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
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4 comments:

  1. AnonymousApril 12, 2013 at 8:37 AM

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

    ReplyDelete
  2. Russell KarathApril 12, 2013 at 9:59 PM

    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. AnonymousApril 13, 2013 at 4:56 AM

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

    ReplyDelete
  4. Russell KarathApril 14, 2013 at 7:14 AM

    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.

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