Hazelnut and Chocolate mousse, reduced milk and vanilla ice cream and yuzu

Daniel   Clifford

Daniel Clifford

2nd February 2021
Daniel   Clifford

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

Puff Pastry

  • 2kg Flour 600g Butter 40g Salt 500g Cream 500g Milk 20g White wine vinegar 800g Pastry butter

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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