A touch of sweetness with the Chocolate Sand Rose from Relais & Château Bernard Loiseau

Make a gourmet dessert at home? It is quite possible with the help of pastry chef Aymeric Pinard, Relais & Château Bernard Loiseau in Saulieu in Burgundy., which reveals the recipe for the Rose des Sables pure chocolate and its candied orange coulis. A great classic created by chef Bernard Loiseau that can be found on the restaurant’s menu The gold Coast.

After making our mouths water with the Charolais beef recipe of its chef Patrick Berton , the Relais & Château Bernard Loiseau, in Saulieu in Burgundy, shares with France.fr the secret of its Rose des sables pure chocolate coulis. candied oranges. This dessert composed of ultra-fine cocoa tiles, bitter chocolate sorbet and candied orange coulis is one of Bernard Loiseau’s great classics.

When it was created in 1985, this rose des sables recipe was very avant-garde because it was made with little fat and frank and full-bodied tastes, including that of cocoa. Always in the spotlight on the menu at La Côte d’Or restaurant in Saulieu, this dessert perpetuates the heritage of chef Bernard Loiseau, a purist of tastes.

Today, it is the pastry chef of Relais & Château Bernard Loiseau, Aymeric Pinard, who guides us step by step in the realization of this dessert which will delight chocolate lovers.

Ingredients for 4 persons :

Coulis (the day before):
10 untreated oranges
2 kg of powdered sugar

Tuiles (the day before):
6 egg whites
130 g sifted icing sugar
70 g sifted flour
30 g cocoa powder
70 g clarified butter

Sorbet:
½ l of milk
500 g of caster sugar
200 g of cocoa powder
150 g of chocolate (60 to 75% cocoa)

Le chef pâtissier du restaurant La Côte d'Or, Aymeric Pinard

© Jonathan Thévenet – The pastry chef of the restaurant La Côte d’Or, Aymeric Pinard

Preparation of the coulis:

(The coulis is prepared the day before.)

  1. Wash the oranges. With a small knife, make several deep incisions in 4 oranges, right down to the flesh. Put them in a saucepan, cover them with water. Boil for 3 minutes. Change the water and repeat the operation twice.
  2. In a Dutch oven, pour the sugar with 3 liters of water. Add the 4 oranges, boil and simmer for 6 hours.
  3. Drain the candied oranges and mix them very finely. Squeeze the juice from the other oranges, and add it to the mixed oranges.
  4. Tuiles: In a salad bowl, mix the egg whites with the icing sugar. Stir in the flour and cocoa, mix and add the melted butter. Cover with cling film and leave overnight in the refrigerator.

Preparation of the sorbet:

Put all the ingredients in a saucepan with 1 liter of water. Heat to a boil, stirring with a spatula. Cool by placing the saucepan in ice water; then place this mixture in the refrigerator, then in the freezer. Turbine for ten minutes.

Vue extérieure du Relais & Château Bernard Loiseau, à Saulieu, en Bourgogne.

© B.PRESCHESMISKY – Exterior view of the Relais & Château Bernard Loiseau, in Saulieu, in Burgundy.

Preparation of the tiles:

  1. Preheat the oven to 150 ° C.
  2. Prepare very cold silicone pastry cloths. Count 1 tablespoon of dough per tile; roll out by turning with two fingers to form very thin discs 2 mm thick and 8 cm in diameter. Provide 5 discs per rose.
  3. Place the sheets in the oven for 9 minutes, then let them cool. When they are cold, gently peel them off by lifting with a spatula.

Dressage:

  1. Coat the bottom of the plates with the candied orange coulis.
  2. Successively assemble a tile, a small ball of sorbet formed with a very hot tablespoon, four times, and finish with a tile (a total of 5 tiles enclosing 4 balls of sorbet).
  3. Gently swivel the tower to one side so that the tiles meet at the bottom of the plate and open on the other side, allowing the sorbet to be seen (the first and the fifth tile should practically form a right angle) .

Enjoy your meal !

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