Milk Chocolate Basil Crémeux
240g 35% cream
7g fresh basil leaves
50g egg yolks
30g sugar
90g arriba milk chocolate
1.5g gelatin
1. Boil cream and basil, let infuse for 10 minutes, and strain.
2. Bring up to a boil again and make a crème anglaise with the egg yolks and sugar.
3. Strain into the milk chocolate, add gelatin and emulsify.
4. Pipe into silicone moulds and freeze.
Milk Chocolate Peanut Pudding
100g egg yolks
85g sugar
250g evaporated milk
50g 3% milk
pinch of salt
1g gelatin
90g peanut butter
170g arriba milk chocolate
pinch vanilla powder
1. Mix egg yolks, salt, vanilla powder, and sugar together.
2. Boil liquids and make crème anglaise.
3. Add gelatin, strain into milk chocolate and peanut butter, and emulsify.
4. Pipe into silicone moulds and freeze.
Raspberry Sauce
150g boiron raspberry puree
25g invert sugar
4g NH pectin
30g sugar
1. Bring to boil for 1 minute.
Crushed Caramelized Peanuts
150g peanuts, toasted
70g sugar
1. Caramelize sugar in a pot.
2. Toss in toasted peanuts.
3. Grind in Robot Coupe
Peanut Feuilletine Crunch
90g zephyr white chocolate
45g peanut butter
13g mycryo
25g pailetté feuilletine
1 tbsp caramelized crushed peanuts
1. Mix tempered white chocolate with melted mycryo, peanut butter.
2. Fold in feuilletine and peanuts.
3. Spread in a thin layer, cut rectangles of 3cm x 8cm
Emulsified Raspberry Smoothie
600g Boiron raspberry puree
180g invert sugar
90g egg whites
1. Put into Thermomix and put on high speed for 5 minutes.
2. Put into blast freezer.
White Chocolate Raspberry ganache
30g butter
10g glucose
70g boiron raspberry puree
200g zephyr white chocolate
12g raspberry liqueur
1. Heat up butter, glucose, raspberry puree together, then pour on chocolate and emulsify.
2. Add the raspberry liqueur to finish.
Chocolate Dip
575g guayaquil dark chocolate
75g deodorized coconut oil
1. Melt together to 40°C
Churros
100g water
50g butter
88g all purpose flour
1/8 tsp baking powder
75g eggs
pinch of salt
400g vegetable oil
400g cocoa butter
250g sugar
2g freeze-dried raspberry powder
1. Choux paste method.
2. Heat up vegetable oil and cocoa butter to 180°C. Pipe with a star tip.
3. Fry churros until fully cooked
4. Toss in rasperry sugar.
5. Pipe white chocolate raspberry ganache inside.
Finishing
1. Place a layer of peanut feuilletine crunch on the plate.
2. Place milk chocolate pudding on top of peanut feuilletine crunch.
3. Dip milk chocolate basil crémeux in chocolate dip, and trim ends.
4. Place basil crémeux on top of peanut pudding
5. Place ground caramelized peanuts on the plate.
6. Add the previously fried churros
7. Quenelle the emulsified raspberry smoothie on the crushed peanuts
8. Display the micro greens, raspberry sauce, and chocolate garnish.