Recipes from the ADF+Enderun Kitchen
September 11th, 2011
As promised in my previous post, I’m sharing here the recipes given to us during the cooking demo yesterday. Several bloggers including myself are so honored to watch Chef Marc Chalopin cook two wonderful dishes. We were able to taste those yummy dishes too. I wish I could have gotten more of the burgers because it definitely tasted so good. We all wanted more!
Chef Chalopin is ADF+Enderun executive chef who joined in 2008 to supervise the culinary program in Manila, control the quality of instructors and curriculum, teach advanced culinary classes, as well as partner with suppliers to get the best produce, materials and equipment available. Before joining Enderun, Chef Marc Chalopin has had 25 years of experience. He has worked with the best chefs in the world including: Joel Robuchon, Alain Ducasse, Louis Grondard and Alain Reix.
Chef Chalopin was very engaging while he cooked in front of us. He was providing tips in cooking and preparing dishes. It was really funny when he was asking us if we have ovens and ice cream makers.
Without further ado, here are the recipes of the two dishes Chef Marc Chalopin made. Thanks to ADF+Enderun for this opportunity! I hope to be able to cook the dishes when I get the right equipment. :)
Chocolate Ice Cream
1 quart Milk (1 liter)
1/2 cup Heavy cream (12 cL)
2 1/4 oz Butter (60g)
8 1/4 oz Sugar (230g)
1 3/4 oz Honey (50g)
1 lb Guanaja couverture
1 oz Cocoa paste (30g)
3 1/2 oz Egg yolks (100g)
1/2 L Milk
1 cup Heavy cream (25 cL)
600g Dark couverture chocolaté, preferably 65% dark
40g Cocoa paste
Coffee and Rum Granite
1 quart Coffee (1 liter)
5 1/4 oz Sugar (150g)
6 3/4 T Dark rum (10cL)
1 L Heavy cream
Seeds from 2 vanilla beans, split and scraped
50g Slivered almonds
50g Liquid glucose
Making the Ice Cream
- Heat all the chocolate ice cream ingredients to 183F (84C) in a double broiler.
- Chill to 39F (4C), let sit, process in the ice cream maker, and set aside.
Making the Granite
- Sugar the coffee, add rum, and freeze.
- Once the mixture is frozen, use a fork to break it up into ice flakes.
Preparing the Chocolate Sauce
- To make the chocolate sauce, combine milk, cream and sugar.
- Remove from heat and add to the dark couverture, broken into small pieces, and cocoa paste.
- Put in an ice bath when couverture melts completely.
Preparing the Chantilly Cream
- Whip cream together with sugar and vanilla seeds. Do not overbeat: the cream should only be semi-firm.
Making the Nougatine
- Melt sugar, butter, and glucose in a pan, and bring to a boil. Add sliced almonds and mix well.
- Spread the mixture out on a Teflon baking sheet. Bake in a 350F (180C) oven for 10 minutes.
Finish and Assembly:
Fill a tall dessert glass, alternating the different elements of the dessert, except the vanilla-flavored Chantilly cream, which is to be added last. Sprinkle with cocoa powder and nougatine pieces just before serving.
Shrimp Targar Burgers
400g Medium Shrimps
1 White Onion
2 leaves Tarragon
Salt (as needed)
Espelette spice (as needed)
2 Baby romaine
24 Sundried tomato petals
10g Pomery mustard
1 Grated lemon peel
1/2 Lemon juice
1/2 bunch Chervil
1/2 bunch Parsley
1 pc Red onion
30g Capers in vinegar
5 sprigs Thyme
3 cloves Garlic
10 Sugar (winter)
Olive oil (as needed)
Salt (as needed)
Pepper (as needed)
Preparation of the Stuffing
- Shell the shrimp, remove the gut, and dice.
- Peel the white onion and chop finely.
- Pluck and chop the tarragon.
- Remove the lemon peel and chop finely.
- In a mixing bowl, combine all the stuffing ingredients in order to obtain a smooth paste.
- Divide into twelve (12) and mould into a round between two sheets of wax paper using a cookie cutter.
Preparation of the Garnish
- Pluck the roulette (baby romaines) and cut the hearts into 4 thin slices.
- Drain the sun dried tomatoes.
- Lightly toast the buns (already cut in half)
Preparation of the Tartar Sauce
- Grate the lemon rind. Squeeze and recover its juice.
- Pluck and crush the parsley.
- Pluck and crush the chervil.
- Peel and chop the red onion.
- Drain and crush the capers.
- Combine all the ingredients in a mayonnaise.
- Finish with the lemon juice and mustard.
- Set aside.
Finish and Presentation:
- Saute the stuffing squares in olive oil over medium heat for 6 to 8 minutes depending on the thickness.
- Spread the tartar sauce on the buns.
- Place 1 slice of mini romaine and 1 sun dried tomato petal. Place the fried stuffing square over top.
- Add a tablespoon of sauce and the second slice of mini romaine and 1 tomato petal.
- Close the burger with the other half of the bun. Place toothpick at the center to hold the burger together.
- Put in the oven for 1 minute.
Necessary Steps to Prepare the Recipe
- Peel, seed and cut the tomatoes into four petals.
- Place them in a salad bowl. Add 40mL of olive oil, salt and pepper.
- Sweeten if necessary.
- Mix delicately.
- Line a baking sheet with wax paper. Spread the petals making sure there is enough space between them.
- Crush the garlic cloves with the palm of the hand without crushing them completely.
- Sprinkle them over the tomatoes.
- Equally sprinkle on some thyme.
- Tip over the mixing bowl to pour out the remaining juice.
- Bake at 90C for 4 hours.
- Oil them lightly if necessary.
- Place the dry ones on top of the moist ones below.
- Remove the tomatoes as they crystallize. Let cool.
- Arrange them in a plastic box or in a jar.
- Cover them with olive oil.
I can’t get enough of the burgers! I’ll surely try that recipe as soon as I get the chance. Too sad that I was only able to try one piece. When I was trying to go back to the buffet table to get one more, the tray was already empty.
Oh well, good thing the recipe was shared with us. So here I am, sharing it with you. If you get to make the burgers successfully, can you share some to me? I miss eating it already!
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