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Recipe Step by Step
500g cream 35%
120g milk (slurry)
100g egg yolks
12g vanilla extract
800g DARK SATILIA 62%
Combine the cream, milk and glucose in a sauce pan. Bring to a boil.
Combine the cornstarch with the smaller quantity of milk and make slurry.
Add to the egg yolks and add to the pan. Cook over med-low heat, whisking constantly, until the mixture begins to bubble and thicken.
Cook for 3 minutes then remove from heat and add the vanilla extract and salt. Melt the chocolate and pour the hot pudding over the chocolate to create an emulsion.
Finish with an immersion blender. Pour directly into serving dishes while hot- do not cover. For piping: pour into a shallow container. Place plastic film directly on the surface of the pudding and chill until cool.
CASHEW COOKIE CRUMBLE
100g granulated sugar
75g light brown sugar
115g whole eggs
45g vanilla extract
4g cashew butter
7g baking powder
165 all-purpose flour
On a stand mixer, paddle the butter with both sugars until creamy. Add the cashew butter.
Slowly add the eggs and vanilla, scraping down the bowl often.
Combine all the dry ingredients and add to the bowl.
Mix just until combined and add the chopped cashews.
Portion into blocks, wrap and freeze.
When frozen, grate directly onto a silpat lined sheet pan. Bake at 160°C (320°F) until golden brown.
200g granulated sugar
QS COCOA BUTTER
Combine the sugar and water in a sauce pan. While sugar is cooking, warm cashews in the oven to lightly toast.
When the sugar reaches 112°C (235°F), add the warm nuts and salt off the heat. Stir until sugar is white and crystallized. Return to the heat and cook over med-low heat until the sugar begins to melt.
When the nuts are coated in golden caramel, coat with a small quantity of Cocoa Butter and pour onto a silpat lined tray.
Spread out immediately. Cool completely before using.
120g ABSOLU CRISTAL NEUTRAL GLAZE
10g lemon juice
Combine all ingredients and process with an immersion blender until smooth.
175g granulated sugar
65g hazelnut oil
340g cream 35%
7346 DARK SATILIA 62%
1g gelatin powder
5g water (for gelatin)
Bring the cream and glucose to a boil- set aside. Bloom the gelatin in the water.
Make a dry caramel with the sugar.
Add the hazelnut oil and deglaze with the hot cream mixture.
Add the bloomed gelatin.
Melt the chocolate and slowly pour the liquid over the chocolate in several additions to create an emulsion.
Process with an immersion blender and chill to crystallize.
Assembly and finishing
Place the pudding in a pastry bag fitted with a large straight tip. Pipe in a circle starting in the center of the dish and piping outward. In another pastry bag with a smaller straight tip, place the caramel cremeux. Pipe several dollops directly on the pudding. Garnish with candied cashews, cookie crumble, whipped crème fraiche and logo chocolate décor. Drizzle with bourbon sauce.