St. Pierre, fennel, mushrooms and saffron broth
Chef Alexis Coÿne adapts his recipe according to the catch of the moment and the mushrooms in season. For the autumn-winter period, Saint Pierre and oyster mushrooms are a good choice.
Chocolate cream, cocoa tuile, olive powder & black fruity olive oil
A fine dose of gourmandise with this creamy chocolate and cocoa tuile spiced up with olive powder and black fruity olive oil. A dish to be found at Opaline, by Alexis Guillon and Charlotte Troi.
Serves 4
Preparation time: 35 min
Cooking time : 55 min
Rest : 24 h
Cocoa tuile
- 75 g butter, softened
- 100 g powdered sugar
- 100 g flour
- 60 g cocoa powder
- 6 egg whites
Chocolate cream
- 25 cl milk
- 250 g cream
- 5 egg yolks
- 50 g sugar
- 200 g dark chocolate
150 g black olives
- Black fruity olive oil
- Flower of salt
- Salt
1 - The day before, make the cocoa tuile dough: mix the powdered sugar and softened butter, then gradually add the flour and sifted cocoa. Add the egg whites and mix gradually, without emulsifying the mixture. Refrigerate.
2 - On the big day, make the chocolate cremeux: warm the milk and cream together in a saucepan. Beat the egg yolks with the sugar until the mixture whitens and pour into the warmed milk and cream mixture, then emulsify. Cook the mixture in the saucepan like a custard, but do not exceed 84°C. Pour the mixture over the chocolate pieces and stir. Chill until ready to serve.
3 - Prepare the cocoa tuile: roll out the cocoa tuile paste thinly on a baking sheet lined with parchment paper. Preheat the oven to 150°C (gas mark 5) and bake for 10 min. Once cooked, leave to cool on the baking sheet.
4 - Make the olive powder: place the black olives in a container in the oven at 180°C (gas mark 6) for 30 min. Once roasted and cooled, remove and blend them. This should produce a fine black powder.
5 - Presentation: make 2 quenelles of chocolate cream, add the olive powder, a few grains of fleur de sel and a dash of olive oil. Break the tuile and spread the pieces over the top.
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