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Metropolis
Recipe by Martin Benn
Martin Benn's dessert, Metropolis is a challenging recipe, but if you can pull it off it's worth all the hard work. Give it a try!
- Steps
- Ingredients
Ingredients
Tempered Cocoa Butter
Coconut Chantilly
Chocolate Shell
Anise Praline Crunch Base
Fermented Cherry Gel
Cremeux
Crème Anglaise
Milk Chocolate Caramelia Mousse
Charcoal Cocoa Butter Spray
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Steps
- Set the blast chiller to -40°C.
- Bring a medium saucepan of water to the boil. Reduce saucepan to a simmer and keep topping up with more water as needed throughout the cook.
- For the Tempered Cocoa Butter, in a heatproof plastic bowl, microwave cocoa butter in 30 second increments, stirring between, until temperature reaches 40-45°C.
- Add charcoal and shimmer powder and whisk well to incorporate. Transfer to a large bowl and continue to stir until temperature drops to 32°C.
- Line a chinois with two oil filters. Pass the cocoa butter mixture through the filters and into a measuring jug.
- Use a soft brush to lightly dust the inside of each chocolate mould with extra shimmer powder. Tap the excess dust out and discard.
- Use a heat gun to gently warm the head and neck of a small airbrush gun before each spray or as needed. Fill the container on airbrush gun with cocoa butter mixture.
- Use the gun to spray a generous and even coat of cocoa butter mixture into each mould, ensuring the mould is thoroughly coated, including the crevices, corners and edges. Allow the cocoa butter to set for 5 minutes then repeat to coat twice more.
- Use a pastry scraper to remove excess cocoa butter mixture from the edges of the mould. Set aside at room temperature.
- For the Coconut Chantilly, place gelatine in a bowl of cold water and set aside until pliable.
- Scrape the seeds from vanilla pod. Discard the pod.
- In a small saucepan, combine coconut cream, thickened cream, sugar and scraped vanilla seeds and bring to the boil over high heat. Remove saucepan from the heat and set aside.
- Meanwhile, place coconut milk powder in a medium bowl.
- Drain gelatine from the water and squeeze to remove excess water. Add gelatine to the cream mixture and stir to dissolve. Pass cream mixture through a fine sieve into a medium bowl.
- Whilst whisking coconut milk powder, gradually add the cream mixture to the powder, whisking well to ensure all is well incorporated and smooth.
- Transfer mixture to a tray and place in the fridge until required.
- For the Chocolate Shell, in a heatproof plastic bowl, microwave 500g chocolate in 30 second increments, stirring between, until the chocolate melts and reaches 40-45°C. Gradually add small amounts of the remaining 100g chocolate into the bowl of melted chocolate and stir well until melted through and temperature drops to 28°C, using only as much chocolate as is required. Use the heat gun on low setting to gently warm the chocolate back up to 30-32°C.
- Working quickly, pour chocolate into the cocoa butter coated moulds to fill.
- Tap the mould firmly on the bench and use the handle of a pastry scraper to tap all sides of the mould very well to remove any air bubbles.
- Hold the mould upside down over a tray and pour excess chocolate out. Whilst still upside down, use the handle of the pastry scraper to firmly tap all sides of the mould for at least 30 seconds to remove excess chocolate and ensure the shell is as thin as possible.
- Turn the mould upright and use the blade of the pastry scraper to scrape the edge of the mould to remove excess chocolate.
- Place the mould upside down on a wire rack and set aside at room temperature for at least 2 hours.
- For the Anise Praline Crunch Base, in a medium bowl, combine hazelnut milk chocolate, praline paste and dark chocolate. Place the bowl over the saucepan of simmering water and melt together. Remove bowl from the saucepan.
- Add the crystallised feuilletine, fennel caramel powder and salt and mix through to coat in chocolate mixture.
- Grease and line an upturned blue steel baking sheet with baking paper.
- Place one pastry frame (18x27cm internal dimension) onto the lined tray. Use a small amount of glucose underneath each corner to stick the frame to the tray.
- Firmly press the frame flat.
- Transfer the Praline Crunch into the centre of the frame and use a large palette knife to press and spread evenly across, ensuring the edges and corners are filled. Use the palette knife to scrape Praline Crunch so it sits even with the top edge of the frame. Clean the edges of the frame. Place a second frame on top, ensuring it sits neatly on top of the previous frame. Again, use a small amount of glucose to secure and firmly press the frame flat. Place another blue steel baking sheet on top. Place trays into the blast chiller for 15 minutes or until Praline Crunch is set.
- For the Fermented Cherry Gel, in a medium bowl, combine both cherry purees and sugar syrup and mix well.
- Pass the purees through a fine sieve into a medium bowl.
- Place 600g into a medium saucepan, discarding the rest. Whilst whisking, sprinkle the agar agar into the saucepan.
- Place the saucepan over high heat and bring to the boil whilst whisking.
- Reduce saucepan to a simmer and simmer for 20 seconds to activate the agar agar.
- Pass mixture through a fine sieve into a tray. Place tray into the blast chiller for 10 minutes or until Gel is set.
- For the Cremeux, in a small saucepan, combine the pouring cream and glucose and bring to a simmer. Remove saucepan from the heat and set aside.
- Meanwhile, sprinkle approximately one third of the sugar evenly over the base of a small saucepan set over medium heat. When the sugar becomes liquid, sprinkle another third of the sugar evenly over the top and heat until the sugar becomes liquid again. Add the remaining third of sugar and allow to melt and become liquid.
- Keep the saucepan of liquid sugar over medium heat until it turns a dark caramel colour.
- Working quickly, gradually add the warm cream mixture and whisk to combine. Remove saucepan from the heat and set aside at room temperature to cool to 80C.
- Meanwhile, place the chocolate and butter into a medium bowl. Pour the caramel cream over the chocolate and butter and use a stick blender to process until smooth and combined.
- Pass the mixture through a fine sieve into a small bowl.
- Use a large palette knife to spread an even layer of Cremeux into the second frame, over the Anise Praline Crunch. Use the palette knife to scrape Cremeux so it sits even with the top edge of the frame. Clean the edges of the frame.
- Place a third frame on top, ensuring it sits neatly on top of the previous frame.
- Again, use a small amount of glucose to secure and firmly press the frame flat.
- Place the blue steel baking sheet back on top. Place tray into the blast chiller for 15 minutes or until Cremeux is set.
- For the Fermented Cherry Gel, break the set gel into large pieces and place into the jug of a Thermomix. Add the grapeseed oil and blend on medium speed for 3 minutes or until smooth, scraping the sides as needed. Add small amounts of extra oil as needed to blend.
- Pass gel mixture through a fine sieve into a large bowl.
- Place the bowl into a commercial cryovac machine and vacuum twice, allowing the gel to bubble then settle.
- Place Gel into the third frame and use a large palette knife to spread an even layer over the Cremeux. Use the palette knife to scrape Gel so it sits even with the top edge of the frame. Clean the edges of the frame.
- Place a fourth frame on top, ensuring it sits neatly on top of the previous frame. Again, use a small amount of glucose to secure and firmly press the frame flat.
- Place the blue steel baking sheet back on top. Place tray into the blast chiller for 15 minutes or until Gel is set.
- For the Crème Anglaise, place gelatine in a bowl of cold water and set aside until pliable.
- In a small saucepan, combine pouring cream and milk and bring to the boil over high heat.
- Meanwhile, in a medium bowl, combine yolks and sugar and whisk together.
- Whilst whisking, gradually add warm cream mixture into the egg mixture.
- Return mixture to the saucepan and cook over medium heat whilst stirring with a spatula, until it reaches 84C. Remove saucepan from the heat.
- Drain gelatine from the water and squeeze to remove excess water. Add gelatine to the anglaise and stir to dissolve. Set aside at room temperature.
- For the Milk Chocolate Caramelia Mousse, in a medium bowl, combine 120g warm Crème Anglaise, chopped caramel milk chocolate and salt, stir and set aside for 20 seconds. Use a stick blender to process until smooth.
- Pass chocolate mixture through a fine sieve into a medium bowl and set aside at room temperature to cool to 38C.
- Meanwhile, place pouring cream in the bowl of a stand mixer and whip with the whisk attachment to soft peaks.
- Fold whipped cream through the cooled chocolate mixture.
- Use a large palette knife to spread an even layer of Mousse into the fourth frame, over the Gel. Use the palette knife to scrape Mousse so it sits even with the top edge of the frame. Clean the edges of the frame.
- Place the blue steel baking sheet back on top. Place tray into the blast chiller for 15 minutes or until Mousse is set.
- For the Coconut Chantilly, in the bowl of a stand mixer, combine chilled Coconut Chantilly mixture and pouring cream and whip with the whisk attachment to semi-stiff peaks.
- Transfer to a piping bag and place in the fridge until required.
- To assemble, lift the Chocolate Cherry Bar in frames onto a chopping board.
- Use a small knife to remove the bar from the frames.
- Use a large knife to cut six portions, 11cm x 5.5cm, from the bar.
- Transfer portioned bars to a small tray, ensuring the Anise Praline Crunch is face down. Place in the blast freezer until ready to spray.
- For the Charcoal Cocoa Butter Spray, place cocoa butter in a heatproof plastic bowl and microwave in 30 second increments to melt.
- Add the charcoal powder and whisk to ensure that it is completely dissolved.
- Add the white chocolate and stir until smooth. Microwave in 30 second bursts if needed to melt the chocolate.
- Pass mixture through a chinois lined with two oil filters into a medium bowl.
- Transfer mixture to a large spray gun.
- Place the tray of portioned bars onto a cake turntable and spray with an even layer of Charcoal Cocoa Butter to coat. Place into the fridge.
- For the Chocolate Shell, slightly twist the moulds to detach the set chocolate shell. Gently lift the chocolate out of the mould and place onto a small baking paper lined tray, detail side up.
- Use a soft brush to very lightly dust the top of the chocolate shell with a small amount of blue shimmer powder.
- To finish, place one Chocolate Cherry Bar, Anise Praline Crunch up, in the middle of serving plate.
- Cut a 5mm wide tip from the piping bag of Coconut Chantilly. Hold the chocolate shell in one hand and pipe the Coconut Chantilly into the shell in a 5mm thick layer.
- Place the Chocolate Shell on top of the Chocolate Cherry Bar, cream side down and detail side up, making sure it is positioned in the centre, straight, slightly elevated and flat, with no cream showing.
- Note – To make the Crystallised Feuilletine, combine 60g caster sugar and 20g water in a small saucepan over medium heat, stir to dissolve sugar and simmer until syrup reaches 118C. Add 80g feuilletine to the syrup and quickly stir until feuilletine crystallises. Transfer to a silpat mat, spread evenly and set aside at room temperature to cool. Gently crush feuilletine with your hands, keeping the pieces coarse. Store in an airtight container.
- Note – To make the Fennel Caramel Powder, place 20g caster sugar in a small saucepan and place over medium heat until melted and light golden in colour. Remove saucepan from the heat. Add 25g fennel seeds and 1g sea salt flakes and quickly stir to coat all seeds in sugar. Transfer fennel to a silpat mat and set aside at room temperature to cool. Once cold, transfer to a spice grinder and blitz to a fine powder. Pass the powder through a fine sieve into a bowl, discarding any large pieces. Store in an airtight container.
- Note – To make the Sugar Syrup, combine 100g caster sugar and 100g water in a small saucepan and bring to a simmer over high heat, stirring to dissolve the sugar. Remove saucepan from the heat and set aside at room temperature to cool.
