Patrice Demers
Pastry chef, co-owner of Patrice Pâtissier, Montreal
Ingredients
Chocolate cream
1 cup (250 ml) whole milk (3.25% m.f.)
1 cup (250 ml) whipping cream (35% m.f.)
1/4 cup (60 ml) sugar
5 egg yolks
10 ounces (280 g) dark chocolate tablets (about 60% cocoa)
Seared cranberries with maple syrup and cardamom
1/3 cup 80 ml) maple syrup
1/4 tsp. (1 ml) ground cardamom
1 cup (250 ml) frozen cranberries, previously thawed
Zest of 1 orange
2 Tsps. (30 ml) orange juice
Pistachios with lightly salted maple
1 cup (250 ml) pistachios
1/4 cup (60 ml) maple syrup
1/2 teaspoon (2.5 ml) of fleur de sel
Preparation
Chocolate cream
Pour the chocolate tablets into a high rimmed container.
In a saucepan, bring milk, cream and half of the sugar to a boil.
In a mixing bowl, whisk egg yolks and the rest of the sugar. While whisking, pour the boiling liquid over the yolks to gradually cool them.
Return to saucepan and cook over medium heat, stirring constantly with a spatula until the cream covers the back of the spoon or reaches a temperature of 84 °C (183.3 °F).
Pass the cream through a fine sieve directly onto the chocolate tablets and let stand 1 minute. Using an immersion blender, blend the cream mixture and chocolate.
Cover with plastic wrap directly in contact with the cream and refrigerate for 12 hours.
Seared cranberries
In a skillet, heat the maple syrup and cardamom over high heat to lightly caramelize the syrup.
Add cranberries and cook for about 2 minutes or until fruits begin to burst.
Remove from heat and add zest and orange juice.
Pistachios
In a bowl, mix all ingredients well and pour on a baking sheet lined with parchment paper.
Bake at 150 °C (300 °F) for 12 to 15 minutes or until pistachios are well caramelized.
Assembly
Using a pastry bag or spoon dipped in hot water, place the chocolate cream on each plate.
Add the seared cranberries and a little baking syrup.
