Angelo MUSA – Meilleur ouvrier de France 2007
Les meilleures RECETTES des Meilleurs Ouvriers de France – Volume 1
Best Recipes - Editions GLD
- CHOUX PASTRY
- 1 cup water
- 1 cup milk
- 15 tablespoons butter
- 1⁄2 tablespoon salt
- 1⁄2 tablespoon granulated sugar
- 2 1⁄4 cups flour
- 8 eggs
- CHOCOLATE CREAM
- 1 2/3 cups milk
- 3 tablespoons cream
- 4 egg yolks
- 7 tablespoons sugar
- 1/3 cup cornstarch
- 6 1⁄2 oz chocolate (70%), melted
- 2/3 cup butter
- 1 1⁄2 oz mascarpone
- 1/3 cup water
- 3⁄4 cup granulated sugar
- 51⁄4 oz glucose
- 1/3 cup +2 tablespoons sweetened condensed milk
- 2 1⁄4 oz gelatine (softened in a little water)
- 5 1⁄4 oz dark chocolate (66%), melted
CHOUX PASTRY: In a saucepan, combine the water, milk, butter, salt and sugar and bring to a boil. Remove the saucepan from the heat and add the flour all at once, stirring until the dough forms a smooth ball.
Return the saucepan to the heat for 2 to 3 minutes to dry the dough. Turn the dough into a bowl, and add the eggs, one at a time, stirring after each addition until completely incorporated.
Butter square molds, and place them on a baking sheet. Fill a pastry bag with the dough and pipe it into the molds. Bake in a preheated 350°F oven for about 40 minutes. Unmold the cubes onto a rack and let cool.
CHOCOLATE CREAM: Make a pastry cream: Heat the milk and cream together in a saucepan. Meanwhile, beat the eggs and sugar briskly until they thicken and turn light yellow.
Stir in the cornstarch. Add a little of the milk mixture to the eggs, then return this mixture to the saucepan with the remaining milk/cream mixture and cook, stirring constantly for 5 minutes.
Turn the cooked cream into a bowl. Add the melted chocolate and butter, stirring. Let cool. Then beat in a mixer, adding the mascarpone little by little.
CING: Cook the water, sugar and glucose together to 220°F. Add the condensed milk and the gelatine. Pour over the melted chocolate, and beat in a mixer. Cool to 75°F.
The chef's advice
WINE RECOMMENDED : AOC Maury • Baies noires, moelleux élégant • 2008 • 10°C Domaine des Soulanes, Cathy et Daniel Laffite