Photography recipe
Fotografía Chef Signature Chef

1. Choux pastry
Bring the milk, butter, salt and sugar to the boil in a pan.
Add in the flour and dry the dough.
Tip into the whisk bowl and add in the eggs progressively.
 
2. Caramelised almonds
Heat the water and sugar to 121ºC
Add in the roasted almonds
Cover again and caramelise
 
3. Milk foam
Make a syrup using the water and...

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1. Choux pastry
Bring the milk, butter, salt and sugar to the boil in a pan.
Add in the flour and dry the dough.
Tip into the whisk bowl and add in the eggs progressively.
 
2. Caramelised almonds
Heat the water and sugar to 121ºC
Add in the roasted almonds
Cover again and caramelise
 
3. Milk foam
Make a syrup using the water and sugar.
Mix all the ingredients together.
2 canisters of gas
 
4. Salted butter caramel
Make a dark caramel and deglaze using the hot cream.
At 40ºC, add in the butter.
 
5. Chocolate horn
Make confectioner's cream using the milk, flour, cornflour, sugar and eggs. 
Pour over the chocolate and stir using a paddle mixer.
 
6. Vanilla ice cream 
Prepare a classic custard.
Leave to stand 24 hrs.
 
7. Manjari chocolate sauce
Heat up the milk and glucose.

Pour over the chocolate and stir in. 

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Ingredients 4 persons
  • CHOUX PASTRY
  • 250 g milk
  • 90 g butter
  • 5 g salt
  • 8 g sugar
  • 130 g flour
  • 20 g powdered cocoa
  • 260 g eggs
  • CARAMELISED ALMONDS
  • 200 g sugar
  • 50 g water
  • 200 g chopped almonds
  • MILK FOAM
  • 80 g sugar
  • 60 g water
  • 225 g milk
  • 300 g cream
  • SALTED BUTTER CARAMEL
  • 250 g sugar
  • 500 g cream
  • 125 g salted butter
  • CHOCOLATE HORN
  • 500 g milk
  • 100 g hazelnut oil
  • 50 g flour
  • 40 g cornflour
  • 260 g sugar
  • 360 g eggs
  • 400 g chocolate caraque
  • VANILLA ICE CREAM
  • 3000 g milk
  • 3000 g cream
  • 9 vanilla pods
  • 1440 g yolk
  • 1320 g sugar
  • MANJARI CHOCOLATE SAUCE
  • 600 g milk
  • 200 g glucose
  • 530 g Manjari chocolate.
Recipes. The Cook & Chef Institute