Back
STRAWBERRY OR PASSION FRUIT PÊLE-MÊLE
with STRAWBERRY INSPIRATION
1 step
Made with
MILLOT 74%
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.
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.
Mix the cold crémeux then add the whipped cream.
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).
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.
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).
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.
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.
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.