Creamy Concoction

Ingredients:

300 g bitter chocolate
180 gr butter
5 eggs
60 gr caster sugar
10 gr flour
Granulated sugar

Melt in a bain-marie 300 grams of crushed chocolate and 160 grams of butter.
Remove from water bath.

Add powdered sugar, flour, cinnamon and egg yolks one to one while mixing.
Go up the egg whites until stiff with a pinch of salt and then add them gradually into the chocolate batter.

Cook this mixture in a large buttered pan, 20 minutes in preheated oven at 180 ° C.
Watch for doneness using a knife point, the heart of the dough should remain slightly sticky.
Serve pieces of fondant icing sugar sprinkled on the bottom of custard.

Recipe

Heart based upon:
infuse Java pepper 20 minutes in boiling cream. Caramelize sugar and Decuir
with this infusion. Strain and pour (in 4 times) on the cover Guanaja chopped to produce an emulsion. Pour
in the domes of 3 cm. Skip to extreme cold.

Chocolate Fudge:
Melt the butter at 60 ° C and add pepper. Let steep 20 minutes, then strain.
Mix the eggs and yolks with the sugar. Add melted chocolate to 55 ° C, then the butter. Mix everything. Fill in 2 / 3 ramekins 8 cm in the center and add a heart melting.

Caramelized juices:
40 g sugar caramelize and Decuir with water. Add starch and bring to a boil. Add the
remaining sugar and pepper. Let steep 20 minutes, Strain and refrigerate.

Caramel Sauce:
caramelize sugar, Decuir with warm milk, then with the cream. Bring to a boil, then pour into 4
Once the chocolate to make an emulsion. Add the butter when the preparation is at 50 ° C and mix. Keep
cold.

Brittle:
200 g sugar caramelize dry.
Cool and dissolve it with milk, sugar and butter at 50 ° C.
Add 100 g of sugar mixed with the pectin.
Bake at 106 ° C and add the cocoa nibs and almonds.
Spread between 2 sheets of Silpat and go to extreme cold.
Peel off the leaves and cook for 12 minutes on baking paper at 180 ° C.

Dressage:
Cook 12 minutes melting at 180 ° C and keep cold.
At the last moment, the move to the oven for 8 minutes at 180 ° C.
On a plate, pour the juice, pepper sauce, caramel, add the fondant topped with a tile brittle.

Warm chocolate fondant with caramel crisp
cocoa bean, pepper juice of Java

Recipe Sébastien Gaudard

Serves 4

2 Heart Based Guanaja (25 g / person):

- 220 g of Guanaja
- 300 g cream
- 4 g of ground pepper java
- 50 g sugar

Fondant chocolate (55 g / pers.)
- 150 g egg
- 180 g of yellow
- 80 g sugar
- 350 g butter
- 5 g of ground pepper Java
- 400 g of Guanaja

Caramelized juices:
- 500 g of water
- 80 g sugar
- 16 g cornstarch
- 6 g of ground pepper Java

Caramel Sauce:
- 550 g cream
- 225 g of fresh milk
- 125 g of Guanaja
- 250 g sugar
- 15 g salted butter

Nougat-caramel nibs:
- 250 g butter
- 300 g butter
- 5 g pectin N.H
- 100 g of fresh milk
- 100 g glucose
- 130 g almonds
- 70 g cacao

Serves 6

Preparation: 25 min

Cooking time: 10 min

Ingredients
1 box of cookies "Cat's languages,"
400 g dark chocolate,
250 g butter, soft
4 eggs,
60 g sugar,
10 cl Grand Marnier

To decorate: milk chocolate chips and candy

Break the chocolate in a saucepan, add 10 ounces of water.
Melt in a bain-marie.
Off the heat, smooth chocolate.
Stir in the butter pieces, stirring constantly, and egg yolks one by one.

Beat the egg whites with electric mixer until stiff, sweeten them, add them to the chocolate cream. Book.

Pour Grand Marnier in a bowl with 2 tbsp. tablespoons of water.
Line a charlotte mold with plastic wrap.
Just soak in Grand Marnier the flat side of cookies.
Ask the rights in the mold by making them overlap.
Fill the inside with chocolate cream.
Place a layer of biscuits on it.
Reserve in refrigerator at least 12 hours.

Return the charlotte on the platter. Remove the plastic wrap.
Garnish with shaved chocolate milk and candy.
Serve as is or with custard.

For the custard

6 egg yolks,
1 / 2 cups whole milk,
125 g caster sugar
to flavor, a vanilla pod, lemon peel or orange.