Chocolate dessert by Roger van Damme

Name: Chocolate dessert by Roger van Damme
Ingredients: 175 g Cream; 518 g Milk; 35 g Glucose atomisé; 1 units.items Vanilla pod; 30 g Egg yolk; 20 g Milk powder; 140 g Sugar; 35 g Ivoire white chocolate; 7 g Trisol; 0.5 units.items Vanilla pod; 40 g Flour; 60 g Mascarpone; 40 g icing sugar; 1 units.items Vanilla pod; 20 g Cream powder; 60 g Condensed milk; 40 g Egg white; 20 g Cream; 20 g Water; 40 g Milk; 40 g Melted butter; 20 g Sugar; 200 g Cream; 20 g Glucose; 190 g Egg white; 100 g Pâte à Glacer; 120 g Almond powder; 120 g Egg yolk; 30 g Callebaut 811 dark chocolate; 120 g Sugar

Vanilla ice cream with crumble, chantilly, tuiles, chocolate sauce, and a chocolate sponge cake.

Ingredients

175gCream

518gMilk

35gGlucose atomisé

1units.itemsVanilla pod

30gEgg yolk

20gMilk powder

140gSugar

20gCream powder

35gIvoire white chocolate

7gTrisol

0.5units.itemsVanilla pod

60gMascarpone

60gCondensed milk

200gCream

40gFlour

40gicing sugar

1units.itemsVanilla pod

40gEgg white

40gMelted butter

20gCream

20gWater

40gMilk

20gSugar

20gGlucose

100gPâte à Glacer

30gCallebaut 811 dark chocolate

190gEgg white

120gAlmond powder

120gEgg yolk

120gSugar

18gCocoa powder

30gFlour

Preparation

Heat the milk with the cream, vanilla, sugar, and glucose in a pan.
Mix the milk and cream powder and the egg yolk well together with a whisk.
Pour the warm milk mixture through a fine sieve onto the egg yolk mixture and mix well. Then cook, stirring constantly with a spatula, over low heat to 84°C.
Cool the mixture to 4°C and churn into ice cream in the ice cream machine.

Melt the chocolate in the microwave and mix in the Trisol using a spatula.
Pour onto a baking tray lined with a silpat mat and spread out thinly.
Bake in the oven at 160°C for 12 minutes. Stir regularly and then let cool so a nice crumble forms.

Whip all ingredients together in the stand mixer with the whisk attachment until a firm chantilly is formed.
Pour the chantilly into a piping bag with a plain nozzle and pipe nice dollops.

Mix the flour together with the icing sugar and vanilla seeds. Add the egg white and gently fold in with a spatula.
Add the lukewarm melted butter in parts and mix with a spatula until you have a nice, smooth batter. Let the batter rest in the fridge for at least 1 hour.
Spread the batter on a silpat using a round stencil (7 cm Ø) and a palette knife. Bake in an oven at 160°C for about 10 min until light brown in color.
Roll the tuiles into cigars while still warm. Store in an airtight container.

Bring the water with the milk, cream, sugar, and glucose to a boil in a pan.
Finely chop the paté a glacer and chocolate, pour the boiling mixture over them, and use a hand blender to mix into a smooth emulsion.
Let cool before use.

Blend all ingredients completely smooth in the thermomix. Then strain the mixture through a fine sieve and let it rest overnight in the fridge. Pour the mixture into a siphon and aerate with 4 gas cartridges.
Pipe the sponge cake into Isomo cups, filling them up to 2/3. Cook in the microwave for 1.45 minutes per 4 cups at full power (900 watts).
Turn upside down and let cool. Use a fork to remove the sponge cake from the cup.