I always want to make this dessert since I saw The immunity test challenge on Masterchef Australia 3 between Dani and Eamon Sullivan;the winner of Celebrity Masterchef Australia. Not just he's good looking sporty guy but he can cook, bless all good looking guy! The dessert is so delicate,delicious and pretty. It's not like a circusy over the top Zumbo's dessert but still not an everyday dessert.
Last wednesday is hubby birthday, so I make this instead of the common birthday cake like sponge cake or black forest cake. Special cake for extraordinary person in my life :D
I made half of the portion from the original recipe. The recipe using g measurement instead of ml, if you use as much as you have in the recipe, you'll need about 1500ml cream.
Ingredients:
Creme Brulee:
375g Thickened Cream (I used double cream)
135g Milk
1 Vanilla Pod (Can't find it in the store, used 2 Tbsp Vanilla extract)
7 Egg Yolks
1 Whole egg
60g Caster sugar
Biscuit Base
250g Plain Flour
150g Unsalted butter
100g Caster sugar
1g Salt
1 Egg
Choco Cream
190g Thickened cream
190g water
150g Caster sugar
60g Dark cocoa powder ( I used Cadbury)
125g Dark Chocolate (64% - 70%)(I used Lindt Dark Chocolate 81%)
15f Leaf Gelatine (I used 5 leafs Dr Oetker Gelatine)
Base Delice
400g Choco Cream (Made as above)
350g Whipped thickened cream
Chocolate Glaze
340g Dark Chocolate (64% - 70%) chopped
230g Thickened cream
165g Light corn syrup (I used Golden Syrup)
Toasted Almond Flakes
75g Almond flakes
White chocolate stripes
150g White chocolate buttons (I used 100 gr Tesco White Chocolate)
Salted Caramel Sauce
250g Caster sugar
25g water
150ml Thickened cream
150g Unsalted butter
Salt to taste
Method:
Crème brulee
1. Pre heat oven to 140°C.
2. For crème brulee, combine cream, milk and vanilla beans in a saucepan over a medium heat, bring to the boil and remove from heat. Remove vanilla beans from cream mixture and discard. (I mixed the vanilla extract with the cream)
3. Mix egg yolks, whole egg and sugar together, without incorporating too much air.
4. Slowly whisk in hot cream and strain. Pour approximately half the mixture into a baking paperlined slice tin to a depth of 6-8mm. Place in a bain marie and bake for 15-20 minutes or until firm and set in the centre.
5. Chill immediately and freeze.Once frozen, cut out 4 discs with cookie cutters that match the size of the cake rings and put back in the freezer until ready to use.
1. Pre heat oven to 140°C.
2. For crème brulee, combine cream, milk and vanilla beans in a saucepan over a medium heat, bring to the boil and remove from heat. Remove vanilla beans from cream mixture and discard. (I mixed the vanilla extract with the cream)
3. Mix egg yolks, whole egg and sugar together, without incorporating too much air.
4. Slowly whisk in hot cream and strain. Pour approximately half the mixture into a baking paperlined slice tin to a depth of 6-8mm. Place in a bain marie and bake for 15-20 minutes or until firm and set in the centre.
5. Chill immediately and freeze.Once frozen, cut out 4 discs with cookie cutters that match the size of the cake rings and put back in the freezer until ready to use.
Choco cream
6. For choco cream, pour cream, cocoa, water and sugar into a saucepan over a medium heat and bring to the boil, stirring regularly. Add chocolate and stir until melted.
7. Squeeze water from the gelatine leaves, add to warm chocolate mixture and whisk to combine. Sieve and chill over ice, refrigerate until cool.
8. Whip cream to soft peaks and gently fold through 400g of choco cream until combined taking care not to knock out too much air. Refrigerate until assembly.
Biscuit Base
9. For biscuit base, increase oven temperature to 180°C.
10. Place flour, butter, sugar and salt in a food processor and process to a fine breadcrumb. Add egg and process until mixture starts to come together. Tip mixture onto a clean chopping board and press into a smooth dough, wrap in cling film and rest for 10 minutes in the fridge.
11. Place pastry between two sheets of baking paper and roll out to 2-3mm thick. Cut out 9cm circles and place on a baking paper lined baking tray. Blast chill for 1 minute. Bake for 10 minutes or until golden and allow to cool.
Chocolate glaze
12. For chocolate glaze, pour cream, corn syrup (i used golden syrup) and water into a saucepan over a medium heat and bring to the boil. Pour over chocolate and stir until melted and mixture is smooth.
Salted caramel
13 For salted caramel, make a caramel with sugar and water. Whisk in cream until incorporated. Add butter a few pieces at a time, whisking between each addition and stir in salt. Continue to whisk to a thick glossy sauce.
White chocolate stripes
14 Spoon the melted chocolate into a piping bag. Keep warm or reheat in a bowl of warm water when ready to use.
To assemble
15. Place 2 x 10cm cake rings on a baking paper-lined tray. Place cooked biscuit bases in the centre of each cutter and top each with a circle of frozen crème brulee. Pour chocolate cream mixture over each cutter and spread over each stack so that it fills the gaps down the sides and the tops are level. Chill until it's frozen in the freezer.
To prepare the delice
16. Place frozen rounds on a cooling rack set over a baking tray and gently remove the moulds using a blowtorch. Pour chocolate glaze generously over each frozen round so that it covers the sides and drizzle with white chocolate in stripes. Arrange toasted almonds around the edges.
To serve:
Spoon salted caramel sauce onto a serving plate, sprinkle with salt and top with a delice.
A tiny modified from Masterchef Australia and if you want the detail you can find it at Eamon Sullivan page
Copyright © 2012 Ovie Ober_Marbun
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