Roasted Sunchoke & Caramelized...Roasted Sunchoke & Caramelized White Chocolate Crémeux with Espresso Pear Gel

An avant-garde composition pairing the earthy, nutty undertones of caramelized Jerusalem artichoke with velvety caramelized white chocolate, countered by an espresso-infused pear fluid gel and crisp hazelnut feuillantine.

Ingredients

Cooking Instructions

1. 01

   Preheat the oven to 190°C (375°F). Toss the sliced sunchokes with 10g of melted butter and roast on a parchment-lined tray for 25 minutes until deeply golden brown and caramelized, releasing a nutty aroma.

2. 02

   Transfer the roasted sunchokes into a saucepan with whole milk and 100ml of heavy cream. Simmer over low heat for 10 minutes, then blend completely smooth in a high-speed blender; strain through a fine chinois.

3. 03

   In a bowl, whisk the egg yolks with 20g of caster sugar until pale. Gradually temper with the warm sunchoke infusion, return to the pan, and cook gently to 82°C (180°F) to form a crème anglaise base.

4. 04

   Remove from heat, dissolve the bloomed gelatin into the anglaise, and pour over the chopped caramelized white chocolate. Emulsify with an immersion blender until glossy and homogeneous. Fold in 100ml of softly whipped cream, transfer into ring molds or quenelle templates, and chill for at least 3 hours.

5. 05

   For the fluid gel, combine diced pears, espresso, remaining 20g sugar, and 50ml water in a covered saucepan. Stew over medium-low heat until completely soft (about 12 minutes).

6. 06

   Blend the pear mixture until silky, whisk in the agar-agar, and return to a rolling boil for 1 minute to activate the hydrocolloid. Pour into a flat dish and chill until completely set, then blitz in a blender until transformed into a crystal-clear, glossy fluid gel. Pass through a fine sieve into a piping bottle.

7. 07

   Melt the remaining 15g butter with hazelnut praline paste over gentle heat, incorporate the feuilletine flakes and Maldon sea salt, then spread paper-thin between two silicone mats. Chill until brittle, then shatter into delicate shards.

8. 08

   To plate: Demold the sunchoke crémeux just off-center. Dot precise spheres of espresso pear fluid gel around the base. Crown the crémeux with a praline feuillantine shard and a light dusting of dehydrated pear powder or fleur de sel.