Quito Oro Cremeux with Olive Oil Ice Cream

artisans-and-chefs manufacturing

manufacturing

Part 1: Pate Sucree

Ingredients

125g Butter
50g Confectioner’s sugar
1g Salt
1 Vanilla Pod (or 1 teaspoon of vanilla extract)
75g Eggs (beaten)
165g Pastry Flour
30g True Dark

Method

In a mixing bowl, add butter, confectioner’s sugar and vanilla. Cream together until smooth and light in color.
Gradually add eggs, beating well in between each addition.
Add flour and cocoa powder and mix. Making sure to scrape the bowl down to be sure all ingredients fully blend into dough.
Transfer from bowl to flattened piece of plastic film wrap. Wrap and cool in refrigerator until firm.
Ready to use when firm.

Part 2: Olive Oil Ice Cream

Ingredients

1500ml Whole Milk
500ml Cream
800g Egg Yolks
300g Sugar
120g Dry Glucose
500g Olive Oil

Method

In a pot, add milk and cream. Heat to 42-45ºC.
Once at correct temperature, add dry glucose. Mix until well blended.
At the same time, mix the egg yolks and sugar in a bowl to create a homogeneous paste.
Heat the milk mixture further until it reaches about 50ºC. Temper into egg yolk mixture (streaming the hot mixture into the yolks while stirring continuously).
Transfer mixture back to pan and return to the heat. Cook to 81-82ºC.
Once at correct temperature, transfer to a heat proof bowl and cool down to 4-6ºC. (This can be done in an ice-bath to speed up the process and to prevent the mixture from further cooking).
Once completely cooled, add in olive oil. Mix it in with an immersion blender for best results.
Let sit a minimum of 6-8 hours. Churn to preference.

Part 3: Intense Cremeux

Ingredients

1350ml Milk
1300ml Cream
5 Vanilla Pods
425g Egg yolks
625g Sugar
950g Cocoa Liquor Drops

Method

Prepare a pan with the milk, cream and vanilla beans. Set on low/medium heat. Bring to light simmer.
At the same time combine egg yolks and sugar in a bowl to a homogeneous paste.
Once milk & cream have come to a light simmer. Temper into yolk and sugar mixture (gradually streaming it in while continuously stirring).
Once combined, return to heat and cook to 81ºC. (Making a Crème Anglaise) TIP: When making a crème anglaise, it is important to cook on low heat and check if the mixture coats the back of your spoon, this is called Nappé.
Once to correct temperature, pour anglaise onto cocoa liquor (do this in 3 stages, letting the anglaise rest for about 30-45 seconds before stirring it in).
Once all the anglaise has been incorporated and well combined. Transfer cremeux into desired molds. Let set 24hrs for best results.

Part 4: Cocoa Croustillant

Ingredients

307g Cocoa Pate Sucrée (see recipe)
5g Black Olive powder
2g Salt
613g Sugar
20ml Olive Juice
77g Glucose

Suggested uses: Finishing (decorations) of tarts & desserts.

Method

Prepare a sheet tray with baking paper (doubled) or a silpat. Set aside until ready to use.
In a large pan, add sugar and glucose. Start caramelizing process.
In a bowl, add pate sucrée, olive powder and salt, mix together so that there is a crumb like pieces of sable. (not too small crumbs)
Once a golden caramel has been reached, add pate sucrée mixture into caramel. Stirring constantly until the dough has completely dissolved into the caramel. Take off heat and transfer to a prepared sheet tray. Let set and cooled completely.
Once set, blend mixture into fine powder. Sift after each blend to arrive at a fine powder.
This powder can me sifted onto a silkpat and heated at 175ºC, until slight bubbling appears on croustillant.
Cut and form while hot and let cool completely before consuming.

MORE RECIPES FOR True Dark

True Dark Macaron with Yuzu and Szechuan

True Dark Black Forest Chouquette

See all recipes

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