1 minute read
Rull
from Your Marylebone
Christophe Rull has just been appointed pastry chef at Hotel Bel-Air and is responsible for overseeing the pastry offerings at the iconic hotel, including in the Restaurant at Hotel Bel-Air, the popular Bar & Lounge, in-room dining, and banquets and events. Christophe is a French-born pastry chef with more than 20 years of experience. His career took off in a Michelin Star restaurant when he was only 16 and he has since worked in the most prestigious international establishments, participated in international competitions, and has been a part of Netflix’s Bake Squad.
Hotel Bel Air, part of Dorchester Collection has recently launched a variety of new activations including an afternoon tea, a movie series and a new sculpture exhibition by Rogan Gregory. In September, the hotel will be hosting their renowned celebrity chef BBQ.
dorchestercollection.com
3. On a medium heat cook the mixture to 83°C by consistently mixing to avoid creating scramble eggs.
4. Pour over mascarpone and kappa cream.
5. Let it cool down 24 hours.
6. Whip the mixture to medium peak and reserve in a piping bag.
STRAWBERRY COMPOTE
¾ Cup Strawberry | ⅛ Cup Sugar | ¼ tsp Pectin Nh
1. Cut the strawberries in fourths.
2. Mix the sugar and the Pectin Nh together.
3. Place the strawberries in a pot on medium heat.
4. Add the sugar and Pectin Nh.
5. Bring to a quick boil (strawberries need to be a little tender, not mushy).
6. Cool down quickly in a refrigerator to stop the strawberries from cooking.
ALMOND STREUSEL
2½ tsp of Sugar | 2 tsp Butter | 2½ tsp Almond Flour
2½ tsp Pastry Flour | 1 Pinch of Salt
1. Mix all ingredients together in a stand mixer with paddle.
2. Using a cheese grater, grate streusel onto parchment paper.
3. Bake in the oven at 160°C for 10 minutes.
4. Break the streusel in small pieces and reserve.
Plating
1. In a bowl place 1 scoop of strawberry compote.
2. Fill the caramel dome with the whipped crème brulée.
3. Place the dome on the top of the compote.
4. Sprinkle the almond streusel all around the dome.
5. Décor with gold leaf.
