Recipe: Coffee and Chocolate Palet
| Chef | Raphael Hassz |
| Restaurant/Operation | Cafe Boulud, New York City |
| Menupart | Desserts, Eggs, Cheeses and Dairy |
| Daypart | Snacks |
| Source | Ivy Awards |
| Region | French |
Coffee and Chocolate Palet* |
|
| Yield: 10 servings | |
| Cremeux (recipe below) | 10 servings |
| Nougat Bavaroise (recipe below) | 10 servings |
| Milk chocolate nibs (40% cocoa) | 231grams |
| Clear glaze** | 154 grams |
| Water | 58 grams |
| Cream | 58 grams |
| Rice crispies (recipe below) | 10 squares |
| 1. Once the cremeux have set, remove the molds and store the cremeux in the freezer until needed. 2. At least 2 hours before serving, place frozen cremeux on a cooling rack with a baking sheet underneath. 3. Place chocolate in a heat-proof bowl. In a small pot, bring clear glaze, water and cream to a boil; stir into chocolate until dissolved. Spoon 1 ounce of milk chocolate glaze over each cremeux. Defrost in the refrigerator for 2 hours before serving. 4. For each serving, place cremeux on top of rice crispie. *Make this recipe in 2 days. First, make the cremeux and the nougat bavaroise. The following day, make the rice crispies and the milk chocolate glaze. ** To make clear glaze, simmer together 1/2 cup sugar, 1/4 cup water, 1 Tbsp. corn syrup. Cool. |
|
Cremeux |
|
| Yield: 10 servings | |
| Gelatin sheet | 1 |
| Milk | 159 grams |
| Coffee beans | 34 grams |
| Milk chocolate nibs (40% cocoa) | 102 grams |
| Dark chocolate nibs (70% cocoa) | 24 grams |
| Egg yolks | 38 grams |
| Sugar, divided | 15 grams |
| Cream | 127 grams |
| 1. Soak the gelatin in cold water 20 minutes. Strain. 2. Meanwhile, in a small pot bring milk and coffee beans to a simmer. Remove from heat and set aside, covered, for 15 minutes. Strain milk, discard beans. 3. In a large, heat-proof bowl, combine milk chocolate and dark chocolate nibs. In a separate bowl, whisk together egg yolks and half the sugar. 4. In a pot, bring milk, cream and remaining sugar to a simmer. Gradually whisk 1/3 of the milk mixture into the eggs, then whisk the tempered egg mixture into the remaining milk mixture. Cook, stirring constantly, until the mixture reaches 182F and coats the back of a spoon. Remove from heat; stir in gelatin. Pour mixture over chocolate; stir until chocolate is melted and smooth. Divide cremeux among 10 square molds; freeze until set. |
|
Nougat Bavaroise |
|
| Yield: 10 servings | |
| Milk | 64 grams |
| Heavy cream, divided | 124 grams |
| Sugar, divided | 11 grams |
| Egg yolks | 19 grams |
| Bavaroise | 14 grams |
| Nougat paste | 19 grams |
| 1. In a small pot over low heat, combine milk, 11 grams cream, and half the sugar. In a bowl, whisk together egg yolks and remaining sugar. Slowly whisk in 1/3 of the milk mixture into eggs, then whisk the tempered egg mixture into the remaining milk mixture. Cook, stirring constantly, until the mixture reaches 182F and coats the back of a spoon. Stir in the bavaroise and nougat paste; cool to 90F. 2. Whip remaining 113 grams cream to medium peak; fold into nougat mixture. Spoon an even layer of nougat bavaroise over the frozen cremeux; freeze until set. |
|
Rice Crispies |
|
| Yield: 10 squares | |
| Dark chocolate nibs (70% cocoa) | 45 grams |
| Milk chocolate nibs (40% cocoa) | 45 grams |
| Praline paste | 91 grams |
| Rice crispies | 68 grams |
| In a bain marie, gently melt the dark chocolate and milk chocolate nibs. Mix in the praline paste; gently fold in the rice crispies. While still warm, press the mixture into the bottom of 10 square molds (the same size as used for the cremeux). | |
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