Recipe by Mindy Segal
- Chocolate Sweet Dough:
- 1 1⁄4 pounds all-purpose flour
- 1 1⁄4 cup sugar
- 1⁄4 cup cocoa
- 1⁄2 tablespoon baking powder
- 1 teaspoon salt
- 3 1⁄2 sticks butter, room temperature
- 5 eggs
- 1⁄2 teaspoon vanilla extract
- Soufflé Batter:
- 1 1⁄4 cup bittersweet chocolate (62-72% cocoa), chopped
- 1/2 stick butter
- 3 eggs
- 2 tablespoons sugar
- pinch of salt
- Salted Caramel Ice Cream:
- 1 1⁄2 cup sugar (for the caramel)
- 3⁄4 cup sugar (for the custard)
- 4 cups milk
- 4 cups cream
- 24 egg yolks
- salt to taste
- Chambly Noire Caramel Cream:
- 1 bottle Unibroue Chambly Noire
- 4 cups cream
- 1 cup heavy whipping cream
- 1 cup corn syrup
- 4 cups sugar
- 1 teaspoon salt
Chocolate Sweet Dough:
• Mix butter and sugar until light and fluffy. Add eggs one at a time. Add the remaining ingredients and mix thoroughly; scrape down bowl with a spatula.
• Wrap dough in plastic wrap and refrigerate until cold. Then, roll on a flour-dusted surface until 1/8 inch thick.
• Fill metal tart shells with dough and place in the freezer until frozen.
• In an oven preheated to 350 degrees Fahrenheit, cover tart shells with parchment paper and fill with pie weights (or use dry beans or rice) and bake for 10 minutes or until toasted. Set aside.
• Separate egg yolks from whites.
• In a double boiler, melt chocolate and butter and mix thoroughly over medium heat.
• Meanwhile, whisk egg yolks and 1 tablespoon sugar until thick and pale.
• Fold 3/4 of this mixture into the chocolate.
• Whip egg whites with salt to form soft peaks, then add the remaining tablespoon of sugar. Whip on high speed to form a meringue with medium peaks.
• Fold the meringue into the chocolate mixture, being careful not to deflate the egg whites, to create a soufflé batter.
• Scoop the batter into the baked tart shells, leaving a little mound at the top, and bake at 350 degrees for about 8 minutes or until the soufflé puffs up, yet is still a bit runny inside.
Salted Caramel Ice Cream:
• Whisk yolks and 3/4 cup sugar and mix until pale and thick. Set aside.
• In a saucepan, bring milk and cream to a boil.
• Take off heat and pour over bowl of yolks to combine.
• Return mixture back into the saucepan over medium heat, and form a custard by stirring constantly until the mixture is thick, or coats the back of a spoon. Pour the custard into a bowl nested in ice to cool.
• To start the caramel, place the remaining sugar into a clean saucepan then add enough water to cover the sugar and mix thoroughly. Wipe the sides so no sugar remains.
• Over a high flame, cook sugar until dark and caramelized, rotating the pot for even cooking. Add a dash of the custard.
• Pour the tempered mixture to the custard base and combine. Season with salt and let cool completely.
• Strain through a fine mesh sieve and freeze in an ice cream maker according to the manufacturer’s instructions.
Chambly Noire Caramel Cream
• In a saucepan over medium-high heat, cook 2 cups sugar, corn syrup and salt until medium amber in color.
• When desired color is achieved, add one cup of sugar and bring to a boil.
• Add remaining cup of sugar and combine thoroughly.
• Then add cream a cup at a time (set aside heavy whipping cream), allowing the mixture to reduce after each addition.
• Add salt to taste and set aside to cool.
• Whip heavy cream until stiff peaks occur, add 1 tablespoon of caramel and combine.
Chambly Noire and Caramel Milkshake
• Combine salted caramel ice cream and the Chambly Noire caramel in a blender and blend until desired thickness.
• Pour into milkshake glasses and serve with the warm soufflé tart garnished with a dollop of the caramel cream.