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Recipes
Gingerbread Bun
By corlear
Pain Perdu au Pain d'Epices from the Clos de Vougeot
- Bun from 4 or 5 days
- 30 eggs
- 100 gramms of butter
- Castor sugar
- 2 pinches of canelle
- 8 pears
- 40 grams of sugar
- 100 grams of gingerbread of bread-crumbs
- Blackcurrent berries cook in syrup, 100 gramms
- 1 syrup liter (1 liter of water mixed with 800 grams of sugar)
- Deep-frozen mash blackeurrent, 300 grams
- Deep-frozen mash raspberries, 300 grams
- Vanilla
Musician "Encerradito"
By corlear
For the neutral caramel: 1
- For the neutral caramel:
- 7 oz fondant
- 1/3 cup glucose
- For the musician encerradito:
- 20 neutral caramel slices (see previous step)
- 1 dried apricot
- 4 pistachio nuts
- 4 pine nuts
- 4 grains fried corn
Frosted Pineapple and Ginger Kebab
By corlear
For the pineapple and ginger kebab: 1
- For the pineapple and ginger kebab:
- 1/2 pineapple
- 4 oz crystallized ginger
- 4 kebab sticks
- For the frosting:
- 5 tbsp egg white
- sugar
Balsamic Caramel Slice
By corlear
For the balsamic caramel truffle: 1
- For the balsamic caramel truffle:
- 83/4 oz milk cooking chocolate
- 2 oz Gianduja
- 3/4 cup single cream (35% fat)
- 13/4 oz inverted sugar
- 1/4 cup butter
- 13/4 oz balsamic caramel toffees
- To finish:
- 2 cups 70% cooking chocolate, melted
Chocolate and Eucalyptus Encerraditos with Pear Sorbet
By corlear
Note: Eat the dish by alternating a spoon with the encerradito and one with the sorbet
- For the chocolate caramel squares:
- 7 oz fondant
- 1/3 cup glucose
- 3/8 cup Isomalt
- 33/4 oz cocoa paste
- For the eucalyptus ganache:
- 3/4 cup single cream (35% fat)
- 3/4 oz fresh eucalyptus leaves
- 101/2 oz 70% cooking chocolate
- 1/4 cup salted butter
- For the chocolate and eucalyptus encerraditos:
- 8 ganache cylinders (see previous step)
- 16 chocolate caramel squares (see previous step)
- Maldon salt
- For the pear sorbet:
- 2 cups water
- 1/2 cup sugar
- juice of 1/2 lemon
- 8 pears (approx. 1 lb)
- 1 tsp sorbet stabilizer for
- each 83/4 oz of pear sorbet
- To finish:
- cocoa powder
- Maldon salt
Apple Snaps
By corlear
For the 40% syrup: 1. Mix both ingredients together and bring to the boil
- For the 40% syrup:
- 1/2 cup sugar
- 1/3 cup water
- For the apple snaps:
- 2 Golden Delicious apples
- 1/3 cup 40% syrup
- slicer (from Japan)
Veal with Brandied Mushrooms
By corlear
In this recipe, veal chops are cooked until rosy pink in the center and then topped with a delicate wine and shallo...
- 3 tablespoons all-purpose flour, for dredging
- 4 veal chops, cut 3/4“ thick
- 4 tablespoons unsalted butter
- 3 tablespoons vegetable oil
- 12 medium mushroom caps
- 1/2 teaspoon lemon juice
- 2 teaspoons Cognac or other brandy
- 1/4 pound shallots, thinly sliced
- 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried
- 1/2 cup dry white wine
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground parsley
- 1 tablespoon minced fresh parsley
- 1 teaspoon grated lemon zest
Nibs Slice
By corlear
For the nibs ganache: 1. Bring the cream to the boil and add it to the cooking and milk chocolate that is already ...
- For the nibs ganache:
- 8 oz 70% plain cooking chocolate
- 10 oz milk chocolate
- 2 tbsp inverted sugar
- 1 cup single cream (35% fat)
- 1 oz butter
- 2 oz diced nibs
- To finish:
- 83/4 oz 70% cooking chocolate, melted
Oregano and Tomato Ice Cream Cornet
By corlear
For the filo pastry cornet: 1
- For the filo pastry cornet:
- 2 sheets filo pastry
- clarified butter
- For the oregano ice cream:
- 2 cups milk
- 1/3 cup egg yolks
- 3 oz sugar
- 21/2 oz fresh oregano (approx.)
- 2.2 g ice cream stabilizer
- To finish:
- 2 oz powdered tomato
- 10 small leaves fresh oregano
- 10 metallic cornets
- 1 pastry brush
Norway Lobster au Naturel
By corlear
1. Remove the heads from the Norway lobsters and keep the tails to one side
- For the Norway lobsters:
- 16 Norway lobsters, each weighing 1-1 1/2 oz
- Sunflower oil
- 16 Norway lobster tails
- For the Norway lobster stock:
- 1 1/4 cup water
- Norway lobster heads
- For the Norway lobster gelatin:
- 1 1/4 cup Norway lobster stock (see previous step)
- 1 tsp powdered agar-agar
- salt
- To finish:
- 0.4 º olive oil
- salt