Coffee and Cream Caramelia cream
Ingredients
- Whole Milk - 135 grams
- La colombe panama coffee beans - 9.5 grams, crushed
- Glucose - 5 grams
- Gelatin - 2.5 grams
- Valrhona Caramelia chocolate - 170 grams
- Heavy Cream - 200 grams
- Caramelia sponge cake…adapted from valrhona
- Eggs - 140 grams
- Egg Yolks - 60 grams
- Invert Sugar - 80 grams
- Glucose - 40 grams
- Heavy Cream - 122 grams
- All Purpose Flour - 40 grams
- Valrhona Caramelia chocolate - 120 grams, melted
- Panama Coffee Ice Cream
- Milk - 1076 grams
- La colombe panama coffee beans - 63 grams, crushed
- Sugar - 200 grams
- Glucose powder - 56 grams
- Trimoline - 37 grams
- Heavy Cream - 400 grams
- Ice cream stabilizer - 6 grams
- Salt - Pinch
- Spiced pear aigre-doux
- Bosc Pears - 2 (peeled, cored and quartered lengthwise)
- White Wine - 9 oz (preferably gewürztraminer)
- Champagne Vinegar - 9 oz
- Sugar - 6 oz
- Honey - 9 oz
- Vanilla bean - 1, split and pulp removed
- Star anise pods - 5
- Cinnamon - 3 sticks
- Allspice - 8 whole
- Cloves - 6
- Salt - 1 teaspoon
- Black Peppercorns
Instructions
Caramelia cream …adapted from Valrhona
Warm the milk with the crushed coffee beans and then steep for 1-2 hours. Strain and rescale to 100g milk adding additional milk if needed.
Bloom gelatin. Reheat the coffee milk and melt in the gelatin and glucose. Melt the chocolate. Slowly incorporate the warm milk with the chocolate to create a smooth emulsion. Add in the heavy cream last until smooth. Pour into container and let set.
Caramelia sponge cake …adapted from valrhona
Warm the milk with the crushed coffee beans and then steep for 1-2 hours. Strain and rescale to 100g milk adding additional milk if needed.
Bloom gelatin. Reheat the coffee milk and melt in the gelatin and glucose. Melt the chocolate. Slowly incorporate the warm milk with the chocolate to create a smooth emulsion. Add in the heavy cream last until smooth. Pour into container and let set.
Caramelia sponge cake …adapted from valrhona
Warm the eggs, yolks, glucose and invert sugar over a waterbath to 60C. Place in stand mixer with whip attachment and mix until cool and triple in volume. Warm cream and pour over melted chocolate. Stir until smooth. Mix ¼ of the beaten eggs into the chocolate to lighten. Fold in the remaining eggs and flour. Pour into half hotel pan or other prepared molds. Bake at 325F until set and lightly golden.
Panama Coffee Ice Cream
Steep crushed beans with milk for 3 hours. Strain and remeasure to 1036g milk. Place with all remaining ingredients in saucepot and warm to 85C. strain and chill for at least 4 hours. Spin in ice cream freezer.
spiced pear aigre-doux
-combine wine, vinegar, sugar, honey, vanilla and salt in a saucepan and bring to a boil
-pack raw pears in clean, warm 16oz canning jars
-add ½ t peppercorns and a piece of the vanilla beans to each jar
-fill with hot liquid (180F)
-seal with 2-piece canning lids.
-process in a boiling water canner for 15 minutes (begin processing time when the water returns to a boil)
-at the end of the processing time, remove jars and cool away from drafts
-store sealed jars in a cool, dry location
-check pH of each batch within 24 hours
Pear Aigre Doux gelee
bloom gelatin. warm liquid. melt gelatin into liquid. strain and cool to set.
Caramelia Crunch
temper chocolate. mix with feullatine. roll between 2 sheets of parchment until thin.
