Offer a gift certificates!
Preview

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.

Ingredients

Recipe for 12 personnes

For the crème anglaise

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

For the meringue

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

For the cocoa caramel

90 Gr
Sugar
30 Gr
Water
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.

Class with similar recipe

Thursday, December 19th18:00 to 21:00
Plateau Mont-Royal
90$ / pers.
LES 6 à 8 COCKTAIL/TAPAS

LES 6 à 8 COCKTAIL/TAPAS

Cocktail and tapas classes + 1 glass of wine included

  • Fried chicken with fleur de sel, avocado hummus, tomato and black pepper coulis
  • Chocolate and tonka bean clouds, cocoa caramel
  • Love at the first rhum !
  • Pulled duck buns with apricot and cardamom cream cheese
  • Scallop Ceviché, Avocado, Red Pepper, Cucumber, Sesame Oil, Lime Zest, Won Ton Tile
  • Spring roll of marinated vegetables and watermelon garnished with creamy whipped Feta dip
More information
14 / 14

90$ / pers.
0 places disponibles
Thursday, January 9th18:00 to 21:00
Quebec city
95$ / pers.
LES 6 à 8 COCKTAIL/TAPAS

LES 6 à 8 COCKTAIL/TAPAS

Cocktail and tapas classes + 1 glass of wine included

  • Fried chicken with fleur de sel, avocado hummus, tomato and black pepper coulis
  • Chocolate and tonka bean clouds, cocoa caramel
  • Gin & Paradise
  • Pulled duck buns with apricot and cardamom cream cheese
  • Scallop Ceviché, Avocado, Red Pepper, Cucumber, Sesame Oil, Lime Zest, Won Ton Tile
  • Spring roll of marinated vegetables and watermelon garnished with creamy whipped Feta dip
More information
12 / 12

95$ / pers.
0 places disponibles
Friday, January 31st18:00 to 21:00
Time Out Market
90$ / pers.
L'ATELIER DU CHEF

L'ATELIER DU CHEF

Let yourself be carried away with your chef and realize a delicious 3-course meal!

  • Chocolate and tonka bean clouds, cocoa caramel
  • Salmon tartar, dill, cucumber, lemon zests, spicy mayonnaise and Panko crumble
  • Semi-seared scallops with a tarragon pea mousseline, wild mushrooms, and crunchy fennel
More information
0 / 12

90$ / pers.
12 places disponibles

Share this unique and tasty
experience

Private and Corporate Events