Recipes
Melt the milk chocolate at 35 °C (95 °F).
Incorporate the praline, feuilletine, and the chopped roasted hazelnuts.
Spread into a 23x10.5 cm inches cast then shop 1,5 cm inches large bars.
Whip the egg whites with the sugar until the top shapes like a beak.
Incorporate the previously mixed powders into the meringue. Spread into a 23x10.5 cm cast.
Regularly sprinkle icing sugar. Cook in the oven at 185 °C (365 °F) for 11 minutes.
Boil the water then add the ground coffee. Leave it to brew for 15 minutes then filter.
Add the sugars, the stabiliser and then warm to 65° Celsius.
Flow into a 9 by 4 inches cast.
Gently drop the dacquoise on top. Shop 0,5 inches large bars. Leave to cool down.
Brew the coffee in cold cream for 24 hours then sieve it through a fine strainer (chinois).
Make a custard with the brewed coffee cream, the expresso, egg yolks and sugar.
Add the gelatine, mix and cool it down.
Mix the cool custard then add the cream cheese and assembled cream.
Gently melt the chocolate with the water bath method.
Once it has a creamy texture, cool it down in the same way, this time with cold water then build the hooping.
Build the milk chocolate hooping.
Gently put the hazelnut crust inside. Place the cream half way up and then insert the dacquoise/jelly bar.
Spread the coffee cream up and shape the top like a leaf. Spray the leaf and finish the decoration with a chocolate thread.
Nominated second Best Apprentice of France in 2000, Pascal Caffet Awards laureate in 2004, and Relais Desserts Charles Proust Trophy awardee in 2006, the only thing Julien Boutonnet was missing was the blue-white-red collar of Best Craftsman of France to perfect his record. Finalist of the prestigious contest in 2011, the Chef is one of those whose talent was rewarded during the 2015 edition.
