Chocolate and tonka bean clouds, cocoa caramel

A revisited classic, Ile flottante with a cocoa and tonka bean twist.  A base of creme anglaise topped with a cocoa meringue.  Accompanied by a cocoa caramel.


Recipe for 12 personnes

For the crème anglaise

750 Ml
9 Unit(s)
Egg yolk
150 Gr
100 Gr
Dark chocolate
0.50 Tsp
Tonka bean

For the meringue

5 Unit(s)
Egg white
135 Gr
125 Gr
Icing sugar

For the cocoa caramel

90 Gr
30 Gr
25 Gr
Cocoa powder
  • Butter

Preparation time: 30 min

Preheat your Vapeur at 212 °F

  • Preparation for the crème anglaise

    In a saucepan, heat the milk. In a large bowl, whisk the egg yolks, sugar and vanilla until the mixture whitens. Stir into the hot milk gradually, while continuously whisking. Return to saucepan and cook over low heat, stirring constantly with a wooden spoon until the mixture coats the back of the spoon. Refrigerate.

  • Preparation for the meringue

    Beat the egg whites until soft peaks form. Gradually add sugar and continue to mix until a bright and firm meringue. With the spatula, add the icing sugar by gently folding. Using a pastry bag or a spoon, fill meringue in buttered ramekins and bake in the steam oven or microwave until firm.

  • Preparation for the cocoa caramel

    Combine the water and sugar in a saucepot making sure not to let the sugar touch the sides.  Cook until lightly golden and then add the cocoa.  Set aside.

  • Plating

    In a plate, pour the crème anglaise. Add the cooked meringue clouds, cooled and well drained of excess liquid and drizzle with the cocoa caramel.

Here is the recipe for a crème anglaise. Keep an eye on your cooking cream to get a smooth texture. The cream should coat the back of a wooden spoon.

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