For 4 people
Preparation : 20min
Cooking : 25min
INGREDIENTS
125ml whole milk
120ml of cream
30g powdered sugar
3 egg yolks
120g dark chocolate
1 sheet of gelatin
100g butter
40g of icing sugar
Flower of salt
85g flour
20g cocoa
20g hazelnuts
40g of praline paste
Roof tiles cocoa
FOOD & WINE PAIRING
Banyuls Grand Cru La Serra
RECIPE
BASE
Boil the cream and milk. Whisk together the egg yolks and powdered sugar. Mix with 3⁄4 of the first preparation based on milk and cream and return to low heat for 2 minutes, stirring. Add the softened gelatin leaf. Pour over the chocolate and mix everything together. Mold the mixture into quenelles or other molds, and put in the freezer for 2 hours.
CRUMBLE
Warm the butter then stir until it has a creamy consistency. Add the icing sugar and fleur de sel. Incorporate the flour, cocoa then the crushed hazelnuts. Bake at 145°C for 25 min.
DRESSING
Place the praline paste in a piping bag. Pour a thin stream over the dumplings. Place the cocoa tile on top.
Wine and gastronomy
The marriage of two French know-how
A true symbol of French gastronomy, knowing how to pair food with wine is a culinary art! The development of these recipes was built around a passionate collaboration between the Christian Bourquin Professional Hotel High School in Argelès-sur-Mer and our cellar under the aegis of the 5 seasoned senses of our oenologist and cellar master, Jauffrey Canier.
The revisitation of the traditional flavors of the Catalan terroir mixing the spectra of tasting, this was the common thread for the First Year students of the BAC Professional Option Cuisine and Restaurant course. We had only one interest: to magnify a common terroir with infinite potential that inspires us every day.
