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Ma Ma Ma !!!
Made with Macaé 62%
An original recipe from Christophe Domange, Chef Pâtissier at the École du Grand Chocolat Makes 24 desserts.
5 stepsRecipe Step by Step
Basic custard
380g whipping cream
380g whole milk
150g egg yolks
80g sugar
macaé crémeux 62%
900g basic custard
445g DARK MACAE 62%
candied victoria pineapple and juice
1 victoria pineapple
20g soft brown sugar
1 vanilla bean
2g lime zests
6g lime juice
90g ABSOLU CRISTAL NEUTRAL GLAZE
gluten-free almond streuzel
190g soft brown sugar
95g cornstarch
95g cassava flour
190g minced almonds
190g european-style butter
caramel popcorn
30g clarified liquid butter
40g popping corn
200g sugar
80g water
Assembly and finishing
Use an 8.5cm round chablon or scraper to make a disc of Macaé Crémeux on the plate. Use a piping bag with a 16mm nozzle to add three droplets of Macaé Crémeux (approx. 45 g).Create streaks of pineapple/vanilla/lime juice around the crémeux. Coat the pineapple cubes and arrange on the plate (see photo).Finish with the Almond Streuzel (approx. 15 g), some popcorn, and a few zests. Temper some dark-chocolate couverture. Pipe spirals on an acetate sheet, leave to set and use to decorate.