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Gluten Free
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
01
Basic custard
380g whipping cream
380g whole milk
150g egg yolks
80g sugar
Mix the egg yolks with the sugar without whitening. Bring the cream and milk to a boil and pour onto the egg yolks. Cook until the mixture coats the back of a spoon at 84-85°C (183-185°F). Strain and use immediately.
02
macaé crémeux 62%
900g basic custard
445g DARK MACAE 62%
Take the hot and strained custard and emulsify using a rubber spatula with the melted chocolate until smooth, glossy and elastic. Blend to perfect the emulsion, taking care not to incorporate any air and working at a temperature over 35°C (95°F). This technique will ensure the crémeux is always smooth, even after thawing.
03
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
Peel the pineapple and dice into 1.5 cm cubes. Place the peel in a juicer to extract around 120 g. Place the pineapple cubes in a pan with the sugar and vanilla, and sweat for a few minutes. Add the lime zests and then remove the pineapple. Take the cooking liquor, add the pineapple juice, lime juice and glaze. Reduce until the liquid has a coating consistency. Set aside in the refrigerator.
04
gluten-free almond streuzel
190g soft brown sugar
95g cornstarch
95g cassava flour
190g minced almonds
190g european-style butter
Sift together the dry ingredients. Add the chilled butter, cut into cubes, and blend in a freestanding mixer with a paddle attachment. Stop mixing as soon as the dough comes together. Make small balls of dough and store in the refrigerator or freezer. Bake at 150-160°C (300-320°F) with the damper open until golden in color.
05
caramel popcorn
30g clarified liquid butter
40g popping corn
200g sugar
80g water
Heat half the butter in a large pan and add the corn. Put the lid on the pan and wait for the corn to finish popping. Pour onto a baking sheet. Cook the sugar with the water to 115°C (239°F). Tip the corn into the syrup. Coat and caramelize, then add the remaining butter and tip onto a silicone mat.
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.