Warm Chocolate Fondant Cake with Earl Grey Tea Ice Cream and Orange Butter

Yield

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. 

https://www.guittard.com/in-the-kitchen/recipe-print/warm-chocolate-fondant-cake-with-earl-grey-tea-ice-cream-and-orange-butter