Mother's Day
Chocolate "Cœur de Guanaja" Mille-Feuille with Yogurt-Lemon-Star Anise Ice Cream and Caramelized Cocoa Nibs
- Prep time 1 hour 30 minutes
- Cook time 30 minutes
- Serves 6
Author Notes
This exquisite dessert is a creation of Chef Romain Barthe from the restaurant Auberge de Clochemerle located near Lyon. The "Chocolate 'Cœur de Guanaja' Mille-Feuille with Yogurt-Lemon-Star Anise Ice Cream and Caramelized Cocoa Nibs" is a symphony of flavors and textures. The rich, velvety chocolate ganache is perfectly complemented by the tangy yogurt-lemon ice cream, infused with the subtle notes of star anise. The caramelized cocoa nibs add a delightful crunch, enhancing the overall sensory experience. This dessert is not just a treat for the taste buds but also a visual delight, showcasing the chef's artistry and attention to detail. Paired with a sweet Banyuls wine, it offers a harmonious balance of flavors that is sure to impress even the most discerning palates. —damianotrulli
Ingredients
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1/2 cup (100g) sugar
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2.5 tbsp (50g) trimoline (invert sugar syrup)
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1/3 cup (60g) egg yolks
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Juice of 5 lemons
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1/3 cup + 1.5 tbsp (100g) heavy cream
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6 star anise pods
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2/3 cup (150g) yogurt
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1 tbsp (10g) ice cream stabilizer
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1 cup (250g) milk
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1 cup (250g) heavy cream
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8 Carambar candies
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1/3 cup (80g) egg yolks
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3 tbsp (35g) sugar
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10.5 oz (300g) "Cœur de Guanaja" chocolate
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4 brick pastry sheets
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1/3 cup + 1.5 tbsp (100g) water
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1/4 cup (50g) sugar
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1 tbsp (10g) cocoa powder
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1 1/2 cups (300g) cocoa nibs
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1/2 cup + 1 tbsp (120g) sugar
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2 tbsp + 2 tsp (40g) water
Directions
- Yogurt-Lemon-Star Anise Ice Cream Heat the lemon juice, cream, trimoline, and star anise in a saucepan. Let it infuse for 30 minutes, then strain. Whisk the egg yolks with sugar and stabilizer until pale. Pour the lemon-cream mixture over the egg yolks and cook to 185°F (85°C), stirring constantly. Add the yogurt once the mixture is off the heat. Chill in the freezer until completely set.
- Chocolate/Carambar Ganache Boil the milk, cream, and Carambar candies until melted. Melt the chocolate in a double boiler. Whisk the sugar with egg yolks until pale. Gradually pour the milk-cream mixture over the egg yolks, mixing well. Cook to 185°F (85°C) while stirring, then pour over the melted chocolate. Mix until you get a smooth, homogeneous ganache. Chill and transfer to a piping bag.
- Cocoa Tuiles Cut regular rectangles from the brick pastry sheets. Prepare a syrup by heating water, sugar, and cocoa. Brush each rectangle with the syrup. Place the rectangles on a baking sheet lined with a silicone mat and bake for 6 minutes at 392°F (200°C).
- Caramelized Cocoa Nibs Make a syrup by heating sugar and water to 230°F (110°C). Mix the cocoa nibs into the syrup, coating them thoroughly. Let cool on a baking sheet.
- Assembly: Alternate layers of chocolate ganache and cocoa tuiles to create a mille-feuille. Add a quenelle of yogurt-lemon-star anise ice cream on the side. Sprinkle the dessert with caramelized cocoa nibs for added crunch. Serve immediately, paired with Banyuls wine for optimal enjoyment.
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