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Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Chocolate Tropézienne


You'll need

8 gm dried yeast 70 ml milk, lukewarm 350 gm butter, softened 30 gm caster sugar 500 gm plain flour 6 eggs 1 egg yolk, lightly whisked with 1 tbsp milk, for egg wash For scattering: flaked almonds For dusting: pure icing sugar   Chocolate custard 12 egg yolks 220 gm caster sugar 80 gm plain flour 1 litre (4 cups) milk 1 vanilla bean, split and seeds scraped 125 gm dark chocolate (53% cocoa solids), coarsely chopped

Method

  • 01
  • For chocolate custard, whisk egg yolks and 80gm sugar in a bowl until thick and pale, sift over flour and stir to combine. Combine milk, remaining sugar and vanilla bean and seeds in a saucepan and bring to the boil over medium heat. Pour a third of the milk mixture over egg yolk mixture, whisk to combine, then return to remaining milk mixture in pan. Stir over low-medium heat until thick and starting to bubble (8-10 minutes). Remove from heat and stir in chocolate until smooth and combined. Cool completely, then refrigerate until required.
  • 02
  • Combine yeast and warm milk in a small bowl, stir until yeast dissolves and set aside in a warm place until foamy (3-5 minutes). Beat butter and sugar in an electric mixer until pale and creamy, transfer to a bowl and set aside. Combine flour, eggs, 2 tsp salt and yeast mixture in a clean bowl of an electric mixer fitted with a dough hook and blend on medium speed until smooth and elastic (8-10 minutes). Add butter mixture, a little at a time, allowing each addition to be incorporated before the next. Beat until smooth and glossy (6-8 minutes). Cover with a clean tea towel and stand in a warm place until double in size (1½-2 hours). Turn and press dough with fingertips to knock back, cover and refrigerate for 2 hours.
  • 03
  • Preheat oven to 190C. Place dough on a lightly greased and floured baking tray and press out to a 25cm-diameter circle, cover loosely with a clean tea towel and set aside in a warm place until double in size (45-60 minutes). Brush top with egg wash, scatter with flaked almonds and bake in the centre of oven until golden brown (35-40 minutes). Cool on a wire rack, then halve horizontally, spread cut-side of one half with chocolate custard, sandwich with remaining half, dust with icing sugar and serve.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

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