5 Egg yolks
3 ounces Brown sugar
1 pint Heavy cream
1/4 ounce Sheet gelatin, softened
3 ounces Milk chocolate, finely chopped
1 1/2 fluid ounces Irish whiskey
1 teaspoon Coffee extract
1 fluid ounce Vanilla extract
Shortbread Tart Dough
(40 disks, 1 1/2 inches each, fully baked)
Chocolate decorations, as needed
Yield: 40 Cakelets
1. Combine the yolks and brown sugar in a large bowl. Whisk until smooth. Set aside.
2. Heat the cream and milk chocolate until it reaches 150°F (65°C) and whisk it into the yolk mixture.
3. Add the softened gelatin to the cream mixture along with the chopped chocolate, whiskey, and extracts.
4. Place a silicone petit four mold on a sheet pan and divide the cream evenly between the molds.
5. Pour water onto the sheet pan to create a water bath and bake at 325°F (163°C) until the custards have set, approximately 30 minutes. Let cool and then place in a freezer until hard.
6. Unmold the frozen crème brûlée onto the prebaked shortbread disks. Garnish each with a chocolate decoration.
7. Yield: 40 Petit Fours, 1 1/2 In.
Notes: Type: Fresh Petit Four
3 ounces Brown sugar
1 pint Heavy cream
1/4 ounce Sheet gelatin, softened
3 ounces Milk chocolate, finely chopped
1 1/2 fluid ounces Irish whiskey
1 teaspoon Coffee extract
1 fluid ounce Vanilla extract
Shortbread Tart Dough
(40 disks, 1 1/2 inches each, fully baked)
Chocolate decorations, as needed
Yield: 40 Cakelets
1. Combine the yolks and brown sugar in a large bowl. Whisk until smooth. Set aside.
2. Heat the cream and milk chocolate until it reaches 150°F (65°C) and whisk it into the yolk mixture.
3. Add the softened gelatin to the cream mixture along with the chopped chocolate, whiskey, and extracts.
4. Place a silicone petit four mold on a sheet pan and divide the cream evenly between the molds.
5. Pour water onto the sheet pan to create a water bath and bake at 325°F (163°C) until the custards have set, approximately 30 minutes. Let cool and then place in a freezer until hard.
6. Unmold the frozen crème brûlée onto the prebaked shortbread disks. Garnish each with a chocolate decoration.
7. Yield: 40 Petit Fours, 1 1/2 In.
Notes: Type: Fresh Petit Four
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