White Pepper Crème Brûlée, Black Pepper Baumkuchen & Blackberry Anise Macaron

White Pepper Crème Brûlée, Black Pepper Baumkuchen & Blackberry Anise Macaron - Recipe Finder

White Pepper Crème Brûlée, Black Pepper Baumkuchen & Blackberry Anise Macaron

white-pepper-cregraveme-brucircleacutee-black-pepper-baumkuchen-amp-blackberry-anise-macaron

Info

Course:
Dessert
Total Time:
Under 4 Hours
Skill Level:
Challenging
Cost:
Splurge

Top Chef: Just Desserts, Season 1, Episode 10, Finale Challenge

Ingredients

Crème Brulee:

1 liter cream
180 grams yolks
180 grams sugar
3 tablespoons white pepper

Toffee Shell:

105 grams milk
240 grams butter
105 grams gluclose
300 grams sugar

Drunken Blackberries:

Blackberries soaked in blackberry vodka

Black Pepper Baumkuchen:

200 grams butter
150 grams sugar
2 grams salt
2 grams vanilla extract
Zest of 1 lemon
1 teaspoon black pepper, ground
80 grams yolks
210 grams whites
150 grams sugar
175 grams cornstartch
65 grams almond meal

Blackberry Macaroon:

225 grams powdered sugar
225 grams almond meal
1/4 teaspoon black powder color
1/2 teaspoon anise seed powder
60 grams whites
60 grams whites
120 grams sugar

Blackberry Filling:

600 grams blackberry puree
100 grams sugar
8 grams agar agar
2 grams xantham gum

Directions

Crème Brulee:

1. Heat cream with pepper and sugar. Whisk into yolks. Strain and cool mixture.

2. Bake in water bath at 325 F until custard is set.

Toffee Shell:

1. Cook until caramel colored pour out on silpat and cut into square while soft.

Drunken Blackberries:

1. Soak black berries in sugar and blackberry vodka.

Black Pepper Baumkuchen:

1. Cream 1st four ingredients, beat in yolks.

2. Make meringe, fold in cornstarch.

3. fold in dry and meringue alternating.

Blackberry Macaroon:

1. Blend almond meal and powdered sugar together with color and anise in a food processor. Stir together with first egg white to form a paste.

2. Cook sugar to 230 F and pour over second egg whites while whipping to make Italian meringue.

3. Fold meringue into almond paste and pipe onto silpats in small quarter sized discs. Bake in oven at 300 F for 8-10 minutes.

Blackberry Filling:

1. Cook all together to a boil and let simmer for two minutes. Pour into pan so that it is 1/8" thick. Chill till stiff.

2. Cut into discs and sandwich the cookies together with discs.