Active Time: 30 Minutes
Total Time: 2 Hours 30 Minutes
Bloom 1 sheet of silver gelatin in 1 cup of ice water for 5 minutes.
In a sauce pot heat the heavy cream, milk, and gelatin until it reaches 180°F.
If using powdered egg yolks: dry mix the egg yolk powder into the sugar and then add the water to reconstitute. Whisk until combined.
In a medium sized bowl whisk together the egg yolks and sugar.
Slowly pour in the heated milk and cream mixture into the eggs while whisking.
Once ½ of the milk and cream mixture has been mixed in the eggs can be added to the rest of the mixture.
Heat the anglaise mixture while whisking constantly until it reaches 167°F or coats the back a spoon (nappe). This mixture is an anglaise now.
Mix together the melted dark chocolate and anglaise and allow it to cool to body temperature before moving on.
Fold in the whipped cream in three stages.
Allow the mousse to set in the refrigerator for 1-2 hours before use.
Active Time: 25 Minutes
Total Time: 25 Minutes
~ 1 Pound
Finely chop the chocolate and place ⅔ of the chocolate in a metal bowl over a saucepan of simmering water.
Stir the chocolate until its melted and remove from the saucepan from the heat.
Place an instant read thermometer in the chocolate and and cook to 120°F.
Remove from the heat, add the remaining chopped chocolate and stir until the temperature cools to 82°F.
Return to the simmering saucepan of water and rewarm to 88°F, stirring the entire time.
Dip a piece of wax paper into the chocolate and examine it. If it dries quickly with a glossy finish and no streaks, the chocolate is tempered.
Active Time: 5 Minutes
Total Time: 30 Minutes
Remove stems and slice strawberries.
Using a double boiler heat the strawberries, lemon juice, and sugar over medium heat. cover and cook for 20-25 minutes. Stir regularly.
Using a 250 micron superbag, strain the juice.
Chill the juice and reserve for future use.
Active Time: 45 Minutes
Total Time: 2 Hours
In a heavy bottom medium pot combine the butter, honey and brown sugar and bring to a simmer.
Place this warm mixture in the stand up mixer bowl with the paddle attachment.
Whisk for 2 minutes and slowly add the egg whites and mix until combined, scraping down the bowl often.
Slowly add the flour and whisk on low speed until combined.
Remove from the bowl and separate this mixture into 2 bowls.
In one of the bowls, add the cocoa powder and mix until combined. Put this mixture into a piping bag.
Preheat an oven to 350°F.
On a baking tray with a non stick mat, pipe a nice decoration with the chocolate mix on the mat and place in the freezer for 30 minutes.
Once frozen, remove from freezer and place a small amount of the remaining (non Chocolate) tuile mix on top of the frozen mix and quickly spread as thin as possible, so it creates a two toned design, covering the entire mat.
Place in the oven and cook for 5 minutes.
Remove the tuile from the oven and place the non stick mat, decorative side down on a cutting board.
Cut the tuile into desired shape. We cut them into 2” x 4” rectangles.
Place the cut tuiles on the mat and return to the oven. Leave in the oven for 1 minutes or until pliable.
Remove from the oven and shape over desired mold, we chose a cylinder. Let cool at room temperature.
Pour a small amount of tempered chocolate on a non stick baking mat and spread to 1/8 inch thickness. Leave for a few minutes, until it starts to firm. Once firm, but not set, cut into coins. These will be used to seal the tuile cylinders.
Pour the remaining tempered chocolate into the tuile cylinders, coating the entire inside. Let any excess drip out back into the bowl. Leave standing up for 10 minutes or until set and firm.
The chocolate layer on the inside of the cylinder should be no thicker than 1/8th inch.
dip the coated and set chocolate tuile into the tempered chocolate and place a disk on one end to seal. Leave for 5 minutes to set.
Look into the cylinder to see if light is passing through. This will let you know if it is sealed properly.
In the cavity place 25g (1 tbsp + 2 tsp) of black currant spheres and fill with the strawberry jus. Seal the open side with another chocolate disk and allow it to set, about 5 minutes.
Dip both ends in the tempered chocolate and into the finely chopped macadamia nuts. Let set for 5 minutes and serve.
Active Time: 25 Minutes
Total Time: 2 Hours
Active Time: ~ 55 Minutes
Total Time: ~ 4 Hours 30 Minutes
Active Time: ~ 1 Hour 30 Minutes
Total Time: ~ 5 Hours
4 Dishes (per difficulty)
Set the cremeux in decorative serving bowls and garnish with 2 Russian tea cakes each and whipped cream.
Place a clear espresso glass in a container of salt, popcorn kernels, or beans at a 45 degree angle.
Set the cremeux in the clear espresso glass so that it sits at a 45 degree angle.
Fill a pastry bag with a star tip with the chocolate mouse and fill the void of the glass with the chocolate mousse. Garnish with a Russian tea cake and serve.
Fill a circular silicone mold with about 3/4 inch of cremeux and allow it to set.
Remove the cremeux and use ring cutters to punch out a 3 inch wide , use a second smaller ring cutter to punch out the center of the disk and place both on a plate. You should have a 3 inch circle and a 2 1/4 inch disk.
Place the disk on the plate and garnish with a quenelle of chocolate mousse and a few shards of freeze dried strawberries.
Place the 3 inch circle on the plate and garnish with broken pieces of Russian tea cakes, freeze dried strawberries, and a chocolate cigar.
Crack the chocolate cigar to reveal the strawberry jus and black currant spheres on the inside.