All-Clad Metalcrafters
Most Innovative Dessert
Maple Chibouste and Praliné Feuilletine,
Madagascar Mangaro Chocolate Mille-Feuille

Jean-François Bonnet, Executive Pastry Chef
Daniel
60 East 65th Street
New York, NY 10021
(212) 288-0033
www.danielnyc.com/daniel

About Jean-François Bonnet
Living above a bakery-patisserie in the town of Frejus, the young Jean-François Bonnet was entranced by the aroma of baking breads and pastries. After spending many mornings secretly watching the baker at work, he was offered a job as an assistant. This early exposure evolved into a lifelong passion for the art of baking. He began formal training under Michelin two-star chef Philippe Da Silva at the Hostellerie des Gorges de Pennafort, then held positions in several renowned kitchens, including Hotel Le San Pedro (Saint Raphaël), La Villa Saint Elme (Sainte Maxime) and Jacques Chibois’ La Bastide Saint-Antoine (Grasse). In the summer of 2000, he relocated to New York to work as pastry chef of the Monkey Bar. Since then, he worked as pastry chef at Cello and The Ritz-Carlton’s Atelier, before accepting his current position as executive pastry chef of Daniel in October 2003.

RECIPE
Maple Chibouste and Praliné Feuilletine,
Madagascar Mangaro Chocolate Mille-Feuille

Maple Sugar Ice Cream

3 1/2 quarts of whole milk
23 ounces of maple sugar
1 pound of dry glucose
12 ounces of egg yolk
10 ounces of unsalted butter

In a pot, combine all the ingredients except the maple sugar and yolks. Bring them up to 149°F and pour some of the hot milk mixture in the yolks to temper them; add the maple sugar and finish cooking the ice cream base to 181°F. Cool immediately in an ice bath and refrigerate for at least six hours before churning. Churn and store in the freezer.

Feuilletine Maple Almond

6 ounces of whole blanched almonds
9 ounces of maple sugar
6 ounces of chopped almond praline (see recipe and procedure below)
3 ounces of 50% Mangaro milk chocolate, chopped
3 ounces of melted unsalted butter

Preheat oven to 300°F. Toast the almonds for five minutes and grind them as fine as possible (use a Vita-Prep or spice grinder, three times). On a double-boiler, melt the chocolate and the butter together. Add the maple sugar and the almond paste. Add the chopped almond praliné and pour onto a parchment paper lined baking sheet. Roll to 1/8-inch thickness. Freeze. Cut into 2-inch long almond shapes or other desired shapes.

Maple Chiboust

7 ounces of buttermilk
4 ounces of crème frâiche
5 ounces of egg yolk
1 ounce of flan powder
9 ounces of egg white
5 ounces of maple sugar (plus 1 ounce to sprinkle on the chiboust)
1 ounce of glucose
3 gelatin sheets

Bloom the gelatin in cold water. Make a pastry cream with the buttermilk, crème frâiche, yolks, and flan powder. Add the gelatin. At the same time, make an Italian meringue with the rest of the ingredients. Place the egg whites in a stand mixer and mix on low speed. Bring the maple sugar and the glucose to 245°F and pour over the egg whites. While both are still hot, gently fold together the mixtures, pour into half-oval flexipan molds, and freeze.

Milk Chocolate Mousse

5 ounces of cocoa paste
7 ounces of cocoa butter
3 1/2 pounds of 45% milk chocolate, chopped
23 ounces of heavy cream
23 ounces of whole milk
8 ounces of egg yolk
3 quarts of heavy cream

Heat milk and cream and pour over yolks to slowly temper them. Pour the mixture back into the pot and cook to 183°F. Pour the mixture over the chocolate, gently stirring, to create an emulsion for the ganache. Allow the mixture to cool to 95°F to 105°F. Meanwhile, whip the cream to a very soft peak (barely foamy and stiff). Whisk a third of the cream into the ganache and fold the rest in gently. Allow to set in the refrigerator for 3 to 4 hours before using.

Chocolate Sheets

12 ounces of 65% of Mangaro dark chocolate, chopped

Temper the chocolate and spread on acetate. Cut into 3-inch by 1-inch rectangles.

Almond Praliné

9 ounces of sliced almonds
9 ounces of sugar
1 ounces of water

In a pot, heat the sugar and the water to 250°F. Off the heat, add the almonds and stir until the sugar crystallizes. Return to the heat and cook until caramelized. Transfer the almond praliné to a baking sheet to cool.

Maple Sugar Gelée

3 1/2 ounces of maple sugar
8 ounces of heavy cream
6 ounces of whole milk
1 teaspoon of agar-agar powder
1 gelatin sheet

Line a flat tray with plastic wrap. Place all the ingredients in a pot and bring to a boil. Pour the contents onto the tray and leave on a flat surface until set. Refrigerate and cut into 1/2-inch circles or other desired shapes.

Chocolate Crèmeux

17 ounces of whole milk
17 ounces of heavy cream
7 ounces of egg yolk
3 ounces of sugar
14 ounces of 65% Mangaro dark chocolate, chopped

Bring the heavy cream and milk to a boil. Mix the yolks and sugar in a bowl and pour the hot liquid over it. Cook to 181°F and pour over chocolate. Mix and let set for at least 6 hours in the refrigerator.

Assembly

1 cup of 40% fromage blanc

Place the frozen chiboust on the maple feuilletine. Sprinkle some maple sugar on the chiboust, and pipe some chocolate crèmeux on top. Pipe some milk chocolate mousse on one of the chocolate rectangles and sprinkle it with some of the almond praline. Place another rectangle of chocolate on top. Place the mille-feuille on the plate and decorate it with a bit of gold leaf and place the gelée next to it. Place some chocolate crèmeux on the plate as décor and a quenelle of maple sugar ice cream. Place a swirl of fromage blanc on the plate and place the chiboust on top.