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Chef Michael Laiskonis of Le Bernadin  New York, NY
Chef Michael Laiskonis
Le Bernadin
155 West 51st Street
New York, NY
(212) 554-1515
www.le-bernardin.com
+ Click images to enlarge
Fritelle di Riso with Nocello-Soaked Raisins and Banana Gelato

Inventive Petit Fours: Chocolate-Peanut, Chocolate-Corn, Chocolate-Menthol
Pastry Chef Michael Laiskonis of Le Bernardin – New York, NY
Adapted by StarChefs.com
Yield: 48 pieces each

 

INGREDIENTS
Chocolate-Peanut:
250 grams peanut butter
25 grams roasted peanut oil
50 to 75 grams N-Zorbit tapioca maltodextrin
75% dark chocolate couverture, tempered

Chocolate-Corn:
300 grams 70% dark chocolate couverture, chopped
20 grams unsalted butter
500 grams heavy cream
375 grams granulated sugar
350 grams glucose syrup
50 grams trimoline
80 grams freeze-dried corn, finely ground
20 grams all-purpose flour
20 grams confectioner’s sugar
Pinch of fine sea salt
70 grams skim milk
80 grams egg whites
Dark chocolate couverture, melted
Freeze dried corn, finely ground
Piment d'espelette

Chocolate-Menthol:
8 grams (4 sheets) gelatin
40 grams water
2 grams agar agar
0.6 gram menthol crystals
75 grams sugar
400 grams water
200 grams 63% dark chocolate couverture, tempered
Chocolate sauce
Micro mint

METHOD
For the Chocolate-Peanut:
Put peanut butter and peanut oil in bowl of a food processor. Slowly add maltodextrin, pulsing until mixture resembles a light powder. Prepare 2 24-cavity polycarbonate dome molds and pour dark chocolate into mold, completely filling each cavity, tapping to release any air bubbles. Invert mold and pour out excess, tapping again, to ensure a thin coating. Keep mold inverted and allow to set, scraping off any excess. Once set, refrigerate for 10 minutes and invert mold, gently tapping, if necessary, to release finished chocolate forms. To serve, fill each piece with a spoonful of the peanut butter powder.

For the Chocolate-Corn:
Put chocolate and butter in a large mixing bowl and set aside. In a large saucepan, combine cream, sugar, glucose, and trimoline; bring to 121°C/249°F. Meanwhile, prepare a quarter sheet pan with non-stick spray. When correct temperature is attained, pour cooked sugar mixture over chocolate and butter. Quickly stir to combine, ensuring there are no lumps of un-melted chocolate. Immediately pour into prepared pan; allow to set 8 hours (or overnight).

Preheat oven to 122°C/250°F. Put dry ingredients in mixing bowl and slowly incorporate skim milk, followed by egg white. Apply to a Silpat-lined sheet pan and bake until dry and just lightly browned. To server, use a sharp knife to cut chocolate into 5x4 millimeter rectangles. Place some of the melted chocolate into a cornet and place a small amount along one side of chocolate rectangle, affixing a corn tuile. Garnish each piece with a spoonful of ground freeze-dried corn and a pinch of piment d'espelette.

For the Chocolate-Menthol:
Bloom gelatin in 40 grams water. Put 400 grams water in a pot, mix together agar agar, menthol, and sugar, and disperse into pot of water. Gently bring to a boil; reduce heat while maintaining a simmer for 2 to 3 minutes. Remove from heat and whisk in bloomed gelatin. Allow to cool slightly for a few moments, and then transfer to a plastic-lined 6x12 centimeter form. Chill and allow to set. Meanwhile, place one sheet of acetate on a smooth and level work surface. Pour chocolate couverture onto acetate and spread into a thin, even layer, covering entire sheet. Allow chocolate to slowly set just until it no longer appears “wet” or “tacky”. Working quickly to avoid chocolate setting too hard, mark 15 millimeter increments along the length of chocolate sheet, and 20 millimeter increments along the shorter sides. Use a ruler to connect these marks; gently cut rectangle shapes into chocolate using a small knife, applying just enough pressure to cut through chocolate, but not through acetate. Once all rectangles are cut (there will be many more than needed for the recipe to allow for any breakage) place a second sheet of acetate on top of chocolate, and place an even sheet pan on top (applying this light pressure prevents the chocolate sheet from curling, as tempered chocolate naturally contracts as continues to set). Once set, cut menthol gelée into 10x15 millimeter rectangles. Place one rectangle of gelée onto each square of chocolate and garnish with a drop of chocolate sauce and micro mint.



 

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