Warm Chocolate Fondant Cake with Earl Grey Tea Ice Cream and Orange Butter
Ingredients
CHOCOLATE FONDANT CAKE
100 grams butter
100 grams 72% Coucher du Soleil
40 grams egg yolks
100 grams whole eggs
90 grams powdered sugar
40 grams sifted pastry flour
EARL GREY TEA ICE CREAM
1036 grams whole milk
50 grams earl grey tea
70 grams nonfat milk powder
1 vanilla bean
203 grams sucrose
56 grams glucose powder
37 grams invert sugar
372 grams 35% cream
56 grams egg yolks
6 grams stabilizer
PETITE BEURRE
142 grams pastry flour
68 grams powdered sugar
60 grams almond flour
20 grams oatmeal flour
2 grams sea salt
0.5 grams saigon cinnamon
110 grams unsalted butter
80 grams unsalted butter
(1/2) orange zest
ORANGE BUTTER
200 grams fresh orange juice
100 grams sucrose
80 grams butter
COCOA NIB TUILE
100 grams sugar
35 grams glucose
35 grams milk
85 grams butter
2 grams pectin NH
100 grams cocoa nibs
Directions
CHOCOLATE FONDANT CAKE
Melt the butter and chocolate.
Separately heat egg products to 100 degrees F.
Stir powdered sugar into the butter and chocolate.
Slowly add the warmed eggs to the chocolate mixture until smooth.
Add the sifted flour all at once and mix until homogenous.
Fill to three-quarters full. Refrigerate and bake at 375 degrees. About 7 minutes.
EARLY GREY TEA ICE CREAM
Heat milk to 90 C. Add tea and vanilla. Infuse for 10 minutes. Strain.
Mix the stabilizer with 10 times its weight in sugar.
Add the powdered milk, cream and egg yolks.
At 25 C add the sugars.
At 40 C add the stabilizer mix.
Cook to 85 C.
Cool immediately.
Allow 4 hours maturation.
PETITIE BEURRE
Mix all except last measurement of butter to form a short dough. Chill.
Roll dough to 3 mm and half bake at 325 degrees F.
Process into a course meal in a stand mixer.
Add the remaining butter and zest.
Press into desired mold and finish baking at 325 degrees F.
ORANGE BUTTER
Reduce orange juice with sugar.
Add butter to finish. Serve warm.
COCOA NIB TUILE
Dispense pectin in sugar.
Warm milk slightly and rain in pectin mixture.
Add glucose and butter and bring to a boil; add nibs. Chill.
Bake at 300 degrees F.
