Ma Ma Ma !!!

Gluten Free, Plated desserts

Made with: Macaé 62%

Steps: 5

An original recipe from Christophe Domange, Chef Pâtissier at the École du Grand Chocolat Makes 24 desserts.

Recipe steps

Basic custard

  • 380gwhipping cream
  • 380gwhole milk
  • 150gegg yolks
  • 80gsugar
  1. Mix the egg yolks with the sugar without whitening. Bring the cream and milk to a boil and pour onto the egg yolks. Cook until the mixture coats the back of a spoon at 84-85°C (183-185°F). Strain and use immediately.

macaé crémeux 62%

  1. Take the hot and strained custard and emulsify using a rubber spatula with the melted chocolate until smooth, glossy and elastic. Blend to perfect the emulsion, taking care not to incorporate any air and working at a temperature over 35°C (95°F). This technique will ensure the crémeux is always smooth, even after thawing.

candied victoria pineapple and juice

  1. Peel the pineapple and dice into 1.5 cm cubes. Place the peel in a juicer to extract around 120 g. Place the pineapple cubes in a pan with the sugar and vanilla, and sweat for a few minutes. Add the lime zests and then remove the pineapple. Take the cooking liquor, add the pineapple juice, lime juice and glaze. Reduce until the liquid has a coating consistency. Set aside in the refrigerator.

gluten-free almond streuzel

  • 190gsoft brown sugar
  • 95gcornstarch
  • 95gcassava flour
  • 190gminced almonds
  • 190geuropean-style butter
  1. Sift together the dry ingredients. Add the chilled butter, cut into cubes, and blend in a freestanding mixer with a paddle attachment. Stop mixing as soon as the dough comes together. Make small balls of dough and store in the refrigerator or freezer. Bake at 150-160°C (300-320°F) with the damper open until golden in color.

caramel popcorn

  • 30gclarified liquid butter
  • 40gpopping corn
  • 200gsugar
  • 80gwater
  1. Heat half the butter in a large pan and add the corn. Put the lid on the pan and wait for the corn to finish popping. Pour onto a baking sheet. Cook the sugar with the water to 115°C (239°F). Tip the corn into the syrup. Coat and caramelize, then add the remaining butter and tip onto a silicone mat.

Assembly and finishing

Use an 8.5cm round chablon or scraper to make a disc of Macaé Crémeux on the plate. Use a piping bag with a 16mm nozzle to add  
three droplets of Macaé Crémeux (approx. 45 g).
Create streaks of pineapple/vanilla/lime juice around the crémeux. Coat the pineapple cubes and arrange on the plate (see photo).
Finish with the Almond Streuzel (approx. 15 g), some popcorn, and a few zests. Temper some dark-chocolate couverture. Pipe spirals on an acetate sheet, leave to set and use to decorate. 

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