Milk Chocolate Dome with Caramel Cream, Fleur de Sel And Pistachio Crunch Ice Cream

  1. Whip the 16 ounces heavy cream to soft peaks.
  2. Bring the milk and remaining 4 1/2 ounces of cream to a boil.
  3. Beat the sugar and egg yolks until smooth.
  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.
  10. Caramel Cream:
  11. Combine the sugar and water in a saucepan.
  12. Cook over medium heat, stirring, until mixture comes to a boil.
  13. Once mixture boils, don't stir anymore.
  14. Boil until the mixture turns a dark caramel color.
  15. Once a dark caramel color is achieved, remove from the heat and carefully add half quart cream and the vanilla bean.
  16. Be careful as the mixture may sputter a bit when you add the cream.
  17. Bring back to a boil and cook until a uniform consistency is achieved.
  18. Strain and let cool overnight.
  19. Whip the remaining half quart of cream to soft peaks.
  20. Fold in the caramel.
  21. Assembly:
  22. While the ice cream is still soft stir in 1 cup of pistachio nougatine.
  23. Place in freezer until ready to serve.
  24. Pipe the mousse into 4-ounce dome molds and gently spoon up the sides to create a shell.
  25. Place in the freezer until set.
  26. Pipe in about 2 tablespoons of the caramel cream into each dome mold.
  27. Top with a chocolate disk and a round of chocolate biscuit.
  28. Place in the freezer until set and then unmold and store in the refrigerator until ready to serve.
  29. Warm the chocolate glaze.
  30. Place a sable round on a plate.
  31. Glaze the dome and place it on top of the cookie.
  32. Top with a dot of gold leaf.
  33. Serve with the pistachio ice cream and chocolate garnishes.
  34. 12 egg whites
  35. 1 cup plus 1 tablespoon sugar, plus 2 cups sugar
  36. 8 yolks
  37. 11 ounces canola oil
  38. 8 ounces water
  39. 1 1/2 cups cake flour
  40. 6 ounces cocoa
  41. 1/2 tablespoon baking soda
  42. 1/2 tablespoon baking powder
  43. Preheat the oven to 350 degrees F.
  44. Place the egg whites in a mixer and whisk until frothy.
  45. While whisking, slowly add the 1 cup and 1 tablespoon of sugar and whisk to soft peaks.
  46. Meanwhile whisk together the yolks, oil and water until frothy.
  47. Stir in the remaining 2 cups sugar.
  48. Sift the remaining dry ingredients and whisk into the yolk mixture.
  49. Gently fold in the meringue.
  50. Spread between 3 full sheet pans lined with parchment and bake until the cake springs back in the center, about 10 minutes.
  51. Let cool.
  52. Cut with a round cutter to fit directly at the base of the dome mold.
  53. 7 ounces butter
  54. 1/2 cup plus 1 tablespoon sugar
  55. 1 egg
  56. 1 yolk
  57. 1 1/2 cups all-purpose flour
  58. 3 ounces cocoa
  59. Pinch salt
  60. Preheat the oven to 350 degrees F.
  61. Cream together the butter and sugar.
  62. Add the egg and yolk, 1 at a time, just to combine.
  63. Sift all dry ingredients and add a little at a time until just mixed together.
  64. Roll out very thin, about 1/8-inch.
  65. Cut out with a 1 1/2-inch round cutter.
  66. Sprinkle disks with sugar and bake off until dry to the touch, about 6 to 8 minutes.
  67. Let cool.
  68. Chocolate Glaze:
  69. 3 1/2 ounces water
  70. 1/2 cup sugar
  71. 9 ounces cream
  72. 2 ounces corn syrup
  73. 3 1/2 ounces 58 percent chocolate
  74. 2 cups pate a glacer brune
  75. Bring the water, sugar, cream and corn syrup to a boil.
  76. Pour over the chocolates and mix together.
  77. Let cool.
  78. 6 ounces butter
  79. 2 1/2 ounces corn syrup
  80. 6 1/2 ounces confectioners' sugar
  81. 1/4 teaspoon pectin
  82. 1/2 pound chopped pistachios
  83. Preheat oven to 325 degree F.
  84. In a large pot, melt the butter and corn syrup.
  85. Stir in the confectioners' sugar and pectin and cook, stirring until you have reached a full boil.
  86. Continue to cook for 2 minutes.
  87. Stir in the pistachios.
  88. Spread onto parchment lined sheet pan and bake in the oven until golden brown.
  89. Let cool.
  90. Grind in a food processor into small chunks.
  91. 1 quart milk
  92. 1/2 quart cream
  93. 1 vanilla beans, split and scraped
  94. 2 cups sugar
  95. 10 egg yolks
  96. Bring the milk, cream, vanilla beans and half the sugar to a boil.
  97. Whisk together the remaining sugar and yolks.
  98. While whisking, add a ladle of the hot cream mixture to the yolks.
  99. 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.
  100. Remove from the heat and strain.
  101. Let cool and process in an ice cream machine.
  102. 72 percent chocolate
  103. Fleur de sel
  104. Temper chocolate and spread a thin layer out onto parchment.
  105. Sprinkle lightly with fleur de sel before it sets.
  106. Cut out with a 3/4-inch circle cutter.

heavy cream, milk, sugar, egg yolks, milk chocolate, sugar, water, cream, vanilla bean, chocolate biscuit, chocolate sable, chocolate glaze, nougatine, vanilla ice cream, chocolate

Taken from www.foodnetwork.com/recipes/milk-chocolate-dome-caramel-cream-fleur-de-sel-pistachio-crunch-ice-cream-recipe.html (may not work)

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