Recipe created by Sophie de Bernardi
la manufacture du goรปt
Plated desserts
CHOCOLATE, RICE AND COCONUT YIN YANG
Sophie de Bernardi Pastry chef of the InterContinental Paris
recipe for 4 units Rice cream 120 g Whole milk 20 g Egg yolks 30 g Caster sugar 10 g Corn flour 2 g Gelatine 2 g Water 60 g Butter 90 g Rice
Coconut and ivory chocolate cream 100 g Cream 50 g Coconut purée 25 g Egg yolks 135 g Elianza® 33% Ivory chocolate
Coconut crunch 130 g Powdered coconut 200 g Elianza® 33% Ivory chocolate 30 g Oil Total weight: 360 g
Total weight: 310 g
Toast the rice in a pan until it is nice and golden. Add the milk to the toasted rice. Leave to infuse for 15 minutes then pass through a sieve. Bring the milk to the boil. Mix the egg yolks with the caster sugar and corn flour. Pour the milk over the previous mixture, then cook it all together. Add the gelatine softened in water, mix and put in the mould. Once the mixture reaches 40° C, add the butter using a stick blender. Keep chilled. Whipped chocolate ganache 120 g UHT cream (1) 15 g Inverted sugar 15 g Glucose syrup 50 g Riachuelo Plantation 70% Dark couverture chocolate 40 g Riachuelo Plantation 51% Milk couverture chocolate 230 g UHT cream (2) Total weight: 470 g Bring the cream (1), inverted sugar syrup and glucose syrup to the boil. Pour over the chocolate then mix until you have an even consistency. Add 230 g cream (2). Keep chilled (ideally, make the ganache 24 hours in advance for optimum use).
Whipped coconut ganache 110 g Coconut purée 15 g Inverted sugar 15 g Glucose syrup 120 g Elianza® 33% Ivory chocolate 230 g UHT cream Total weight: 490 g Bring the coconut purée to the boil with the inverted sugar syrup and the glucose syrup. Pour over the ivory chocolate then mix until you have an even consistency. Add 230 g cream. Keep chilled (ideally, make the ganache 24 hours in advance for optimum use). Chocolate Tip Top glaze 75 g Water 150 g Caster sugar 150 g Glucose syrup 100 g Unsweetened condensed milk 80 g Gelatine mass 25 g Riachuelo Plantation 70% Dark couverture chocolate 130 g Riachuelo Plantation 51% Milk couverture chocolate Total weight: 710 g
Soufflétine crunch 110 g Old-style Praliné 100 g Riachuelo Plantation 51% Milk couverture chocolate 20 g Oil 150 g Soufflétine
Melt the ivory chocolate and oil in a bainmarie. Add the powdered coconut. Spread the coconut crunch to a thickness of 1.7 mm between two acetate sheets. Cut out. Assembly and decoration Put the whipped chocolate ganache in the bottom of the right-hand side of the heart, and whipped coconut ganache in the other side. Cut out two half-heart shapes of puffed rice crunch, and two half-heart shapes of coconut crunch. Put a coconut half-heart and a rice half-heart in the bottom of the mould. Pipe the rice cream into the right-hand side, then the ivory chocolate cream into the left-hand side. Add the two different types of ganache: the dark chocolate on the right and the coconut on the left. Smooth the ganaches one by one so as not to mix the flavours. Finish with the two half-hearts, with the rice crunch on the right and the coconut crunch on the left. Keep chilled. Turn out using hot water. Glaze the heart then arrange crunchy gold pearls on the other half of your heart. Riachuelo Plantation 70% Dark couverture chocolate ref. 20586 Riachuelo Plantation 51% Milk couverture chocolate ref. 20588 Elianza® 33% Ivory chocolate ref. 20614 Old-style Praliné ref. 21065 Gold chips ref. 27432 Heart mould ref. 29775 Soufflétine ref. 21820
Boil the water and sugar at 103° C. Pour over the condensed milk, glucose syrup, gelatine mass and the chocolate, then blend and keep chilled.
Total weight: 380 g Melt the praliné, oil and chocolate in a bainmarie. Add the puffed rice once the mixture has melted. Spread to a thickness of 1.7 mm between two acetate sheets. Cut out. MANUFACTURE CLUIZEL Avenue de Conches • Damville • 27240 Mesnils sur Iton • France • tél. +33 (0)2 32 35 60 00 • fax +33 (0)2 32 34 83 63 • www.cluizel.com SAS au capital de 1 000 000 € • SIRET 603 650 094 00023 RCS Évreux • NAF 1082 Z • TVA intra-communautaire : FR 64603650094
Manufacture Cluizel - August 2019
Total weight: 334 g
Heat up the cream and coconut purée. Pour over the egg yolks, then cook it all like a custard. Pour the custard over the ivory chocolate and blend it all together. Keep chilled.