Chocolate Crémeux

Author's notes

Raymond Blanc's chocolate crémeux, lime butterscotch, hazelnut ice cream

Course: Desert

Preparations: 120

Cooking: 100

update


For the crumble base:

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35grams Butter

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30grams Flour

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35grams Demerara Sugar

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1pinch Salt

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1.5tsp Cocoa Powder

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1 Eggs

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1pinch Sea Salt

Instructions

- For the crumble base, preheat the oven to 170C/gas 3. Stand an 18cm tart ring on a baking tray lined with greaseproof paper. Pulse all the ingredients together in a food processor for a few seconds, to a crumble texture. Sprinkle the crumble evenly into the tart ring and press down lightly. Bake for 10-12 minutes. Remove from the oven and set aside to cool.


For the chocolate crémeux:

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155grams Cocoa

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90ml Double Cream

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150ml Full Fat Milk

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400grams Hazelnuts

Instructions

- For the crémeux, melt the chocolate in a bowl set over a pan of simmering water (don’t let the bowl touch the water). Lightly beat the egg in a medium bowl. Bring the cream and milk to the boil, then pour onto the egg, whisking all the time. Slowly whisk this mixture into the melted chocolate. Leave to settle; skim off any bubbles. Pour the mixture over the crumble base in the tart ring. Let cool for 30 minutes, then chill for six to 24 hours.


For the caramel hazelnuts and ice cream:

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180grams Caster Sugar

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400ml Milk

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100ml Double Cream

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6 Eggs

Instructions

- For the caramel hazelnuts, heat the oven to 180C/gas 4. Scatter the nuts on a baking tray and roast for 10 minutes. Leave to cool, then wrap tightly in a cloth and rub to remove the skins. Set the nuts aside.

- Put 40ml water in a medium pan, add 100g of the sugar and leave for a few minutes. Heat, stirring, to melt the sugar and cook to a dark caramel. Carefully add the hazelnuts and salt, turn the nuts with a spoon to coat, then tip onto a greased tray. Leave to cool for one hour.

- When the caramel hazelnuts are set firm, break them up. Put 250g into a food processor and pulse to a coarse texture (not a powder). Set aside. Reserve the remaining whole caramel hazelnuts for decoration.

- For the ice cream, freeze the bowl of your ice-cream machine. Warm the milk and cream in a medium saucepan over a medium heat. Meanwhile, in a large bowl, cream the yolks and remaining 80g sugar together until the mixture is pale. Whisk in the hot creamy milk, then pour back into the pan and stir over a medium heat until the custard is thick enough to coat the back of a wooden spoon. Stir in the 250g ground hazelnuts. Pour into a bowl and set over ice to cool quickly, then churn in the ice-cream machine for 25 minutes, or until thick.


For the lime butterscotch sauce:

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180ml Double Cream

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180grams Caster Sugar

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2 Lime

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10grams Ginger

Instructions

- For the sauce, bring the cream to the boil in a small pan. Put 40ml water into another, large saucepan, add the sugar and leave for a few minutes.

- Now heat, stirring, to melt the sugar evenly, then let it colour to an amber caramel. Carefully pour in the hot lime juice, lime zest and grated ginger, followed by the hot cream; it will bubble fiercely. Stir well and bring back to the boil. Cook for three to four minutes until thick enough to coat the back of a spoon. Add a pinch each of salt and pepper. Let cool, then refrigerate.

- To serve, once the chocolate crémeux has set, warm the ring with a cook’s blowtorch and lift it from the tart. With a warm knife, cut the tart into slices. Top with a quenelle of hazelnut ice cream and serve with the lime butterscotch sauce and a scattering of caramelised hazelnuts.



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