Sweets for my Sweet
Ok, girls...this is what I'm going to make for Matt. And anyone else I can convince to eat it...because I'm not touching it!
Milk Chocolate Dome with Caramel Cream, Fleur de Sel And Pistachio
Crunch Ice Cream
Recipe courtesy Nicole Kaplan
Yield: 24 when assembled
Chocolate Mousse:
16 ounces heavy cream, plus 4 1/2 ounces cream
4 1/2 ounces milk
.75 ounce sugar
3 egg yolks
16 ounces milk chocolate
Caramel Cream:
1/2 pound sugar
4 ounces water
1 quart cream
1 vanilla bean split and scraped
Chocolate Biscuit, recipe follows
Chocolate Sable, recipe follows
Chocolate Glaze, recipe follows
Pistachio Nougatine, recipe follows
Vanilla Ice Cream, recipe follows
Chocolate disk, recipe follows
Mousse:
Whip the 16 ounces heavy cream to soft peaks. Bring the milk and
remaining 4 1/2 ounces of cream to a boil. Beat the sugar and egg
yolks until smooth. While whisking egg yolk mixture, add a small ladle
of the hot cream and whisk well to temper. Add the yolk mixture to the
cream mixture and cook over low heat, while whisking, until thick
enough to coat the back of a spoon. Remove from the heat. Strain and
pour over the chocolate. Mix to incorporate. Gently fold in the
whipped cream.
Caramel Cream:
Combine the sugar and water in a saucepan. Cook over medium heat,
stirring, until mixture comes to a boil. Once mixture boils, don't
stir anymore. Boil until the mixture turns a dark caramel color. Once
a dark caramel color is achieved, remove from the heat and carefully
add half quart cream and the vanilla bean. Be careful as the mixture
may sputter a bit when you add the cream. Bring back to a boil and
cook until a uniform consistency is achieved. Strain and let cool
overnight. Whip the remaining half quart of cream to soft peaks. Fold
in the caramel.
Assembly:
While the ice cream is still soft stir in 1 cup of pistachio
nougatine. Place in freezer until ready to serve.
Pipe the mousse into 4-ounce dome molds and gently spoon up the sides
to create a shell. Place in the freezer until set. Pipe in about 2
tablespoons of the caramel cream into each dome mold. Top with a
chocolate disk and a round of chocolate biscuit. Place in the freezer
until set and then unmold and store in the refrigerator until ready to
serve.
Warm the chocolate glaze. Place a sable round on a plate. Glaze the
dome and place it on top of the cookie. Top with a dot of gold leaf.
Serve with the pistachio ice cream and chocolate garnishes.
Chocolate Biscuit:
12 egg whites
1 cup plus 1 tablespoon sugar, plus 2 cups sugar
8 yolks
11 ounces canola oil
8 ounces water
1 1/2 cups cake flour
6 ounces cocoa
1/2 tablespoon baking soda
1/2 tablespoon baking powder
Preheat the oven to 350 degrees F.
Place the egg whites in a mixer and whisk until frothy. While
whisking, slowly add the 1 cup and 1 tablespoon of sugar and whisk to
soft peaks. Meanwhile whisk together the yolks, oil and water until
frothy. Stir in the remaining 2 cups sugar. Sift the remaining dry
ingredients and whisk into the yolk mixture.
Gently fold in the meringue. Spread between 3 full sheet pans lined
with parchment and bake until the cake springs back in the center,
about 10 minutes. Let cool. Cut with a round cutter to fit directly at
the base of the dome mold.
Chocolate Sable:
7 ounces butter
1/2 cup plus 1 tablespoon sugar
1 egg
1 yolk
1 1/2 cups all-purpose flour
3 ounces cocoa
Pinch salt
Preheat the oven to 350 degrees F.
Cream together the butter and sugar. Add the egg and yolk, 1 at a
time, just to combine.
Sift all dry ingredients and add a little at a time until just mixed
together. Roll out very thin, about 1/8-inch. Cut out with a 1
1/2-inch round cutter. Sprinkle disks with sugar and bake off until
dry to the touch, about 6 to 8 minutes. Let cool.
Chocolate Glaze:
3 1/2 ounces water
1/2 cup sugar
9 ounces cream
2 ounces corn syrup
3 1/2 ounces 58 percent chocolate
2 cups pate a glacer brune
Bring the water, sugar, cream and corn syrup to a boil. Pour over the
chocolates and mix together. Let cool.
Pistachio Nougatine:
6 ounces butter
2 1/2 ounces corn syrup
6 1/2 ounces confectioners' sugar
1/4 teaspoon pectin
1/2 pound chopped pistachios
Preheat oven to 325 degree F.
In a large pot, melt the butter and corn syrup. Stir in the
confectioners' sugar and pectin and cook, stirring until you have
reached a full boil. Continue to cook for 2 minutes. Stir in the
pistachios. Spread onto parchment lined sheet pan and bake in the oven
until golden brown. Let cool. Grind in a food processor into small
chunks.
Vanilla Ice Cream:
1 quart milk
1/2 quart cream
1 vanilla beans, split and scraped
2 cups sugar
10 egg yolks
Bring the milk, cream, vanilla beans and half the sugar to a boil.
Whisk together the remaining sugar and yolks. While whisking, add a
ladle of the hot cream mixture to the yolks. Stir the yolk mixture
into the cream mixture and cook over low heat until the mixture
thickens enough to coat the back of a spoon. Remove from the heat and
strain. Let cool and process in an ice cream machine.
Chocolate disk:
72 percent chocolate
Fleur de sel
Temper chocolate and spread a thin layer out onto parchment. Sprinkle
lightly with fleur de sel before it sets. Cut out with a 3/4-inch
circle cutter.
Milk Chocolate Dome with Caramel Cream, Fleur de Sel And Pistachio
Crunch Ice Cream
Recipe courtesy Nicole Kaplan
Yield: 24 when assembled
Chocolate Mousse:
16 ounces heavy cream, plus 4 1/2 ounces cream
4 1/2 ounces milk
.75 ounce sugar
3 egg yolks
16 ounces milk chocolate
Caramel Cream:
1/2 pound sugar
4 ounces water
1 quart cream
1 vanilla bean split and scraped
Chocolate Biscuit, recipe follows
Chocolate Sable, recipe follows
Chocolate Glaze, recipe follows
Pistachio Nougatine, recipe follows
Vanilla Ice Cream, recipe follows
Chocolate disk, recipe follows
Mousse:
Whip the 16 ounces heavy cream to soft peaks. Bring the milk and
remaining 4 1/2 ounces of cream to a boil. Beat the sugar and egg
yolks until smooth. While whisking egg yolk mixture, add a small ladle
of the hot cream and whisk well to temper. Add the yolk mixture to the
cream mixture and cook over low heat, while whisking, until thick
enough to coat the back of a spoon. Remove from the heat. Strain and
pour over the chocolate. Mix to incorporate. Gently fold in the
whipped cream.
Caramel Cream:
Combine the sugar and water in a saucepan. Cook over medium heat,
stirring, until mixture comes to a boil. Once mixture boils, don't
stir anymore. Boil until the mixture turns a dark caramel color. Once
a dark caramel color is achieved, remove from the heat and carefully
add half quart cream and the vanilla bean. Be careful as the mixture
may sputter a bit when you add the cream. Bring back to a boil and
cook until a uniform consistency is achieved. Strain and let cool
overnight. Whip the remaining half quart of cream to soft peaks. Fold
in the caramel.
Assembly:
While the ice cream is still soft stir in 1 cup of pistachio
nougatine. Place in freezer until ready to serve.
Pipe the mousse into 4-ounce dome molds and gently spoon up the sides
to create a shell. Place in the freezer until set. Pipe in about 2
tablespoons of the caramel cream into each dome mold. Top with a
chocolate disk and a round of chocolate biscuit. Place in the freezer
until set and then unmold and store in the refrigerator until ready to
serve.
Warm the chocolate glaze. Place a sable round on a plate. Glaze the
dome and place it on top of the cookie. Top with a dot of gold leaf.
Serve with the pistachio ice cream and chocolate garnishes.
Chocolate Biscuit:
12 egg whites
1 cup plus 1 tablespoon sugar, plus 2 cups sugar
8 yolks
11 ounces canola oil
8 ounces water
1 1/2 cups cake flour
6 ounces cocoa
1/2 tablespoon baking soda
1/2 tablespoon baking powder
Preheat the oven to 350 degrees F.
Place the egg whites in a mixer and whisk until frothy. While
whisking, slowly add the 1 cup and 1 tablespoon of sugar and whisk to
soft peaks. Meanwhile whisk together the yolks, oil and water until
frothy. Stir in the remaining 2 cups sugar. Sift the remaining dry
ingredients and whisk into the yolk mixture.
Gently fold in the meringue. Spread between 3 full sheet pans lined
with parchment and bake until the cake springs back in the center,
about 10 minutes. Let cool. Cut with a round cutter to fit directly at
the base of the dome mold.
Chocolate Sable:
7 ounces butter
1/2 cup plus 1 tablespoon sugar
1 egg
1 yolk
1 1/2 cups all-purpose flour
3 ounces cocoa
Pinch salt
Preheat the oven to 350 degrees F.
Cream together the butter and sugar. Add the egg and yolk, 1 at a
time, just to combine.
Sift all dry ingredients and add a little at a time until just mixed
together. Roll out very thin, about 1/8-inch. Cut out with a 1
1/2-inch round cutter. Sprinkle disks with sugar and bake off until
dry to the touch, about 6 to 8 minutes. Let cool.
Chocolate Glaze:
3 1/2 ounces water
1/2 cup sugar
9 ounces cream
2 ounces corn syrup
3 1/2 ounces 58 percent chocolate
2 cups pate a glacer brune
Bring the water, sugar, cream and corn syrup to a boil. Pour over the
chocolates and mix together. Let cool.
Pistachio Nougatine:
6 ounces butter
2 1/2 ounces corn syrup
6 1/2 ounces confectioners' sugar
1/4 teaspoon pectin
1/2 pound chopped pistachios
Preheat oven to 325 degree F.
In a large pot, melt the butter and corn syrup. Stir in the
confectioners' sugar and pectin and cook, stirring until you have
reached a full boil. Continue to cook for 2 minutes. Stir in the
pistachios. Spread onto parchment lined sheet pan and bake in the oven
until golden brown. Let cool. Grind in a food processor into small
chunks.
Vanilla Ice Cream:
1 quart milk
1/2 quart cream
1 vanilla beans, split and scraped
2 cups sugar
10 egg yolks
Bring the milk, cream, vanilla beans and half the sugar to a boil.
Whisk together the remaining sugar and yolks. While whisking, add a
ladle of the hot cream mixture to the yolks. Stir the yolk mixture
into the cream mixture and cook over low heat until the mixture
thickens enough to coat the back of a spoon. Remove from the heat and
strain. Let cool and process in an ice cream machine.
Chocolate disk:
72 percent chocolate
Fleur de sel
Temper chocolate and spread a thin layer out onto parchment. Sprinkle
lightly with fleur de sel before it sets. Cut out with a 3/4-inch
circle cutter.
