Monday, March 15, 2010

ganache brulee


ganache brulee
Originally uploaded by fuzzzycatt
this dessert came about as what my friend calls, 'a gentle rebellion

since i started at textile restaurant, i've always said i wouldn't do a molten cake or a creme brulee. not because those dishes are bad, they are not, they are delicious! but because i wanted to offer our diners something they can't get anywhere in houston. i wanted to offer them something new, yet familiar. something fun to look at and exciting to eat.

this dessert combines the best parts of two desserts: molten cake and creme brulee. the best way to eat any chocolate is warm (hence molten cakes popularity). the best part of a creme brulee is the crunchy sugar. my ganache brulee is a thin ganache that gets bruleed. during the carmelizationof the sugar, the ganache warms up and develops a warm pudding texture.

and because we are in texas, decided to include texan/ mexican influences. cumin pecans and popcorn ice cream.

ganache brulee (an adaptation of alex stupak's pliable chocolate)

50 grams water
100 grams agave nectar
3 grams agar
1 ea gelatin sheet
50 grams light corn syrup
900 grams heavy cream
375 grams chocolate (70% or more)

place chocolate in bowl, reserve.
heat water, agave nectar and agar to a boil. whisk.
bloom gelatin, add to agar mix.
heat for 1 minute, whisk.
add light corn syrup. whisk.
slowly add heavy cream, whisk.
bring mixture to a boil.
strain and pour into chocolate.
whisk to combine.
pour into prepared 1/4 sheet pan
(prepared: nonstick spray, plastic wrap, nonstick spray)
chill in cooler for at least an hour.
cut into thin strips and cover one side with sugar.
wrap chocolate strip alond inside lipof bowl.
torch.

popcorn ice cream

1/4 cup popcorn kernels
as needed oil
1 1/2 cups sugar
2 cups heavy cream
1 1/2 cups milk
1/8 cup light corn syrup
6 oz butter
1 tsp salt

place popcorn kernels in pot with just a touch of oil.
place pot over high heat and cover.
move pot back and forth over heat to prevent scorching.
once popcorn has popped, remove from heat.
add remaining ingredients, whisk, bring to light boil.
blend on high for 3 minutes.
strain, chill, and run in ice cream machine.

cumin pecans

2 cups sugar
2 cups water
2 cups pecans
2 tbsp salt
1 tbsp cumin
1/8 tsp cayenne
1/4 tsp smoked paprika
1/4 cup sugar

place first sugar, water and pecans in pot. stir.
heat on low heat for 30/45 mins.
strain
fry until golden brown in fryer at 325
combine salt, cumin, cayenne, smoked paprika and second sugar.
toss fryed pecans in cumin mix.
spread in single layer in pan to cool quickly.
store in airtight container.

there it is.
enjoy!

15 comments:

championship fireworks said...

Curious - when you invent a recipe like this, how much experience do you have to do to get it the way you envision?

championship fireworks said...

Correction - meant to say how much experiementing

plinio said...

i think too many people get scared by the experimenting time. i think everyone wants to get it right the first time. but thats the fun part about experimenting. you learn in the progress. you see new things. new ideas/dessert can spawn about. its the experimenting that we should embrace.

this dessert has been in the works for months.

katie said...

Thank you for the recipes!! I think my fear of experimenting directly stems from my fear of failure. But alas, that's why some of us are great (you) and some of us are not (me). ;)

soulsearcher said...

my son loves brulee so much..this is going to be a perfect son gift for his first science fair championship award

rookie blog said...

looks promising and nutritious not just for prayer request but also for the stomach

Sef said...

I want this in my kitchen... I will create this using my auction fantasy football accessories

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oneordinaryday said...

Wow, this looks and sounds incredibly delicious. Very creative idea!

Jackie Ewing said...

Hey I’m not sure if you have a lot more healthy recipes of your own that you make, but if you do, you should send them into this contest I know of that’s making its way around the country, the Aetna Healthy Food Fight. It’s coming to San Antonio on October 2-3 and Houston on October 9-10! I noticed your recipe and thought you would be interested. You could get great exposure for your recipes and meet celebrity cooks (Bobby Flay, Sunny Anderson, Sara Moulton, or Cat Cora). All you have to do is go to healthyfoodfight.com to submit one of your healthy recipes. Deadline to sign up for San Antonio is September 15th and Houston is September 22nd so hurry! Good luck if you decide to enter, and if not, keep posting! :)

kamagra online said...

HI,
This dessert is looking very delicious.. Wonderful presentation.. Thanks for sharing..

Kaleidoscope CupCakes said...

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Yvonne said...

This sounds absolutely DELICIOUS! I admired the experimentation and anything that involves chocolate will automatically win me over. I have to give this a try, for sure!

10xpro said...

This is gorgeous. I can't wait to try this recipe out. A Pastry Chefs View From Inside A Bakery

Edith King@Online PhD said...

This looks amazing. Thank you for posting the recipes. Popcorn ice-cream, what? I have lived in Texas my whole life and have never had popcorn ice-cream.

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