The Catalan TableIngredients
Servings:
4
Ingredients
- El Bulli
- 180 g220 grams
- 125 g260 ml
- 125 mlI'm sorry, it seems like there was an error in your request. Could you please provide the ingredient name you would like translated?
- optional
Nutritional Information
Per Serving (Approx.)
Calories
48 kcal
Protein
4 g
Fat
3 g
Carbohydrates
0 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
El Bulli Method
- Incorporate the sugar with the egg yolks until the mixture becomes homogeneous and light in color.
- Heat the cream over medium heat until it reaches about 60°C, ensuring it does not come to a boil.
- Gradually pour the hot cream over the egg yolks while continuously stirring with a manual whisk, ensuring it is well integrated.
- Cook this mixture over low heat, maintaining a constant temperature of about 80°C, and continue stirring with a wooden spatula until it thickens slightly.
- Pour this hot cream over the chopped chocolate, covering it completely. Let it rest for 2 minutes to allow the chocolate to melt. Stir until the mixture is homogeneous and then blend with an immersion blender to achieve a smooth texture.
- Fill the individual containers where the cream will be served, ensuring they are clean and dry, and let cool at room temperature before refrigerating.
Method restaurant Nerua (Bilbao)
- Temper the chocolate in the oven at 40ºC for 8 hours to enhance all the chocolate nuances and achieve a smooth texture.
- After the 8 hours, adjust the oven temperature to 50ºC.
- Place the chocolate in a bowl and put it in the oven with the door slightly open to prevent it from getting too hot.
- Once the tempering process is complete, bring the whole milk and heavy cream to a boil in a saucepan over medium heat.
- When the milk reaches a boil, turn off the heat and pour the tempered chocolate into the pot Without Stirring to avoid altering its texture.
- Let the mixture rest for 5 minutes to allow the temperatures to equalize.
- After 5 minutes, stir with a spatula until all the ingredients are well integrated.
- Add the beaten egg to the mixture and stir again until it is homogeneous.
- Pass the mixture through a fine sieve to remove any lumps from the egg and achieve a smooth texture.
- Fill the silicone molds with the mixture. Remember that it's a delicate cake and can easily break when unmolding.
- Place a piece of baking paper at the base of the molds and, if possible, line the sides as well to facilitate unmolding.
- You can put the molds in the freezer for a while to make unmolding easier later.
- Remove the molds a little while before serving and carefully unmold.
- You can also plate them right when you take them out of the freezer to maintain a better consistency.
- Alternatively, let them sit for a while once plated before serving to enjoy their best flavor.
Recommendations & Tricks
- Note: If you want to freeze the cream, pour it into individual silicone molds and leave them in the freezer until they are well set.
- To achieve an exceptional chocolate cream, follow the technique from the Nerua restaurant in Bilbao.
- To temper chocolate and enhance its nuances, set the oven to 40ºC and leave the chocolate in for 8 hours.
- Adjust the oven to 50ºC. Place the chocolate in a heat-resistant bowl and leave the oven door slightly open to prevent excess temperature.
- After the 8 hours, heat the whole milk and heavy cream in a saucepan over medium heat until it starts to boil.
- When the milk and cream reach boiling point, turn off the heat and immediately add the tempered chocolate Without Stirring.
- Let the mixture sit for exactly 5 minutes to allow the chocolate to melt.
- After the resting time, gently stir with a rubber spatula until the mixture is completely homogeneous and creamy.