Best Milk Chocolate Dome With Caramel Cream Fleur De Sel And Pistachio Crunch Ice Cream Recipes

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FLEUR DE SEL CARAMELS



Fleur de Sel Caramels image

Provided by Ina Garten

Time 3h

Yield 16

Number Of Ingredients 7

Vegetable oil
1 1/2 cups sugar
1/4 cup light corn syrup
1 cup heavy cream
5 tablespoons unsalted butter
1 teaspoon fine fleur de sel, plus extra for sprinkling
1/2 teaspoon pure vanilla extract

Steps:

  • Prep the pan.
  • Line an 8-inch-square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil.
  • Boil the sugar.
  • In a deep saucepan (6 inches wide and 4 1/2 inches deep), combine 1/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don't stir -- just swirl the pan.
  • Heat the cream.
  • In the meantime, in a small pot, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside.
  • Finish the caramel.
  • When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful -- it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer.
  • Fill the pan.
  • Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm.
  • Cut the caramel.
  • When the caramel is cold, pry the sheet from the pan onto a cutting board. Cut the square in half.
  • Roll it up.
  • Starting with a long side, roll the caramel up tightly into an 8-inch-long log.
  • Cut into pieces.
  • Sprinkle the log with fleur de sel, trim the ends and cut into 8 pieces. (Start by cutting the log in half, then continue cutting each piece in half until you have 8 equal pieces.) It's easier to cut the caramels if you brush the knife with flavorless oil like corn oil.
  • Wrap the candies.
  • Cut glassine or parchment paper into 4-by-5-inch pieces and wrap each caramel individually, twisting the ends. Store in the refrigerator and serve the caramels chilled.

CHOCOLATE-CARAMEL DOMES



Chocolate-Caramel Domes image

Chocolate lovers rejoice: Underneath these elegant chocolate shells are pillows of rich mousse topped with sweet caramel.

Provided by Food Network Kitchen

Categories     dessert

Time 3h5m

Yield 6 servings

Number Of Ingredients 18

Nonstick cooking spray, for the baking dish
1/4 cup all-purpose flour
1/4 cup sugar
2 tablespoons cocoa powder, such as Baker's® 100% Pure Cocoa Powder
1/4 teaspoon baking soda
1/4 teaspoon baking powder
Pinch of kosher salt
2 tablespoons milk
1 tablespoon vegetable oil
1/4 teaspoon pure vanilla extract
1 large egg
1 tablespoon extra-virgin unrefined coconut oil
9 ounces semisweet chocolate, such as Baker's® Semi-Sweet Chocolate Baking Bar, chopped
1 cup heavy cream
One 1/4-ounce package unflavored gelatin
2 tablespoons unsalted butter
1/4 cup caramel sauce
2 ounces semisweet chocolate, such as Baker's® Semi-Sweet Chocolate Baking Bar

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Spray an 8-inch square glass baking dish with nonstick cooking spray.
  • Whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. Whisk in the milk, vegetable oil, vanilla, egg and 1 teaspoon hot water until smooth and combined.
  • Pour into the prepared baking dish and bake until a knife inserted in the center comes out clean, about 20 minutes. Cool for 10 minutes on a wire rack, then flip out onto a cutting board to cool completely, about 20 minutes.
  • Use a 2 1/2-inch round biscuit cutter to cut out 6 circles from the cake (save the scraps for another use); set aside.
  • For the chocolate domes and mousse: Meanwhile, add the coconut oil and 3 ounces of the chocolate to a medium microwave-safe bowl. Microwave in 1-minute intervals, stirring in between each, until the chocolate and coconut oil are melted and the mixture is smooth, about 2 minutes. Pour the chocolate mixture into the cavities of a silicone half-sphere mold with six 3-ounce-capacity cavities and tilt the mold to swirl the chocolate around until each half-sphere is coated entirely (you can also use your finger to swirl the chocolate around). Some chocolate may spill over on top of the mold, which is fine; it will break off when you unmold the domes. Tap out any excess chocolate and freeze until the chocolate is hardened, about 5 minutes.
  • Put 1/4 cup of the cream in a small bowl and stir in the gelatin. Put the butter and remaining 6 ounces chocolate in a medium microwave-safe bowl and microwave in 1-minute intervals, stirring in between each, until the chocolate and butter are melted and the mixture is smooth, about 2 minutes. Stir the gelatin mixture into the chocolate mixture until the gelatin is dissolved. Cool to room temperature, about 10 minutes.
  • Whip the remaining 3/4 cup cream in a large bowl with an electric mixer on medium speed until stiff peaks form, 2 to 3 minutes. Add half of the chocolate-gelatin mixture and continue beating until well combined. Add the remaining chocolate-gelatin mixture and continue beating until no streaks remain.
  • For the filling and topping: Scoop 1/3 cup of the mousse into each chocolate cavity in the half-sphere mold. Using the back of a teaspoon, make a divot in the middle of each portion of chocolate mousse about halfway down. Pour a heaping teaspoon of caramel sauce into each divot. Top each half-sphere with a cake round, pressing down gently into the mousse (use a paper towel to wipe away any mousse that may seep out of the mold). Freeze until the mousse is set, about 1 hour.
  • Gently peel the mold away from each of the half-spheres and place them cake-side down on a serving platter.
  • Use a vegetable peeler to shave 1 tablespoon of chocolate curls from the chocolate. Put the remaining chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until melted, about 1 minute. Drizzle the melted chocolate over each dome and sprinkle with the chocolate shavings. Serve immediately.

CHOCOLATE DOME WITH SUMMER BERRY COMPOTE



Chocolate Dome with Summer Berry Compote image

These are all professional pastry chefs' recipes. The ingredients may be difficult to procure and the results difficult to reproduce. These recipes have not been tested in the Food Networks kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

Provided by Food Network

Categories     dessert

Time 19h

Yield 1 dome

Number Of Ingredients 46

1) Lime dacquoise
2) Summer berry compote
3) Chocolate mousse
4) Vanilla mousseline
5) Chocolate tuile
6) Caramel stick
7) Chocolate glaze
3/4 cup confectioners' sugar
3/4 cup almond flour
3 limes, zested
1 cup egg whites (7 whites)
1 lime, juiced
3/8 cup sugar
5/8 cup toasted almonds, chopped
2 tablespoons sugar
1/2 packet pectin
3/4 cup mixed red berries (strawberries, raspberries, red blackberries)
1/2 lime, juiced
1/4 vanilla bean
1/4 cup sugar
3/8 cup yolks
3/8 cup heavy cream
3/4 cup bitter chocolate, melted
1 1/2 cups cream, whipped
1 3/4 cups milk
4 vanilla beans
1/4 cup egg yolks
1/2 cup sugar
2 tablespoons flanc powder
1 teaspoon gelatin, bloomed in 2 teaspoons of water
6 tablespoons butter
1 1/8 cups heavy cream, whipped
1 stick butter, room temperature
1/2 cup confectioners' sugar
1/2-cup egg whites (3 egg whites)
5 tablespoons all-purpose flour, sifted
1 tablespoon cocoa powder, sifted
1 1/4 cups fondant
1/2 cup glucose
1 5/8 cups sugar
1 1/8 cups water
2 1/4 cups apricot glaze
5 tablespoons cocoa powder
5 tablespoons pate a glacer, brun
5 tablespoons cocoa paste
5 teaspoons gelatin, bloomed in 2 tablespoons water

Steps:

  • Assembly: Pipe chocolate mousse into 4, (2-inch) dome molds. Spread mousse around sides of dome to the top, freeze. Repeat process with mousseline, freeze. Place 3/4-inch disc dacquoise on mousseline. Fill with 3/4-ounce compote. Top with 1 3/4-inch disc dacquoise, freeze. Unmold and glaze. Garnish with tuile and caramel stick.;
  • Lime dacquoise: Combine sugar, flour and zest, set aside. Whip egg whites and lime juice into soft peaks, gradually add sugar into stiff peaks. Fold in sugar mixture, spread in a half sheet pan lined with parchment. Sprinkle with toasted almonds and bake in a preheated 380-degree oven for 12 minutes. Cool and cut into 4 (1 3/4-inch) discs and 4 (3/4-inch) discs. Summer berry compote: Combine sugar, flour and zest, set aside. Whip egg whites and lime juice into soft peaks, gradually add sugar into stiff peaks. Fold in sugar mixture, spread in a half sheet pan lined with parchment. Sprinkle with toasted almonds and bake in a preheated 380-degree oven for 12 minutes. Cool and cut into 4 (1 3/4-inch) discs and 4 (3/4-inch) discs. Chocolate mousse: Combine sugar, yolks and heavy cream. Whisk over bain marie constantly until thickened. Scald cream and add the heavy cream. Temper with the egg mixture. Fold in the whipped cream and use immediately. Vanilla mousseline: Bring milk and vanilla beans to boil. Ribbon yolks, sugar and flanc powder. Temper yolks with milk and cook for 3 minutes. Remove from heat, add softened gelatine. Add butter, cool to room temperature. Fold in whipped cream and use immediately.
  • Chocolate tuille: Cream butter and sugar. Gradually add egg whites. Add flour and cocoa powder. Mix until smooth. Spread batter into 10 by 3-inch rectangle. Bake in a preheated 375-degree oven for 7 minutes. Immediately cut into 4 triangles with a 1/2-inch base. Wrap warm tuile around dome to form garnish. Cool completely and store in airtight container. Caramel sticks: Combine and cook until golden brown. Spoon caramel onto silpat, forming 6 inch long sticks. Cool and store in airtight container. Chocolate glaze: Bring sugar, water and apricot glaze to a boil. Add cocoa powder, pate a glacer and cocoa paste. Stir until melted and cook for 4 minutes. Add softened gelatin. Strain and store covered.

FLEUR DE SEL CHOCOLATE CHIP BLONDIES



Fleur de Sel Chocolate Chip Blondies image

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 55m

Yield about 48 squares

Number Of Ingredients 10

2 sticks unsalted butter, softened, plus more for pan
1 cup packed brown sugar
1/2 cup granulated sugar
2 1/3 cup all-purpose flour
1 1/4 teaspoon baking soda
Pinch fine sea salt, if desired
2 large eggs
2 teaspoons pure vanilla extract
3 cups semisweet chocolate chips
1 to 1 1/2 tablespoons fleur de sel

Steps:

  • Preheat your oven to 375 degrees F. Grease a 9 by 13-inch jelly roll pan with softened butter or cooking spray.
  • Beat your butter in the bowl of a stand mixer until it is light and fluffy, about 2 minutes. Add the brown and granulated sugars a little bit at a time, pouring them in on the side of the bowl. While you're adding your sugars, stop the mixer occasionally and scrape the sides and bottom of the bowl to make sure that everything is fully mixed. Cream the butter and sugar mixture until it is light and fluffy, about 8 minutes. (Creaming creates air pockets in the dough, and therefore these blondies have a light and delicate texture.)
  • Whisk your flour, baking soda and sea salt, if using, in a bowl. (Add the salt only if desired because there is plenty on top of the finished brownies.) Add your eggs 1 at a time, adding the second only after the first is fully incorporated. Once the second egg is fully incorporated, add your vanilla. Turn your mixer down to low speed and slowly add the flour mixture. Once the dry ingredients are fully incorporated into the wet ingredients, add in all those chocolate chips. Your machine will seem to be struggling to mix in the chocolate chips because there are so many of them, but don't turn it up, leave it on low and allow it to fully mix the chips in. Spread your cookie dough into the prepared jelly roll. Evenly sprinkle the top of the dough with the fleur de sel.
  • Pop the blondies in the oven until they are golden brown on top and not wobbly in the center, 30 to 35 minutes. Allow the blondies to cool in the pan on a wire rack or on a dishtowel on your counter.
  • Cut the blondies, still in the pan, with a sharp knife into bars, about 48 pieces. Remove with a spatula and serve. (Store any leftovers in an airtight container for up to 1 week, but they will not last that long!)

FLEUR DE SEL CARAMELS



Fleur De Sel Caramels image

Provided by Ina Garten

Categories     dessert

Time 1h10m

Yield 16 pieces of candy

Number Of Ingredients 7

Vegetable oil
1 1/2 cups sugar
1/4 cup light corn syrup
1 cups heavy cream
5 tablespoons unsalted butter
1 teaspoon fleur de sel, plus extra for sprinkling
1/2 teaspoon pure vanilla extract

Steps:

  • Line an 8-inch square baking pan with parchment paper, then brush the paper lightly with oil, allowing the paper to drape over 2 sides.
  • In a deep saucepan (6 inches diameter * 4 1/2 inches deep), stir together 1/4 cup water with the sugar, and corn syrup, and bring to a boil over medium-high heat. Continue to boil until the mixture is a warm golden brown color. Don't stir - just swirl the pan to mix. Watch carefully, as it will burn quickly at the end!
  • In the meantime, in a small pan, bring the cream, butter, and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat, and set aside.
  • When the sugar mixture is a warm golden color, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful! It will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium low heat for about 10 minutes, until the mixture reaches 248 degrees (firm ball) on a candy thermometer. Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours until firm.
  • When the caramels are cold, pry the sheet from the pan onto a cutting board. Cut the sheet in half. Starting with the long end, roll the caramel up tightly into an 8 inch log. Repeat with the second piece. Sprinkle both logs with fleur de sel, trim the ends, and cut each log in 8 pieces. Cut glacene or parchment papers into squares and wrap each caramel in a paper, twisting the ends. Store in the refrigerator and serve the caramels chilled.

CARAMEL-DARK CHOCOLATE TRUFFLES WITH FLEUR DE SEL



Caramel-Dark Chocolate Truffles with Fleur de Sel image

Categories     Candy     Milk/Cream     Chocolate     Dessert     Christmas     Cocktail Party     Winter     Shower     Edible Gift     Engagement Party     Bon Appétit

Yield Makes about 32

Number Of Ingredients 7

20 ounces bittersweet or semisweet chocolate, finely chopped, divided
1/3 cup sugar
2 tablespoons water
2/3 cup whipping cream
1/4 teaspoon fleur de sel
1/2 cup unsweetened cocoa powder
Additional fleur de sel

Steps:

  • Place 8 ounces chocolate in metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is smooth. Remove chocolate from over water.
  • Combine sugar and 2 tablespoons water in small saucepan. Stir over medium heat until sugar dissolves, occasionally brushing sides of pan with wet pastry brush. Increase heat; boil until syrup is deep amber color, brushing down sides and swirling pan occasionally, about 4 minutes. Add cream (mixture will bubble). Stir over very low heat until caramel is smooth. Mix caramel and 1/4 teaspoon fleur de sel into melted chocolate. Chill until truffle filling is firm, at least 3 hours.
  • Place cocoa in bowl. Using 1 tablespoon truffle filling for each truffle, roll into balls, then roll in cocoa. Arrange on baking sheet. Cover; chill overnight.
  • Line 13x9x2-inch baking sheet with foil. Place remaining 12 ounces chocolate in medium metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is melted and smooth and thermometer inserted into chocolate registers 115°F. Remove bowl from over water. Working quickly, submerge 1 truffle in melted chocolate. Using fork, lift out truffle and tap fork against side of bowl to allow excess coating to drip off. Transfer truffle to prepared sheet. Repeat with remaining truffles. Sprinkle truffles lightly with additional fleur de sel. Let stand until coating sets, at least 1 hour. (Can be made 1 week ahead. Cover and chill. Bring to room temperature before serving.)

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