Chef Marc Bauer is a Master Chef at the International Culinary Center in New York where he has spent the past 22 years honing his culinary and technical skills , and engaging in his passion to educate and inspire. We reached out to ask him to share a recipe that was dear to his heart.
When asked what makes this recipe special to him, Chef Bauer told us that “Bergamot is a flavor reminiscent of my youth in Alsace. it is probably the first tropical flavor I was exposed to in the form of a candy. I was able to bring that taste back in a classic chocolate mousse. You taste the chocolate first and finish with a linger of Bergamot”.
For the Candied oranges:
300g or 10 oz sugar
1 orange (washed, thinly sliced)
For the Chocolate biscuit:
5 egg whites
5 egg yolks
100g or 3 ½ oz sugar
80 g or 2 ¾ ozflour
40 g or 1 1/3 oz cocoa powder
For the Chocolate bergamot mousse:
200g or 7 oz Chocolate (71% cocoa barry or similar Dutch Processed Chocolate)
150g sugar or 5 ½ oz
50 ml or 2 oz water
450ml or 1 pint heavy cream
3 gelatin sheets or 6 g powder
Bergamot oil 20 ml or 1Tbsp and 1 tsp
For the Candied orange:
• Cover the sliced orange with cold water; bring to a simmer and drain. Repeat procedure 3 more times, and drain,
• Simmer in500ml (1 pint) of water with the sugar for about 25 minutes, drain, and dry the slices.
• Chop to ¼ inch dices and reserve.
For the biscuit:
• Butter a half sheet pan, dust with flour.
• Whisk the yolks until fluffy.
• Make a meringue with the whites
• Fold the yolk mixture into the meringue
• Sprinkle the sifted flour and cocoa powder into the mixture in three stages (to avoid lumps).
• Spread into your sheet pan with an offset spatula, evenly.
• Place in a 350F oven for about 5 to 7 minutes (or until the dough springs back when gently touching with a finger)
• Cool down and line a mold with the soft biscuit.
For the Mousse:
• Bring the water and sugar to soft ball stage (238F)
• Whisk the egg yolk and egg in a kitchen aid (whisk)
• Melt the chocolate over a water bath
Bloom the gelatin in cold water
• Whip the cream to soft peak, add the bergamot , reserve
• When syrup is at soft ball stage, pour into the thick egg and egg yolk mixture, (this is a pate a bombe)
• Add the gelatin (stir)
• Whisk until cool,
• Fold the chocolate, the candied orange dices into the pate a bombe
• Fold the whipped cream (make sure it is soft peak or it will become grainy) into the pate a bombe.
• Pour into the lined mold
• Let cool for 4 hours serve as is or unmold and serve, preferably with a Bergamot flavored crème Chantilly.
The International Culinary Center is a culinary school and “l’Ecole”, its restaurant allows students to practice the skills taught by our Chefs, and share the art of cooking with our guests.
The International Culinary Center
New York, NY 10013