Thursday, April 11, 2013

Preview...Dunn Wine Dinner Dessert

Milk chocolate cream, brown butter powder, malt gel, caramel popcorn, brown butter cake, 
milk crumbs, caramel sauce, popcorn ice cream


  1. Wonderful work chef!!! very beautiful.. how did u manage to pipe the milk choco cream? care to share ur recipe chef??? :)

  2. Thank you very much. I made a stiff chocolate cremeux. Here is my recipe:

    250 milk
    250 cream
    50 sugar
    100 yolks
    500 milk chocolate
    2 gelatin

  3. Do u let it set in the fridge first then whip it then pipe? Very cool technique btw...

  4. no i just poor it out, wait until it sets and then put it in a piping bag with a straight tip. no need to whip or paddle.