Photography recipe
Fotografía Chef Signature Chef

Black chocolate one-handed quenelles with puff pastry
First, melt the chocolate in a bain marie (50º C).
Mix the pastry dough flakes in a bowl with the praline.
Mix the previous two together (praline & puff pastry/melted chocolate).
Using a teaspoon, create the quenelles.
Place them on a greaseproof paper-covered tray, then put them in the freezer...

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Black chocolate one-handed quenelles with puff pastry
First, melt the chocolate in a bain marie (50º C).
Mix the pastry dough flakes in a bowl with the praline.
Mix the previous two together (praline & puff pastry/melted chocolate).
Using a teaspoon, create the quenelles.
Place them on a greaseproof paper-covered tray, then put them in the freezer for about 1 hour.
Remove them when ready to serve.
 
Dark chocolate with white coffee: 
Make custard using the liquids
Heat the cream, milk and coffee in a pot.
Separately, beat the yolks with sugar (beat together until stiff). 
Once the liquids are boiling, pour them over the beaten yolks and sugar.
Stir the mixture well, then return to the pot and cook at 82º C. 
The custard is almost ready. 
Pour the custard over the chocolate in three stages.
Once the mixture is smooth, whisk. Strain to obtain a shiny, smooth texture.
 
Rosemary sorbet
Make custard using the milk, cream, yolks, sugar and coffee. (See preparation above)
Leave the rosemary to infuse for 20 minutes.
Then strain and pour into a sorbet maker.
 
The common mushroom:
Use a knife to carefully check over the mushroom caps, before using a mandoline to slice them.
 
Chocolate decorations:

Use the chocolate to create your favourite decorations (in the photo: teardrops). 

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Ingredients 4 persons
  • BLACK CHOCOLATE ONE-HANDED QUENELLES WITH PUFF PASTRY
  • 100 g puff pastry dough flakes
  • 100 g praline
  • 50 g dark chocolate
  • DARK CHOCOLATE WITH WHITE COFFEE
  • 12.5 cl milk
  • 12.5 cl single cream
  • 1 large espresso
  • 50 g yolks (about 2 large yolks)
  • 25 g sugar
  • 120 g dark chocolate
  • ROSEMARY SORBET
  • 1 large espresso
  • 1/2 bunch rosemary
  • 25 cl milk
  • 25 cl cream 120 g yolks
  • 50 g sugar.
Recipes. The Cook & Chef Institute