Smoked Chocolate Crémeux with...Smoked Chocolate Crémeux with Rosemary Caramel and Hazelnut Feuilletine

An exquisite multi-textured dessert featuring a velvety, lightly smoked dark chocolate crémeux, balanced by a fragrant rosemary-infused salted caramel and a crispy hazelnut praline base.

Ingredients

Cooking Instructions

1. 01

   For the Rosemary Caramel: In a small saucepan, heat 120ml of heavy cream with the fresh rosemary sprig until simmering. Remove from heat, cover, and let steep for 15 minutes. Strain the cream and discard the rosemary.

2. 02

   In a medium heavy-bottomed saucepan, melt 150g of sugar over medium-high heat to create a dry caramel, swirling occasionally until it turns a deep amber color. Slowly whisk in the warm rosemary-infused cream (be careful as it will bubble violently).

3. 03

   Remove the caramel from heat, whisk in the softened butter and a pinch of regular sea salt. Pour into a squeeze bottle and let cool completely at room temperature.

4. 04

   For the Hazelnut Feuilletine: Combine the melted milk chocolate and hazelnut praline paste in a bowl. Gently fold in the feuilletine flakes. Roll the mixture between two sheets of parchment paper to a 2mm thickness. Chill in the freezer for 20 minutes, then cut into 6 elegant rectangular bands or discs. Store in the fridge.

5. 05

   For the Smoked Chocolate Crémeux: In a bowl, whisk egg yolks and 40g of sugar until slightly pale. In a saucepan, bring 150ml of cream and 150ml of milk to a gentle simmer. Slowly pour the hot milk mixture over the yolks while whisking constantly to temper.

6. 06

   Return the mixture to the saucepan over low heat. Cook, stirring constantly with a spatula, until the custard reaches 82°C (180°F) and coats the back of a spoon (crème anglaise). Do not boil.

7. 07

   Pour the hot custard through a fine-mesh sieve over the chopped dark chocolate. Let sit for 1 minute, then add the applewood smoked sea salt. Use an immersion blender to emulsify until perfectly smooth and glossy, taking care not to incorporate air bubbles.

8. 08

   Pour the crémeux into silicone cylinder molds or glasses, and refrigerate for at least 4 hours (ideally overnight) to set.

9. 09

   To Assemble: Place a crisp feuilletine rectangle in the center of each plate. Carefully unmold the set chocolate crémeux and place it on top of the crunchy base. Artfully pipe dots of the rosemary caramel around and on top of the crémeux. Garnish with tiny micro-rosemary leaves and a few crystals of smoked sea salt before serving.