Chocolate Feuillentine

Built in 1900 as a saloon and brothel that later became a French steam laundry, the rustic two-story stone cottage is surrounded by a country garden planted with vintage roses, perennials and seasonal herbs and vegetables. Award winning contemporary American cuisine with French influences. Voted amongst the top 25 restaurants in the world.

Recipe

Yields 8-10 Domes

Mousse/Ganache

300ml heavy cream

500g Valrhona milk chocolate (or similar quality), finely chopped

100ml heavy cream, semi whipped

Caramel flavoring, as needed

Butterscotch

50g Sugar

50ml heavy cream

Chocolate glaze

40ml heavy cream

160g flan jelly

25ml water

20g sugar

90g Valrona 70% dark chocolate, chopped into small pieces

Method

For the Butterscotch:

Boil the cream and remove from the heat.

Use a large heavy bottomed pan as the sugar will boil over when you add the cream in a smaller pan. Place enough of the sugar to cover the bottom of the pan. As the sugar begins to melt stir continuously until it is completely dissolved. Add a little more sugar and keep repeating the process until all the sugar is dissolved and it is caramel in color. Do not leave the pan unattended at any time. Carefully add the warm cream a little at a time. Bring back to the boil. Leave to cool.

For the mousse/ganache:

Boil the 300ml cream. Remove from the heat and add the chopped chocolate. Mix until smooth. Scale 1/3 of the mix into a separate bowl and fold in the semi whipped cream. Pipe into individual moulds making sure they are only half full. Set in the fridge until set. Keep the remaining 2/3 of the ganache mix warm on the stove top and add the caramel flavoring to it.

Use a small scoop or melon baller and scoop out the centre of the set mousse and fill with the butterscotch.

Top up the moulds with the remaining ganache mix which you have flavored with caramel. If this has cooled too far it can be gently warmed in the microwave. Freeze the completed mousses.

To make the glaze:

Boil all the ingredients together and pour onto the chopped chocolate. Place the frozen domes on a cooling rack with a tray underneath it and pour over the hot glaze immediately to give a smooth finish. Remove the domes from the rack and place on a sheet pan in the fridge until ready to use.

Optional:

Garnish with candied peanuts and chocolate décor.

The Vineyard at Stockcross

Stockcross

Newbury

Berkshire

RG20 8JU

England

Chocolate Traveller Notes

As Clare at The French Laundry suggests, the Valrhona milk chocolate and Valrhona Guanaja 70% dark chocolate would be perfect chocolate for this dessert. Both Amedei's Toscano milk and Toscano 70% dark chocolate would also be suitable.

Tagged
Valrhona
Dark chocolate bars
Cooking & couverture chocolate

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