Quito Oro Cremeux with Olive Oil Ice Cream
Part 1: Pate Sucree
Ingredients
Method- 125g Butter
- 50g Confectioner’s sugar
- 1g Salt
- 1 Vanilla Pod (or 1 teaspoon of vanilla extract)
- 75g Eggs (beaten)
- 165g Pastry Flour
- 30g True Dark
- In a mixing bowl, add butter, confectioner’s sugar and vanilla. Cream together until smooth and light in color.
- Gradually add eggs, beating well in between each addition.
- Add flour and cocoa powder and mix. Making sure to scrape the bowl down to be sure all ingredients fully blend into dough.
- Transfer from bowl to flattened piece of plastic film wrap. Wrap and cool in refrigerator until firm.
- Ready to use when firm.
Part 2: Olive Oil Ice Cream
Ingredients
Method- 1500ml Whole Milk
- 500ml Cream
- 800g Egg Yolks
- 300g Sugar
- 120g Dry Glucose
- 500g Olive Oil
- In a pot, add milk and cream. Heat to 42-45ºC.
- Once at correct temperature, add dry glucose. Mix until well blended.
- At the same time, mix the egg yolks and sugar in a bowl to create a homogeneous paste.
- Heat the milk mixture further until it reaches about 50ºC. Temper into egg yolk mixture (streaming the hot mixture into the yolks while stirring continuously).
- Transfer mixture back to pan and return to the heat. Cook to 81-82ºC.
- Once at correct temperature, transfer to a heat proof bowl and cool down to 4-6ºC. (This can be done in an ice-bath to speed up the process and to prevent the mixture from further cooking).
- Once completely cooled, add in olive oil. Mix it in with an immersion blender for best results.
- Let sit a minimum of 6-8 hours. Churn to preference.
Part 3: Intense Cremeux
Ingredients
Method- 1350ml Milk
- 1300ml Cream
- 5 Vanilla Pods
- 425g Egg yolks
- 625g Sugar
- 950g Cocoa Liquor Drops
- Prepare a pan with the milk, cream and vanilla beans. Set on low/medium heat. Bring to light simmer.
- At the same time combine egg yolks and sugar in a bowl to a homogeneous paste.
- Once milk & cream have come to a light simmer. Temper into yolk and sugar mixture (gradually streaming it in while continuously stirring).
- Once combined, return to heat and cook to 81ºC. (Making a Crème Anglaise) TIP: When making a crème anglaise, it is important to cook on low heat and check if the mixture coats the back of your spoon, this is called Nappé.
- Once to correct temperature, pour anglaise onto cocoa liquor (do this in 3 stages, letting the anglaise rest for about 30-45 seconds before stirring it in).
- Once all the anglaise has been incorporated and well combined. Transfer cremeux into desired molds. Let set 24hrs for best results.
Part 4: Cocoa Croustillant
Ingredients
Method- 307g Cocoa Pate Sucrée (see recipe)
- 5g Black Olive powder
- 2g Salt
- 613g Sugar
- 20ml Olive Juice
- 77g Glucose
Suggested uses: Finishing (decorations) of tarts & desserts.
- Prepare a sheet tray with baking paper (doubled) or a silpat. Set aside until ready to use.
- In a large pan, add sugar and glucose. Start caramelizing process.
- In a bowl, add pate sucrée, olive powder and salt, mix together so that there is a crumb like pieces of sable. (not too small crumbs)
- Once a golden caramel has been reached, add pate sucrée mixture into caramel. Stirring constantly until the dough has completely dissolved into the caramel. Take off heat and transfer to a prepared sheet tray. Let set and cooled completely.
- Once set, blend mixture into fine powder. Sift after each blend to arrive at a fine powder.
- This powder can me sifted onto a silkpat and heated at 175ºC, until slight bubbling appears on croustillant.
- Cut and form while hot and let cool completely before consuming.
