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Name: Coffee And Chocolate Paris-Brest with Warm Caramel Sauc P
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: ; granules; 1/2 ts Instant espresso powder or; 1 tb Unsalted butter; 3/4 c Sugar; 1/4 c Water; 1/2 oz Bittersweet; (not; ; semisweet; ; chocolate,chopped; 1/2 c Whipping cream

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INGREDIENTS

; granules
1/2 ts Instant espresso powder or
1 tb Unsalted butter
3/4 c Sugar
1/4 c Water
1/2 oz Bittersweet; (not
; semisweet
; chocolate,chopped
1/2 c Whipping cream

Servings

INSTRUCTIONS

MMMMM--------------------------FILLING------------------------------- 1/2 c Sugar 4 lg Egg yolks 1/4 c Unbleached all purpose flour 1 1/2 c Half and half 4 ts Instant espresso powder or -instant coffee ; granules 1/2 Vanilla bean; split -lengthwise 2 oz Bittersweet; (not -unsweetened) or ; semisweet ; chocolate,chopped 1/2 c Chilled whipping creamMMMMM---------------------------PASTRY-------------------------------- 1/2 c Milk; (do not use lowfat ; or nonfat) 1/4 c Unsalted butter; cut into -small ; pieces (1/2 stick) 2 tb Sugar 1 1/2 ts Instant espresso powder or -instant coffee ; granules 1 Pinches salt 1/2 c Unbleached all purpose flour 3 lg Eggs 1/3 c Sliced almonds Powdered sugar 2 tb Dark rum For Sauce: Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep golden brown, occasionally washing down sides of pan with wet pastry brush, about 9 minutes. Add cream (mixture will bubble up). Reduce heat to very low. Stir until caramel dissolves completely and mixture is smooth. Add butter, chocolate and espresso powder and stir until smooth. (Sauce can be prepared 2 days ahead. Cover and refrigerate.) For Filling: Whisk sugar and yolks in medium bowl until thick, about 1 minute. Add flour and beat until well blended. Combine half and half and espresso powder in heavy medium saucepan. Scrape in vanilla seeds; add pod. Bring just to simmer over medium heat. Gradually whisk hot half and half mixture into egg mixture. Return egg mixture to same saucepan and cook until mixture is very thick and boils, whisking constantly. Pour mixture into medium bowl. Remove vanilla pod. Add chocolate and whisk until smooth. Press plastic wrap directly on surface of filling to prevent skin from forming; cool completely. Whisk filling until smooth. Beat chilled whipping cream in another medium bowl until stiff peaks form. Fold whipped cream into filling in 2 additions. Cover and chill at least 2 hours. (Can be prepared 8 hours ahead.) For Pastry: Position rack in center of oven and preheat to 425F. Stack 2 cookie sheets. Line top cookie sheet with parchment. Trace 8 1/2-inch-diameter circle on parchment, using cake pan as guide. Turn parchment over. Butter circle lightly and dust with flour. Combine milk, butter, sugar, espresso powder and salt in heavy medium saucepan. Bring just to boil over medium heat, stirring until butter melts and sugar dissolves. Add flour and cook 3 minutes, stirring vigorously with wooden spoon (mixture will form ball). Remove from heat. Make well in center of dough. Break 1 egg into well. Using wooden spoon, beat rapidly until egg is incorporated and dough is smooth, about 1 minute. Repeat with second egg. Beat third egg to blend in small bowl. Reserve 1 tablespoon egg for glaze. Add remaining beaten egg to dough and beat until smooth. Fit pastry bag with 3/4-inch star tip (no. 7). Transfer warm dough to bag. Pipe 3/4-inch-wide ring over traced circle on parchment. Pipe second ring inside first, making certain batter adheres to inside of first ring. Pipe third ring atop center of first two rings. Brush lightly with reserved egg glaze. Sprinkle with sliced almonds. continued in part 2

NOTES

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Coffee And Chocolate Paris-Brest with Warm Caramel Sauc P

; granules
1/2 ts Instant espresso powder or
1 tb Unsalted butter
3/4 c Sugar
1/4 c Water
1/2 oz Bittersweet; (not
 ; semisweet
 ; chocolate,chopped
1/2 c Whipping cream

MMMMM--------------------------FILLING-------------------------------    1/2 c  Sugar      4 lg Egg yolks    1/4 c  Unbleached all purpose flour  1 1/2 c  Half and half      4 ts Instant espresso powder or           -instant coffee           ; granules    1/2    Vanilla bean; split           -lengthwise      2 oz Bittersweet; (not           -unsweetened) or           ; semisweet           ; chocolate,chopped    1/2 c  Chilled whipping creamMMMMM---------------------------PASTRY--------------------------------    1/2 c  Milk; (do not use lowfat           ; or nonfat)    1/4 c  Unsalted butter; cut into           -small           ; pieces (1/2 stick)      2 tb Sugar  1 1/2 ts Instant espresso powder or           -instant coffee           ; granules      1    Pinches salt    1/2 c  Unbleached all purpose flour      3 lg Eggs    1/3 c  Sliced almonds           Powdered sugar      2 tb Dark rum   For Sauce:    Stir sugar and water in heavy small saucepan over low heat until sugar  dissolves. Increase heat and boil without stirring until syrup turns  deep golden brown, occasionally washing down sides of pan with wet  pastry brush, about 9 minutes. Add cream (mixture will bubble up).  Reduce heat to very low. Stir until caramel dissolves completely and  mixture is smooth. Add butter, chocolate and espresso powder and stir  until smooth. (Sauce can be prepared 2 days ahead. Cover and  refrigerate.)    For Filling:    Whisk sugar and yolks in medium bowl until thick, about 1 minute. Add  flour and beat until well blended. Combine half and half and espresso  powder in heavy medium saucepan. Scrape in vanilla seeds; add pod.  Bring just to simmer over medium heat. Gradually whisk hot half and  half mixture into egg mixture. Return egg mixture to same saucepan  and cook until mixture is very thick and boils, whisking constantly.  Pour mixture into medium bowl. Remove vanilla pod. Add chocolate and  whisk until smooth. Press plastic wrap directly on surface of filling  to prevent skin from forming; cool completely.    Whisk filling until smooth. Beat chilled whipping cream in another  medium bowl until stiff peaks form. Fold whipped cream into filling  in 2 additions. Cover and chill at least 2 hours. (Can be prepared 8  hours ahead.)    For Pastry:    Position rack in center of oven and preheat to 425F. Stack 2 cookie  sheets. Line top cookie sheet with parchment. Trace 8  1/2-inch-diameter circle on parchment, using cake pan as guide. Turn  parchment over. Butter circle lightly and dust with flour.    Combine milk, butter, sugar, espresso powder and salt in heavy medium  saucepan. Bring just to boil over medium heat, stirring until butter  melts and sugar dissolves. Add flour and cook 3 minutes, stirring  vigorously with wooden spoon (mixture will form ball). Remove from  heat. Make well in center of dough. Break 1 egg into well. Using  wooden spoon, beat rapidly until egg is incorporated and dough is  smooth, about 1 minute. Repeat with second egg. Beat third egg to  blend in small bowl. Reserve 1 tablespoon egg for glaze. Add  remaining beaten egg to dough and beat until smooth.    Fit pastry bag with 3/4-inch star tip (no. 7). Transfer warm dough to  bag. Pipe 3/4-inch-wide ring over traced circle on parchment. Pipe  second ring inside first, making certain batter adheres to inside of  first ring. Pipe third ring atop center of first two rings. Brush  lightly with reserved egg glaze. Sprinkle with sliced almonds.    continued in part 2

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Nutrition

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Serving Size: 1 Serving (609g)
Recipe Makes: 1 servings

Calories: 2456
Calories from Fat: 722 (29%)

Amt Per Serving		% DV

	Total Fat 80.2g	107 %
	Saturated Fat 50.7g	253 %
	Monounsaturated Fat 21.1g
	Polyunsanturated Fat 3g
Cholesterol 224.3mg		69 %
Sodium 21.7mg		1 %
Potassium 52.2mg		1 %
Total Carbohydrate 450.8g		133 %
	Dietary Fiber 0g	0 %
	Sugars, other 450.8g
Protein 1.3g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2456

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