The cigar
From Amaury Guichon
RECIPE INFO
Servings
6-8
Time to make
3h00
Cooking time
15 min.
LIST OF INGREDIENTS
Chocolate shell
| Ingredients | Quantity |
|---|---|
| Dark Chocolate | 500-700 g |
| Cocoa powder | 50 g |
Caramel
| Ingredients | Quantity |
|---|---|
| Superfine sugar | 95 g |
| Glucose syrup (1) | 50 g |
| Glucose syrup (2) | 100 g |
| Milk | 50 g |
| Vanilla powder | 2 g |
| Whipping cream (+30% fat) | 200 g |
| Fleur de sel | 2 g |
| Semi-salted butter | 70 g |
Streusel
| Ingredients | Quantity |
|---|---|
| Brown sugar | 60 g |
| Almond powder | 60 g |
| Flour | 50 g |
| Cocoa powder | 8 g |
| Butter | 60 g |
| Baking soda / Bicarbonate of soda | 1 g |
| Salt | 1 g |
Creamy
| Ingredients | Quantity |
|---|---|
| Baileys’ coffee liqueur | 125 g |
| Whipping cream (+30% fat) | 125 g |
| Superfine sugar | 25 g |
| 40% Milk chocolate | 125 g |
| Egg yolk | x3-4 (50 g) |
| Gelatin (200 blooms) | 2 g |
| Water | 12 g |
Mousse (with a custard base)
| Ingredients | Quantity |
|---|---|
| Whole milk | 160 g |
| Egg yolk | 50 g |
| Superfine sugar | 30 g |
| Chocolat noir | 190 g |
| Whipping cream (+30% fat) | 300 g |
Instructions
EQUIPMENT
VIDEO RECIPE
NOTES
⚠ An extremely technical dessert, for the knowledgeable enthusiasts.
