EARL GREY TEA-CACAO CHIBOUST

Methods and Directions

• Infuse milk and cream with the Earl Grey tea for 5 minutes. Sieve, set aside.
• Whisk the yolks with 35g sugar, cacao and corn flour. Then place it in a medium saucepan with the infused milk. Cook for 3 minutes. Allow to cool.
• Whisk the egg whites with the sugar.
• Boil the glucose with a touch of water until it reaches 120C.
• Add the gelatin leaves and pour it into the egg white mixture.
• Carefully mix the two parts together.
• Store in a fridge.

• Melt the chocolate in a large whisking bowl.
• Whisk the yolks with the sugar in a separate bowl, add the cream then cook on slow fire until it reaches 80C. Stir well and pour over the chocolate. Allow to cool.
• Whip the cream and carefully stir in the chocolate mix.
• Put it in piping bags and store in a fridge.

• Melt chocolate in a large bowl.
• Warm all the rest of the ingredients together, cover with cling film. Let it rest for 1 hour.
• Sieve the mix over the chocolate.
• Turn in an ice cream machine until -8C.
• Store in a metal container.

• Mix flour and cacao.
• Start whisking the sugar with the butter. Once it is creamy add the flour with cacao.
• Add the 4 egg whites. Do not whisk once the egg whites have been added in.
• Lay out on silpat as thin as possible. Bake for 8 minutes at 180C.
• Cut the Tuile with a knife while it is still warm.