desserts circus: jacque torres

[ALTAF]

Hello,

I'm looking for the recipe on the cover of jacque torres dessrts circus book. I don't know the name but looks to me: creme brule vermicelli. If you got it , please submit it

[highchef]

Is that Dessert Circus at Home?? if so there are 5 pic's on th ecover one that looks like a cross between a creme brule' and a cheesecake???

I happen to have the book on my desk, was going to put it out there for the free cookbooks thread.

[chefette]

That is called Paillason

sort of a napoleon of katifi (shredded filo) and creme brulee with strawberries

is this what you are looking for?

[ALTAF]

NO, its not on the cover of dessert circus at home. It's on the other one. And yes it look like as you discribed chefette. at LeNotre resturant they call it vermicelli with creme brulee and it's very famous here in kuwait and made a huge success that the chefs cant take it off the menu from many years.

I would like to get my hand on the recipe to impress my family.

[2010]

Here you go:

http://www.amazon.com/gp/product/068815654...8867269?ie=UTF8

Paillason

*adapted from Dessert Circus by Jacques Torres, paraphrased by me.

Serves 8

If you can't find shredded phyllo (kataifi), use regualr phyllo and cut into thin strips with a sharp knife.

PAILLASON CREAM:

1 recipe crème brûlée (to follow)

1 large banana, peeled and sliced

5 large fresh strawberries, hulled and halved

-Preheat oven to 200 F (93 C).

-Prepare crème brûlée mixture.

-Evenly distribute sliced banans and strawberry halves in the bottom of a 9" cake pan set on a baking sheet with 1"-high sides. Fill cake pan with crème brûlée mixture. Carefully set baking sheet in the oven. Fill baking sheet with hot water.

-Bake until custard trembles only slightly when cake pan is gently shaken, about 45 minutes. If you detect any liquid under the skin, the paillason cream is under-baked. Put back in the oven and check it every 5 minutes until it is ready.

-When done, remove cake pan from oven and cool on a wire rack, 30 minutes then refrigerate minimum 2 hours, best overnight.

DISKS:

5 cups (5 ounces) shredded phyllo dough (loosely packed)

1/2 cup (3.6 ounces) clarified butter

1/2 cup (2.1 ounces) powdered sugar

3/4 cups (4 ounces) sliced blanched almonds

*to shred phyllo dough yourself, stack 6 phyllo sheets and roll into a cylinder. Then slice finely with a paring knife.

-Preheat oven to 400 F (200 C).

-Use a 4" plain round cutter as a guide to shape the phyllo disks. Place cutter on a parchment lined baking sheet and fill it with a 1/8 "-thick layer of shredded phyllo.

YOu should be able to see a little bit of the parchement paper through the layer, yet it should be thick enought to hold together when baked. Pat down the shredded phhyllo and remove the cutter, being careful not to change the shape of the disk. repeat procedure to make a total of 24 disks.

-If using a spray bottle, give each disk 3 full sprays of clarified butter, about 2 teaspoons. If you not using a spray bottle, apply butter with a pastry brush.

-Place powdered sugar in a fine-mesh sieve and generously sprinkle each buttered disk with sugar.

-Sprinkle center of each disk with 4-5 almond slices.

(If your freezer will accomodate the baking sheet, disks can be stored in the freezer up to two days. Thaw at room temperature and bake no more than an hour before serving, or they become soggy.)

-Bake disks until golden brown, about 5 minutes.

-Remove from oven and let the disks cool completely before serving.

GARNISH:

10-12 fresh strawberries, hulled and sliced

raspberry sauce

crème anglaise

To assemble Paillason:

-Immediately before serving, place 7-10 sliced strawberries in a circle in the center of each plate. The pointed ends of the strawberries should face out, like a star. Leave enough room in the center to place a phyllo disk over the strawberry circle.

-Using a large spatula, gently remove the phyllo disks from the baking sheet and place in center of each plate. Using a large spoon, place a scoop of paillason cream in the center of each disk. Cover with a second disk and another scoop of paillason cream. Top with a third disk.

-Decorate plates with the raspberry sauce and crème anglaise. Alternate drops of each and swirl them together with a wooden skewer.

Crème Brûlée mixture

4 cups (32 ounces) heavy cream

1 vanilla bean

1 large egg

6 large yolks

3/4 cup plus 2 tablespoons (6 ounces) granulated sugar

-Pour heavy cream into a nonreactive 1-1/2 quart heavy-bottomed saucepan and place over medium heat.

-Slice vanilla bean lengthwise and scrape seeds from the skin. Place seeds and skin in heating cream. Scald cream by heatig it until bubbles form around edge of pan. Remove from heat.

-In a large mixing bowl, whisk together whole egg, yolks and sugar until well blended. Continue to whisk while slowly pouring the hot cream into the egg mixture and whisk until mixture is smooth and homogenous in color. Pour mixture through a fine-mesh sieve into a large measuring cup with a spout.

-Proceed with recipe above.

[ALTAF]

Thank You....