{"id":6784,"date":"2022-03-21T15:50:42","date_gmt":"2022-03-21T15:50:42","guid":{"rendered":"https:\/\/caisdavilla.com\/?p=6784"},"modified":"2026-01-20T12:13:36","modified_gmt":"2026-01-20T12:13:36","slug":"small-cuts-rice-in-vinha-dalhos-with-moira-and-sprouts","status":"publish","type":"post","link":"https:\/\/caisdavilla.com\/en\/small-cuts-rice-in-vinha-dalhos-with-moira-and-sprouts\/","title":{"rendered":"Craquelin with Hazelnut Mousse, Chocolate, and Tangerine Ice Cream"},"content":{"rendered":"<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/caisdavilla.com\/wp-content\/uploads\/2022\/03\/cais_da_villa-51-1024x683.jpg\" alt=\"\" class=\"wp-image-12262\" style=\"width:1326px;height:auto\" srcset=\"https:\/\/caisdavilla.com\/wp-content\/uploads\/2022\/03\/cais_da_villa-51-1024x683.jpg 1024w, https:\/\/caisdavilla.com\/wp-content\/uploads\/2022\/03\/cais_da_villa-51-300x200.jpg 300w, https:\/\/caisdavilla.com\/wp-content\/uploads\/2022\/03\/cais_da_villa-51-768x512.jpg 768w, https:\/\/caisdavilla.com\/wp-content\/uploads\/2022\/03\/cais_da_villa-51-1536x1024.jpg 1536w, https:\/\/caisdavilla.com\/wp-content\/uploads\/2022\/03\/cais_da_villa-51-2048x1365.jpg 2048w, https:\/\/caisdavilla.com\/wp-content\/uploads\/2022\/03\/cais_da_villa-51-18x12.jpg 18w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n<p data-start=\"192\" data-end=\"243\">\u00a0<\/p>\n<p data-start=\"192\" data-end=\"243\"><strong data-start=\"192\" data-end=\"222\">1) Craquelin (Crispy Base)<\/strong><br data-start=\"222\" data-end=\"225\" \/><strong data-start=\"225\" data-end=\"241\">Ingredients:<\/strong><\/p>\n<ul>\n<li data-start=\"246\" data-end=\"259\">50 g butter;<\/li>\n<li data-start=\"262\" data-end=\"280\">60 g brown sugar;<\/li>\n<li data-start=\"283\" data-end=\"313\">60 g all-purpose flour (T55);<\/li>\n<li data-start=\"316\" data-end=\"341\">A pinch of fleur de sel;<\/li>\n<\/ul>\n<p data-start=\"343\" data-end=\"361\"><strong data-start=\"343\" data-end=\"359\">Preparation:<\/strong><\/p>\n<ol>\n<li>Mix softened butter with sugar until homogeneous.<\/li>\n<li>Add flour and salt, without overmixing.<\/li>\n<li>Roll between two sheets of parchment paper to 2 mm thickness.<\/li>\n<li>Freeze for 20 minutes and cut discs of the desired size (6\u20137 cm).<\/li>\n<li>Bake at 165 \u00b0C (329 \u00b0F) for 10\u201312 minutes until golden. Set aside to cool.<\/li>\n<\/ol>\n<p>\u00a0<\/p>\n<p data-start=\"686\" data-end=\"746\"><strong data-start=\"686\" data-end=\"725\">Choux Pastry (for the dessert base)<\/strong><br data-start=\"725\" data-end=\"728\" \/><strong data-start=\"728\" data-end=\"744\">Ingredients:<\/strong><\/p>\n<ul>\n<li data-start=\"749\" data-end=\"763\">125 ml water;<\/li>\n<li data-start=\"766\" data-end=\"779\">125 ml milk;<\/li>\n<li data-start=\"782\" data-end=\"796\">100 g butter;<\/li>\n<li data-start=\"799\" data-end=\"809\">5 g salt;<\/li>\n<li data-start=\"812\" data-end=\"824\">10 g sugar;<\/li>\n<li data-start=\"827\" data-end=\"858\">150 g all-purpose flour (T55);<\/li>\n<li data-start=\"861\" data-end=\"891\">4\u20135 eggs (approx. 200\u2013240 g);<\/li>\n<\/ul>\n<p data-start=\"893\" data-end=\"911\"><strong data-start=\"893\" data-end=\"909\">Preparation:<\/strong><\/p>\n<ol>\n<li data-start=\"915\" data-end=\"973\">Heat water + milk + butter + salt + sugar in a saucepan.<\/li>\n<li data-start=\"977\" data-end=\"1035\">When boiling, add flour all at once and stir vigorously.<\/li>\n<li data-start=\"1039\" data-end=\"1121\">Cook the panade for 1\u20132 minutes to dry the dough until it detaches from the pan.<\/li>\n<li data-start=\"1125\" data-end=\"1165\">Transfer to a mixer and cool slightly.<\/li>\n<li data-start=\"1169\" data-end=\"1282\">Add eggs one by one until the dough reaches the \u201cribbon stage\u201d: smooth dough falling in a \u201cV\u201d from the spatula.<\/li>\n<li data-start=\"1286\" data-end=\"1348\">Pipe using a pastry bag fitted with a 12\u201314 mm plain nozzle.<\/li>\n<\/ol>\n<p data-start=\"1350\" data-end=\"1380\"><strong data-start=\"1350\" data-end=\"1378\">Assembly with Craquelin:<\/strong><\/p>\n<ul>\n<li>Pipe choux balls about 4 cm in diameter.<\/li>\n<li>Place a frozen craquelin disc of the same size on top.<\/li>\n<li>Bake:<\/li>\n<\/ul>\n<p>180 \u00b0C (356 \u00b0F) for 15 minutes<\/p>\n<p>Then 165 \u00b0C (329 \u00b0F) for another 12\u201315 minutes<\/p>\n<p>Finish with the oven door slightly open to dry.<\/p>\n<p>Let cool completely before filling.<\/p>\n<p>\u00a0<\/p>\n<p data-start=\"1692\" data-end=\"1735\"><strong data-start=\"1692\" data-end=\"1714\">2) Hazelnut Mousse<\/strong><br data-start=\"1714\" data-end=\"1717\" \/><strong data-start=\"1717\" data-end=\"1733\">Ingredients:<\/strong><\/p>\n<ul>\n<li data-start=\"1738\" data-end=\"1765\">120 g 100% hazelnut paste;<\/li>\n<li data-start=\"1768\" data-end=\"1795\">80 g milk chocolate (40%);<\/li>\n<li data-start=\"1798\" data-end=\"1821\">2 g gelatin (1 sheet);<\/li>\n<li data-start=\"1824\" data-end=\"1850\">120 ml heavy cream (35%);<\/li>\n<li data-start=\"1853\" data-end=\"1865\">60 ml milk;<\/li>\n<li data-start=\"1868\" data-end=\"1880\">1 egg yolk;<\/li>\n<li data-start=\"1883\" data-end=\"1895\">10 g sugar;<\/li>\n<li data-start=\"1898\" data-end=\"1932\">150 ml whipped cream (soft peak);<\/li>\n<\/ul>\n<p data-start=\"1934\" data-end=\"1952\"><strong data-start=\"1934\" data-end=\"1950\">Preparation:<\/strong><\/p>\n<ol>\n<li data-start=\"1956\" data-end=\"1978\">Hydrate the gelatin.<\/li>\n<li data-start=\"1982\" data-end=\"2079\">Make a custard: heat milk + 120 ml cream; pour over egg yolk and sugar; cook to 82 \u00b0C (180 \u00b0F).<\/li>\n<li data-start=\"2083\" data-end=\"2142\">Add gelatin, then pour over chocolate and hazelnut paste.<\/li>\n<li data-start=\"2146\" data-end=\"2183\">Emulsify with an immersion blender.<\/li>\n<li data-start=\"2187\" data-end=\"2242\">Cool to ~30 \u00b0C (86 \u00b0F) and fold in the whipped cream.<\/li>\n<li data-start=\"2246\" data-end=\"2306\">Pipe into molds or pastry bag and refrigerate for 4 hours.<\/li>\n<\/ol>\n<p>\u00a0<\/p>\n<p data-start=\"2313\" data-end=\"2363\"><strong data-start=\"2313\" data-end=\"2342\">3) Dark Chocolate Ganache<\/strong><br data-start=\"2342\" data-end=\"2345\" \/><strong data-start=\"2345\" data-end=\"2361\">Ingredients:<\/strong><\/p>\n<ul>\n<li data-start=\"2366\" data-end=\"2394\">120 g dark chocolate (70%);<\/li>\n<li data-start=\"2397\" data-end=\"2417\">100 ml heavy cream;<\/li>\n<li data-start=\"2420\" data-end=\"2433\">10 g butter;<\/li>\n<li data-start=\"2436\" data-end=\"2453\">A pinch of salt;<\/li>\n<\/ul>\n<p data-start=\"2455\" data-end=\"2473\"><strong data-start=\"2455\" data-end=\"2471\">Preparation:<\/strong><\/p>\n<ol>\n<li data-start=\"2477\" data-end=\"2518\">Heat the cream and pour over chocolate.<\/li>\n<li data-start=\"2522\" data-end=\"2559\">Emulsify, then add butter and salt.<\/li>\n<li data-start=\"2563\" data-end=\"2586\">Let set until creamy.<\/li>\n<\/ol>\n<p data-start=\"2593\" data-end=\"2640\">\u00a0<\/p>\n<p data-start=\"2593\" data-end=\"2640\"><strong data-start=\"2593\" data-end=\"2619\">4) Tangerine Ice Cream<\/strong><br data-start=\"2619\" data-end=\"2622\" \/><strong data-start=\"2622\" data-end=\"2638\">Ingredients:<\/strong><\/p>\n<ul>\n<li data-start=\"2643\" data-end=\"2673\">400 ml fresh tangerine juice;<\/li>\n<li data-start=\"2676\" data-end=\"2688\">80 g sugar;<\/li>\n<li data-start=\"2691\" data-end=\"2705\">20 g glucose;<\/li>\n<li data-start=\"2708\" data-end=\"2727\">10 ml lemon juice;<\/li>\n<li data-start=\"2730\" data-end=\"2767\">2 g ice cream stabilizer (optional);<\/li>\n<\/ul>\n<p data-start=\"2769\" data-end=\"2787\"><strong data-start=\"2769\" data-end=\"2785\">Preparation:<\/strong><\/p>\n<ol>\n<li data-start=\"2791\" data-end=\"2813\">Mix everything cold.<\/li>\n<li data-start=\"2817\" data-end=\"2837\">Chill for 2 hours.<\/li>\n<li data-start=\"2841\" data-end=\"2873\">Churn in an ice cream machine.<\/li>\n<\/ol>\n<p data-start=\"2880\" data-end=\"2936\">\u00a0<\/p>\n<p data-start=\"2880\" data-end=\"2936\"><strong data-start=\"2880\" data-end=\"2934\">Cais da Villa \u2013 Bringing a Pier of Flavors to You!<\/strong><\/p>","protected":false},"excerpt":{"rendered":"<p>\u00a0 1) Craquelin (Crispy Base)Ingredients: 50 g butter; 60 g brown sugar; 60 g all-purpose flour (T55); A pinch of fleur de sel; Preparation: Mix softened butter with sugar until homogeneous. Add flour and salt, without overmixing. Roll between two sheets of parchment paper to 2 mm thickness. Freeze for 20 minutes and cut discs [&hellip;]<\/p>","protected":false},"author":2,"featured_media":6240,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[180,190,174],"tags":[],"class_list":["post-6784","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cais-da-villa-en","category-chef-daniel-gomes-en","category-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Craquelin with Hazelnut Mousse, Chocolate, and Tangerine Ice Cream<\/title>\n<meta name=\"description\" content=\"With another week starting, we give you the choice of our chef Daniel Gomes. 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