True Gold Crème Brulee
Part 1: True Gold Brulee
Ingredients
Method- 900g Cream 35%
- 200g Granulated sugar
- 2g Salt
- 40g deZaan True Gold Cocoa Powder
- 400g Egg Yolks
- 16g Vanilla Paste
- Spray a quarter sheet tray with pan spray and carefully line it with plastic wrap over the edges. Push out any air pockets and set aside.
- In a pot, combine all the ingredients except the egg yolks and bring to a simmer.
- Temper the egg yolks.
- Strain the mixture into the plastic lined sheet tray. Torch off any bubbles that may have formed.
- Bake in a water bath at 149°C/300°F for about 15 minutes.
- Allow to cool overnight before portioning.
- Portion into 2.5cm x 7.5cm.
Part 2: Date Cake
Ingredients
Method- 250g Cake Flour
- 8g Baking Powder
- 5g Salt
- 250g Eggs
- 250g Date Paste
- 250g Butter
- 250g Granulated Sugar
- Sift the flour, baking powder, and salt and set aside.
- Cream the date paste, butter, and sugar until smooth and pale in color.
- Add in the eggs, a few at a time.
- Mix in the sifted dry ingredients.
- Spread evenly into a parchment-lined half-sheet tray.
- Bake at 165°C/325°F for about 15 minutes.
- Allow the cake to cool. Portion into 1cm x 6cm strips.
- With the remaining cake and scraps, toast 1.5cm cubes for garnish.
Part 3: True Gold Hazelnut Mousse
Ingredients
Method- 10g Gelatin
- 50g Water
- 170g Granulated Sugar
- 2g Salt
- 908g Cream 35%
- 100g deZaan True Gold Cocoa Powder
- 35g Hazelnut Paste
- 10g Vanilla Paste
- Bloom the gelatin in the water and set aside.
- In a pan, bring half of the cream, sugar, and salt to a simmer.
- Turn off the heat, and add in the bloomed gelatin and cocoa Powder.
- Blend until smooth. Blend in the second half of the heavy cream, along with the hazelnut paste and vanilla paste until smooth and later strain.
- Allow to set overnight.
- Once set, whisk to medium peaks and reserve in piping bags fitted with a large grass tip.
Part 4: Vanilla Bean Ice Cream
Ingredients
Method- 760g Water (hot)
- 3g Salt
- 300g Non-fat Dry Milk Powder
- 200g Granulated Sugar
- 72g Glucose Syrup
- 2g Stabilizer
- 600g Cream 35%
- 15g Vanilla Extract
- In a container, blend the water, salt, non-fat dry milk powder, and sugar until dissolved.
- Blend in the stabilizer and glucose syrup until dissolved.
- Lastly, blend in the cream and vanilla extract.
- Allow the base to sit overnight.
- Blend the base once more right before spinning.
Part 5: Salted Caramel
Ingredients
Method- 250g Granulated Sugar
- 250g Cream 35%
- 50g Butter
- 3g Sea Salt
- 8g Vanilla Paste
- Caramelize the sugar to a medium-brown amber.
- Carefully stir in the cream.
- Turn off the heat, blend in the butter, salt, and vanilla, and strain.
Part 6: Assembly
Method- Over a wire rack, dust a portion of the crème brulee with granulated sugar.
- Torch evenly and allow to cool.
- In the meantime, place a strip of date cake on the plate.
- Pipe the true gold hazelnut mousse over the cake, covering it entirely.
- Place the brulee onto the plate right next to the mousse.
- Garnish the mousse with toasted date cake, roasted hazelnut, and a dusting of cocoa powder.
- Quinelle the vanilla ice cream in between the mousse and crème brulee.
- Pour the caramel table side.
