Posts tagged ‘chocolate caramel sauce’

• 1/2 cup, plus 4 tablespoons unsalted butter softened, for buttering madeleine molds
• 3 large eggs
• 1/2 cup granulated sugar
• 2 tablespoons packed dark-brown sugar
• 1 cup cake flour (not self-rising)
• 1/4 cup cocoa powder, preferably Dutch-processed
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 1 tsp vanilla extract

1. Preheat oven to 325 degrees. Brush madeleine pans well with 4 tablespoons softened butter; refrigerate 5 minutes.
2. In a small heavy-bottomed saucepan, melt remaining 1/2 cup butter over medium heat. Continue to cook until butter turns golden brown, being careful not to let the butter burn. Remove from heat and strain through a fine mesh sieve into a small bowl; set aside.
3. In the bowl of an electric mixer fitted with the whisk attachment, whip eggs with granulated and brown sugars until light and thickened, 3 to 5 minutes. Add flour, cocoa powder, baking powder, and salt, and stir on low speed until combined. Add vanilla and reserved browned butter; mix just until blended.
4. Insert a 1/2-inch plain tip into a pastry bag and fill with batter. Pipe mounds of batter into prepared pans until each mold is full, mounding batter in the center of the molds but not filling to the edge. Alternatively, you can use a teaspoon to fill the molds with batter (which is what I did). Bake until madeleines are firm and a little mound is puffed up in the middle, 10 to 12 minutes. Madeleines are best eaten the same day they are baked.

Chocolate Caramel Sauce:

1 cup granulated sugar

6 tbs salted butter (yes salted) cut into tbs size pieces

2 oz bittersweet chocolate chopped (I used scharffen berger 62%)

1/2 cup heavy cream

1 tsp vanilla extract

Put the heavy cream in a glass measuring cup and microwave on high for 45 seconds, add chocolate and microwave another 30 seconds Stir until its smooth, set aside so that it will cool before adding to the caramel.

In large saucepan add the sugar, turn heat to med/high and let sit until it starts to liquify. Start stirring with a heat proof spatula, the sugar will crystalize but thats alright keep stirring until its all liquid. Stop stirring and let it cook until it turns amber in color, now add the butter, stir to combine. Remove from heat and add the chocolate cream. Stir until its incorporated in the caramel. Store in container at room temperature until ready to use. Note: If you make this ahead of time, simply place the bottle or jar in hot water to warm the caramel so it’s pourable.

Ice Cream

Caramelized White Chocolate Ice Cream:

A Recipe by David Lebovitz

Makes about 1 quart (1l)

Make sure the caramelized white chocolate is warm when you mix it with the cream. You can reheat it in a bowl set over a pan of simmering water, or in a microwave on low power, stirring until smooth.

8 ounces (240g) caramelized white chocolate

1 cup (250ml) heavy cream

2 cups (500ml) whole milk

1/2 cup (100g) sugar

1/8 teaspoon sea salt

5 large egg yolks

1. Mix the warm caramelized white chocolate in a large bowl with the heavy cream, and set a mesh strainer over the top.

2. In a medium-sized saucepan, heat the milk, sugar, and salt.

3. Whisk together the egg yolks in a small bowl and gradually whisk in half of the warm milk, then scrape the warmed yolks back into the saucepan.

4. Cook over moderate heat, stirring constantly with a heatproof utensil, until the mixture thickens and coats the utensil.

5. Immediately pour the custard through the strainer into the white chocolate mixture and stir until smooth. Put the bowl in an ice bath, and stir until cool.

6. Chill thoroughly in the refrigerator, then freeze in your ice cream maker according to the manufacturer’s instructions.

This is the best ice cream I think I have ever had, it’s so creamy and the perfect consistency, thank you Mr, Lebovitz for a wonderful recipe.

Note: In step one I deviated slightly, I heated the cream in the microwave to warm it for 30 seconds, I then added the chocolate and put it back in the microwave for another 20 seconds. It melted the chocolate and made a ganache. It was easier to combine with the custard when it was already melted.

Dessert is served