Caramel Chocolate Parfait Recipe by chef Philippe Leleu

caramel-chocolate-parfait

INGREDIENTS (CARAMEL CHOCOLATE)

METHOD
  1. Cook the sugar, the glucose and the water at 145°C.
  2. Add the chocolate and cook again at 155°C.
  3. Make caramel chocolate drops on a marble table with a comb.
  4. INGREDIENTS (VANILLA ICE-CREAM)
  5. 1000 g milk
  6. 120 g sugar (1)
  7. 10 g butter
  8. 1 vanilla pod
  9. 100 g egg yolks
  10. 25 g invert sugar
  11. 120 g sugar (2)
  12. 350 g whipping cream
METHOD
  1. Bring to a boil the milk, the sugar (1) and the butter.
  2. Infuse the vanilla pod in it.
  3. Whisk the egg yolks with the invert sugar and the sugar (2) until white.
  4. Cook at 85°C.
  5. Strain the mixture through a Chinese strainer and cool down quickly.
  6. Leave 24 hours at -40°C.
  7. Slog the mixture.
  8. Add the whipping cream and the caramel chocolate.

INGREDIENTS (CHOCOLATE PARFAIT)

METHOD
  1. Beat the egg yolks and the sugar (1) to get foam.
  2. Bring to a boil the milk and the sugar (2).
  3. Then add the milk + sugar (2) on the egg yolks + sugar.
  4. Mix all together with a Chinese strainer.
  5. Add the melted chocolate.
  6. Beat with a mixer at 3rd speed until getting a temperature between 25 and 28°C.
  7. Use a spatula to mix the whipped cream with the mixture.
  8. Put in the fridge.

INGREDIENTS (CHOCOLATE PARFAIT)

  • 250 g egg whites
  • 375 g sugar
  • 250 g white T.P.T. (50% almonds in powder 50% icing sugar)
  • 50 g milk
METHOD
  1. Take up the whites and sugar in firm snow.
  2. Wet the T.P.T. with the cold milk.
  3. Take a skimmer and mix the T.P.T. with the egg whites.
  4. Add the mixture into heart shaped moulds.
  5. Bake 60 min at 130°C and 10 min at 150°C.

INGREDIENTS (CHOCOLATE PARFAIT)

  • 250 g sugar
  • 250 g water
  • METHOD
  • Bring to a boil.

INGREDIENTS (CHOCOLATE PARFAIT)

METHOD
  1. Heat the cream, the syrup.
  2. Then add the glucose.
  3. Melt the chocolate and the dark compound together.
  4. When the cream is hot, add the mix of chocolate and compound.
  5. Let to cristallize.
  6. Glaze the ice-cream cake.
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