3 Desserts by Christophe Michalak
1. Millefuille Panini
INGREDIENTS:
pastry puff
Chantilly:
480 g of whole cream
2 cloves of vanilla
3 beans of tonka
90 g Chocolate white
The cream caramel:
85g sugar
35 g of whole cream
25 g of butter
1 g of sea salt
PREPARATION:
1. The day before, heat 480 g of whole cream with two split and scraped vanilla beans and the grater of 3 tonka beans . Pour the hot cream over the 90 g white chocolate, then mix well. Book the cream one night in the fridge. 2. The same day, make a dry caramel with 85 g of sugar. When browned, add 35 g of whole cream, 25g butter and 1 g of salt. 3. Cut puff pastry strips 10 x 3 cm, and then pass them 5 minutes in a toaster Panini (or cook in the oven). 4. Mount the whipped vanilla cream. Using a piping bag, spread a layer of whipped cream on a puff strip, add a layer of soft caramel and finish with another strip. 5. Turn it vertically on the plate, decorated with a layer of whipped cream.
2. Lemon Tart Yuzu - Easy
INGREDIENTS:
The dough:
90 g butter, softened
30 g sugar ice
2 g of salt
80 g flour
15 g of potato starch
1 lemon bio
Cream lemon -yuzu:
100 g of butter
30 g of juice of lemon
30 g of juice yuzu
70 g of beaten eggs
80g sugar
1 lemon bio
1/2 sheet gelatin (1gr)
To decorate:
pulp lamellae lemon
grated zest of lemon green bio
leaves basil
PREPARATION:
1. Mix 90 g 30 g softened butter with icing sugar and 2 g of salt then add 80 g of flour, 15 g potato starch sifted and the grated zest of one organic lemon. Roll out the dough between two sheets of waxed paper about 5 mm thick, before cutting a disc of 20 cm diameter. Bake 10-12 minutes in oven at 160 ° C (th. 5). 2. Meanwhile, put 100 g butter cut into cubes in the freezer. In a pan, heat 30 g of lemon juice, 30 g juice yuzu, 70 g of beaten eggs, 80 g sugar and grated zest of one organic lemon.
3. Whisk until boiling. Remove from heat and add softened gelatin sheet 1/2. In a bowl, stir in gradually frozen diced butter with lemon mixture, then mix everything. Shoot the lemon cream and place 2 hours in the fridge. 4. Divide the pastry cream on the bottom of disk and place it 2 hours more in the fridge to cool. Just before serving, garnish with lemon pulp slices, grated lemon zest Organic and green basil leaves.
3. Paris-Brest "of death that kills"
INGREDIENTS: Praline:
200 g hazelnut s
130 g of sugar
sea salt
The dough to cabbage:
55 g water
55 g of milk around
2 g of sugar
2 g of salt
50g butter
60 g flour
2 eggs
chips hazelnut
Chantilly: 300 g full cream
PREPARATION:
1. Roast 200 g hazelnuts 12 minutes in the oven at 150 ° C (th. 5). In a saucepan, make a dry caramel with 130 g sugar. Pour the caramel over nuts. Once the nuts have cooled, mix them with a pinch of sea salt to make a praline. 2. Heat 55 g of water, 55 g of whole milk, 2 g sugar, 2 g salt and 50 g butter . Off the heat, add 60 g of flour, mix and replace 1-2 minutes on the fire and let dry the dough.In a bowl, add 2 eggs to this unit. 3. On a greased baking sheet, form dough sticks and sprinkle them with hazelnut chips.Slip them in the oven at 230 ° C (th. 8). Turn off the oven 10 minutes before turning it on at 165 ° C (th. 5) for 15 minutes, then let cool. 4. Climb whipped 300 g whole liquid cream and 50 g of praline. In glasses, alternate layers of praline and Chantilly, before you prick sticks.
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