Pan, Aceite y Chocolate

Name: Pan, Aceite y Chocolate
Cuisine: Spanish
Ingredients: 336 g (1½ cups) heavy cream; 22 g (¾ Tbsp) glucose syrup; 63 g (¼ cup) unsalted butter, melted; 173 g (6.1 ounces) 64% chocolate, melted; 1 frozen baguette; 5 silver gelatin sheets (or 10 g powdered gelatin, as directed on package); 5 silver gelatin sheets (or 10 g powdered gelatin, as directed on package); 28 g (1 tsp) inverted sugar; 84 g (⅓ cup and 1½ Tbsp) granulated sugar; 100 g (⅓ cup and 1½ Tbsp) water; 100 g (3½ ounces) isomalt; 200 g (¾ cup and 2 Tbsp) olive oil

Preparation info

Yields
24
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Caramel Chocolate Cremeux

336 g (1½ cups) heavy cream
22 g (¾

Europe
Spain
Dessert

Method

Caramel Chocolate Cremeux

Bring cream and glucose to a boil in a small pot and set aside. Heat sugar slowly in a saucepan to an amber color. Deglaze with melted butter and whisk in the hot cream until smooth. Pour over chocolate and whisk to emulsify. Refrigerate for about 12 hours until set and transfer to a pastry bag fitted with a #1 tip.