Francesco Tonelli
Coffee Crispy Cannelloni with Chocolate & Milk, adapted from Eleven Madison Park: The Cookbook by Daniel Humm & Will Guidara.
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Coffee Crispy Cannelloni with Chocolate & Milk

Eleven Madison Park: The Cookbook, Daniel Humm & Will Guidara - December 2011

Adapted from Eleven Madison Park: The Cookbook by Daniel Humm & Will Guidara.

For 8 servings (requires advance preparation)

Coffee iced milk sorbet:

  • 1 cup ground coffee
  • 1 3/4 cups whole milk
  • 1 3/4 cups half-and-half
  • 1 cup granulated sugar
  • 3/4 cup glucose syrup
  • 1 tsp. salt
  1. Heat oven to 300°F.

  2. Spread out ground coffee on baking sheet; roast 8 minutes; remove from oven; place in large bowl; add milk and half-and-half; stir well; cover with plastic wrap; refrigerate overnight.

  3. Remove coffee mixture from refrigerator; strain through coffee filter into large saucepan; add sugar and glucose; heat over medium heat, stirring occasionally, until sugars are dissolved; remove from heat; strain through fine chinois into clean bowl; place in ice water bath; cool.

  4. Stir in salt; place in the bowl of ice cream maker; process according to manufacturer's directions; place in airtight container; cover; reserve in freezer.

Chocolate cookie crumble:

  • 1/3 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 2/3 cup granulated sugar
  • 4 Tbsps. unsalted butter
  • 1/2 tsp. salt
  • 1 lg. egg
  • 1 tsp. vanilla extract
  1. Sift flour and cocoa into a bowl; reserve.

  2. Beat sugar, butter, and salt in the bowl of electric mixer fitted with paddle attachment until light and fluffy; add egg and vanilla; mix until just incorporated; with motor running on medium speed, gradually add reserved flour mixture; beat until fully incorporated (about 3 minutes).

  3. Roll out dough between two sheets parchment paper to 1/2" thick; freeze 3 hours.

  4. Heat oven to 350°F.

  5. Place frozen dough on baking sheet; remove top sheet of parchment; bake 6 minutes; reduce heat to 200°F; cut dough into pieces; bake 20 minutes; remove from oven; cool.

  6. Place in spice grinder; grind to coarse powder; place in airtight container; cover; reserve.

Yogurt foam:

  • 2/3 cup heavy cream
  • 1/4 cup sugar
  • 1 sheet gelatin, bloomed in cold water 10 minutes
  • 1 cup Greek yogurt
  1. Heat cream and sugar in small saucepan set over medium heat to just below a boil; remove from heat; squeeze out excess water from gelatin; add to cream mixture; stir until dissolved.

  2. Strain mixture through fine chinois into clean bowl; stir in yogurt; place bowl in ice water bath; cool.

  3. Place in whipper canister; charge with 2 N2O cartridges; reserve in refrigerator.

Chocolate caramel tuiles:

  • 1/3 cup poured white fondant
  • 1/3 cup glucose syrup
  • 3 oz. 72 percent chocolate, preferably Valrhona Araguani, chopped
  • edible gold dust
  1. Heat oven to 325°F.

  2. Heat fondant and glucose in small saucepan set over medium heat until candy thermometer registers 320°F; remove from heat; stir in chocolate; pour onto non-stick baking mat; place another nonstick baking mat on top; roll with rolling pin to spread caramel thinly and help it cool.

  3. Heat in oven until soft (5 to 7 minutes); place on smooth work surface; roll out with rolling pin until almost paper thin; cut into 8  3" by 4" pieces; working one at a time, roll pieces around 1" plastic tube one; trim to make perfect cylinder; cool; brush with gold dust; reserve.

Caramel gel:

  • 2 cups granulated sugar
  • 1/2 vanilla bean, split lengthwise and scraped
  • 1 tsp. salt
  • 1 Tbsp. agar-agar
  • 1/2 cup heavy cream
  1. Place sugar and 1/2 cup warm water in a saucepan; stir well (make certain there are no sugar crystals on side of pan); set over medium heat; cook until deep amber; add 1 cup warm water to deglaze pan; stir in vanilla and salt; remove from heat; strain through fine chinois into a bowl; reserve.

  2. Heat 3 cups warm water and agar-agar in clean saucepan set over medium heat until agar-agar is dissolved (about 5 minutes); slowly pour caramel into agar-agar mixture; stir in cream; pour into a baking dish; refrigerate until firm (about 1 hour).

Yogurt gel:

  • 1 cup granulated sugar
  • 1 Tbsp. agar-agar
  • 2 3/4 cups Greek yogurt
  1. Heat 1 1/3 cups water, sugar, and agar-agar, whisking constantly, in a saucepan until sugar and agar-agar are dissolved; remove from heat; strain through fine chinois into baking dish; refrigerate until firm (about 1 hour).

  2. Place agar-agar mixture in a blender; add 1 1/4 cups plus 2 Tbsps. yogurt; blend until smooth; strain through fine chinois into clean bowl; fold in remaining 1 1/4 cups plus 2 Tbsps. yogurt; cover with plastic wrap; reserve.

Assembly:

  • 10 oz. 72 percent chocolate, preferably Valrhona Araguani, chopped
  • 1 2/3 cups plus 1/4 cup black espresso made from instant powder
  • 3 Tbsps. cornstarch
  • 8 sheets gelatin, bloomed in cold water
  • 1 1/3 cups granulated sugar
  • 3 lg. egg whites
  • 1 cup heavy cream
  1. Place chocolate in large bowl.

  2. Whisk 1/4 cup espresso and cornstarch in small bowl; reserve.

  3. Bring remaining 1 2/3 cups espresso to a boil in small saucepan; whisk in reserved slurry; cook 5 minutes; squeeze excess water from gelatin; add to espresso mixture; cook, whisking, until dissolved; pour over chocolate; stir until smooth and combined; cool; reserve.

  4. Bring sugar and 1/3 cup water to a boil in a saucepan; cook until candy thermometer registers 230°F; while sugar is cooking, whisk egg whites in the bowl of electric mixer fitted with whisk attachment until frothy; with motor running, gradually add hot sugar; beat to stiff peaks; fold into espresso mixture; place over ice; cool; whisk cream to stiff peaks in small bowl; fold into cooled espresso mixture; place mousse in piping bag; reserve in refrigerator.

  5. To serve, pipe mousse into each tuile; smooth off ends with offset spatula; drop 1 tsp. caramel gel and 1 tsp. yogurt gel next to each other on each serving plate; spread across plate with offset spatula; place 1 Tbsp. chocolate cookie crumble on top of gels; place tuile on top; place quenelle of coffee iced milk sorbet on crumble next to tuile; garnish with dollop of yogurt foam.