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Cercle V
Shooting Star
Made with Millot 74% - Pure Millot Plantation
A recipe by Antoine Michelin - Pastry Chef Instructor at L’École Valrhona
8 stepsMakes 12 desser ts - Star m old 31928
Recipe Step by Step
01
CRÈME ANGLAISE
- 126 g Whole UHT milk
- 54 g UHT cream 35%
- 36 g Oeufs entiers
- 15 g Caster sugar
Mix the eggs and sugar without beating too much. Bring the cream and milk to a boil and combine the two mixtures.
Heat the mixture to 183°F (84°C) and mix with an immersion blender to combine.
Use immediately or cool quickly in the refrigerator.
Heat the mixture to 183°F (84°C) and mix with an immersion blender to combine.
Use immediately or cool quickly in the refrigerator.
02
MILLOT CRÉMEUX
- 230g Crème Anglaise
- 90g MILLOT 74%
- 320g Total
Once the crème anglaise has been heated and strained, use a spatula to create an emulsion while pouring it slowly onto the melted chocolate.
Immediately mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator.
Immediately mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator.
03
OPALYS AND ROOIBOS TEA JELLY
- 150g Whole milk
- 2.6g Pretoria Rooibos tea
- 10g Sugar
- 1.3g Pectin X58
- 73g OPALYS 33%
- 237g Total
Heat the milk. Infuse the tea in the hot milk for 5 minutes.
Mix the sugar and pectin X58 together.
Whisk in the sugar-pectin mixture.
Bring to a boil while stirring.
Gradually combine the hot milk with the chopped chocolate, mixing all the while with a spatula to obtain a smooth, shiny, elastic texture – This is a sign that you are starting to make an emulsion.
Continue to gradually add the milk, taking care to maintain the emulsion until mixing is complete.
Refrigerate until ready to use.
IMPORTANT: This jelly cannot be frozen.
Mix the sugar and pectin X58 together.
Whisk in the sugar-pectin mixture.
Bring to a boil while stirring.
Gradually combine the hot milk with the chopped chocolate, mixing all the while with a spatula to obtain a smooth, shiny, elastic texture – This is a sign that you are starting to make an emulsion.
Continue to gradually add the milk, taking care to maintain the emulsion until mixing is complete.
Refrigerate until ready to use.
IMPORTANT: This jelly cannot be frozen.
04
ROOIBOS STEEPING SYRUP
- 770g Mineral water
- 15g Pretoria Rooibos tea
- 150g Sugar
- 935g Total
Bring the water to a boil.
Add the tea, cover and leave to infuse for 5 minutes.
Strain, add the sugar and bring to a boil again.
Add the tea, cover and leave to infuse for 5 minutes.
Strain, add the sugar and bring to a boil again.
05
APPLE CUBES STEEPED IN ROOIBOS
- 750g Rooibos steeping syrup
- 300g Diced Royal Gala apple
- As needed Lemon juice
- As needed Water
- 1050g Total
Peel and dice the apples into 5mm cubes,
immediately submerging them in water with a little lemon so that they don’t brown.
Bring the syrup to a boil.
Add the diced apples and cook on a very low heat with the lid on until the apple is completely soft.
Cover the apple cubes’ surface with plastic wrap, then leave them in the refrigerator.
immediately submerging them in water with a little lemon so that they don’t brown.
Bring the syrup to a boil.
Add the diced apples and cook on a very low heat with the lid on until the apple is completely soft.
Cover the apple cubes’ surface with plastic wrap, then leave them in the refrigerator.
06
ROOIBOS TEA GEL
- 180g Rooibos steeping syrup
- 1g Agar Agar
- 3g Gelatin powder 220 Bloom
- 15g Water for the gelatin
- 200g Total
Heat the syrup to 105°F (40°C) and whisk in the agar agar as you bring it to the boil.
Add the rehydrated gelatin and put the mixture in the refrigerator.
Once the jelly is completely chilled, put it in a tall container and mix using a stand mixer, taking care not to incorporate any air bubbles.
Put the mixture in a piping bag or pipette to prepare it for assembly.
Add the rehydrated gelatin and put the mixture in the refrigerator.
Once the jelly is completely chilled, put it in a tall container and mix using a stand mixer, taking care not to incorporate any air bubbles.
Put the mixture in a piping bag or pipette to prepare it for assembly.
07
MILLOT CHOCOLATE SHORTCRUST PASTRY
- 130g MILLOT 74%
- 240g European-style butter
- 100g Eggs
- 470g Bread flour
- 180g Confectioner’s sugar
- 4g Salt
- 1124g Total
Mix the MILLOT chocolate melted at 95°F (35°C) with the creamed butter.
Gradually add the cold eggs.
Add the flour, confectioner’s sugar and salt.
Briefly mix all these ingredients together.
Spread out immediately.
Bake at 300°F (150°C).
Gradually add the cold eggs.
Add the flour, confectioner’s sugar and salt.
Briefly mix all these ingredients together.
Spread out immediately.
Bake at 300°F (150°C).
08
MILLOT CRISP
- 220g Millot Chocolate Shortcrust Pastry
- 3g Fleur de sel
- 77g Blanched slivered almonds
- 100g MILLOT 74%
- 400g Total
Toast the almonds in the oven at 300°F (150°C) for approx. 20 minutes.
Chop the baked shortcrust pastry with a knife. Sift to remove large crumbs, and set these aside to garnish if necessary.
Mix the crumbled shortcrust with the toasted almond slivers and fleur de sel.
Add the melted chocolate.
Chop the baked shortcrust pastry with a knife. Sift to remove large crumbs, and set these aside to garnish if necessary.
Mix the crumbled shortcrust with the toasted almond slivers and fleur de sel.
Add the melted chocolate.
Assembly and finishing
As needed MILLOT 74%
Make the crémeux, the OPALYS jelly, poached apple cubes and tea gel.
Make the crisp and place 25g at the base of each star-shaped mold (ref. 31928). Press down gently. Store in the refrigerator.
Mold some tempered MILLOT chocolate in star-shaped molds.
Before the chocolate has set completely, use a toothpick to pierce the stars.
Leave to set at 61°F (16°C) before you turn the chocolates out.
Use a blowtorch to very briefly melt the stars once you have turned them out, then sprinkle them with ground shortcrust.
Assembly:
Use a cone to draw long lines of rooibos tea gel on the plate (see photo) and add on a few cubes of poached apple.
Put the MILLOT crisp star in place and use a piping bag with a 12mm nozzle to make some dabs of crémeux here and there (approx. 20g).
Use a whisk to smooth the OPALYS tea jelly and use a piping bag (without a nozzle) to pipe out 15g between the dabs of crémeux.
Add 15g of poached apple cubes here and there on the plate, as well as a few droplets of rooibos tea gel.
Finally, put the pierced chocolate star in place.