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Cercle V
Shooting Star
Made with Millot 74% - Pure Millot Plantation
A recipe by Antoine Michelin
Pastry Chef Instructor at L’École Valrhona
Makes 12 desserts - Star mold 31928
Recipe Step by Step
01
CRÈME ANGLAISE
88 g UHT cream 35%
88 g Whole UHT milk
35 g Egg yolks
18 g Caster sugar
230 g Total weight
Bring the cream and milk to the boil and pour into the premixed egg yolk-sugar combination (without blanching).
BAKING : Heat to 185°F (84°C). Strain and use immediately or quickly cool and use later.
BAKING : Heat to 185°F (84°C). Strain and use immediately or quickly cool and use later.
02
MILLOT CRÉMEUX
230 g Crème Anglaise
90 g MILLOT 74%
320 g Total
Once the crème anglaise has been heated and strained, use a spatula to create an emulsion while pouring it slowly onto the melted chocolate.
Immediately mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator.
Immediately mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator.
03
OPALYS AND ROOIBOS TEA JELLY
150 g Whole milk
2.6 g Pretoria Rooibos tea
10 g Sugar
1.3 g Pectin X58
73 g OPALYS 33%
237 g Total
Heat the milk. Infuse the tea in the hot milk for 5 minutes.
Mix the sugar and pectin X58 together.
Whisk in the sugar-pectin mixture.
Bring to a boil while stirring.
Gradually combine the hot milk with the chopped chocolate, mixing all the while with a spatula to obtain a smooth, shiny, elastic texture – This is a sign that you are starting to make an emulsion.
Continue to gradually add the milk, taking care to maintain the emulsion until mixing is complete.
Refrigerate until ready to use.
IMPORTANT: This jelly cannot be frozen.
Mix the sugar and pectin X58 together.
Whisk in the sugar-pectin mixture.
Bring to a boil while stirring.
Gradually combine the hot milk with the chopped chocolate, mixing all the while with a spatula to obtain a smooth, shiny, elastic texture – This is a sign that you are starting to make an emulsion.
Continue to gradually add the milk, taking care to maintain the emulsion until mixing is complete.
Refrigerate until ready to use.
IMPORTANT: This jelly cannot be frozen.
04
ROOIBOS STEEPING SYRUP
770 g Mineral water
15 g Pretoria Rooibos tea
150 g Sugar
935 g Total
Bring the water to a boil.
Add the tea, cover and leave to infuse for 5 minutes.
Strain, add the sugar and bring to a boil again.
Add the tea, cover and leave to infuse for 5 minutes.
Strain, add the sugar and bring to a boil again.
05
APPLE CUBES STEEPED IN ROOIBOS
750 g Rooibos steeping syrup
300 g Diced Royal Gala apple
As needed Lemon juice
As needed Water
1050 g Total
Peel and dice the apples into 5mm cubes,
immediately submerging them in water with a little lemon so that they don’t brown.
Bring the syrup to a boil.
Add the diced apples and cook on a very low heat with the lid on until the apple is completely soft.
Cover the apple cubes’ surface with plastic wrap, then leave them in the refrigerator.
immediately submerging them in water with a little lemon so that they don’t brown.
Bring the syrup to a boil.
Add the diced apples and cook on a very low heat with the lid on until the apple is completely soft.
Cover the apple cubes’ surface with plastic wrap, then leave them in the refrigerator.
06
ROOIBOS TEA GEL
180 g Rooibos steeping syrup
1 g Agar Agar
3 g Gelatin powder 220 Bloom
15 g Water for the gelatin
200 g Total
Heat the syrup to 105°F (40°C) and whisk in the agar agar as you bring it to the boil.
Add the rehydrated gelatin and put the mixture in the refrigerator.
Once the jelly is completely chilled, put it in a tall container and mix using a stand mixer, taking care not to incorporate any air bubbles.
Put the mixture in a piping bag or pipette to prepare it for assembly
Add the rehydrated gelatin and put the mixture in the refrigerator.
Once the jelly is completely chilled, put it in a tall container and mix using a stand mixer, taking care not to incorporate any air bubbles.
Put the mixture in a piping bag or pipette to prepare it for assembly
07
MILLOT CHOCOLATE SHORTCRUST PASTRY
130 g MILLOT 74%
240 g European-style butter
100 g Eggs
470 g Bread flour
180 g Confectioner’s sugar
4 g Salt
1124 g Total
Mix the MILLOT chocolate melted at 95°F (35°C) with the creamed butter.
Gradually add the cold eggs.
Add the flour, confectioner’s sugar and salt.
Briefly mix all these ingredients together.
Spread out immediately.
Bake at 300°F (150°C).
Gradually add the cold eggs.
Add the flour, confectioner’s sugar and salt.
Briefly mix all these ingredients together.
Spread out immediately.
Bake at 300°F (150°C).
08
MILLOT CRISP
220 g Millot Chocolate Shortcrust Pastry
3 g Fleur de sel
77 g Blanched slivered almonds
100 g MILLOT 74%
400 g Total
Toast the almonds in the oven at 300°F (150°C) for approx. 20 minutes.
Chop the baked shortcrust pastry with a knife. Sift to remove large crumbs, and set these aside to garnish if necessary.
Mix the crumbled shortcrust with the toasted almond slivers and fleur de sel.
Add the melted chocolate.
Chop the baked shortcrust pastry with a knife. Sift to remove large crumbs, and set these aside to garnish if necessary.
Mix the crumbled shortcrust with the toasted almond slivers and fleur de sel.
Add the melted chocolate.
Assembly and finishing
As needed MILLOT 74%
Make the crémeux, the OPALYS jelly, poached apple cubes and tea gel.
Make the crisp and place 25g at the base of each star-shaped mold (ref. 31928). Press down gently. Store in the refrigerator.
Mold some tempered MILLOT chocolate in star-shaped molds.
Before the chocolate has set completely, use a toothpick to pierce the stars.
Leave to set at 61°F (16°C) before you turn the chocolates out.
Use a blowtorch to very briefly melt the stars once you have turned them out, then sprinkle them with ground shortcrust.
Assembly:
Use a cone to draw long lines of rooibos tea gel on the plate (see photo) and add on a few cubes of poached apple.
Put the MILLOT crisp star in place and use a piping bag with a 12mm nozzle to make some dabs of crémeux here and there (approx. 20g).
Use a whisk to smooth the OPALYS tea jelly and use a piping bag (without a nozzle) to pipe out 15g between the dabs of crémeux.
Add 15g of poached apple cubes here and there on the plate, as well as a few droplets of rooibos tea gel.
Finally, put the pierced chocolate star in place.
Meet the Chef
Pastry Chef at Tain l’Hermitage
Antoine Michelin
“This vanilla- and caramel-inflected Pretoria rooibostea pairs beautifully with theapple’s mellow notes and the tanginess of Millot 74%.” Antoine Michelin
Learn more