Churro Tots:
2 1/2 cups water
13 1/4 ounces unsalted butter
4 1/2 ounces (10 tablespoons) brown sugar
2 1/2 teaspoons salt
5 cups all-purpose flour
10 eggs
1 tablespoon vanilla extract
2 1/2 cups homemade or store bought Dulce de Leche (see recipe below) or cajeta
Oil, for frying
1 cup sugar
3 tablespoons ground cinnamon
Dulce de Leche:
7 cups whole milk
3 cups sugar
1/2 teaspoon baking soda
Chocolate Mousse with Rum Soaked Raisins:
3 tablespoons rum
1/2 cup golden raisins
1 pound 2 ounces semisweet chocolate (58%)
1 3/4 cups (3 1/2 sticks) unsalted butter
10 eggs, separated
Crème Anglaise:
8 egg yolks
1 cup sugar
2 cups whole milk
1 teaspoon vanilla extract
Vanilla Crema:
1 vanilla bean split and scraped
1/4 cup water
1/4 cup sugar
1 cup crème fraiche
Spiced Cafe de Olla:
2 cinnamon sticks
2 allspice berries
2 whole cloves
2 star anise
4 cups water
1/4 cup packed dark brown sugar or 4 ounces piloncillo (Mexican raw sugar cones)
1 cup dark roast coffee beans, medium grind or 3/4 cup pre-ground beans
1 cup frothed, warm milk
DIRECTIONS
Churro Tots:
Place water, butter, brown sugar and salt in a 3-quart saucepan and bring to a boil. Add flour all at once and stir vigorously until mixture forms a ball and smells like toasted flour. Transfer to the bowl of a mixer and paddle dough while adding eggs one at a time allowing machine to incorporate each egg before the next addition. Scrape down sides and bottom of bowl often and add vanilla. Lastly, add dulce de leche and mix until thoroughly incorporated. Transfer mixture to a container and refrigerate until ready to fry. Heat vegetable oil for frying in a pot. Place churro batter in a pastry bag fitted with a large star tube. When oil is 375 degrees Fahrenheit drop 2-inch long churros from the pastry bag into the oil and fry about 4 minutes or until well browned and floating. Centers will still be a tiny bit gooey because of the dulce de leche in the batter. Remove churros to a paper lined plate. Combine sugar and cinnamon and toss with hot churros. Serve immediately with chocolate mousse, crème anglaise, dulce de leche syrup, and vanilla crema.
Dulce de Leche:
Combine ingredients in a large, heavy saucepan. Place over medium heat and cook stirring often for 45 minutes to an hour or until mixture becomes a caramel color and is thick enough that you can see the bottom of the pan as you stir. By volume it should be reduced to about 1 1/2 to 2 cups.Cool to room temperature and use immediately or store in refrigerator until ready to use.
Chocolate Mousse with Rum Soaked Raisins:
Line a 12 1/2- x 4 1/2-inch sharp-edged loaf pan with enough aluminum foil to hang over sides about 3 inches. Combine rum and raisins in a small saucepan and warm over low heat. Reserve.Chop chocolate into small pieces and melt with butter in the top of a double boiler or in a bowl over simmering water. Remove from heat and stir in reserved raisins and rum. Whisk in yolks until combined. Whisk egg whites until soft peaks form. Gently fold whites into chocolate mixture in two stages.Pour into prepared pan, tap on counter to remove air pockets, smooth top, and cover with plastic wrap touching the top of the chocolate mixture. Chill 6 hours or overnight. To serve, remove plastic wrap and invert onto a serving platter. The chocolate should release easily. Remove aluminum foil. Can be served in slices or scoops with crème anglaise.
Crème Anglaise:
In a large bowl, whisk together egg yolks and sugar. Place milk in a medium saucepan and bring to a boil. Pour hot milk into egg mixture, whisking constantly. Return to saucepan. Cook over moderate heat, stirring constantly, until the mixture thickens slightly and coats the back of a wooden spoon, about 5 minutes. Remove from heat. Stir in vanilla and chill.
Vanilla Crema:
Bring water, sugar and vanilla bean to a boil and simmer gently until well infused, about 5 minutes. Remove from heat and chill. Mix syrup with crème fraiche (discarding bean pod) and serve immediately.
Spiced Cafe de Olla:
Lightly crush spices in a mortar and pestle. In a saucepan, combine the water, sugar, and spices and bring to a boil over medium heat, stirring to melt the sugar. Stir in the coffee grounds, remove from heat, cover, and steep for 5 minutes.Strain the coffee through a fine sieve or a coffee filter into a pitcher. Serve the coffee in tall glasses with the frothed milk in a pitcher alongside.
To assemble:
Prepare each component of the dish per the recipes below. In a Petri dish place a ring of Dulce de Leche Syrup around edge followed by a squirt of Crème Anglaise. Place a small scoop of Chocolate Mousse in the center with a Churro Tot on top. Drizzle with Vanilla Crema and serve immediately with a test tube of Spiced Café de Olla.
© 2011 CHEF MARY SUE MILLIKEN
Posted on AllTopChef.com
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