With Chocolate Week upon us, H&C News is delighted to present this timely recipe!
Piquet in London’s Fitzrovia is a joint venture between restaurateur André Blais and chef, Allan Pickett, (former head chef at Plateau, Aviator, Galvin Bistro de Luxe and Orrery). The 98 cover restaurant brings together the culinary cultures of France and England and the seasonal menu features Allan’s signature blend of both classical and contemporary dishes. Ingredients are sourced from around the UK and specifically from Kent, Allan’s home county.
The interior design, created by Quentin Reynolds and the team at Reyco, features painted decorative Gesso panels, vintage British chairs, and classic French pewter comptoir table tops complemented with heritage pieces of both French and English tableware.
Allan Pickett’s Baked dark chocolate custards with passion fruit
Cook on a low oven at gas mark 1 or 100˚C for 6 minutes
Ingredients
- 125g 65% dark chocolate
- 35g White choc
- 90ml milk
- 220ml double cream
- 35ml pasteurised egg yolk
- 12g icing sugar
- 5 passion fruits
To make the chocolate and passion fruit mix
- Boil the milk and cream with the passion fruits and leave to infuse for 10 minutes and then pour over chocolates and mix carefully.
- Mix egg yolks and icing sugar in a bowl and then add to the chocolate mix. Pass the mix through a fine strainer and pour into glass moulds. About 110g per glass is a good amount.
- Place a damp cloth onto a flat baking tray
- Carefully place the glasses onto the damp cloth
- Bake the custards for 6 minutes and then leave to cool for 40 minutes
- Then place in the fridge for 3 hours to chill.
For the chocolate crumb mix
- 50g self-raising flour
- 25g butter
- 20g sugar
Method
- Blend all ingredients together and place onto a non stick tray and bake at 160˚c for 25 minutes. Break down into smaller crumbs with a fork while hot and then cool.
For the chocolate tuille
- 7g Cocoa powder
- 50g Sugar
- 25g Melted butter
- 15g Egg whites
Method
- Mix the cocoa, sugar together, then add the cool but melted butter slowly
- Add egg whites. Spread onto a non stick tray and bake at 170˚c for 7-8 minutes until dry and leave to cool slightly. Gently remove from the tray while warm and leave to cool.
To finish the dish
Whip some cream and pipe into the chilled glasses, break up the chocolate tuille and push into the cream. Spoon over some crumb mix and then serve.