Pure Chocolate Velvet Fondat, Milk Jam, and Frozen Milk               

 tags (edit): @Vogel @Tried @5 Star Desserts  

 

Recipe by Pastry Chef Jean-Francois Bonnet, Terre, New York City. Can be scaled up in direct proportion.

Ingredients

MILK JAM
1 1/4 cup Heavy Cream
2 1/2 cups Whole Milk
1/2 cup Condensed Milk
1/2 cup Granulated Sugar
3/4 cup Dry Milk
2 ea Gelatin Leaves Softened In Cold Water
FROZEN MILK
3 cups Whole Milk
3/4 cup Granulated Sugar
1/4 cup Dry Milk
1/4 cup Unsalted Butter
1/4 tablespoon Condensed Milk
CHOCOLATE FRENCH BROWNIE
2 cups Unsalted Butter Softened
1 cup Granulated Sugar
1 cup Demerara Sugar
3/4 cup Almond Praline
2 ea large Eggs
1 teaspoon Vanilla Extract
1 1/2 cups Almond Flour Roasted Until Golden Bro
3 1/2 cups Hazelnut Flour Roasted Until Golden B
1 1/4 cups Cocoa Powder
1/2 cup Cornstarch
CHOCOLATE MOUSSE
13 ounces Bittersweet Chocolate Chopped
3/4 cup Whole Milk
3/4 cup Heavy Cream
3 tablespoon Granulated Sugar
3 ea large Egg Yolks
3 1/3 cups Heavy Cream Whipped
Cocoa Powder For Garnish
 

Instructions
 MILK JAM:
1. Reduce cream, milk, sugar, condensed milk, and dry milk to 3 cups in nonreactive saucepan set over medium heat; remove from heat.

2. Strain gelatin; add to milks; pour onto sheet pan lined with parchment paper; freeze overnight.

3. Cut out circles with 2" cookie cutter; reserve in freezer.

FROZEN MILK:
1. Bring all ingredients to a boil; remove from heat; chill.

2. Place in ice cream maker; process according to manufacturer's instructions; place in nonreactive container; cover with plastic wrap; freeze.

CHOCOLATE FRENCH BROWNIE:
1. Heat oven to 350.

2. Mix butter, sugars, and praline until smooth; whisk in eggs one at a time; whisk in vanilla.

3. Sift flours, cocoa, and cornstarch together; fold into butter mixture.

4. Line sheet pan with parchment paper; spread batter on sheet pan; bake until center is firm (approximately 8 minutes); remove from oven; cool to room temperature; cut into 2" circles with cookie cutter; reserve.

CHOCOLATE MOUSSE:
1. Place chocolate in nonreactive bowl; reserve.

2. Scald milk, cream, and sugar in nonreactive saucepan.

3. Place egg yolks in a bowl; temper with some milk/cream; add remaining milk/cream; return to saucepan set over medium heat; cook to 180 degrees, whisking constantly; pour over chocolate; let sit until chocolate melts.

4. Work with hand blender until temperature drops to 104; fold in whipped cream; reserve.

ASSEMBLY:
1. Set 12 ring molds on sheet pan lined with parchment paper; fill each halfway with chocolate mousse; push 1 piece milk jam into mousse; add more mousse; push 1 brownie into mousse; level top, scraping off excess mousse with spatula; freeze.

2. To serve, let fondants sit at room temperature 1 hour; remove ring; center 1 fondant on each plate; garnish with 1 scoop frozen milk; dust frozen milk with cocoa powder.

A variation on this recipe is also hosted on BigOven.com as recipe number 161318.

This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 12 Servings    posted as 161318
     FOOD ARTS magazine, September 2003, page 83

 notes: 

Cuisine:   French

Main Ingredient:   Chocolate