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


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