Chocolate crémeux baubles for Christmas

Method

Caramel Sauce

To make the caramel sauce, combine sugar, corn syrup, and one tablespoon of water in a small saucepan. Set the pan over a medium-high flame and bring the mixture to a simmer. Use a wet pastry brush to brush down any stray sugar crystals from the side of the pan. Once the sugar dissolves and the mixture starts boiling, stop stirring.

Continue to boil the mixture, swirling the pan occasionally until the sugar darkens to a rich amber. Add the butter and whisk until it melts and becomes smooth. Next, remove the pan from the heat and add the heavy cream. The mixture will bubble violently and may appear to seize up, but continue to stir until it becomes smooth and uniform. Once smooth, return the pan to medium heat and boil until it reaches 120°C.

Let the caramel sauce cool for 5 minutes, and then add the caramelised white chocolate, stirring until it melts and becomes smooth. Allow the mixture to cool to room temperature before layering it onto frozen cremeux. Alternatively, if you prefer to store it, transfer the sauce to a jar or heat-proof container, then cover and refrigerate it for up to seven days until ready to use.

For Chocolate Crémeux

Cut leaf gelatin into strips and place in a bowl with cold water for at least 5 minutes to soften. For powdered gelatin, sprinkle over one tablespoon of cold water and sit for at least 5 minutes.

Gently melt chocolate in a double boiler or a heat-proof bowl set over, but not touching, an inch or so of gently simmering water. Remove from heat and set aside.

Combine milk and cream in a small saucepan. Heat over medium flame until steaming and just barely starting to bubble.

Whisk egg yolk in a small bowl. Slowly whisk in 1/4 cup of the hot milk mixture into the egg yolk, whisking constantly. Continue to whisk in a bit more hot liquid until the egg mixture is hot to the touch. Add it back to the saucepan with the remaining milk and return to medium heat.

Cook, stirring constantly and scraping the bottom and sides of the pan as you go, until the mixture thickens. Remove from heat. Keep it aside.

If using leaf gelatin, wring out as much water as possible. For powdered gelatin, microwave for 5 to 10 seconds and stir until melted. Add gelatin to hot milk mixture in the saucepan, whisking until well combined.

Add melted chocolate and stir until completely incorporated.

Spoon mixture into silicone moulds (approximately 1 3/4-inches in diameter), leaving about 1/4-inch of room at the top of each mould (if you are skipping the caramel layer, you can fill the moulds to the top). Place mould on a flat surface like a sheet pan, and place in the freezer, making sure the mould sits level. Freeze until firm, at least 4 hours.

For Chocolate Pecan Crust

Preheat oven to 180°C. Line an 8-by-8-inch baking pan with parchment paper.

In a food processor, pulse pecans until finely ground (don’t go so far as to make pecan butter; a coarse crumb is fine).

Add flour, sugar, cocoa powder and salt and pulse until evenly distributed.

Sprinkle butter cubes over dry ingredients. Pulse until the butter mixture forms coarse, dry crumbs. Pinch a bit of the mixture between your fingers; if it sticks together, it’s good to go. If not, sprinkle over a teaspoon or two of milk and pulse until evenly incorporated.

Dump the crumb mixture into the prepared baking pan and press into an even layer over the bottom of the pan.

Bake for 15 to 18 minutes or until set. Let cool slightly, then cut out five rounds (use a cookie cutter about 1/2 smaller overall than your silicone mould). It’s easier to cut cleanly while the crust is still warm.

For Mirror Glaze

Cut gelatin into 1-inch strips and submerge in cool water for at least 5 minutes to soften. Place white chocolate in a heat-proof bowl and set aside.

Combine sugar, corn syrup, and water in a saucepan and bring to a boil over medium heat until the sugar is completely dissolved and the mixture is clear.

Remove from flame and, add gelatin (squeeze out as much water as possible first) and whisk until completely dissolved. Whisk in sweetened condensed milk. Pour hot mixture over chopped white chocolate and let sit for 30 seconds, then stir until the chocolate is completely melted and the mixture is smooth (you can also use an immersion blender if you have one to expedite this process; try not to mix air bubbles into the glaze if possible).

Let glaze cool, stirring occasionally, until glaze reaches approximately 35°C. The glaze needs to be the correct temperature, or it will not form a thick enough layer on the outside of the cakes.

When the glaze reaches 35°C, add powder or gel food colouring as desired (I used a generous amount of Americolour Super Red; you need quite a bit more than you think you will to get an ultra-rich colour). If your glaze gets too cool or thick at any point, microwave it in 10-second bursts, stirring to even out the temperature throughout.

If you want to make the glaze ahead of time, store it tightly covered in the refrigerator until you’re ready to use it. Before glazing, rewarm the glaze in the microwave in 30-second bursts, stirring well after each interval, until the glaze is once again smooth and fluid. Let it cool, stirring occasionally, until it cools to the appropriate temperature again.

Plating

Unmould frozen mousse cakes and place them on a wire rack set inside a rimmed baking sheet to catch any excess glaze. Pour glaze generously over the cakes. If your glaze seems a bit thin, you can do another layer or let the glaze cool down a few more degrees, giving you a thicker layer. Allow the excess glaze to drip off for 5 or 10 minutes, then gently scrape the edges to remove any remaining drops. Carefully transfer cakes using an offset spatula to cardboard cake rounds or a plate.

Chef Riccardo Pina

He is the Executive Chef at Sheraton Maldives.

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