Chef – February 2018

ChoCoLate and saLted CaRaMeL taRt with

popCoRn iCe-CReaM and ChoCoLate nuGGets

By Ed Clooney

sWeet pAstry.

● 470 g Plain Flour
● 180g Icing Sugar
● 4g Salt
● 100g Eggs
● 240g Butter

Put the butter in a bowl with the sugar and
cream together using a wooden spoon or
hand-held electric mixer. You don’t want the
mixture to be too fluffy; just bring it together.
Add the egg to the butter mixture and beat
until smooth and completely incorporated.
Mix the flour with a pinch of salt and fold into
the butter mixture gradually, in batches, until
absorbed. Be sure to incorporate all the butter
sticking to the sides of the bowl. Don’t worry if
the pastry is quite crumbly at this stage
Turn the pastry onto a lightly floured surface
and knead it quickly until it all comes together.
You need a light and gentle touch here – if you
work it too much, the pastry will be tough.
Wrap the dough in Clingfilm and chill for
30 minutes. This resting stage is essential,
because not only will the pastry be easier
to roll into shape, it won›t shrink while it’s
cooking.
Remove the pastry from the fridge. Place on
a lightly floured surface and, with a floured
rolling pin, roll to the thickness required. Turn
regularly to achieve an even shape before
using to line your tart ring. Freeze at this stage
and blind bake from frozen.

sAlted cArAMel FillinG

● 250 g Double Cream
● 340g Sugar
● 80g Glucose
● 400g Butter
● 250g Brown sugar
● 3g Salt

Tip 340g white caster sugar into a heavy-
based frying it’s important to use white sugar
so you can see the clear colour change.
Put the pan on a medium heat until the sugar
has dissolved. Do not stir as this will cause the

sugar to stick and crystallise into lumps. Instead,

simply agitate the sugar occasionally using the

end of a wooden spoon, just to ensure the sugar

melts evenly. Once the sugar has melted turn up

the heat and bubble for 4-5 mins until you have

caramel. Take off the heat, then carefully stir in

of double cream and butter, stand back when

you do this as it may spit. You need to stir rapidly

but be very careful as the sugar will be extremely

hot. Re boil mixture and add brown sugar to

dissolve before adding salt....

popcorn ice creAM

● Anglaise

● 220 ml heavy cream

● 220 ml milk

● 20 ml vanilla extract

● 6 egg yolks

● 125g white sugar

In a small, heavy saucepan, heat cream/milk

and vanilla until bubbles form at edges.

While cream/milk is heating, whisk together

egg yolks and sugar until smooth. Temper egg

yolk mix with heated cream/milk and gradually

add egg yolk mixture back to remaining milk

mixture, whisking constantly. Continue to

cook, stirring constantly, until the mixture

coats the back of a spoon.

To make popcorn ice cream add 100r of

caramel popcorn with 7gr NH Pectin to 550r

sauce Anglaise. Blend with a hand blender

until smooth and place into a Rouzer container

to freeze overnight. Next day remove from

freezer and use on Rouzer Machine. Always

mix on router two hours before use to ensure

you can get perfect quenelles.

chocolAte créMeux.

● 600g sugar

● 200g glucose

● 340g milk

● 1340g cream

● 270g egg yolks

● 700g Merrion Signature chocolate

In a medium heated saucepan caramelise the

glucose and 300r sugar, add the cream and

milk to a simmer. Remove from the heat. In a

medium bowl, whisk the egg yolks with the

last part 300r sugar. Gradually whisk in the

hot caramel cream/milk. Transfer the mixture

to the saucepan and cook over moderately low

heat, stirring constantly with a wooden spoon,

until the custard is slightly thickened and coats

the back of the spoon, about 5 minutes