Chocolate Encrusted Espresso Creme Brulee with Chocolate Bourbon Ice Cream

After Dinner this is what I am thinking !!..!

Chocolate Encrusted Espresso flavored Crème Brûlée with Chocolate Bourbon Ice Cream

Paired with Justin 2004 Obtuse or Ramos Pinto NV Porto Tawny

Cocoa Dough

8oz butter, softened

1 1/2c. Powdered Sugar

1\2t salt

4 eggs

3 1\2 c. Cake flour

1 c. Cocoa powder

Sift together cake flour and cocoa.

Cream together butter, sugar and salt. Add the eggs one at a time. Add the flour mixture and mix until smooth. Refrigerate for one hour. Roll out the dough on a slightly floured board to 1\8” thickness place tart pan upside down on the dough and cut 1” around larger than the pan. Fold lightly in 1|2 and place into the tart pan and open. Cut the extra dough with your hands. Place another tart pan inside the dough and invert onto a baking dish [ repeat 5 times for 6 tarts]. Bake upside down for 6-8 min. @ 400 degrees, turn pans over and remove the top pan and finish baking until done [ another 2-4 min]. Let cool.

Espresso Flavored Crème Brûlée Filling

3c. Cream

2 shots Espresso

12 egg yolks

1 1\2 oz .Corn starch

1\4c. * Vanilla Sugar

Have the egg yolks, sugar and starch mixed together in a medium bowl. Heat cream and espresso to just before boiling. Liaison with the hot cream in order to bring up the temperature of the egg yolk mix then whisk in the remaining cream, stirring continuously until thickened and barely bubbling on medium high heat. Strain through a fine sieve and place in an ice bath to let cool but not set, pour off into the chocolate tart shells, refrigerate over night.

* add a vanilla bean to granulated sugar. Utilize sugar and replace as needed.

Chocolate Bourbon Ice Cream (may as well make enough to have in the freezer for later)

32 oz. Heavy whipping cream

16 oz. Milk

1 1\2 c. * Vanilla Sugar

16 Egg yolks

1 1\2 c. Dark Chocolate, finely chopped

1\2c. Bourbon

Heat the cream, milk and 1c. Of the sugar up to just before the boiling point. Have the egg yolks and remaining sugar mixed together in a bowl and make a liaison by adding some of the hot liquid into the cold egg mixture while whisking, once the egg yolk is warm enough add to the scalded cream mixture whisking continuously until it just reaches the simmering point, add the chocolate and keep whisking until melted then add the bourbon and strain through a fine sieve, chill in a ice bath stirring occasionally. When the mixture is cold place into an ice cream machine and spin until cone, remove into a freezer container, cover and place in the freezer. Reserve for service.

* add a vanilla bean to granulated sugar. Utilize sugar and replace as needed.

Tuile Batter [ for spoons ]

1# Powdered Sugar

1# Egg Whites

1# Cake Flour

1T Honey

1T Orange Zest

8oz. Butter, melted

Sift powdered sugar and mix with egg whites. Add the sifted flour, mix in and add honey and zest mix. Drizzle the melted butter over the mixture while mixing on low speed.

Cut a thick plastic sheet out to form a spoon then spread the tuile batter inside of the cut out on a baking sheet lined with a silpat repeat this procedure 6 times. Bake at 375 degrees for 3-7 min. until golden slightly. Remove from pan immediately and form over a sharpening steel.

Crème pâtissière

8oz. Cream

2oz. * Sugar (vanilla)

4 Egg yolks

Heat cream and sugar to scald. With the egg yolks in a bowl make a liaison and add back to cream continue whisking until the mixture starts to boil. Strain through a fine sieve, and place in an ice bath stirring occasionally while it cools.

* add a vanilla bean to granulated sugar. Utilize sugar and replace as needed.

Chantilly Cream

8oz. Cream

2oz. Powdered Sugar

1\2 t. Vanilla Extract

Whip the cream until it starts to thicken. Add the sifted powdered sugar and whip until stiff. Add Vanilla and mix in.

Fold together 1\2 of the Crème Anglaise and the Chantilly Cream. DO NOT MIX–FOLD IN THE CREAM—.

Chocolate Sauce

3 oz dark chocolate

3 oz cream

½ oz framboise (raspberry Liquor)

Melt the chocolate over double boiler. Heat cream to just a boil but not boiling over. Add Frambois and let cool. Mix with the chocolate when they are at the same temperature, about 90 degrees. Put into a squeeze bottle reserve at 90 degrees for service.

Assemble

Powder sugar

Chocolate shaved

Espresso beans

Chocolate sauce

Granulated sugar

Chocolate tart w/espresso filling

Crème de patisserie

Chocolate bourbon ice cream

Toile spoon

Dust serving plate by sifting powdered sugar over the edges. Squeeze out chocolate sauce creating a pattern on the plate. Sprinkle the shaved chocolate over the powered sugar and espresso beans.

Sprinkle granulated sugar over filled chocolate tart. Caramelize sugar with a torch. This is accomplished by starting in the center of the tart and the sugar will melt and then foam and then turn brown. Work your way outside the tart until the entire tart surface is caramelized. Place in the center of the plate, scoop ice cream and place on plate beside the crème brûlée and spoon the crème de patisserie on the opposite side ½ on and ½ off the crème brûlée- place Tuile spoon across the top held up by the ice cream and the crème de patisserie.

Serve ‘PROUDLY’

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