Dark Chocolate and Vanilla Cremeux, Salted Caramel, Crème Fraiche Chiboust

Serves 4

For the base:

  • 135g Bourbon biscuit- crushed
  • 35g Butter

Line the rings with parchment paper. Spray the inside with non-stick spray. Separate biscuits into each ring, and compact down.

For the chocolate cream:

  • 85g 70% dark choc
  • 40g 55 % dark chocolate
  • 125g whipping cream
  • 1 tsp vanilla paste
  • 45g yolk
  • 22.5g caster sugar
  • 12.5g unsalted butter

Put the chocolate in a bowl. Put the milk and cream in a saucepan, add vanilla, and bring to the boil.

Whisk the yolks and sugar until light in colour. Add half the boiling mixture to the egg mixture, whisk until smooth, and return to the pan. Over a low heat, stir the mixture and cook until it coats the back of a spoon (around 82-84 deg cel). Take the pan off the heat, and pass through a fine sieve, over the bowl of chocolate. Mix until smooth. Gradually add the butter. Put in a piping bag, and pipe into rings. Chill.

Crème fraiche chiboust (enough for 10):

  • 37.5ml water
  • 12.5g glucose
  • 150g caster sugar
  • 75g egg white
  • 135g crème fraiche.

Put the water, glucose, and sugar into a heavy based pan, heat to dissolve the sugar and the bring to the boil. Cook until the sugar reaches 119 deg cel. Meanwhile, using an electric mixer, whisk the eggs to soft peaks. As soon as the sugar reaches 119 deg cel, pour onto the egg whites slowly and continue to mix. Whisk until cool. Whisk the meringue and the crème fraiche together until smooth, and chill.

Salted caramel:

  • 90g whipping cream
  • 1x tsp vanilla paste
  • 90g caster sugar
  • 75g unsalted butter
  • Large pinch of Maldon sea salt

Heat a heavy based saucepan. When it is hot, add the sugar, and cook until it is an amber caramel. Gradually add the cream to the caramel, and then the salt and vanilla paste. Mix well and then take off the heat. Add the butter, cube by cube. Allow to cool in the fridge.