Gastronomy
The Catalan master pastry chef teaches how to prepare this dessert to commemorate International Chocolate Day
The relationship of
Oriol Balaguer
(Calafell, Tarragona, 1971) with chocolate dates back to childhood, as everyone will think, some remembering those snacks of bread and chocolate.
But that of this pastry chef and chocolatier,
with boutiques in Barcelona and Madrid and owner of the La Duquesita patisserie
, in the capital, is different: not all of us have grown up with a father like his, of a baking tradition, who created artistic pieces of chocolate. .
And, with those
blunt-
shaped wickers
and sweet flavors,
It seemed clear which black and white tile path this sweet master chef would follow.
A path full of recognitions and awards: Grand Prix au Chef Pâtisser 2018, Best Artisan Panettone of Spain 2017, Best Artisan Butter Croissant of Spain 2014 ...
On Sunday September 13, chocolate celebrates its International Day and, for this occasion, the Catalan chef teaches us how to prepare a recipe that recalls the afternoons of childhood:
Bread, oil and chocolate
.
A dessert of "take bread and wet".
The recipe
INGREDIENTS: a loaf of bread, Arbequina virgin olive oil and salt crystals.
For the creamy chocolate:
250 g of milk, 250 g of liquid cream, 50 g of sugar, 150 g of egg yolks and 225 g of dark chocolate 70% cocoa.
For the chocolate sauce:
100 g of liquid cream 35% MG;
50 g of water, 30 g of sugar, 10 g of cocoa powder, 80 g of 70% cocoa chocolate and 25 g of butter.
PREPARATION: We start with the creamy chocolate.
Boil the liquids (milk and cream) with the sugar and
pour it over the egg yolks.
Cook at 84º C and strain it on top of the chocolate.
Emulsify, pour into a taper
, cover it with contact film and reserve it at 4º C for 12 hours.
And then we prepare
the sauce
.
Boil the cream with the sugar and butter and pour it over the chocolate and cocoa powder.
We pass everything through the turmix until we
get a smooth and shiny mixture
.
ASSEMBLY:
We take a loaf of bread, which we will have previously frozen, and with a knife we cut
very thin slices
, we toast them in the oven at 160º C for about 15 minutes.
We sauce the plate with
the liquid and warm sauce making a circumference
, in the center we place a
quenelle of the creamy
chocolate (if it does not come out, we will use a scoop), we put a jet of oil inside the circle and we finish the presentation with
the sheet of crusty bread and salt crystals
.
Oriol Balaguer
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