Dessert - Arlequin Sable

8/3/2019 Dessert - Arlequin Sable

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Arlequin Sable

Nougatine

Sugar 300g

Honey 100g

Butter 300gChopped almonds 300g

Method

1. Bring sugar and honey to a boil.2. Add the butter.3. Add the chopped almonds4. Pour out on to a silicon mat and spread thin. Then leave too cool.5. Brake into a rough course chop.

Sable Biscuits

Icing sugar 125g

Vanilla Essence tsp

Egg yolk 1

Salted butter diced 250g

Plain flour 375g

Method

1. Put the icing sugar, butter, egg yolk and vanilla essence in a bowl and mix together quicklywith a wooden spoon.

2. Add the sifted flour and work as fast as possible to combine into a firm dough.3. When it is all mixed form into a ball and wrap. Chill in the fridge for 1 hour.4. Roll out a well-floured surface to a thickness of4-3mm. Using a 9cm ring cutter cut out a

disc, then using a 4.5 cm cutter remove the centre. You will need three rings for each dessert

5. Place on a lightly greased baking tray spaced evenly apart.6. Lightly sprinkle one of each set of three rings with a roughly chopped nougatine.7. Bake in a preheated oven set to 200C until just golden.8. Remove from the tray and cool on a cooling wire.

Whisky Cream

Dark couverture chocolate 300g

Whisky 50ml

Egg yolks 2

Sugar 60g

Flour 25g

Milk 250g

Custard powder 1tsp

Double cream 625ml


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Method

1. Put the milk on to boil with half the sugar.2. Mix the egg yolk with the flour and the remaining sugar and custard powder until a smooth

creamy consistency is achieved.

3. When the milk has boiled pour half onto the egg mix and stir until smooth then tip the mixback into the saucepan and stir continually back to the boil.

4. Cook the mix out for5 minutes stirring continually.5. Remove from the heat and stir in the dark chocolate and Whisky. Beat until smooth and shiny

then tip into a buttered tray and cover with a layer of clingfilm to prevent skinning.

6. While the crme patisserie is cooling to room temperature whip the double cream to a lightribbon stage.

7. Once the crme patisserie has cooled to about 36C carefully fold in the whipped cream onethird at a time ensuring that the mix is smooth and lump free each time.

8. Place in a piping bag with a 10mm star nozzle in the end.Coconut Cream

White chocolate 350g

Cocao butter 100g

Desiccated coconut 50g

Egg yolks 2

Sugar 60g

Flour 25g

Milk 250g

Custard powder 1tsp

Double cream 625ml

Method

1. Put the milk on to boil with half the sugar and all the coconut.2. Mix the egg yolk with the flour and the remaining sugar and custard powder until a smooth

creamy consistency is achieved. (Do not leave the eggs sitting on the sugar as they will burn

and your crme patisserie will become grainy.)

3. When the milk has boiled pour half onto the egg mix and stir until smooth then tip the mixback into the saucepan and stir continually back to the boil.

4. Cook the mix out for5 minutes stirring continually.5. Remove from the heat and stir in the white chocolate and cocao butter. Beat until smooth andshiny then tip into a buttered tray and cover with a layer of clingfilm to prevent skinning.6. While the crme patisserie is cooling to room temperature whip the double cream to a light

ribbon stage.

7. Once the crme patisserie has cooled to about 36C carefully fold in the whipped cream onethird at a time ensuring that the mix is smooth and lump free each time.

8. Place in a piping bag with a 10mm star nozzle in the end.


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To Assemble the dish

Toasted flaked almonds

Whisky crme anglaise

Method

1. Place a ladle of crme anglaise into the centre of your service plate.2. Place one of the plain sable biscuits on top of the anglaise in the centre of the plate.3. Using the dark chocolate 1st pipe a ring of whisky cream rosettes on top of the biscuit.4. Take the second plain sable biscuit and place carefully on top of the whisky cream.5. Repeat the piping of rosettes but this time use the coconut cream.6. Take the nougatine biscuit and place on top.7. Taking the toasted flaked almonds push them randomly into the two layers of mousses.

Whisky Crme Anglaise

Egg Yolks 3 12

Caster sugar 30 g 125 g

Vanilla essence or pod 1

Milk 250 mls 1 Lt

Whisky 40ml 120ml

Method

1. Beat the egg yolks and sugar in a bowl until the sugar has dissolved but the mix is still thin.2. Add the vanilla3. Place the milk in a heavy bottomed pan and bring to the boil.4. Pour half the milk on to the egg mix and whisk until smooth.5. Pour the mix back into the pan and return to the heat.6. Stir with a wooden spoon until the mix starts to thicken and a finger pull across the back of

the spoon will hold a line.

7. DO NOT ALLOW TO BOIL, it will scramble.8. As soon as the mix has thickened pour through a sieve into a bowl and allow to cool quickly.

Sable with nougatine topping

Sable

Coconut cream

Whisky cream

Whisky crme anglaise

Toasted

almonds


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Dessert - Arlequin Sable

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