up of a soft pecan cookie, a soft salted butter caramel, a creamy caramel, a chocolate mousse and a dark chocolate glaze.
For a 6-person dessert
Soft pecan cookie :
125g brown sugar
100g eggs
33g icing sugar
150g pecan powder
0.5 salt
142g hazelnut butter
70g flour
4g baking powder
167g egg whites
25g brown sugar
Blanch the eggs, brown sugar, icing sugar, roasted pecan powder, salt, add the tempered hazelnut butter, then the flour sifted with the yeast.
Finish by adding the egg whites, beaten and stiffened with brown sugar.
Spread the biscuit on a baking sheet.
Add pecan pieces and soft toffee. Bake at 165°C.
Caramel coulant :
125g UHT cream
½ vanilla bean
75g glucose
75g sugar
35g butter
1g fleur de sel
Boil the cream with the clove and leave to infuse for about 30 minutes.
Melt the glucose over the fire, add the sugar in three times.
Make a clear caramel. Cook with the cream.
Bake at 112°C.
Let the caramel cool a little and add the butter and fleur de sel.
Creamy caramel :
40g sugar
125g cream
125g milk
10g milk powder
40g yellow
21g gelatin mass
Boil the milk, cream and milk powder.
Cook the sugar until dry to make a caramel. Decook the caramel. Pour over the yolks while whisking.
Cook the cream. (like a bavaroise or a custard)
Add the swollen gelatin. Cast in a filmed circle to make the insert. Freeze.
Caribbean Foam 66% :
205g whole milk
255g Caribbean cover 66%.
340g whipped cream
Boil the milk. Pour over the blanket.
Whip the UHT cream.
Let the “ganache” cool to about 40°C. Mix the two devices and use directly.
Chocolate icing :
111g water
222g sugar
222g glucose
148g condensed milk sugar
185g cover 64%.
112g gelatin mass
Cook the water, sugar and glucose at 103°C.
Decook with the condensed milk.
Pour over the couverture and the gelatine mass and mix.
Allow to set before first use.
Use at 35°C.
Editing:
Cut a 16 cm diameter disc in the pecan cookie, poach a caramel spiral and freeze.
For the entremets, make an upside down assembly, poach the mousse in the entremets mould, line the edges, then place the caramel cream insert.
Poach the mousse up to 75% of the mould, place the biscuit on top, smooth and then freeze.
Mould a pleated pavoni top circle with the remaining mousse and freeze.
Turn out the frozen dessert, glaze with the black icing heated to 35°C.
Flock the top part with the Dulcey spray and place on the frozen dessert.
Surround the entremets with two Dulcey chocolate circles, 3 and 1.5cm high.
Decorate the dessert with caramel dots, small pieces of gold leaf and Dulcey chocolate leaves, you can sprinkle a little caramel powder.
The recipe in PDF :
