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
Heat oven to 300°F.
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.
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.
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
Sift flour and cocoa into a bowl; reserve.
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).
Roll out dough between two sheets parchment paper to 1/2" thick; freeze 3 hours.
Heat oven to 350°F.
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.
Place in spice grinder; grind to coarse powder; place in airtight container; cover; reserve.
- 2/3 cup heavy cream
- 1/4 cup sugar
- 1 sheet gelatin, bloomed in cold water 10 minutes
- 1 cup Greek yogurt
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.
Strain mixture through fine chinois into clean bowl; stir in yogurt; place bowl in ice water bath; cool.
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
Heat oven to 325°F.
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.
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.
- 2 cups granulated sugar
- 1/2 vanilla bean, split lengthwise and scraped
- 1 tsp. salt
- 1 Tbsp. agar-agar
- 1/2 cup heavy cream
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.
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).
- 1 cup granulated sugar
- 1 Tbsp. agar-agar
- 2 3/4 cups Greek yogurt
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).
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.
- 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
Place chocolate in large bowl.
Whisk 1/4 cup espresso and cornstarch in small bowl; reserve.
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.
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.
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.