Results: 24 servings
Apparatus:
Chocolate Mousse:
2 Mixing bowls
Whisk
Sauce pan
Ladle
Spoon
Strainer
Caramel Cream:
Sauce Pan
Strainer
Mixing bowl
Whisk
Chocolate Biscuit:
Oven (preheat to 350 degrees F)
2 Mixing bowls
Mixer with whisk attachment
Whisk
Sift
3 Full sheet pans
Parchment
Dome mold
Chocolate Sable:
Oven (preheat to 350 degrees F)
Mixing bowl
Sift
Rolling pin
1 1/2-inch round cutter
Chocolate Glaze:
Sauce pan
Mixing bowl
Pistachio Nougatine:
Oven (preheat to 350 degrees F)
Large pot
Parchment
Food processor
Vanilla Ice Cream:
Sauce pan
Mixing bowl
Whisk
Ladle
Spoon
Strainer
Ice cream machine
Chocolate disk:
Double boiler
Parchment
3/4-inch circle cutter
Assembly:
Mixing bowl
4-ounce dome molds
Piping bag (or plastic bag with corner removed)
Spoon
Components:
Chocolate Mousse:
16 ounces heavy cream
4 1/2 ounces cream
4 1/2 ounces milk
3/4 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:
12 egg whites (for a meringue)
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
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
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
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
Vanilla Ice Cream:
1 quart milk
1/2 quart cream
1 vanilla beans, split and scraped
2 cups sugar
10 egg yolks
Chocolate disk:
72 percent chocolate
Fleur de sel
Procedure:
Mousse:
1. Whip the 16 ounces heavy cream to soft peaks in a mixing bowl.
2. Bring the milk and remaining 4 1/2 ounces of cream to a boil in a small sauce pan.
3. Beat the sugar and egg yolks until smooth in a mixing bowl.
4. While whisking egg yolk mixture, add a small ladle of the hot cream and whisk well to temper.
5. 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.
6. Remove from the heat.
7. Strain and pour over the chocolate.
8. Mix to incorporate.
9. Gently fold in the whipped cream.
Caramel Cream:
1. Combine the sugar and water in a saucepan.
2. Cook over medium heat, stirring, until mixture comes to a boil.
3. Once mixture boils, don't stir anymore.
4. Boil until the mixture turns a dark caramel color.
5. Once a dark caramel color is achieved, remove from the heat and carefully add half quart cream and the vanilla bean.
6. Be careful as the mixture may sputter a bit when you add the cream.
7. Bring back to a boil and cook until a uniform consistency is achieved.
8. Strain and let cool overnight.
9. Whip the remaining half quart of cream to soft peaks.
10. Fold in the caramel.
Chocolate Biscuit:
1. Preheat the oven to 350 degrees F.
2. Place the egg whites in a mixer and whisk until frothy.
3. While whisking, slowly add the 1 cup and 1 tablespoon of sugar and whisk to soft peaks.
4. Meanwhile whisk together the yolks, oil and water until frothy.
5. Stir in the remaining 2 cups sugar.
6. Sift the remaining dry ingredients and whisk into the yolk mixture.
7. Gently fold in the meringue.
8. Spread between 3 full sheet pans lined with parchment and bake until the cake springs back in the center, about 10 minutes.
9. Let cool.
10. Cut with a round cutter to fit directly at the base of the dome mold.
Chocolate Sable:
1. Preheat the oven to 350 degrees F.
2. Cream together the butter and sugar in a mixing bowl.
3. Add the egg and yolk, 1 at a time, just to combine.
4. Sift all dry ingredients and add a little at a time until just mixed together.
5. Roll out very thin, about 1/8-inch.
6. Cut out with a 1 1/2-inch round cutter.
7. Sprinkle disks with sugar and bake off until dry to the touch, about 6 to 8 minutes.
8. Let cool.
Chocolate Glaze:
1. Bring the water, sugar, cream and corn syrup to a boil in a sauce pan.
2. Place chocolates in a mixing bowl.
3. Pour over the chocolates and mix together.
5. Let cool.
Pistachio Nougatine:
1. Preheat oven to 325 degree F.
2. In a large pot, melt the butter and corn syrup.
3. Stir in the confectioners' sugar and pectin.
4. Cook, stirring until you have reached a full boil.
5. Continue to cook for 2 minutes.
6. Stir in the pistachios.
7. Spread onto parchment lined sheet pan and bake in the oven until golden brown.
8. Let cool.
9. Grind in a food processor into small chunks.
Vanilla Ice Cream:
1. Bring the milk, cream, vanilla beans and half the sugar to a boil in a sauce pan.
2. Whisk together the remaining sugar and yolks.
3. While whisking, add a ladle of the hot cream mixture to the yolks.
4. 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.
5. Remove from the heat and strain.
6. Let cool and process in an ice cream machine.
Chocolate disk:
1. Temper chocolate in a double boiler.
2. Spread a thin layer out onto parchment.
3. Sprinkle lightly with fleur de sel before it sets.
4. Cut out with a 3/4-inch circle cutter.
Assembly:
1. While the ice cream is still soft stir in 1 cup of pistachio nougatine.
2. Place in freezer until ready to serve.
3. Pipe the mousse into 4-ounce dome molds and gently spoon up the sides to create a shell.
4. Place in the freezer until set.
5. Pipe in about 2 tablespoons of the caramel cream into each dome mold.
6. Top with a chocolate disk and a round of chocolate biscuit.
7. Place in the freezer until set.
8. Unmold and store in the refrigerator until ready to serve.
9. Warm the chocolate glaze.
10. Place a sable round on a plate.
11. Glaze the dome and place it on top of the cookie.
12. Top with a dot of gold leaf.
13. Serve with the pistachio ice cream and chocolate garnishes.
Original recipe from:
http://www.foodnetwork.com/recipes/foodnation-with-bobby-flay/milk-chocolate-dome-caramel-cream-fleur-de-sel-pistachio-crunch-ice-cream-recipe/index.html
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