Bobby Flay's Bar Americain Cookbook - Bobby Flay [69]
6. Bring the butter, ¾ cup water, 1 tablespoon of the sugar, and the salt to a boil in a small heavy saucepan over high heat, stirring until the butter is melted. Reduce the heat to medium, add the flour all at once, and cook, beating with a wooden spoon, until the mixture pulls away from the side of the pan and forms a ball, about 30 seconds.
7. Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment and let cool slightly, about 5 minutes. Add the eggs one at a time, beating well after each addition, and mix until the mixture is smooth.
8. Scrape the mixture into a large pastry bag fitted with a ¾-inch plain tip and pipe eight disks (about 1½ inches in diameter and about ½ inch thick) onto the prepared baking sheet, spacing them at least 1½ inches apart. Brush the tops with the milk and sprinkle with the remaining 2 tablespoons sugar.
9. Bake the profiteroles for 15 minutes. Reduce the oven temperature to 400°F and continue to bake until the profiteroles are golden, puffed, and crisp, about 15 minutes. Turn off the oven. Remove the baking sheet from the oven, immediately pierce the side of each profiterole with the tip of a paring knife, and return to the oven to dry, propping the door slightly ajar, for 5 minutes. Halve a profiterole horizontally: If it is still moist inside, return the profiteroles to the oven and continue to dry with the door ajar for 5 minutes more. Cool the profiteroles completely on the baking sheet set on a wire rack, at least 25 minutes. The profiteroles can be made 1 day in advance. Store in a container with a tight-fitting lid. Crisp on a baking sheet in a preheated 350°F oven for a few minutes. Let cool before proceeding.
10. Spoon some of the sauce into the bottom of large shallow bowls. Halve the profiteroles horizontally and fill the bottoms with scoops of the ice cream; replace the tops. Spoon more sauce on top and garnish with chopped praline.
BOURBON TOFFEE SAUCE
Makes about 2 cups
2 cups heavy cream
½ cup sugar
½ cup dark corn syrup
¼ cup good-quality bourbon, such as Maker’s Mark
1 teaspoon vanilla extract
2 tablespoons unsalted butter
1. Pour the cream into a small saucepan and bring to a simmer over low heat.
2. Combine the sugar and ¼ cup water in a medium saucepan over high heat and cook without stirring until a deep amber brown color, about 6 minutes. Add the corn syrup and bourbon and cook, stirring carefully, for 1 minute.
3. Slowly whisk in the warm cream (the mixture will bubble up) and whisk until smooth. Remove from the heat and whisk in the vanilla and butter. The sauce can be made 2 days in advance and stored covered in the refrigerator. Reheat slowly over low heat or in the microwave.
Thin Apple Tart
THIN APPLE TART
CINNAMON CRÈME ANGLAISE
The apple tart is France’s answer to American apple pie. (Or maybe it’s the other way around, but really, who’s keeping score?) The light and buttery crust is a delicious home for overlapping slices of lightly seasoned apples. Rolling the dough over a bed of sugar fuses the granules to the crust, creating a sugary layer that caramelizes into a tantalizingly crisp outer shell as the tart bakes. I like to serve this with crème anglaise—a silky vanilla-infused pourable custard—flavored with apple’s favorite spice, cinnamon. It adds just the right amount of richness to the elegant tart. A little ice cream on the side—vanilla or caramel, for example—wouldn’t hurt either.
Serves 4 to 6
Tart Dough
¼ cup sour cream, chilled
1 large egg yolk
1¼ cups plus 2 tablespoons all-purpose flour
¼ teaspoon fine salt
8 tablespoons (1 stick) unsalted butter, cut into pieces, chilled
½ cup sugar
Apples
1½ cups apple juice
Juice of ½ lemon
¼ cup granulated sugar
1 tablespoon light brown sugar
¼ teaspoon ground cinnamon
1 to 2 Granny Smith apples, peeled, cored, and halved
Cinnamon Crème Anglaise, for serving
1. To make the tart dough,