Milk Chocolate and caramel slice by Julie Sharp

Callebaut

Callebaut

Standard Supplier 12th January 2014

Milk Chocolate and caramel slice by Julie Sharp

Milk Chocolate and caramel slice by Julie Sarp in association with Callebaut

Ingredients

  • Mousse
  • 130g caster sugar
  • 255g warm 35% cream
  • 7lvs gelaine
  • 180g pasturised egg yolks
  • 460G Callebaut 823 milk chocolate
  • 900g cream
  • Chocolate Brownies - Triple Chocolate
  • 185g unsalted butter
  • 185g Callebaut 811 Dark Chocolate
  • 85g Plain flour
  • 40g Extra Brute Cocoa Powder
  • 3 large eggs
  • 275g Light brown caster sugar
  • 50g Callebaut W2White Chocolate
  • 50g Callebaut 823 Milk Chocolate
  • Feuilletine crunch
  • 125g Feuilletine
  • 55g Milk Chocolate
  • 125g Praline Paste
  • Dark Chocolate Glaze
  • 150g Dark chocolate Extra Bitter Guayaquil
  • 150ml double cream
  • 50g butter, soft
  • Espresso caramel
  • 50g Caster sugar
  • 2 shots Espresso coffee
  • Malted Barley chocolate Ice cream
  • 60g Pearl Barley
  • 125g double cream
  • 250g milk
  • Vanilla
  • 75g egg yolks
  • 25g caster sugar
  • 20g malt extract
  • 75g Papouasie milk chocolate

Method

Mousse
Make a direct caramel from the caster sugar and allow it to foam, add in the first amount of cream in small additions to make it into a butterscotch sauce. (BE CAREFUL as this will spit) Whisk up the egg yolks in a machine until white and fluffy Add the softened gelatine into the butterscotch sauce and then pour the sauce onto the whisking yolks. Whisk to a sabayon and allow to cool to 30 degrees c Melt the milk chocolate and fold through the sabayon Semi Whisk the cream and fold into the chocolate sabayon at 30 degrees c
Chocolate Brownies - Triple Chocolate
Melt the butter and chocolate together – cool Sieve flour and cocoa powder together - 3 times Whisk together the eggs and sugar on a mixer to a form a sabayon Fold in cooled chocolate mixture Fold in sieved flours Fold in White and Milk Chocolate buttons Prepare a 20cm cake tin – line the bottom with a square of waxed paper. Pour into prepare tin and bake @ 160 degrees C for 20 minutes Cool in the tin – cut and place in the bottom of the frame
Feuilletine crunch
Melt the chocolate and praline together and then fold through the Feuilletine. Spread between two sheets of silicon paper and roll to desired thickness, allow to set and then cut out.
Dark Chocolate Glaze
Bring the cream to the boil. Pour onto the chocolate and leave to settle for two minutes. Mix well with a whisk or hand blender, add in the butter try to avoid getting to many bubbles. Use immediately.
Espresso caramel
Make a direct caramel with the sugar and deglaze the pan with espresso coffee Allow to cool
Malted Barley chocolate Ice cream
Place the pearl barley on to a tray and roast at 180 degrees c until golden brown (5 min) Bring the milk and cream to the boil with half of the sugar and toasted pearl barley. Infuse for 40 min Strain the milk and cream and then bring back to the boil. Mix the other half of the sugar with the egg yolks Once the milk has boiled pour it onto the egg yolk mix and whisk. return to the pan and cook over a medium heat to 80 degrees c (coats the back of the spoon) Age the base in the refrigerator overnight and then churn in an ice cream machine.
To assemble
Place the brownie into the base of the frame Add a thin layer of the mousse on top of the brownie and then place the layer of Feuilletine crunch Top with mousse and freeze Cut into 9cm by 3 cm slices place onto a cooling rack and glaze.