unsure

variation

4s

smoked

pseudo choc

quenelle

this is not the most pretty item i have ever made, however it has opened the door to something very useful.  for many years i have played around with the idea of a custard that can be quenelled.  the first attempts were baked custard/creme brulee that once cooled i would quenelle or pipe.  this led to mixed results and nothing extremely productive.  a lack of success put this idea on the bench for a few years.

this past spring the idea was revisited.  i was looking to make a mocha quenelle.  the natural first step was to make a coffee creameux.  this worked great and was a great way to combine coffee and chocolate.  it made a nice quenelle and tasted good….  buuuutttttt then i had to decide that i did not want any chocolate in it.  back to the drawing board.

the goal was a quenelle of coffee custard.  a standard baked custard did achieve a quenelle but the leftovers were not very usable and if the custard was over or undercooked at all it did not make the desired shape.  ok, lets cook it on the stove and see what we get.  same problems.

the next theory/test was based on a fluid gel, or should i say fluid custard.  a coffee custard cooked on the stove, chilled then pureed in the robocoupe.  this is where things started to work.  i boiled the sh%$ out of a coffee custard, strained it and pureed it.  finally, a quenelle, a very loose quenelle but a quenelle none the less.  a couple grams of iota were added to help fix this.  i choose this particular powder because it has a synergy with dairy and is used to make vegan custards creamy.

the final product is quite heavy and thick on the palate but it sets the groundwork for a very useful product.  you may want to play with a balance of milk and cream to help fix this but learn from my mistakes, if you use milk you may need to bump up the iota a little.

cream                           400g

sugar                             122g

yolks                             122g

espresso, ground               10g

salt                                  2g

iota                                  4g

- infuse the cream and espresso, strain and reweigh cream to make 400g

- combine sugar, salt and iota, wisk into yolks

- temper hot cream into yolks and bring to a solid boil while stirring

- pass through a chinois and leave to set

- when cool process in robocoupe

this recipe is still a little rough but use your imagination a little and there are many possiblities

Tags: chocolate, coffee, custard, iota, quenelle