Corlear's profile page
Recipes
Caramelized Marrow Seeds
By corlear
For the fried marrow seeds: 1
- For the fried marrow seeds:
- 51/4 oz marrow seeds
- 11/4 cup 0.4º olive oil
- For the caramelized marrow seeds:
- 2 oz sugar
- 11/2 tbsp water
- salt
- 51/4 oz puffed marrow seeds (see previous step)
White Chocolate and Lemon and Coffee Candy Lollipop
By corlear
For the candy sugar: 1. Stir and dissolve the sugar and water in a pan, bring to the boil and then leave to cool
- For the candy sugar:
- 1 1/8 cup sugar
- 1/4 cup water
- rind of 1/2 lemon
- citric acid
- To finish:
- 1/3 cup white chocolate, melted
- 10 kebab sticks
- freshly ground coffee
Black Truffle /Chestnut /Chocolate
By corlear
For the basic syrup: 1. Mix both ingredients together and bring to the boil
- For the basic syrup:
- 2 oz sugar
- 1/4 cup water
- For the black truffle foam:
- 1/4 cup neutral black truffle juice
- 1 1/2 tbsp salted black truffle juice
- 3/4 cup single cream (35% fat)
- 3/4 cup water
- 1 1/2 tbsp basic syrup (see previous step)
- 0.8 sheet gelatin
- For the hot chocolate soup:
- 1 1/4 cup single cream (35% fat)
- 1 cup cocoa paste
- 3/4 cup 70% cooking chocolate
- 3/4 cup Gianduja
- 1/4 cup butter
- 1 1/2 tbsp glucose
- 1 3/4 cup water
- For the caramelized chestnuts:
- 2 chestnuts, sliced
- basic syrup (see previous step)
- For the dark syrup:
- 2 oz sugar
- 1/4 cup water
- For the poached chestnuts:
- 8 whole chestnuts
- 1/4 cup dark syrup
- To finish:
- 3/4 oz fresh black truffle
Caramelized Marrow Seeds
By corlear
For the fried marrow seeds: 1
- For the fried marrow seeds:
- 51/4 oz marrow seeds
- 11/4 cup 0.4º olive oil
- For the caramelized marrow seeds:
- 2 oz sugar
- 11/2 tbsp water
- salt
- 51/4 oz puffed marrow seeds (see previous step)
Lemonade and Lime Lollipop
By corlear
For the lemonade caramel: 1
- For the lemonade caramel:
- 51/4 oz fondant
- 1/3 cup glucose
- 1/2 oz powdered lemonade
- 1/3 cup Isomalt
- To finish:
- grated rind of 1 lime
- salt
- citric acid
- 10 kebab sticks
Bread with Oil and Chocolate
By corlear
For the bread dough: 1. Place the flour, milk, yeast, salt and starter dough in a mixing bowl
- For the bread dough:
- 3/4 cup plain flour
- 2/3 oz starter dough (a piece of the same dough reserved from the day before)
- 1/4 cup warm milk (95ºF)
- 2 tsp fresh yeast
- 1 tsp salt
- To finish:
- 1 syringe with a wide needle
- 7 oz 70% cooking chocolate
- Extra virgin olive oil
- Maldon salt
Frozen Sangria Pastille
By corlear
For the passion fruit juice: 1
- For the passion fruit juice:
- 4 oz passion fruit
- For the basic syrup:
- 3/4 tbsp sugar
- 3/4 tbsp water
- For the frozen sangria pastille:
- 1/3 cup red wine
- 2 tsp Curaçao
- 2 tsp gin
- 2 tsp basic syrup
- 11/2 tbsp orange juice
- 1/2 oz mandarin juice
- 2 tsp lime juice
- 3/4 tbsp passion fruit juice (see previous step)
- 1/2 oz peach juice
- 2 tsp apple juice
- rind of 1 orange
- 1 bay leaf
- 5 black peppercornsr
- rind of 1 lime
- To finish:
- 1 2 x 1 x 1/2 " ice-cube tray
- 10 23/4 x 3" sheets cellophane
White Chocolate Water Ice with Mango and Black Olive
By corlear
For the white chocolate water ice: 1
- For the white chocolate water ice:
- 4 oz white chocolate
- 3/4 cup single cream (35% fat)
- 1 cup water
- For the caramelized black olive purée:
- 1 1/2 tbsp black olive purée
- 1/8 cup sugar
- water
- To finish:
- 7/8 cup mango purée
- Maldon salt
Cold Sweetbreads Terrine
By corlear
Terrine de Ris de Veau
- 1 ¼ pounds ground pork (it should be half lean and half fat, the shoulder or butt is good)
- 8 strips lean pork meat, about ¾ inch wide by 8 inches long (about 6 ounces)
- 6 strips fresh backfat, about ¾ inch wide by 8 inches long (about 3 ounces)
- ½ cup dry white wine
- ¼ cup good cognac
- 2 ½ teaspoons salt
- 1 ½ teaspoons freshly ground white pepper
- ½ teaspoon thyme, chopped fine (fresh thyme is better)
- 1 bay leaf broken into pieces and chopped with a knife into powder (¼ teaspoon)
- 1/8 teaspoon saltpeter
- ¼ cup shelled and peeled pistachio nuts (Plunge the shelled pistachios into boiling water frT 2 minutes, the skin will then slide off.)
- 1 egg yolk
- 2 truffles (if one can afford), diced in small pieces (about ¼ cup)
- 1 ¼ pounds sweetbreads, blanched, sinews removed and pressed
- 2 tablespoons sweet butter
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
- 1 small carrot, diced (¼ cup)
- 1 small tomato, diced (½ cup)
- 1 medium onion, diced (½ cup)
- 3 sprigs parsley, coarsely chopped
- 2 tablespoons dry sherry
- ¼ cup Brown Sauce or 1 tablespoon Glace de Viande
Sablée Bonbon
By corlear
For the sablée pastry: 1
- For the sablée pastry:
- 1 1/3 cup butter
- 1/4 cup salted butter
- 11/4 cup cup icing sugar
- 23/4 tbsp egg yolks
- 1.2 lb plain flour
- To finish:
- 83/4 oz 70% cooking chocolate, melted
- 1 transparent sheet