Ingredients
Hazelnut dacquoise
70g hazelnut meal
40g icing sugar
100g egg whites
25g sugar
35g icing sugar
Caramel popcorn
220g brown sugar
60g honey
75g butter
15g glucose
2g vanilla extract
1g sea salt
1g baking soda
1 bag microwave popcorn
Burnt butter icecream
170g butter
750g milk
150g cream
120g egg yolk
70g sugar
40g dark brown sugar
7g stabiliser
12g toasted skim milk powder
Yoghurt and sponge snow (flour)
300g egg whites
60g almond meal
20g cake flour
70g sugar
60g yopol
20g sunflower oil
170g cream
2g gelatine
200g Opalys white chocolate
200g Greek style natural yoghurt
Smoked vanilla marshmallow (sugar)
35g sugar
90g dextrose
50g water
50g glucose
75g egg whites
5g gold gelatine
1g smoke powder
3g vanilla extract
Popcorn parfait (butter)
4g lota
400g popcorn milk
100g egg yolk
80g sugar
4g gold gelatine
60g butter
3g salt
Treacle tart and elderflower syrup (egg)
160g golden syrup
18g black treacle
10g bread crumbs
1/4 tsp lemon zest
1g ginger powder
35g brown butter
20g milk
50g sable crumbs
250g water
10g cocoa butter
2.5g xanthangum
100g corn puree
100g milk
50g water
12g vegetable gelatine
150g sugar
350g water
10g elderflower syrup
25g lemon juice
3g xanthan gum
Cinnamon rice milk (milk)
40g rice
400g water
120g milk
1 cinnamon stick
Salt
Sugar
Chocolate bar
200g Araguani 72%
Method
Hazelnutdacquoise
Firstly sieve the hazelnut meal and icing sugar together. Then whip egg whites with the sugar and the second amount of icing sugar to form a firm meringue.Fold this meringue into the hazelnut mixture and spread 7mm onto a silpat.Bake at 175Cfor 20mins,or until crispy when cool.
Caramel popcorn
Pop microwave popcorn and break into smaller pieces approximately 1cm in size.Bring first 5 ingredients to 120C, add sea salt and baking soda.Fold caramel through popcorn and bake at 120Cfor 1 hour, stirring every 10mins to evenly coat popcorn with caramel.
Burnt butter icecream
Brown butter and let cool.Blitz stabilser with milk and cream, bring to boil.Temper with yolks and sugar, then cook an anglaise.Cool down to 37oc, blend in brown butter and skim milk powder, then cool down and chill overnight before freezing in a pacojet canister.
Yoghurt sponge
Blend all ingredients together, place in small iSi siphon and charge 3 times. Dispense into a small plastic cup that has a silt poked at the bottom 3/4 full, and cook in a microwave on full power for 45 seconds.When cool, freeze with liquid nitrogen and crush to a fine powder.
Yoghurt snow
Hydrate gelatine, add to boiling cream and melt chocolate. Combine with yogurt.Fill iSi siphon and charge 3 times.Dispense into liquid nitrogen and crush to a fine powder.Combine Yogurt Sponge Snow and Yogurt Snow in the ratio 1:2.
Smoked vanilla marshmallow (sugar)
Cook first 4 ingredients to 140C, pour over egg whites slowly and whip till a meringue forms, add melted gelatine and whip till cool, then add smoke power and vanilla extract.Set in a block overnight in the chiller,then cut into 1.5cm cubes.Coat with caster sugar and let air dry for 2 days to from a skin on the surface.
Popcorn parfait (butter)
Infuse microwaved butter popcorn with 5 times milk overnight to get popcorn milk.Bring milk and iota to boil, temper with yolks and sugar to make an anglaise, then melt gelatine.Cool down to 50oc and blitz in the cold butter, then freeze in a pacojet canister.Spin when frozen, then freeze in a block. Cut to 1.5cm cubes.
Treacle tart and elderflower syrup (egg)
Treacle tart yolk |Blend the first 11ingredients together, set 3/4 full in chocoflex molds, freeze.
Bring all ingredients to boil and hold at 80oc, using a neede, dip frozen treacle sphere to coat and let defrost on a tray.
Elderflower syrup white |Blend all ingredients together and vacuum to get rid of bubbles.Put one teaspoon of syrup in a cleaned egg shell, followed by treacle yolk, then more syrup to cover yolk.
Cinnamon rice milk (milk)
Cook rice and water till porridge, then deglaze with milk and add cinnamon stick.Let cinnamon flavour infuse then pass to obtain rice milk.Season rice milk with salt and sugar to taste.
Chocolate bar
Temper chocolate and pour into chocolate bar molds.Before chocolate sets. sprinkle surface with cacao nibs.Let set overnight then demold.
To serve
Place a 7cm ring in the center of bowl.Cover bottom with caramel popcorn and hazelnut dacqouise, followed by a sprinkle of frozen nougat chips and a small quenelle of burrnt butter ice cream.Remove ring and cover with frozen flour snow so a small hump is formed.Place 3 cubes of butter at 10 o Clock, 3 cubes of marshmallow at 2 o’clock, and the chocolate bar at 6 o clock.Serve eggs in an egg tray and rice milk in a jug, before pouring them onto dish.
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