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Le Rocher (The Rock)

“Le Rocher” (The Rock)
Pastry Chef Rick Billings of L’Atelier de Joël Robuchon– New York, NY
Adapted by StarChefs.com
Yield: 1 Serving


“Le Rocher:”
40 grams sugar
40 grams cocoa
40 grams malted milk powder
3 grams salt
20 grams kuzu starch
400 grams cold cream
400 grams water
100 grams gianduja
200 grams milk chocolate

Streusel “Levain:”
250 grams all-purpose flour
250 grams sugar
250 grams butter
5 grams salt
187 grams almond flour
10 grams milk
40 grams fresh yeast

White Beer Sorbet:
200 grams water
100 grams sugar
70 grams atomized glucose
60 grams liquid glucose
450 grams Franziskaner beer
Zest and juice of ½ lemon

Tangerine Sorbet:
260 grams water
280 grams sugar
100 grams atomized glucose
1 kilo tangerine juice

To Assemble and Serve:
Freeze dried apricots, ground into a fine powder
Delicately flavored herbs, for garnish

For “Le Rocher:”
Mix together sugar, cocoa, malt powder, salt, and kuzu. Put cream and water in a pot and mix in dry ingredients; bring to a boil carefully while gently scraping bottom of pot with a rubber spatula. Put gianduja and chocolate in a bowl and strain hot cream over top. Stir to emulsify and then cool to 45°C. Pour into a siphon and charge three times. Dispense in an even layer into a deep narrow loaf pan lined with plastic wrap. Freeze in a -40°C blast chiller for 8 hours. Shatter into abstract pieces and store covered in freezer.

For the Streusel “Levain:”
Preheat one oven to 140°C, and another oven to 70°C. Mix flour, sugar, butter, salt and almond flour until there are pea-sized clumps of butter. Combine milk and yeast until homogenous; then add to flour mixture blending until just incorporated. Spread out on a sheet pan and bake in a vented oven until dry and golden. Transfer to 70°C oven; bake for 1 hour to finish drying. Process in a Thermomix* until smooth, then pour into a shallow pan to cool for about 8 hours. Roll 6 gram pieces into “pebbles.” Set aside in refrigerator.

*Because of the butter, mixture should liquefy while in the Thermomix

For the White Beer Sorbet:
Bring water, sugar, and both glucose to 85°C; then cool to 4°C. Gradually add beer, zest and juice, mixing thoroughly. Portion into Pacojet beakers.

For the Tangerine Sorbet:
Bring water, sugar and glucose to 85°C; then cool to 4°C. Gradually add juice, mixing thoroughly. Portion into Pacojet beakers.

To Assemble and Serve:
Place “le rocher” in the center of the plate. Arrange two pebbles of streusel around, followed by one quenelle of each sorbet. Sprinkle a small amount of apricot powder on the tangerine sorbet, and finish the plate with a garnish of herbs and flowers.