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Sea Salt Dark Chocolate Cremeux
Recipe by Food & Wine 2012 Best New Pastry Chef, Bryce Caron. See video of Bryce Caron making the Sea Salt Dark Chocolate Cremeux
This recipe gives a sweet and salty edge to classic chocolate pudding. Designed by Chef Bryce Caron, it's easy to see why Food & Wine magazine voted him 2012 Best New Pastry Chef.
Yield: 8 servings
Special Equipment: Fine chinois,digital thermometer/probe
533g crème anglaise
100g egg yolks
1. Chop the chocolate into dime-sized pieces and reserve in a medium sized mixing bowl.
2. Prepare the crème anglaise. Combine milk, cream, sugar and in a medium saucepan. Bring the mixture to 65°C. Temper a bit of the warm cream mixture with the egg yolks, whisking constantly. Return the egg yolk mixture to the pot and, whisking constantly, bring the mixture to 85°C. Strain the anglaise through a fine mesh chinois into a mixing bowl. Place the mixing bowl of anglaise over another bowl filled with ice water. Stir the mixture for 10-15 seconds to stop the mixture from continuing to cook.
3. Working quickly to avoid cooling the anglaise too much, pour 533 g of it on top of the chocolate. Discard the extra anglaise or reserve for another use. Let the mixture sit for 1 minute. Using a rubber spatula, homogenize the mix, starting by stirring in small circles in the middle of the bowl and slowly incorporating the cream on the outside. Alternatively, one could use an immersion blender taking care not to incorporate excess air. Pour into verrine molds or small cups, 90 g per serving. Place the verrines in the refrigerator for at least 1 ½ hours.
26g strained Satsuma juice
3.2g gelatin sheets, silver bloom
Bloom the gelatin in a small amount of ice water until it is very soft and pliable, about 5 minutes. In a small saucepan add the gelatin and 100 g of the Satsuma juice. Heat until the gelatin is dissolved, taking care not to overheat the mixture. Add the remaining Satsuma juice and stir to incorporate. Strain the mixture through a fine mesh chinois into a small mixing bowl. Place that bowl over another bowl of ice and stir constantly until the mixture is cold but not set. Pour 30 g of the Satsuma gelee on top of each the chocolate cremeux in each cup. Refrigerate the cups at least 1 ½ hours.
80g pine nuts
In a small saucepan, combine the Campari and sugar. Over low heat, cook the syrup to 117° C without stirring. Add the pine nuts and stir with a wooden spoon to coat the nuts. Take the pan off the heat and stir the mixture until it crystallizes. Return the pan to the low heat and stir constantly until the sugar begins to caramelize and the nuts are totally coated and candied. Add the butter and stir to incorporate. Place the candied nuts on a non-stick silicone mat and pick them apart while they are still warm.
2 or 3 satsumas
16 sprigs of micro cilantro
1. To finish, peel the satsumas. Soak them in water for about 5 minutes until the white membrane softens. Scrape any threads and membrane off with a paring knife, taking care not to puncture the segments. Separate the segments. If there are any seeds present, carefully remove them by making a small incision on the seam of the segment and remove them with tweezers. Cut the segments in half.
2. Place a few pieces of pine nut on the edge of the cup, followed by 3-4 pieces of Satsuma. Follow with a bit more pine nut and garnish with two sprigs of micro cilantro.