Le chocolat with gelée dark chocolate kalamansi by Frederic Moreau
The kalamansi is one of the highlights at Le Chocolat, one of Frederic Moreau’s desserts, executive pastry chef of the Peninsula Hotel Beijing.
The kalamansi is a small exotic fruit native to Southeast Asia, widely used in Filipino cuisine, which adds a citrusy and original touch to dishes. In this creation made up of two pieces, it acquires a special relevance as a flavor enhancer, both in the shape of a gelee with dark chocolate and in the form of a cream filling the Basque cake. This dish is another of the creations that French chef Frederic Moreau shared with Santiago Corral during his recent visit.
Le Chocolat
gelée dark chocolate kalamansi
12 ppl
- 15 g kalamansi puree
- 162 g milk
- 23 g sugar
- 1 g pectin NH
- 38 g dark chocolate 70%
Mix sugar, pectin NH and milk together, let it set for 15 min. Bring it to a boil. Bring to a boil kalamansi puree and combine everything with melted chocolate. Burr mix, place in piping bag, place in cooler.
mousse dark chocolate
12 ppl
- 120 g egg whites
- tt g cream of tartar
- 100 g glucose
- 170 g milk
- 150 g dark chocolate 70%
Warm up to 40ºC whites with glucose, cream of tartar, whip to soft peak. Mix warm milk and melted chocolate together, burr mix at 35-40ºC. Fold chocolate in soft peak meringue. Pour in plate at 40-45 g each. Keep in fridge.
ice cream chocolate
- 625 g milk
- 60 g trimoline
- 75 g cream
- 33 g milk powder
- 80 g sugar
- 20 g glucose powder
- 10 g ice cream stabilizer
- 100 g dark chocolate 70%
Bring milk, trimoline, cream, milk powder, sugar, glucose and stab to 50ºC. Add chocolate and bring to 85ºC. Burr mix and let it rest overnight. Next day burr mix and spin.
caramelized hazelnuts
- 25 g water
- 87 g sugar
- 1 g sea salt
- 250 g hazelnuts
- 12 g cocoa butter
Toast hazelnuts at 150ºC until golden brown. Cook to 120ºC water, sugar. Add toasted nuts, mix until sandy. Add cocoa butter and sea salt. Cool down. Keep in airtight container.
tuile milk chocolate
- 215 g fondant
- 143 g glucose
- 143 g milk chocolate 40%
Cook fondant and glucose to 150ºC. Add melted chocolate, pour over silpat. Once cool down process in robot coupe and ground spice it to obtain a thin powder sift over silpat, with a round cutter imprint the powder. Place pieces of hazelnut in the middle of these circles. Bake at 180ºC until lightly melted. When cool remove with a small spatula. Place in a airtight container.
cream kalamansi
12 ppl
- 127 g kalamansi juice
- 80 g sugar
- 150 g eggs
- 4 g gelatin
- 20 g water for gelatin
- 2 g vanilla bean
- 114 g butter
Bring to a boil juice, sugar and bean temper eggs. Add butter, process at robot coupe, strain. Place in pipping bag. Keep in cooler.
dough gateau basque
12 ppl
- 165 g butter
- 140 g brown sugar
- 80 g almond powder
- 66 g eggs
- 200 g AP flour
- 2,5 g baking powder
- 5 g orange extract
- 5 g rum
Cream sugar and butter, add almond powder, add eggs, orange and rum. Add flour and baking powder, sheet out to 4 mm thick. Foncage in a 7 cm ring mould, pipe a center of kalamansi cream, cover with dough to close. Bake at 150ºC for 45 minutes. Once baked, brush the sides with egg whites and roll into sugar. Bake in oven at 150ºC for 2 minutes.
foam hazelnut for 1 ISI bottle
- 450 g milk
- 30 g sugar
- 1 g xantham gum
- 5 g gelatin
- 25 g water for gelatin
- 50 g hazelnut paste 100%
Bring to a boil milk, burr mix over gelatin, water, xantham and hazelnut paste. Cool down, place in large ISI bottle.
Assembly
Pipe chocolate kalamansi gelée in middle of the dark chocolate mousse, cover with hazelnut foam, add pieces of caramelized hazelnuts, cover with hazelnut croustillant, fill gateau basque with kalamansi cream, cover with sugar.
