Equipment
Scallop shell mould 10-12CM
Éclair piping bag tip
Hand blender
Blender
Blowtorch
Pâte feuilletée
- Sift all the dry ingredients into a bowl. Cube dry butter and mix it into the bowl with a beater until the butter is slightly crushed.
- Pour cold water and vinegar into the same bowl and knead it in to a dough.
- Flatten and chill in the fridge for a day.
- Roll out the dough and fold it 3 times and then repeat the process one more time. Leave to chill in the fridge for a day.
- Roll the dough to 2mm and cut into a scallop shell shape.
- Wrap the scallop shell mould with aluminium foil and lightly press the dough onto the mould to shape it.
- Chill in the freezer until firm and carve it like a scallop shell with a knife.
- Bake in the oven at 170 C degrees for 20 minutes. Sprinkle some powdered sugar on top. Bake for 5 minutes at 200 C degrees.
Tarte tatin style apple jam
- Cut the apple into 16 pieces.
- Put sugar A in a saucepan and make into caramel. Pour hot water in to turn it into caramel syrup.
- Add vanilla bean, cinnamon stick, and apple pieces and mix well.
- Put everything in an oven-safe container and place the lid on top. Cook it in the oven for 20-25 at 170C.
- Put cooked apple in a bowl and seal it with cling film. Chill in the fridge for a day.
- The following day, put the apple pieces into a sauce pan, add sugar B and lemon juice and boil the mixture until reduced.
Chiboust cream (for 15 scallops)
- Add the vanilla bean to the milk and boil. Place the lid on top and infuse for an hour.
- Add sugar, salt and flour (one at a time) to the egg yolk and mix.
- Put 1 into 2 and mix together.
- Pour 3 into a pot and make vanilla custard.
- Soak gelatine sheets in a bowl of water and melt together with 4. Add calvados.
- Make Italian meringue.
- Mix Italian meringue with 37 C degrees vanilla custard in order to make Chiboust cream.
- Put 7 into a piping bag with éclair tip. Pipe it out into the shape of a snowman on the Silpat, 18g each. Press with a transparent film in order to make it into the scallop shape.
- Freeze and sprinkle some sugar on top. Caramelise the sugar with a blowtorch in order to make it look more like a scallop.
Almond cream
- Melt butter in a saucepan and roast almonds.
- When the colour starts to darken, add milk and cream and boil it for a minute.
- Grind finely with a hand blender.
- Boil until the mixture thickens and pass through a fine sieve.
Lemon basil olive oil
- Put everything in a blender and grind.
White chocolate coating
- Melt cacao butter and white chocolate, add titanium dioxide and grind everything using a hand mixer.
Assembly + Caviar
- Sprinkle sugar onto the scallop and torch with the blowtorch.
- Brush on the white chocolate coating on the inside of baked scallop shell.
- Chop 15g of tarte tatin style apple jam and put on the scallop shell.
- Put the torched scallop on the apple jam in order to hide the jam underneath.
- Surround the scallop with 8g of almond cream.
- Put caviar on the scallop and drop 1g of lemon basil olive oil on the top of almond cream.
- Garnish with some chive.