Chocolate cream, rapeseed oil, toast and sea salt

John Freeman

John Freeman

1st August 2017
John Freeman

Chocolate cream, rapeseed oil, toast and sea salt

Chocolate cream recipe with rapeseed oil, toast and sea salt from Restaurant Sat Bains

Ingredients

  • Chocolate cream - rapeseed oil - toast - sea salt
  • 10 portions
  • Chocolate cream
  • 250g cream
  • 250g milk
  • 250g chocolate preferably original beans Cru Virunga
  • 100g egg yolks
  • Rapeseed oil jelly
  • 180g rapeseed oil
  • 100g water
  • 50g sugar
  • 100g isomalt
  • 25g glucose
  • 1.5 leaves of bronze gelatine
  • You will also need
  • Candied rose fragments
  • Candied violet fragments
  • Organic sea salt

Method

Chocolate cream
Bring the milk, cream and egg yolks up to 86 degrees Celsius, pour over chocolate and emulsify. Leave to cool.
Rapeseed oil jelly
Bring the water and the sugars to a boil add the gelatine and slowly emulsify with the oil (as if you were making a mayonnaise), leave to set
.Sweet toast
On the meat slicer thinly slice some granary bread from frozen, brush with melted butter and sprinkle with sea salt and a little sugar bake in the oven at 160 degrees for 6 minutes until crisp and golden. (1 slice per portion)

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.