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Spanish Easter 2006
from Chef Ramon Freixa of El Raco d’en Freixa

 

Chef Ramón Freixa on StarChefs.com
Chef Ramón Freixa

El Raco d'en Freixa
Carrer de Sant Elies 22
Barcelona, Spain
Phone: 34-93-209-7559
Chocolate Tart with Szechuan Ice Cream, Chocolate Mousse and Toffee Sauce
Chef Ramón Freixa of El Raco d’en Freixa – Barcelona, Spain
Adapted by StarChefs.com

Yield: 6 Servings

Ingredients:

    Szechuan Pepper Ice Cream:
  • 2 liters whole milk
  • 500 milliliters cream, 35% fat
  • 300 grams Szechuan pepper
  • 30 grams stabilizer
  • 24 egg yolks
  • 400 grams sugar

    Chocolate Crust:
  • 750 grams butter, diced
  • 340 grams sugar
  • 390 grams almond powder
  • 390 grams flour, plus 900 grams
  • 300 grams cocoa powder
  • 20 grams salt
  • 450 grams eggs

    Chocolate Filling:
  • 250 grams Valrhona Guanaja 70% chocolate
  • 100 grams butter
  • 120 grams egg yolk
  • 80 grams sugar
  • 160 grams egg whites

    Jivara Milk Chocolate Mousse:
  • 250 milliliters milk
  • 250 milliliters cream
  • 100 grams egg yolks
  • 50 grams sugar
  • 1100 grams Valrhona Jivara milk Chocolate
  • 900 grams whipped cream

    Guanaja Royal:
  • 250 grams water
  • 1 sheet gelatin
  • 200 grams Valrhona Guanaja chocolate

    Coffee Gelatin:
  • 250 grams espresso
  • 2½ sheets gelatin

    Toffee Sauce:
  • 100 grams sugar
  • 100 milliliters cream

Method:

For Szechuan Pepper Ice Cream:

Heat the milk and cream in a water bath; add the pepper and stabilizer. Whiten the yolks by whipping them with the sugar, and add them to the milk and cream to make a crème Anglaise, keeping the mixture at 180ºF. Strain it and place it in the freezer. Process in an ice cream machine according to the manufacturer’s instructions.

For Chocolate Crust:
Preheat oven to 340ºF. In a mixer fitted with a dough hook, add the butter, sugar and almond and 390 grams flour. When the dough comes together, add the remaining 900 grams of flour, cocoa, salt and finally, the eggs. Form tartlets of 7 centimeters and bake them for 10 minutes in the oven.

For Chocolate Filling:
Melt the chocolate with the butter. In two separate bowls, mix the yolks with half of the sugar and the whites with the other half of the sugar. First add the chocolate to the yolks, then add the whites to the mixture. Fill the tarts with filling and bake at 350ºF for another 8 minutes.

For Jivara Milk Chocolate Mousse:
Make a crème Anglaise with the milk, cream, yolks and sugar over a water bath. Finely chop the chocolate and incorporate it into the mixture. Add half of the whipped cream, stirring until it is absorbed. Add the other half, and then place the mixture in the refrigerator.

For Guanaja Royal:
Heat the water and add the gelatin sheet. Add the chocolate to create an emulsion, and then place the mixture in the refrigerator.

For Coffee Gelatin:
Add the coffee to the gelatin. Place it in a rectangular mold and refrigerate until set.

For Toffee Sauce:
Boil sugar until it reaches a golden caramel stage and deglaze it with the cream, continuing to cook until it becomes thick.

To Assemble and Serve:
On one end of a square plate place the chocolate tart, with a scoop of the Szechuan ice cream on the side. On the other end place a scoop each of mousse and Guanaja royal. Place a small square of coffee gelatin on top of each and drizzle with the toffee sauce.

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  • Alimentaria 2006
  • Food Debate : Spanish Chefs
  • Forum: Spanish Chefs

  •    Published: March 2006
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