Elle & Vire Recipes
by François Daubinet

Recipe Gnocchi Vanilla Infused Chocolate Sauce

For
50 pieces
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picture

To prepare this dish

Ingredient list
VANILLA GNOCCHI
600 g cooked and mashed Bintje potatoes
350 g T55 flour
120 g fine semolina
106 g egg yolk whisked
40 g sunflower oil
14 g fine salt
2 Madagascar vanilla beans
COCOA SHORTBREAD
190 g Elle & Vire gourmet butter 82% fat
3 g salt
90 g icing sugar
165 g T55 flour
45 g cocoa powder
20 g hazelnut powder
VANILLA SYRUP
3000 g water
750 g unrefined brown sugar
3 Madagascar vanilla beans
2 tonka beans
CHOCOLATE SAUCE

VANILLA SIPHON CREAM
1368 g milk
1020 g Excellence whipping cream 35% fat
264 g fine sugar
9 g Stab 2000 stabilizer
54 g atomised glucose
225 g egg yolk whisked
4 Madagascar vanilla beans
2 pieces tonka beans
60 g gelatine mass
VANILLA ICE CREAM
500 g milk
500 g Excellence whipping cream 35% fat
2 Tahitian vanilla pod
40 g trimoline
100 g fine sugar
2 g Stab 2000 stabilizer
150 g egg yolks
WHITE CHOCOLATE PARMESAN
1000 g white chocolate 35%
100 g granulated sugar
80 g water
FINAL ASSEMBLY FOR 1 PORTION
30 g vanilla siphon cream
5 g cocoa shortbread
25 g vanilla ice cream
20 g hot chocolate sauce
2 g Elle & Vire gourmet butter 82% fat
6 pieces 6 pieces of gnocchi
Elle & Vire products used

The recipe,
step by step

  1. 1

    VANILLA GNOCCHI

    Combine the mashed potatoes with the flour. Add the semolina and stir to combine. Then add the egg yolks and stir to combine. Finally, add the sunflower oil, salt and scraped vanilla beans. The dough should be quite firm. Shape into logs, cut into 2-cm pieces and shape to form the gnocchi.
  2. 2

    COCOA SHORTBREAD

    Sift together the icing sugar, flour, cocoa and salt. Combine all ingredients using the paddle attachment of the stand mixer until the mixture forms a dough. Laminate to a thickness of 5 mm between two sheets and bake 2 x 7 minutes on a Silpain® mat in a 140°C convection oven. 
  3. 3

    VANILLA SYRUP

    Prepare a syrup and set aside. Cook the gnocchi for a few minutes in the boiling syrup and drain. 
  4. 4

    CHOCOLATE SAUCE

    Bring the milk and cream to a simmer. Add the salt and pour over the dark chocolate in several additions to create a nice emulsion. Set aside and serve hot.
  5. 5

    VANILLA SIPHON CREAM

    Prepare a custard and add the gelatine mass. Strain through a conical sieve and let cool. Pour into a large 650-g one cartrige siphon. Chill for 30 minutes and shake well before using.  
  6. 6

    VANILLA ICE CREAM

    Heat the milk, cream, split and scraped vanilla beans and trimoline to 50°C. Add half of the previously combined sugar and stabilizer. Blanch the egg yolks with the remaining sugar/ stabilizer mixture. Add the other mixture to make a custard. Blend, strain through a conical sieve then cool down quickly to 4°C and refrigerate for 24 hours. The next day, blend the mixture again and transfer to an ice cream maker to make the ice cream. 
  7. 7

    WHITE CHOCOLATE PARMESAN

    Heat the chocolate to 35°C to melt. Add the sugar and stir to combine. Add the water and stir to combine. Pour the mixture immediately into a lined ring. Set aside and cut when ready to use.
  8. 8

    FINAL ASSEMBLY FOR 1 PORTION

    Sauté the gnocchi in the butter. Arrange them on top of the cocoa shortbread base. Top with the vanilla siphon cream followed by the chocolate sauce. Garnish with the ice cream. Grate some white chocolate parmesan on top.

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