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By Chefs Steve Klc and Colleen Apte Pastryarts.com Chocolate-Filled Croquettes 7 oz/ 200g/ 3/4-cups plus 1 tablespoon milk 3.5 oz/ 100 g/ 7 tablespoons butter 1 oz/ 30 g/ 2 tablespoons sugar Pinch salt 3 large eggs 3.75 oz/ 100 g/ 3/4-cup all-purpose flour CRISCO Vegetable Oil Vanilla Cream 90 g egg yolks 330 g heavy cream 45 g sugar 1 vanilla bean, split 1.5 sheets gelatin (3 g) Caramel Foam 700 g egg whites 200 g caramel powder (caramel, allowed to harden and pulverize) 100 g sugar 10 g lemon juice 5 g salt 2 sheets gelatin (4 g) Espresso Foam 700 ml cold espresso 300 ml cream 150 g sugar 5 sheets gelatin (10 g) Espresso Gelee 100 ml espresso 25 g sugar 1 sheet gelatin (2 g) Dessert Wine Gelee (Pineau des Charentes, a tawny port or a Pedro Ximenez sherry ) 375 ml wine 4 tablespoons sugar or to taste vanilla bean 4 sheets gelatin (8 g) Caramel Sauce 240 g sugar 25 g butter 50 g cream 50 g milk vanilla specks lemon zest Caramelized nuts (hazelnut, macadamia, roughly chopped) Sea salt /Fleur de sel For Chocolate-Filled Croquettes, place milk, butter, salt, and sugar in a medium saucepan and bring to a boil. Add flour all at once and stir 1 to 2 minutes; mixture will begin to form a ball. Remove pan from heat. Continue to stir for another minute off heat. Stir in eggs one at a time until completely combined. Scoop up about 3/4-oz (20 g) of batter at a time with a spoon and set aside on a parchment covered tray- you should be able to make about 30 portions- then roll each portion into a ball. Cradle one ball in your palm at a time, make a little hollow indentation in it with your finger, and fill the cavity with bittersweet chocolate chunks, 3-4 pistoles or 6-7 chips. Pinch the opening closed and roll slightly to make sure no chocolate is poking through. At this point the croquettes can be deep-fried or the dough balls covered with plastic and refrigerated, to be deep-fried a la minute during service. Heat Crisco Vegetable Oil to 370ºF. Drop 3 to 4 balls in at a time and cook about 1 to 2 minutes until golden brown. Remove carefully with tongs and place on paper towels. Add to the rest of the dessert and serve immediately. For Vanilla Cream, soften gelatin in cold water. Lightly whisk yolks in a bowl. Combine cream, vanilla, and sugar in a suacepan and bring to a boil. Temper the yolks; return mixture to the saucepan and stir over heat to 180ºF. Remove from heat. Stir in gelatin and strain. For Caramel Foam, combine all ingredients except gelatin in a bain marie and warm like a Swiss meringue to 60:C, stirring constantly. Remove from heat and add softened gelatin to dissolve. Strain, then fill an iSi Profi whipper with the mixture and charge. Refrigerate until service. For Espresso Gelee, soften gelatin in cold water. Melt sugar in some of the espresso and add gelatin, stirring to dissolve. Add the rest of the espresso and allow to cool gradually at room temperature. For Dessert wine gelee, soften gelatin in cold water. Heat 100 ml of wine with sugar and split, scraped vanilla bean. Cover and allow to infuse. Remove the vanilla bean, add gelatin, and stir until dissolved. Add the rest of the wine, allow to cool gradually at room temperature for an hour or two, then refrigerate, covered. Stir up with a spoon to break apart a bit before adding to the dessert. For Caramel Sauce, cook sugar to caramel. Deglaze with butter, cream, milk, vanilla specks, and lemon zest. Adjust with water as needed when cool. For Assembly, pour vanilla cream into individual glasses and allow to set up. Pour a thin layer of espresso gelee on top and allow to set. Add come chopped caramelized nuts. Add a large portion of caramel foam and a smaller portion of espresso foam, then drop in a warm croquette. Spoon in some of the dessert wine gelee, squeeze some of the caramel sauce on top and finish off with a few sea salt crystals and more caramelized nuts. |
