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Try Liberty Smith's mouth watering and award-winning chocolate and orange mille-feuille.

"The judges loved it, they said they couldn’t fault it!"

With such high praise, we're sure you'll want to try the dessert Liberty Smith concocted to nab gold at a regional Nestlé Golden Chef's Hat Award competition at the Cairns campus.

 

Apprentice chef Liberty Smith

 

Chocolate and brown sugar mille-feuille with coffee, orange and peanuts

Prep and cook time 1 hour 
Serves 4
 

Ingredients

Tuile

55g caster sugar

55g unsalted butter

55g plain flour

1 egg white

Chocolate mousse

32g pure cream

32g milk

1 egg yolk

8g caster sugar

1/2 sheet gelatin

70g NESTLE Plaistowe 70% Cocoa Chocolate Couverture

85g pure cream

Creme Patisserie

125g cold water

45g NESTLE Docello Creme Patisserie Dessert Mix

1/2 tsp vanilla essence

60g pure cream

Coffee Jelly

4g NESCAFE Gold Original

130g hot water

10g caster sugar

1 1/2 sheets gelatin

Brown Sugar Cream

85g pure cream

2 tbsp creme patisserie

25g brown sugar

Garnish

1ea orange zest

15g dark chocolate

3 sprigs tyme

peanuts

Method

Tuille

Step 1 Whisk together egg whites and sugar until frothy

Step 2 Add butter and flour and whisk until smooth

Step 3 Smooth onto stencil on lined tray

Step 4 Bake at 170oC for 9 minutes

Mousse

Step 1 Heat 32g of cream and milk in a pot

Step 2 Whisk together egg yolks and sugar

Step 3 Once cream has boiled, remove from heat and whisk in softened gelatin

Step 4 Pour over chocolate and mix until melted

Step 5 Whip 85g of cream to soft peaks and fold in chocolate milk mix

Step 6 Leave it to set in the fridge and once ready, pipe roll and freeze in cling wrap

Crème Patisserie

Step 1 Whisk cold water and NESTLE Docello Creme Patisserie Dessert Mix together for one minute, let sit for three minutes and whip again for another one minute

Step 2 Whip in cream and vanilla to the mixture

Coffee Jelly

Step 1 Soften gelatin and boil water with sugar

Step 2 Mix all together until dissolved and place in the fridge until set

Brown Sugar Cream

Step 1 Whip brown sugar and cream to soft peaks

Step 2 Mix through crème patisserie

To serve
Discard the cling wrap and place the mousse in the centre of the plate. Pipe a small line of the brown sugar cream on each side of the mousse. On each side of the brown sugar cream, place a piece of tuille and then add lines of the crème patisserie on each side, followed by more tuille. Finally, garnish on top with brown sugar cream, cubed coffee jelly, roasted peanuts, orange zest, dark chocolate shavings and thyme.

 

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