Milk chocolate cream with coffee and cookie crumb by Tony Fleming - Print Recipe

1

To start the dish, make the milk chocolate cream. Place the milk, cream and salt in a pan and bring to the boil

300g of milk
300g of cream
4g of salt

2

Place the cocoa butter and chocolate in a bowl and pour over the warmed cream and milk, stirring to melt everything together

100g of cocoa butter
700g of Valrhona Tanariva chocolate, broken into even pieces

3

In a separate bowl, mix together the egg yolks and sugar and gradually whisk in the chocolate milk mixture - make sure the milk has cooled slightly or the egg yolks will scramble due to the heat

150g of egg yolk
40g of sugar

4

Add the mixture to a clean saucepan and gently heat to thicken (between 76-80°C). Stir continuously to prevent the eggs from overcooking, especially in the corners of the pan - this is now known as pan anglaise

5

Add the gelatine leaves to a bowl of cold water and leave to soften for approximately 5 minutes. Once soft, squeeze out any excess water and add to the chocolate anglaise. Stir to dissolve the gelatine, then pass the mixture through a fine sieve

2 gelatine leaves

6

Divide equally between small individual serving bowls, cover and cool in the fridge until set

7

Preheat the oven to 200°C/gas mark 6

8

To make the foam, toast the coffee beans in the oven for 3-5 minutes until they release a nice coffee aroma - make sure that they don't burn

225g of coffee beans

9

Add the coffee beans to a pan with the milk and cream and bring to the boil. Remove from the heat and leave to infuse for about 10 minutes

750g of milk
750g of whipping cream

10

In a bowl, mix the yolks and the sugar together

450g of egg yolk
300g of sugar

11

Bring the coffee milk to the boil ,then gently whisk into the yolks in small additions until entirely incorporated. Mix together and return to the pan

12

Over a gentle heat, cook the mixture until it thickens (between 76-80°C), stirring continuously to prevent the eggs from overheating and scrambling. Once thick, remove from the heat

13

In a clean bowl, soften the gelatine in water for 5 minutes

4 1/2 gelatine leaves

14

Whilst still warm, add the gelatine to the crème anglaise and stir to dissolve. Pass the mixture through a fine sieve into a clean bowl and discard the coffee beans. Set the bowl over another bowl of iced water and gently stir the mixture to cool it down - it will thicken as it cools

15

Once cool, store in the fridge

16

Preheat the oven to 160°C/gas mark 3 - slow fan if this option is available

17

For the biscuit crumb, cream together the butter and sugars in a mixing bowl, then add all of the dry ingredients and mix to form a smooth paste

270g of soft flour
232g of butter
135g of light brown sugar
78g of sugar
45g of cocoa powder
7g of bicarbonate of soda
5g of flaky sea salt

18

Roll the dough out to an even thickness of 1cm and place in the oven. Cook for approximately 10-15 minutes until the biscuit is cooked through

19

Remove the biscuit from the oven and leave to cool on a wire rack. Once cool, smash into crumbs

20

To plate, remove the bowls with the set milk chocolate cream from the fridge. Divide the coffee cream into 2 espuma guns, add 1-2 gas charges until the appropriate thickness. Shake the gun vigorously and add a layer of coffee foam on top of the set chocolate in each bowl, followed by a layer of crushed cookie. Add more coffee foam and finish with more of the cookie crumb. Serve immediately

Milk chocolate cream with coffee and cookie crumb

Ingredients

Milk chocolate cream

Coffee foam

Chocolate and sea salt cookies

Method