Recipes

Extra-Bitter Chocolate Crémeux with Hazelnut Dacquoise, Dark Chocolate Crunchy and Milk Chocolate Chantilly

Extra- Bitter Chocolate Crémeux
Cream 35% Fat – 550gm
Egg Yolks – 120gm
Sugar – 60gm
Vanilla Beans (Split & Scrapped) – 1/2no.
CouvetureMilk Chocolate – 200gm
Extra Bitter Chocolate 64% – 250gm

Method:

  1. Bring the cream, vanilla beans and about half of sugar to boil in a small saucepan. Meanwhile in a bowl, whisk the egg yolk remaining sugar until smooth. Make sure no egg yolk and sugar lumps are still visible.
  2. Pour a quarter of the boiling milk into the egg yolk mixture and whisk quickly. Pour the tempered egg mixture into the heated milk and on low heat stir the mixture to 80⁰C while constantly stirring, using a rubber spatula.
  3. Remove from heat and pour into another bowl to stop the cooking process.
  4. Add the chocolates in the mixture and using an immersion blender or whisk make the mixture smooth.

Hazelnut Dacquoise
Egg Whites – 250gm
Caster Sugar – 60gm
Icing Sugar – 150gm
Almond Meal – 150gm
Hazelnut Meal – 50gm
Crushed Hazelnuts – 100gm

Method:

  1. Make the meringue by pouring the egg whites into the clean bowl of a free-standing mixer fitted with the whisk attachment. Whisk on medium speed for about two minutes, or until white and frothy. Increase the speed and add caster sugar in three parts, to make a stiff, glossy, peaked meringue.
  2. Gently fold the icing sugar, almond & hazelnut meal mixture through the meringue.
  3. Spread over a lined baking tray with parchment paper about 1cm thickness and sprinkle on top with crushed hazelnuts evenly.
  4. Bake in pre-heated oven at 180⁰C/fan for 15-18 minutes.

Dark Chocolate Crunchy
Hazelnut Paste – 270gm
CouvetureDark chocolate – 105gm
Feuilletine – 170gm

Method:

  1. Melt the dark chocolate. Mix with hazelnut paste and fold in the feuilletine at the end. Spread on a tray about 3mm thickness with spatula.

Milk Chocolate Chantilly
Cream 35% Fat – 150gm
CouvetureMilk Chocolate – 54gm

Method:

  1. Break chocolate into small pieces and put in a mixing bowl. Boil cream in a sauce-pan and pour over the chocolate. Stir gently until the chocolate in melted into an even mixture.
  2. Cover with plastic wrap and keep it refrigerated until required.

Chef Amit Sinha
Executive Pastry Chef
L’Opera
Rinku Madan

Rinku Madan, an acclaimed Gourmand in India, recently completed her studies in Global Journalism at the Harvard University, Massachusetts (Grade A Honors) with the objective to pursue her writing skills in the area of Global Luxury. She had earlier studied at the French Culinary Institute in New York (an affiliate of Culinary Institute of America) to certify in the arena of Food Writing.

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