Toasted Smoked Vanilla Chocolate

BY KÉVIN OLLIVIER

For 10 plates

CHEF'S TIP: When making the chocolate tuile, temper the silicone mold before filling to avoid air bubbles.

toasted smoked vanilla ice cream

INGREDIENTS
8 g vanilla pod
180 g milk
90 g 35% fat liquid cream
32 g sugar
12 g invert sugar
12 g atomized glucose
25 g egg yolks
1.8 g stab 2000
Wood shavings as required (oak)

METHOD:
Deseed the vanilla in the milk and cream.
In a saucepan, set fire to the wood shavings, then close with the lid to extinguish the flame.
Place the seeded vanilla pods in the casserole dish and leave to smoke with the lid on for 15 minutes.
Finish burning lightly with a blowtorch, before mixing everything together.
Heat the milk, cream, vanilla beans and toasted vanilla powder. At 30°C, add half the sugar, the invert sugar and the atomized glucose.
At 35°C, add the egg yolks.
At 40°C, add the other half of the sugar with the stabilizer.
Heat to 85°C, blend and strain.
Leave to mature for 12 hours before churning.

pine nut praline

INGREDIENTS
20 g hazelnuts
60 g pine nuts
53 g caster sugar
0.2 g salt bloom
0.5 g vanilla powder

METHOD:
Roast the hazelnuts and pine nuts at 160°C for 10 minutes.
Make a dry caramel and pour over the nuts.
Add the salt bloom and vanilla powder.
Allow to cool before blending.

CHOCOLATE SABLÉ DOUGH

INGREDIENTS
170 g butter
225 g T55 flour
125 g icing sugar
25g cocoa powder
2 g salt
50 g whole eggs

METHOD:
Cream the butter with the flour.
Add the icing sugar, cocoa powder and salt.
Pour in the egg and mix until smooth.
Spread between two sheets to a thickness of 3 mm.
Leave the dough to cool in the refrigerator.
Cut into fluted discs 7 cm in diameter.
Bake for 12 minutes at 150°C in upside-down tartlet molds 7 cm in diameter.

GRANDMA’S MOUSSE MIXTURE

INGREDIENTS
25 g melted butter
50 g Bejefo 75% dark couverture chocolate
7 g cocoa powder
40 g egg yolks
90 g egg whites
25 g sugar

METHOD:
Melt the butter with the chocolate.
Add the cocoa powder.
Fold in the egg yolks, then the egg whites lightly beaten with the sugar.

CHESTNUT HONEY CHOCOLATE GEL

INGREDIENTS
150 g whole milk
20 g chestnut honey
10 g caster sugar
2 g X58 pectin
50 g Quilalamba 70% dark couverture chocolate

METHOD:
Heat the milk and honey in a saucepan.
At 40°C, add the X58 pectin-sugar mixture.
Bring to the boil and pour over the chocolate.
Blend and set aside.
Cover with film and leave to cool in the refrigerator.

HONEY VINEGAR REDUCTION

INGREDIENTS
Honey vinegar as required

METHOD:
In a saucepan, reduce the honey vinegar to 50%.

CHOCOLATE TUILE CAGE

INGREDIENTS
160 g water
1 g salt
160 g butter
300 g icing sugar
200 g T55 flour
40 g cocoa powder
320 g egg whites

METHOD:
Mix all of the ingredients.
Spread with a spatula into the silicone mesh molds.
Bake for 10 minutes at 160°C in a convection oven.
Shape into the half-sphere molds as they come out of the oven.

ASSEMBLY AND PRESENTATION

METHOD:
Pipe 10 g of pine nut praline into the tartlet.
Pipe 20 g of grandma’s mousse on top, then place in the oven for 4 minutes at 160°C.
At the same time, spread the honey vinegar reduction over the top of the cage, before sticking on the rolls of chocolate shavings and gold leaf.
Place a dot of chocolate gel on the plate and position the second tuile cage.
Place the chocolate soufflé tartlet in the cage when removed from the oven and cover with the second cage.
Serve with a quenelle of toasted and smoked vanilla ice cream.