Culinary journey with Antoine Gras and his chocolate and saffron dessert

Jamaican grand cru chocolate and the sweetness of Saffron … A dessert that we would feast on by the fire, facing the snow-capped mountains of Val d ‘ IsèreBefore you can take action at La Table de l’Ours, restaurant Michelin-starred in the heart of the Alps, we try to reproduce at home this recipe that its chef Antoine Gras revealed to us.

Chef Antoine Gras trained in the kitchens of two 3-star restaurants, before joining the kitchens of Relais & Châteaux Les Barmes de l’Ours, in Val d’Isère in 2013. From a chef, he climbed the ranks until becoming a chef in 2017. He will be rewarded a few months later with his 1st star in the Michelin guide.

Near the fire and facing the immensity of the mountains, its gastronomic restaurant La Table de l’Ours offers creative cuisine based on the flavors of the Alps and elsewhere. Mission accomplished with his dessert “Grand cru chocolate from Jamaica and sweetness of Saffron”, of which he reveals the recipe. On the program: chocolate crumble, chocolate cream, saffron emulsion, sponge cake, touches of melted chocolate, nibs, saffron ice cream, chocolate tuile … So many elements to prepare to make a star dessert. So, ready to bake?

Chocolate crumble:

  • 100 gr of butter
  • 100 gr of sugar
  • 80 gr of hazelnut powder
  • 70 gr of cocoa powder
  • 40 gr of flour
  • 2 g of salt

Mix all the ingredients with a mixer, then cook them for 12 min at 170 ° C in the oven.


Creamy chocolate:

  • 170 gr of whole milk
  • 170 gr of cream
  • 60 gr of egg yolks
  • 50 gr of sugar
  • 220 gr of Jamaican chocolate

Make a custard then pour it over the chocolate. Mix everything and keep in the fridge.

Chocolate siphon:

  • 3 eggs
  • 60 gr of egg yolks
  • 30 gr of sugar
  • 225 gr of Jamaican chocolate
  • 110 gr of butter
  • Saffron

Heat the whole eggs, egg yolks and sugar in a bain-marie to 60 ° C then whip up the appliance using a mixer. Melt the chocolate and the butter, and mix it with the previous device. Place in a siphon in a bain-marie.


Crane siphon:

  • 425 gr of whole milk
  • 100 gr of roasted crane
  • 20 gr of Pro Espuma

Roast the crane in the oven at 170 ° C for 10 min. Bring the 170 g of milk to a boil and infuse the crane for 10 min. Pass everything through a Chinese then leave to cool. Once the crane has cooled, add the proespuma and place it in a siphon. Reserve in the refrigerator.


Saffron emulsion:

  • 200 gr of whole milk
  • 0.02 gr of Saffron
  • 50 gr of cream
  • 30 gr of butter
  • Sugar

Heat the milk with the saffron, the cream and the butter to 60 ° C. Mix everything. Keep warm and remix at the time. Keep only the scum.


Sponge Cake:

  • 80 gr of sugar
  • 3 eggs
  • 100 gr of Jamaica chocolate
  • 20 gr of flour

Whip the sugar and the eggs then mix them with the melted chocolate and the flour. Once the mixture is homogeneous, put it in a siphon. Fill a cup halfway with the appliance and cook it for 1 minute in the microwave.

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