We’re going to redesign one of my favorite desserts! It’s a dessert I’ve served on many menus but with the recipes and techniques I know now I’m sure I can bring it to the next level! We’re going to make a baileys cremeux filled with a caramelized chocolate creme, a pistachio crumble, a verbena broth, an apple & ginger gel, a baileys ice cream and a chocolate tuille.
The caramelized white chocolate cream
Ingredients
- 150 g white chocolate 28%
- 70 g milk
Instructions
- Spread the white chocolate on a tray and toast it at 150 °C for around 12 minutes till golden brown.
- Once toasted let it cool down for 5 minutes and then transfer it into a blender. Also add the milk and then blend it till smooth. This takes around 4 to 5 minutes.
- Then pour it into a piping bottle and fill your desired mold. I use a quenelle mold.
- Then let it set in your freezer. I use it as an interior, but once defrosted the texture is amazing!
Baileys cremeux
Ingredients
- 3.3 g gelatin 2 leaves
- 200 g Baileys
- 100 g cream 35% fat
- 40 g egg yolk
- 10 g corn starch
- 0.5 vanilla pod
- 100 g white chocolate 28%
Instructions
- First soak the gelatin in cold water.
- Then pour the baileys into a saucepan and also add the cream, the egg yolk and thecorn starch.
- Now cut the vanilla pod in half and scrape out the seeds. Add them to the saucepan and then while stirring bring the cremeux to a boil on a medium heat.
- Once it has thickened turn off your heat and dissolve the gelatin.
- Then also add the white chocolate and mix it well till smooth. Now remove the empty vanilla pod.
- Then let it set in your fridge for 30 minutes before freezing it for at least 6 hours. Serve it defrosted.
The chocolate brush
Ingredients
- 150 g cacao butter
- 150 g white chocolate
- Green fat soluble coloring powder
Instructions
- Transfer the cacao butter into a saucepan and melt it on a low heat.
- Meanwhile mix the white chocolate with a touch of the green fat soluble coloring powder and once the cacao butter is melted pour it on a white chocolate. Then emulsify it with a hand blender. You can also use a whisk, but a hand blender is faster and you’ll be sure that there are no more lumps in your chocolate.
- Then fill your brush machine. After that remove the cremeuxs from the mold and transfer them on a frozen tray.
- Now brush a thin layer of the green brush all around. Keep them in your freezer for later.
The baileys ice cream
Ingredients
- 400 g Baileys
- 220 g milk
- 330 g cream 35% fat
- 125 g sugar
- 100 g egg yolk
- 3 g ice cream stabilizer I use Stab2000
Instructions
- First weigh an empty pan. Mine weight 930 grams. Then pour the baileys into the pan and reduce it till it weighs 180 grams. Mix it every now and then to prevent it from burning. Especially once it starts to thicken.
- Then weigh your pan to see how much it has reduced. For me the end weight needs to be 930 grams + 180 grams.
- After that add the milk, the cream and the sugar. Now while stirring bring this to a boil. Then pour the egg yolk into a bowl and while stirring pour the boiling liquid on the yolks.
- Pour it back into the pan and while stirring heat it up till it’s 85 °C. Then turn off your heat, add the ice cream stabilizer and mix it once more.
- Now pour it into a bowl, cover it with foil and let it rest in your fridge for at least 8 hours. I always leave it overnight.
- The next day you just need to mix it for 30 seconds and then pour it into an ice cream machine. Then turn on your machine and turn it into a beautiful ice cream.
- Now let it set in your freezer for 30 minutes and then it’s ready to be used.
- A great way to serve many guests with not much staff is to pre shape your ice cream. For this fill a piping bag with the ice cream and then fill your desired mold. Then let it set in your freezer.
The verbena broth
Ingredients
- 25 g verbena
- 260 g apple juice
- 25 g maple syrup
- 20 g apple vinegar
- xanthan gum
Instructions
- Transfer the verbena into a blender and also add the apple juice, the maple syrup and the apple vinegar. Blend it till smooth.
- After that pour it on a sieve that’s lined with a kitchen paper to clarify it. Let it drain in your fridge to prevent the color from chancing.
- Once that’s done bind the liquid with a touch of Xanthan gum. This will thicken the broth, so the flavor becomes even more intense.
- Once thickened keep it in your fridge for later of freeze it in ice cub trays for when you need small quantities a time.
Apple & ginger gel
Ingredients
- 200 g apple juice
- 80 g ginger syrup
- 20 g apple vinegar
- 3.5 g agar powder
Instructions
- First pour the apple juice into a saucepan together with the ginger syrup, the apple vinegar and the agar powder.
- Mix this well and then bring it to a boil for at least 30 seconds.
- After that pour it into a bowl and let it set in your fridge.
- Then transfer it into a blender and blend it into a smooth gel.
- Now I always vacuum my gels. By doing this you will remove the air bubbles and that will leave you with a lovely clear and intense gel.
- You can keep the gel for 3 days in your fridge and if you want to freeze it for a couple of weeks. If frozen be sure to let it defrost in your fridge. This way the gel will keep it's thick texture.
Chocolate tuille
Ingredients
- 60 g egg white
- 40 g neutral oil I use sunflower oil
- 10 g butter
- 50 g sugar
- 25 g flour
- 25 g cacao powder
Instructions
- Mix the egg white with the sunflower oil, the butter, the sugar, the flour and the cacao powder. Now blend it till smooth.
- Once it’s smooth spread it on a branche tuille mold. Then bake it at 160 °C for around 20 minutes.
- When the mold is still hot remove the tuilles to prevent them from breaking. Keep them dry and covered for later.
Pistachio crumble
Ingredients
- 100 g pistachio nuts
- 100 g butter
- 100 g sugar
- 70 g flour
- 40 g white chocolate 28%
- 2 g flaky salt
Instructions
- Transfer the pistachio nuts into a blender and blend it into a fine powder.
- Then also add the butter, the sugar, the flour, the white chocolate and the flaky salt. Mix this until it’s an even dough.
- Spread it on a tray that’s lined with a silicon sheet and bake it at 150 °C for around 25 minutes. Mix it every 5 minutes to create a delicious crumble.
- Then let it cool down and keep it dry and covered for later.
How to finish the dessert
Instructions
- First add a thin layer of the crumble on a plate. Then gently place two cremeuxs on top and let them defrost for at least 30 minutes.
- After that take a tuille and pipe small dots on top. Decorate the dots with small verbena leaves. For this you can also use edible flowers.
- Now pipe 4 bigger dots of the gel between the cremeux and add some more verbena leaves.
- Then place the baileys ice cream on the other side and gently put the tuille on top of the cremeux. Now serve it with the ice cold verbena broth.
