In tribute to the Oscars I present:
The Gilded Boob
Or for the more modest: Crème Brulee Cookies
Orange Vanilla Bean Crème Brulee
¾ cup Heavy Cream
½ Vanilla bean, split and scraped
Zest of Half and Orange
2 egg yolks
1/8th cup sugar
Splash of Cointreau or triple sec
Bring cream, vanilla and orange zest to a gentle boil. Meanwhile, whisk eggs with sugar until thick and pale. Temper eggs with a little of the cream. Stir in the remaining cream. Stir in the Cointreau and let mixture sit for 10 minutes. Skim off foam and discard. Gently stir and pour into silicone 1/2 “ spheres. Bake on a sheet pan with a shallow bain marie in a low oven until set. Approximately 300F for 12 minutes. The cream will jiggle slightly in the center (like a virgin’s boob, so I’m told) when baking is finished but will firm up as it cools. Place in freezer.
Pate Sucree
2 yolks
2Tbsp cream
½ tspn vanilla extract
2-1/3 cup flour
¼ tspn. Salt
1-1/4 cup powdered sugar
1 cup butter, cold
Whisk together yolks, cream and vanilla and set aside. Combine the flour, sugar, and salt on low speed in a Kitchen Aid with paddle attachment. When mixture becomes sandy, add the wet ingredients. Mix just until dough comes together. Chill.
Roll cold dough out and cut circles with a 1-1/4 in round cutter. Bake at 350 untill edges just start to brown. (5-7 minutes)
Assembly:
Unmold crème brulee domes and place on cookie. Sprinkle tops with sugar and torch. Finish with gold leaf or what every you like.
This recipe for Pate sucree is perfect for MANY things and it freezes great. You can make tarts, sugar cookies, crackers for cheese plates. I keep several disks of this dough in my freezer at all times and I whip them out whenever I need a great dessert at a moment’s notice. Enjoy…
