John Myers
Childhood Memories
The perfect childhood memories recipe with a picture and simple step-by-step instructions.
- 3 Pc. Eggs
- 3 Pc. Egg yolk
- 700 g Sugar
- 50 g Flour
- 25 g Food starch
- 25 g Unsweetened cocoa
- 1 pinch Baking powder
- 1 shot Mineral water
- 500 ml Milk
- 9 Pc. Gelatin sheet
- 950 ml Cream
- 1 Pc. Vanilla pod
- 550 g Dark chocolate couverture
- 100 g Whole milk couverture
- 150 g Coconut oil
- 12 Pc. Shortbread
- 150 g Nougat
- 100 g Butter
- 200 g Toffees
- Sugar pearls
- For the parfait, caramelize 300 g sugar, stir in 50 g butter and deglaze with 100 ml cream. If the mixture clumps, briefly bring everything to the boil again.
- 3 Whip egg yolks with 80 g sugar over a water bath until creamy. When the egg mixture and caramel syrup are at the same temperature, stir in the caramel syrup and continue whipping.
- Stir over a cold water bath, whip 300 g cream until stiff and fold in. Finally, cut the caramel toffees into small pieces and fold in as well. Pour the mixture into a parfait mold and chill for at least 6 hours, or preferably overnight.
- For the cold dog, melt 300 g dark chocolate and 300 g whole milk couverture together with coconut fat and 200 ml cream over a water bath.
- Line a loaf pan with cling film and layer one after the other chocolate mass, cookies, chocolate mass, nougat, chocolate mass, biscuits and more chocolate mass. Chill for several hours.
- For the sponge cake, stir 3 eggs and 75 g sugar until very frothy. Mix 50 g flour, 25 g cornstarch, 25 g cocoa and 1 pinch of baking powder, sift over and carefully fold in. Spread evenly on a baking sheet and bake for 15 minutes at 160 degrees top / bottom heat. (Under no circumstances should the biscuit stay in the oven too long, as it will become hard and brittle very quickly.)
- Scrape out the vanilla pod for the milk cream. Soak the gelatine in cold water. Warm milk with 100 g sugar and vanilla pod until the sugar has dissolved. Remove the pod, add the pulp to the milk mixture and stir in the gelatine. Stir cold over ice. Whip 250 ml cream until stiff and fold into the milk mass when it starts to gel. Spread in a rectangular shape and chill.
- For the warm caramel sauce, caramelize 150g sugar just before serving, mix with 50g butter and deglaze with 100g cream. If lumps form, briefly bring the mixture to the boil again until everything has dissolved.
- Melt the remaining dark chocolate couverture. Using a cookie cutter, cut out chocolates from the cold dog, dip them in hot chocolate and decorate with sugar pearls.
- Cut out eight rectangles from the sponge cake and four rectangles from the milk cream and place a piece of milk cream between two pieces of sponge cake. Cut the parfait into slices and cover with warm caramel sauce.
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