Marquise on Meringue~


Chocolate Marquise~


3 large egg yolks at room temperature

1 large egg

2 tablespoons + 2 teaspoons (40 ml) (40 grams/ 1½ oz) sugar

1 tablespoon + 1 teaspoon (2/3 fluid oz/ 20 ml.) water

Chocolate Base, barely warm (recipe follows)

½ cup (4 fluid oz./ 120 ml.) heavy cream

½ cup Dutch process cocoa powder (for rolling) (Note: We used extra brut, like Hershey's Special Dark. Make sure it's a Dutch processed cocoa, not a natural cocoa powder.)

Torched meringue (recipe follows)

Spiced almonds (optional, I did not make)

Cacao nibs (optional, I did not use)


Chocolate Base~


3 oz (85 grams/ 6 tablespoons) bittersweet chocolate (about 70% cocoa)

1/3 cup + 2 teaspoons (90 ml/3 fluid oz.) heavy cream

1/8 teaspoon salt

1/16 teaspoon cayenne

1 tablespoon (15 ml/ 1/2 fluid oz.) tequila

1 tablespoon (15 ml/ 1/2 fluid oz.) light corn syrup

1/4 teaspoon vanilla

1 tablespoon/(less than 1/4 ounce) cocoa powder (we used extra brut, like Hershey's Special Dark, but any Dutch-processed cocoa would be fine. Do not substitute natural cocoa powder.)

dash freshly ground black pepper

1/4 oz unsalted butter (1/2 tablespoon/8 grams), softened


Place the chocolate in a small mixing bowl. 

 

In a double-boiler, warm the cream until it is hot to the touch (but is not boiling). Remove from the heat and pour over the chocolate. 

 

Allow it to sit for a minute or two before stirring. Stir until the chocolate is melted completely and is smooth throughout.

 

Add the remaining ingredients and stir to combine. 

 

Set aside until cooled to room temperature. Do not refrigerate, as the base needs to be soft when added to the marquise mixture. If you make it the day before, you may need to warm it slightly. Whisk it until it is smooth again before using it in the marquise recipe. 

Torched Meringue~


3 large egg whites

1/2 cup less 1 tablespoon (105 ml) (3½ oz or 100 gms) sugar

Splash of apple cider vinegar

1/8 teaspoon vanilla


Combine the egg whites, sugar and vinegar in the bowl of a stand mixer. Using your (clean, washed) hand, reach in the bowl and stir the three together, making sure the sugar is moistened evenly by the egg whites and they make a homogeneous liquid.


Over a saucepan of simmering water, warm the egg white mixture. Use one hand to stir the mixture continuously, feeling for grains of sugar in the egg whites. As the liquid heats up, the sugar will slowly dissolve and the egg whites will thicken. This step is complete when you don't feel any more sugar crystals in the liquid and it is uniformly warm, nearly hot.


Remove the mixing bowl from the saucepan and return it to the stand mixer with the whisk attachment. Whisk until you reach soft peaks. In the last 10 seconds of mixing, add the vanilla to the meringue and mix thoroughly.


When you're ready to plate the dessert, spoon the meringue onto a plate (or use a piping bag) and use a blowtorch to broil.


Tequila Caramel~


Servings: Makes about 1/4 cup of caramel

Ingredients

1/4 cup (60 ml/2 fluid oz) (2 oz/55 gm) sugar

2 tablespoons (1 fluid oz./ 30 ml.) water

1/4 cup (2 fluid oz./ 60 ml.) heavy cream

1/4 teaspoon salt

1/2 tablespoon tequila


In a heavy-bottomed saucepan, combine the sugar and water on medium-high heat. Boil until the water completely evaporates and the sugar caramelizes to a dark mahogany color.


Working quickly, add the cream to the darkened caramel. It will bubble and pop vigorously, so add only as much cream as you can without overflowing the pot.


Return the pot to the stove on low heat and whisk gently to break up any hardened sugar. Add any remaining cream and continue stirring. Gradually, the hard sugar will dissolve and the caramel sauce will continue to darken. When the caramel has darkened to the point you want it, remove it from the heat. Add the salt and tequila and stir to combine. Set aside until ready to serve. 

 

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