Pain au chocolat and butter pudding with berries jelly – By David Girard

Verrine_UK_009

CACAO BARRY INGREDIENTS

Dark chocolate couverture Plantation Alto El Sol

Dark chocolate couverture Fleur de Cao TM

REALISATION

For about 15 servings

BERRIES JELLY

Mix 1kg of frozen berries with 200g brown sugar and place the mixture in a vacuum bag and cook in a bain-marie until sugar has completely melted. Weigh the juice and add 14g of gelatin per liter of juice.

YOGURT SORBET

Make syrup with 300g of sugar, 9 g of glucose powder, 9g sorbet stabilizer and 700g of water. Cook over 85° C. Cool the unit then add 70 g of lemon juice and 500g of cottage cheese. Churn the mixture.

CHOCOLATE FROTH

Infuse 20g allspice with 600g of milk and 80g of sugar. After the infusion is complete, make a ganache by adding 120g of Dark chocolate couverture Fleur de Cao TM and 8g of gelatine. Put the machine in a siphon and let cool in the refrigerator. Put 3 gas cartridges.

BUTTER PUDDING ALTO EL SOL

Boil 250g of milk, 250g cream 35% fat and 115g of sugar. Pour the mixture over 250g egg yolks and mix. Add 120g of dark chocolate couverture Plantation Alto El Sol into the hot mix. In buttered ramekin aluminum, put cubes of brioche or panettone and pour mixture over. Bake in oven at 100 ° C for about 10 minutes.

Picture 45MONTAGE

Make a first layer of berries jelly in a verrine. Then add a layer of yogurt sorbet and the chocolate froth. Then cover with Butter pudding Alto El Sol.

DECORATION

Place a few berries on top of the verrine.

TIP

Serve dessert with a strawberry vodka Martini cocktail … original and amazing!

DISPLAY

Place the verrine in a floral setting with wildflowers.

Do you want to know more about David Girard? Read the interview here.

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