Madong Grand Cru chocolate cream, porcini mushrooms & hazelnut miso

Create an original recipe for chocolate cremeux, where the forest invites itself in with porcini mushrooms, fir trees and hazelnuts.

This recipe by Nicolas Girardot, chef at Anico restaurant in La Bresse, is from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze .

Serves 4
Preparation time 1 h 10
Cooking time 45 min
Rest 12 h

Ingredients forNicolas Girardot 's chocolate cremeux

For theGrand Cru Madong chocolate cream

50 g milk
1 egg yolk
10 g sugar
20 g Madong chocolate

For the ganache

5 cl milk
30 g cream
25 g chocolate
1 g homemade hazelnut miso (or barley miso, easy to find )

For the porcini ice cream

6.5 cl milk
10 g sugar
4 g dried porcini mushrooms

For the cabosse and fir gel

50 g Oabika pod pulp
5 cl water
1.2 g agar-agar
0.5 g xanthan gum
10 g Vosges fir needles
Hazelnut miso caramel
60 g sugar
55 g cream
15 g hazelnut miso (or barley miso)
30 g hazelnut butter

For the gavotte cookie

1 egg white
30 g sugar
15 g flour
3 g cornstarch
15 g butter
1 g salt

Specific equipment

Ice cream maker

Steps for Nicolas Girardot 's chocolate cremeux

Porcini ice cream (the day before): heat the milk and sugar. Leave the dried porcini mushrooms to infuse overnight in the sweetened milk. Strain, then run through an ice-cream maker.
Ganache montée (the day before): heat the milk and cream. Pour over chocolate and miso. Leave to cool for around 12 h. Whip like a chantilly.
Mandong Grand Cru chocolate cream: make a custard by bringing the milk to the boil. In a second saucepan, whisk together the egg yolk and sugar. Gradually add the milk and whisk, stirring constantly, until the custard thickens. Pour the hot mixture over the chocolate. Beat until cold.
Cabosse et sapin gel: heat the cabosse pulp and water with the fir needles, leave to infuse for 15 min. Filter, then boil with agar-agar and xanthan gum. Allow to set, then blend to texture.
Hazelnut miso caramel: cook the sugar to a caramel consistency. Decook with the cream, then reduce slightly. Let cool, then blend in the butter and miso.
Cookie gavottes: heat 15 cl water, butter and salt. Stir in remaining ingredients, then boil for approx. 1 min. Remove and leave to cool. Spread the dough on a Silpat sheet and bake at 160°C until golden. Crumple the cookie into a ball when removed from the oven.
Arrange: place the cream, then the ganache on top. Arrange the cabosse gel, caramel and gavotte cookie in a harmonious pattern. Finish with the porcini ice cream.

For furtherinformation, please contact

Anico, 30 Grande Rue, 88250 La Bresse
12/20 in the Livre des 109
Read Gault&Millau's review of Anico

These recipes might interest you

Easy

Angus picanha, miso ginger corn purée, chimichurri sauce

Discover Thierry Marlé's recipe for Asa with a South American twist: Argentine Angus beef, corn and chimichurri sauce his way.

More information

Chef Thierry MARLÉ

Restaurant ASA
34000 MONTPELLIER

Intermediate

Chicken ravioli, cardinal sauce, langoustine-girolles

Trained in Italy, Opera chef Vasco Baldisserotto gives his recipe for ravioli with a fine poultry stuffing flanked by a cardinal sauce, scampi and roasted mushrooms.

Read