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Chef Jordi Butron of Espai Sucre – Barcelona, Spain
Chef Jordi Butrón
Espai Sucre
C. Princesa 53
08003 Barcelona, Spain
+34 93 268 1630
www.espaisucre.com
+ Click images to enlarge
Truffle, Butter, Hazelnut and Cocoa

Truffle, Butter, Hazelnut and Cocoa
Chef Jordi Butrón of Espai Sucre – Barcelona, Spain
Adapted by StarChefs.com
Yield: 20 Servings

 

INGREDIENTS
Smoked Brioche:
500 grams all-purpose flour
10 grams salt
50 grams sugar
45 grams pressed yeast
4 eggs
60 grams water
20 grams liquid smoke
250 grams butter

Butter Ice Cream:
725 grams water
25 grams sugar
50 grams dextrose
275 grams strained brown butter
100 grams DBF (stabilizer)
50 grams yolks
3 grams salt
20 grams 80-proof alcohol

Hazelnut Shortbread:
125 grams all-purpose flour
125 grams very toasted hazelnut powder
2 grams yeast
100 grams caster or superfine sugar
20 grams yolks
10 grams milk
130 grams butter

Cocoa Streusel:
115 grams butter
100 grams sugar
175 grams all-purpose flour
50 grams Cacao Barry Extra Brut cocoa powder
1 gram smoked salt

Truffle Agar Agar:
150 grams truffle juice, preferably Laumont
45 grams truffle honey
50 grams mineral water
2 grams salt
1.3 grams agar agar

Caramelized Hazelnut Grains:
400 grams roughly ground hazelnuts
100 grams caster or superfine sugar
15 grams butter

To Assemble and Serve:
Cacao Barry nibs
Black truffle oil
Toasted hazelnut paste

METHOD
For the Smoked Brioche:
Combine all ingredients but butter in a mixer fitted with dough hook attachment. Add ¾ of the butter, setting aside the remainder for later use. Knead ingredients with dough hook – the dough will be somewhat hard initially. Once dough softens, transfer to a baking board, cover with plastic wrap and let rise.

Cut dough into 25 gram portions and gently shape into rounds. Cover with plastic or put in a proofing box until risen. Transfer dough rounds to small non-stick fruitcake molds and let rise a third time. Preheat oven to 210°C. Dot tops of dough with remaining butter and bake for 6 minutes; cool on a rack.

For the Butter Ice Cream:
Mix water, sugar and dextrose and heat to 50°C; stir in stabilizer. Mix in yolks and salt, and then add alcohol. Chill in refrigerator for at least 8 hours. Spin in ice cream machine. Store in freezer.

For the Hazelnut Shortbread:
Combine all ingredients and knead into dough. Cover and chill in refrigerator. Preheat oven to 170°C. Roll to 2 mm thickness and cut into 3-centimeter x 8-centimeter pieces. Bake for 7 minutes. Cool on racks.

For the Cocoa Streusel:
Combine all ingredients and mix into a dough. Cover and chill in freezer. Preheat oven to 160°C. When hard, grate dough into thick pieces onto a parchment-line sheet tray. Bake until crunchy.

For the Truffle Agar Agar:
Combine all ingredients in a pot and bring to a boil. Pour mixture into 23- centimeter x 31-centimeter stainless steel mold or pan and let set on an even surface. Once set, cut into 3-centimeter x 8- centimeter pieces.

For the Caramelized Hazelnut Grains:
Combine hazelnuts and sugar and heat until hazelnut is toasted and sugar is caramelized. Add butter and stir well. Transfer mixture to a non-stick paper and let cool.

To Assemble and Serve:
Put a dot of toasted hazelnut paste on plate as a gluing agent; place piece of hazelnut shortbread on top, then a piece of truffle agar agar. Place cacao nibs and hazelnut grains on top of agar; add 2 strips butter ice cream using a pastry bag fitted with plain tip. Cover ice cream with 3 thin slices of smoked brioche and sprinkle with black truffle oil. Finish plate with cocoa streusel and pieces of caramelized hazelnut.



 

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