Recipe Secrets to Try at Home: Chocolatey and Fruity
The Brasserie Le Faubourg takes its desserts seriously: From the sweet finales of the monthly-changing Collection Culinaire (look forward to Head Chef Steffen Sinzinger’s inspired take on banana split in the March collection) to the selection of classic desserts found on the regular menu. This week, I persuaded the Brasserie to share the recipe for you to make at home: the ”Milchschnitte & plum”, as photographed below by our multi-talented head chef, is a lot of work but the rewards are sweet…
White chocolate cream:
100g egg yolk
50g granulated sugar
50g corn starch
500g lukewarm milk
2 tsp lemon zest
500g white couverture
1) Beat the egg yolk and sugar in a pan; stir in the corn starch, lukewarm milk and lemon zest.
2) Heat up whilst stirring continuously; leave on the boil for 5 minutes.
3) Heat up the white couverture and cocoa butter together until they melt.
4) Take the first pan off the heat and stir in the white couverture and cocoa butter mixture.
5) Leave in the fridge for at least 24 hours.
Plum ice cream:
140g egg yolk
150g red port wine
750g zwetschgen plums
cinnamon, lemon, plum liqueur, cloves
25g Licor 43
1) Bring the milk, red port wine and cream to the boil.
2) Mix the egg yolk and sugar together.
3) Add mixture #2 to mixture #1.
4) Add the plums and aromas (cinnamon, lemon, clove, plum liqueur, Licor 43).
5) Leave to cool and then freeze.
Chocolate sponge (“Milchschnitte”):
220g egg yolk
80g granulated sugar
220g egg white
30g cocoa powder
50g wheat flour
200g crushed almonds
1) Sieve the crushed almonds, flour and cocoa powder into a bowl.
2) Mix in egg yolk.
3) In a separate bowl, mix the egg white with the rest of the sugar.
4) Mix everything together.
5) Spread thinly onto a baking tray.
6) Bake for 7 minutes at 190°C
33g cocoa powder
0,5g baking soda
1) Mix together and roll out.
2) Bake in the oven for 12 minutes at 160°C.
Assemble on the plate as pictured above, decorate with fresh figs and sweet cress… and enjoy!