May 20, 2019 Last Updated 6:31 AM, Nov 9, 2017
 
 

Milk Chocolate Cremeux with Apricot Marmalade

Milk Chocolate Cremeux with Apricot Marmalade
Christophe Feyt's Milk Chocolate Cremeux with Apricot Marmalade. Photo by Jeff Lazar for Dessert Professional


Christophe Feyt, Executive Pastry Chef at the Mandalay Bay Resort and Casino, Las Vegas, NV, and one of DessertProfessional.com's Top 10 Pastry Chefs in America 2013, shares his signature Milk Chocolate Cremeux with Apricot Marmalade recipe.


Read more about Chef Christophe Feyt's Top 10 Pastry Chef 2013 Honors.


 

Yield: 12 servings

Milk Chocolate Cremeux:

5.7 oz/162 g milk
0.21 oz/6 g gelatin sheets
11.4 oz/324 g heavy cream
0.21 oz/6 g glucose
10.37 oz/294 g Jivara Lactee Chocolate

1. Soak gelatin sheets in the milk.

2. Remove gelatin and place milk in saucepan with cream and glucose and bring to a boil. Add the bloomed gelatin sheets. Stir until sheets are completely dissolved. Pour over the Jivara chocolate, and mix with immersion blender until it has a smooth, shiny texture. When mixture has cooled, at roughly 100°F/38°C, pour into plastic serving cups. Refrigerate.

Apricot Compote:

9.6 oz/28 g fresh apricots
2.31 oz/66 g granulated sugar

Dice ripe apricots into ¼” cubes and cook with the sugar until fruit is cooked through, and has a soft texture. Let cool.

Apricot Coulis:

7.2 oz/204 g Ravifruit apricot puree
0.9 oz/24 g granulated sugar
1 vanilla bean
1 1/2 gelatin sheets, bloomed

1. Mix half of puree with the sugar and scraped vanilla bean, and heat until sugar is completely dissolved.

2. Add the bloomed gelatin to the rest of the apricot puree and melt in microwave. Combine the 2 mixtures. Then fold into the Apricot Compote. Let rest.

Streusel:

5.7 oz/168 g almond flour
5.7 oz/168 g pastry flour
5.7 oz/168 g granulated sugar
Pinch of salt
4.8 oz/138 g unsalted butter, cut into cubes

Combine almond flour, pastry flour, sugar and salt in bowl of electric mixer fitted with the paddle attachment. Add the cold butter, and mix until crumbly. Do not overmix. Let sit in fridge, and then pass through a glazing rack, so you have small pieces. Bake at 350°F for 12 minutes until golden brown. Let cool, and pass through the sieve again.

Mirror Glaze:

9.51 oz/270 g Crystal miroir glaze
1.5 oz/142 g glucose
1.05 oz/30 g water
0.3 oz/9 g lime zest

Place the first 3 ingredients in a saucepan and heat through. Let cool. Add the grated lime zest.

White Chocolate Lime Mousse:

3 oz/84 g heavy cream
0.21 oz/6 g gelatin sheets, bloomed
7.8 oz/228 g Valrhona Opalys white chocolate, chopped
0.3 oz/9 g lime zest
12.6 oz/360 g heavy cream

1. Bring the cream to a boil, add the drained gelatin, and stir. Pour this mixture over the white chocolate, and add the lime zest. Combine until smooth.

2. Whip the heavy cream until it forms soft peaks. When the ganache has cooled, combine with the heavy cream. Put into demi-sphere molds and freeze.

Assembly:

Place the Milk Chocolate Cremeux cups in the freezer for roughly 15 minutes, to be firm, so apricot layer will not sink into it. Spoon 20 g apricot mixture in cup, spreading evenly. Sprinkle 10 g almond streusel over, evenly. Pour the Mirror Glaze over the white chocolate lime mousse spheres. Place the sphere in the center of the cup. Let rest 1 hour in refrigerator before serving.

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