Jacques Torres' Chocolate Coconut Napoleon
- 13 cup granulated sugar
- 6 large egg yolks
- 2 cups heavy cream
- 2 cups whole milk
- 13 ounces dark chocolate (finely chopped)
- 14 cup orange liqueur
- 3 14 cups shredded sweetened coconut
- 1 cup granulated sugar
- 2 tablespoons granulated sugar
- 4 large eggs
- 2 tablespoons unsalted butter (melted)
- chocolate syrup
- creme anglaise
- For the Chocolate Cream: The base of the chocolate cream is a creme anglaise, which is poured over chocolate to make a ganache.
- Pour half of the sugar into a small mixing bowl and set the remaining sugar aside.
- Add the egg yolks and whisk until well combined.
- The mixture should be thick, smooth, and homogenous.
- Pour the heavy cream, milk, and remaining sugar into a non-reactive 3-quart heavy-bottomed saucepan, place it over medium-high heat, and bring to a boil.
- Temper the egg mixture with the hot mixture by carefully pouring about 1/3 of the hot mixture into the egg mixture.
- Whisk immediately to keep the eggs from scrambling.
- Pour the tempered egg mixture back into the saucepan and place over medium heat, stirring constantly with a rubber spatula.
- The liquid will begin to thicken.
- When it reaches 182 degrees on a candy thermometer and is thick enough to coat the back of a spoon, it is finished and should be removed from the heat.
- If you do not have a thermometer, you can tell that it is finished by using the following method: In one quick motion, dip the spatula into the creme anglaise and hold it down horizontally in front of you.
- With the tip of your finger, wipe a clean line down the center of the spatula.
- If the trail keeps its shape, the creme anglaise is ready.
- If the trail fills with liquid, cook it for another minute and repeat the test.
- The objective is to remove the creme anglaise from the heat just before it boils.
- If the creme anglaise boils, the egg yolks will scramble.
- If this happens, you can still use it if you mix it with a hand-held immersion blender, food processor, or a blender.
- You will need a blade to liquefy the scrambled egg pieces.
- Remove from the heat.
- Place the chopped chocolate in a medium-size mixing bowl and make a ganache by pouring the creme anglaise over the chocolate in two or three additions.
- Use a hand whisk to incorporate fully after each addition.
- The ganache should be thick, shiny, and smooth.
- Whisk in the Grand Marnier.
- Place in the refrigerator to cool and set.
- As the cream cools, the cocoa butter in the chocolate will harden and hold everything together.
- The cream will also become more flavorful as it cools.
- If you have time, make this a day in advance to give the chocolate flavor time to develop.
- (The chocolate cream can be stored in the refrigerator, tightly covered with plastic wrap, for up to 3 days.)
- For the Coconut Tuiles: Preheat the oven to 375 degrees.
- Combine the coconut, sugar, eggs, and butter in a medium-size mixing bowl and mix with a hand whisk until well combined.
- Place a silicon mat on a baking sheet.
- (If you do not have a silicon mat, you can use a nonstick baking sheet.)
- Use a small offset spatula dipped in water to spread 4-inch circles of the tuile batter on the mat or baking sheet.
- Place in the oven and bake until evenly light golden brown, 8 to 10 minutes.
- Allow the tuiles to cool on a wire rack.
- To Assemble: Place one tuile in the center of each plate.
- Dip a large spoon in hot water and roll it through the chocolate cream to form a quenelle, or egg-shaped scoop, of chocolate cream.
- Place the chocolate cream in the center of the tuile and repeat for the remaining plates.
- Top with a second tuile and another quenelle of chocolate cream.
- Top each with a third tuile.
- Garnish the plate with the chocolate sauce and creme anglaise.
- You could also use fresh berries in season or chocolate shavings.
- Serve immediately.
sugar, egg yolks, heavy cream, milk, chocolate, orange liqueur, coconut, sugar, sugar, eggs, unsalted butter, chocolate syrup, creme anglaise
Taken from www.food.com/recipe/jacques-torres-chocolate-coconut-napoleon-494479 (may not work)