Dessert à l’assiette

Doux Croquant de Gruétine Crémeux caramel, confit de fruits exotiques

Caramel CreamFine caster sugar 165 g/5,82 oz + 15 g/0,53 ozMilk 300 g/10.6 ozGlucose 20 g/0.70 ozVanilla pod 1Egg yolk 50 g/1.76 ozCustard cream powder 13 g/0.45 ozGelatin sheet 2 g/0.06 ozMilk Mangaro

(ref 20506) 50 g/1.76 ozButter 100 g/3.52 ozSalt 3 g/0.10 oz

Process: cook glucose and sugar (165 g/ 5.82 oz) together so that they melt and become all caramelized (then deglaze with warm milk infused with vanilla). Pour over the blend of blanched egg yolks and sugar (15 g/0.53 oz). Bring to the boil. Take the saucepan off the stove and add soaked and wrung gelatin and warm melted milk Mangaro Couverture. Mix the blend. Leave to cool down to 40 °C/313.15 °F. Using a blender, whip the blend with butter. Add salt once the blend is whipped. Fill in gruetine rolls right away.

Flour-free biscuit(1 cooking plate: 40 x 60)Egg white 345 g/12.17 ozFine caster sugar 330 g/11.64 ozEgg yolk 225 g/7.93 ozCocoa powder (ref 21005) 120 g/4.23 oz

Process: whip egg white with fine caster sugar. Add whipped egg yolk ; add sifted cocoa powder. Stir delicately. Lay on a silicone sheet, in a frame. Cook for 15 minutes (170 °C/443.15 °F). Ventilated oven.

Dark Mangaro chocolate ParfaitMilk 1000 g/35.27 ozInverted sugar 500 g/17.63 ozEgg yolk 560 g/19.75 ozGelatin sheet 15 g/0.53 ozDark Mangaro couverture (ref 20505) 700 g/24.69 ozDark Mangaro cocoa paste (ref 20811) 50 g/1.76 ozFrothy whipped cream 900 g/31.74 oz

Process: mix egg yolks and sugar together. Pour boiling milk in the blend. Simmer the blend; keep whipping it. Take the pan off the stove and add the blend of cocoa paste and warm melted dark Mangaro couverture. Mix the blend. Leave to cool down to 30 °C/ 303.15 °F. Add frothy cream. Set right away.

Exotic fruit confitDiced pineapple 300 g/10.58 ozDiced mango 300 g/10.58 ozDiced papaya 300 g/10.58 ozMashed banana 100 g/3.52 ozMashed lime 100 g/3.52 ozMashed passion fruit 100 g/3.52 ozFine caster sugar 50 g/1.76 ozN.H. Pectin 15 g/0.53 oz

Process: heat up the mashed blend to 50 °C 323.15, add pectin and sugar ; add exotic fruit. Do not overcook the blend: fruit shall remain crunchy. Pour the blend in a frame and put through deep freezer.

Setting out: in a 3 cm high frame, set the flour-free biscuit. Add the chocolate Parfait, smooth and put through deep freezer. Fill Gruetine rolls with caramel cream.

Presentation: cut stripes of Parfait (2,5 cm x 12 cm). Coat with chocolate gun spray ; lay the Parfait on a stripe of exotic fruit confit (same size as the Parfait stripe). Add a Gruetine roll filled with caramel cream.

Gruétine® (S.Q.) Milk Mangaro couverture Dark Mangaro couverture Dark Mangaro cocoa paste Cocoa powder Brown gun preparation�

Doux Croquant de Gruétine Crémeux caramel confit de fruits exotiques

Recipe by Philippe ParcMOF, Craftsman of the Year (Pastry)

World Champion (Pastry, Chocolate making, Ice cream)

Les de la Chocolaterie MICHEL CLUIzEL

Dessert à l’assiette

Chocolaterie MICHEL CLUIzEL - Avenue de Conches - 27240 Damville - France - Tél. +33 (0)2 32 35 60 00 - Fax +33 (0)2 32 34 83 63 - www.cluizel.com - S.A.S. au capital de 1.000.000 € - SIRET 603 650 094 00023 - March 2009

réf 21009

réf 20506

réf 20505

réf 20811

réf 21005

réf 27927