 | Black Currant Crème Brûlée8 Serving size: 1 slice 2 days Jacques Poulain / Chef, Aalst Chocolate, Singapore |
| For the Black Currant Tea Crème Brûlée: | |
| • | 3 oz. The Perfect Purée Black Currant Puree, thawed |
| • | 2 1/2 oz. black currant tea |
| • | 1 qt. heavy cream |
| • | 4 oz. sugar |
| • | 4 oz. egg yolks, beaten |
| Method for the Black Currant Tea Crème Brûlée: | |
| 1. | Boil the black currant tea and Black Currant Puree with the heavy cream for 2 minutes. |
| 2. | Remove mix from heat and strain. |
| 3. | Add sugar and egg yolk to the strained cream mixture. Heat until mixture reaches 180°F. |
| 4. | Once mixture reaches designated temperature, remove from heat, pour into large metal bowl and refrigerate for 12 hours. |
| For the White Chocolate Truffle: | |
| • | 1 qt. heavy cream |
| • | 12 oz. white chocolate |
| Method for the White Chocolate Truffle: | |
| 1. | Whip cream lightly. |
| 2. | Melt white chocolate and continue heating until very hot. |
| 3. | Rapidly combine cream and white chocolate. |
| 4. | Refrigerate for 30 minutes. |
| For the Napoleon: | |
| • | 36 circles brick dough |
| • | Black Currant Tea Crème Brûlée |
| • | White Chocolate Truffle |
| • | Granulated sugar |
| Method for the Napoleon: | |
| 1. | Follow directions and cook 36 circles of brick dough. |
| 2. | When brick dough is cold, cover with a fine layer of white chocolate truffle. Place a second layer of brick dough over white chocolate truffle. Refrigerate for one hour. |
| 3. | Remove and cover with one layer of black currant tea crème brûlée and top with last layer of brick dough. Refrigerate for 6 hours. |
| 4. | Remove and sprinkle sugar evenly over top layer of dough, caramelize with brûlée iron, propane torch or hot broiler. |
| Serving Suggestion: | |
| Serve with black currant sorbet. | |