Millefeuille van chocolade, chicorei en yuzu

Gecreëerd door

  • Sander Goossens - Chef patisserie bij Domestic - Antwerpen, België

Receptcomponenten

Gebruikte Callebautproducten

Cichory mousse

IngrediëntenBereiding
  • 200g
    room
  • 200g
    melk
  • 100g
    cichorei

Boil milk and cream together. Then mix in the chicory and leave to infuse.

Sieve after infusion.

  • 130g
    eierdooiers
  • 80g
    kristalsuiker
  • 50g
    lichtbruine basterdsuiker

Mix the previous mixture au bain-marie with the egg yolks and sugars at 82°C. Leave to cool to 40°C.

  • 11g
    gelatine

Add the gelatine to the previous mixture.

  • 550g
    opgeklopte room

Fold in the whipped cream and leave to cool in the fridge.

Yuzu gel

IngrediëntenBereiding
  • 400g
    citroensap
  • 50g
    yuzusap
  • 5g
    agar

Boil together and pour into a tray.

Leave to cool in the fridge.

After cooling: mix finely with the immersion blender with mixer head into a smooth mass.

Madagascar chocolate cremeux

IngrediëntenBereiding
  • 250g
    melk
  • 250g
    room

Boil together.

  • 100g
    eierdooiers
  • 100g
    suiker

Add to the milk/cream mixture.

Mix in in three parts.

Mix until homogenous and leave to cool.

Finishing and presentation

Make 3 chocolate thins of the same size. Pipe a circle of crémeux on 2 thins. Pipe the chicory mousse in the middle and top off with some yuzu gel. Place the 2 thins on top of each other and finish with the third plate. Dust with cocoa powder Callebaut® CP.