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

4 comments:

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

    ReplyDelete
  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

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

    ReplyDelete
  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.

    ReplyDelete