Chicken and Egg - Janice Cole [93]
Heat the half-and-half in a small saucepan over medium heat until small bubbles appear on the edges. With the food processor running, pour in a slow steady stream into the egg yolk mixture, processing until incorporated. Return the egg yolk mixture to the same saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil. Cook for 1 minute, whisking briskly. Remove from the heat. Whisk in the butter and vanilla. Pour into a small bowl, place plastic wrap directly on the surface of the filling, and refrigerate until cold.
To make the sauce: Combine the ingredients in a medium saucepan. Bring to a simmer over medium heat and cook, stirring constantly, until the chocolate is melted and smooth.
Spoon or pipe the filling into the cream puffs. Serve in a pool of chocolate sauce and sprinkle with the almonds.
NOTES
Toast the almonds at 400°F for 3 to 5 minutes or until lightly browned.
When you add the first egg to the cream puff dough, the dough will become very slippery, and you will feel like the egg is not going to blend in. Keep stirring quickly, and all of a sudden the dough will catch and pull together into a very thick mass. That’s when you want to add your second egg. The same thing will happen, but this egg will become incorporated more quickly.
SERVES 8
MAKES 24 CREAM PUFFS
Cream Puffs
½ cup water
4 tablespoons cold unsalted butter, cut up
1 tablespoon granulated sugar
¼ teaspoon salt
½ cup bread flour
2 eggs, at room temperature
ALMOND FILLING
3 egg yolks
1⁄3 cup granulated sugar
2 tablespoons almond paste, crumbled
¼ cup all-purpose flour
1 cup half-and-half
2 tablespoons unsalted butter
½ teaspoon vanilla extract
CHOCOLATE SAUCE
8 ounces semisweet chocolate, chopped
1 cup whole milk
2 tablespoons packed light brown sugar
½ cup sliced almonds, toasted (see Note)
Deep Chocolate Tart with Chocolate Chip Crust
Eggs perform their magic in this elegant tart by transforming a simple chocolate sauce into a decadent filling. The addition of eggs to the chocolate mixture causes the filling to thicken and set when heated, resulting in a smooth, silky dessert. A melt-in-your-mouth cookie dough crust sweetens every bite.
* * *
To make the crust: Preheat the oven to 375°F. Liberally coat an 8-inch tart pan with a removable bottom with nonstick cooking spray. Beat the butter with the sugar and salt in a large bowl with an electric mixer at medium speed until blended, using the paddle attachment, if available. Beat in the egg yolk until smooth. With the mixer on low, slowly beat in the flour just until combined. Stir in the chocolate chips. With lightly floured fingers, press the dough into the bottom and up the sides of the tart pan to form the crust.
Bake the crust for 15 to 20 minutes or until golden brown. Let sit on a wire rack until the filling is ready.
To make the filling: While the crust is baking, put the chocolate in a medium bowl with the cream and butter. Place the bowl over a saucepan of gently simmering water over low heat and let sit, stirring occasionally, until the chocolate is melted and smooth. Remove the bowl from the saucepan, and cool slightly.
Beat the eggs and egg yolk in a large bowl with an electric mixer at medium speed until blended. Pour in the sugar and salt and beat for 2 to 3 minutes or until light and fluffy. Pour in the chocolate mixture and beat on low speed just until blended. Pour into the baked crust.
Bake the tart for 15 to 20 minutes or until the filling is set and does not jiggle when the pan is tapped. Cool in the pan on a wire rack for 10 minutes. Remove the sides of the pan. Cool completely before serving.
Serve with sweetened whipped cream, if desired.
SERVES 8
CRUST
½ cup (1 stick) unsalted butter, softened
1⁄3 cup sugar
¼ teaspoon salt
1 egg yolk
1 1⁄3 cups all-purpose flour
¼ cup miniature semisweet chocolate chips
FILLING
8 ounces semisweet chocolate,