Back
STRAWBERRY OR PASSION FRUIT PÊLE-MÊLE
with STRAWBERRY INSPIRATION
1 step
Anjara
The recipes are being created and will be available soon.
Plated desserts
Anjara
9 steps
Made with
MILLOT 74%
For
Desserts
Step 1
CRÈME-ANGLAISE CREAM MIX
ingredients
For 1010.0g
Description
If necessary, add rehydrated gelatin to the warm, strained crème anglaise.
Slowly pour the warm mixture over the melted chocolate to make an emulsion using a spatula.
Immediately mix using an electric mixer to make a perfect emulsion.
Leave to stiffen in the refrigerator.
Step 2
Coffee crémeux
ingredients
330.0g
Crème UHT 35%
33.0g
Café grains pur Arabica
80.0g
Jaunes d’oeufs
50.0g
Sucre semoule
3.0g
GÉLATINE POUDRE 220 BLOOM
15.0g
Eau d'hydratation
For 511.0g
Description
Heat the cream and infuse the coffee for 20 minutes. Mix the egg yolks with the sugar. Strain and rectify the cream’s weight. Combine with the yolk and sugar mixture. Cook at 180-185°F (82-84°C) and add the rehydrated gelatin.
Step 3
Coffee mousse
ingredients
470.0g
Crémeux café
95.0g
Crème UHT 35%
For 565.0g
Description
Mix the cold crémeux then add the whipped cream.
Step 4
Millot 74% milk ice cream
ingredients
1300.0g
Lait entier UHT
64.0g
Lait en poudre 1% MG
160.0g
Sucre semoule
120.0g
Glucose en poudre DE33
40.0g
Sucre inverti
10.0g
Crème UHT 35%
5.0g
Procrema Bio 5
3.0g
Natur Emul
300.0g
MILLOT 74%
For 2002.0g
Description
Carefully weigh all the ingredients. First pour the milk into your cooking pot (a saucepan or pasteurizing machine) Once it is at 75°F (25°C), add the non-fat dry milk. Once it is at 85°F (30°C), add the sugars (sugar, glucose powder and invert sugar). Once it is at 105°F (40°C), add the cream. Once it is at 115°F (45°C), incorporate the stabilizer and emulsifier mixture with a portion of the sugar you used initially (approx. 10%). Once it is at 140°F (60°C), combine a small portion of the liquid (2/3 of the chocolate’s weight) with the partially melted chocolate, mixing in the center to create an elastic texture and shiny look – Once you see these, it means your emulsion is starting to form. Continue, adding the rest of the liquid little by little. Mix to form a perfect emulsion. Add the rest of the liquid and pasteurize at 185°F (85°C) for 2 minutes, then quickly cool to 40°F (4°C). If possible, homogenize the mixture to make any fat crystals as tiny as possible. Leave the mixture to sit for at least 12 hours at 40°F (4°C). Mix using an immersion blender and churn at between 15-20°F (-6°C to -10°C). Freeze at -20°F (-30°C). Store in the freezer at 0°F (-18°C).
Step 5
Vanilla tangerine marmalade
ingredients
210.0g
Mandarines
85.0g
Sucre semoule
8.0g
Gousse de vanille de Madagascar
120.0g
Jus de mandarine
2.0g
Pectine NH
10.0g
Sucre semoule
For 435.0g
Description
Wash and chop the tangerines. Cook them slowly with the sugar and vanilla until the skin turns translucent. Add the tangerine juice, pectin and the smaller portion of sugar. Bring to a boil. Cool and mix.
Step 6
COCOA OR PLAIN STREUSEL
ingredients
150.0g
Butter
150.0g
Brown sugar
150.0g
Powdered almonds
1.0g
Fine salt
125.0g
Weak flour
25.0g
COCOA POWDER
For 356.0g
Description
Using the flat beater in an electric mixer, mix the cold cubed butter with the other ingredients until you obtain a crumbly, grainy mixture.
BAKING: 300-320°F (150-160°C).
Step 7
Caramel coffee
ingredients
100.0g
Sucre semoule
30.0g
Eau
200.0g
Café grains pur Arabica
For 330.0g
Description
Cook the sugar and water at 240°F (115°C). Add the coffee beans. Blend the ingredients until a grainy texture appears, then cook into a caramel.
Step 8
Millot sauce
ingredients
170.0g
Lait entier UHT
130.0g
MILLOT 74%
For 300.0g
Description
Heat the milk. Slowly combine with the chocolate. Immediately mix using an immersion blender to make a perfect emulsion. Gradually add the remaining liquid. Set aside.
Step 9
Assembly and finishing
Description
SQ MILLOT 74%
Make the crémeux, coffee mousse, ice cream, marmalade, streusel, coffee caramel and sauce. To make the decorations, thinly spread some tempered chocolate between two guitar sheets. Cut out 60cm strips immediately and roll them up in a 14cm ring. Leave to set. Cut them to your preferred length at angles, with some 6-8cm and others 16-18cm. Start by placing the first decorations in the center of the plate.
Using a piping bag with a 10mm diameter nozzle, pipe lines of crémeux on either side. Add more chocolate strips along the lines of crémeux. Repeat these steps, moving outwards from the center of the plate. Arrange the marmalade and coffee mousse on either side. Finish by adding slivers of coffee caramel, streusel, tangerine supreme and a small scoop of ice cream. Serve the sauce in a sauce boat.