Café Gourmand

Ingredients for 6 servings:

• 200 g flour
• 100 g butter
• 1 pinch of salt
• 1 pinch(s) of sugar
• some water as needed
• 2 eggs
• 200 g sugar
• 75 g butter
• 2 organic lemons, zest and juice
• 500 ml whole milk
• 50 g butter
• 270 g sugar
• 150 g flour
• 2 eggs
• 20 ml vanilla extract
• 40 g rum, amber-colored
• Butter for the molds
• 100 g chocolate, 70% cocoa
• 100 g chocolate, 50% cocoa
• n. B. Coffee, boiled, approx. 1 – 2 tbsp
• 6 eggs, separated

Instructions

Working time approx. 1 hour 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 days 3 hours 15 minutes

From the show “The Perfect Dinner” on VOX from 30.09.2021

Prepare a dough from the dough ingredients and let it rest in the refrigerator for 1 hour. For the filling, beat the eggs with the sugar until frothy. Add the melted butter, grated lemon zest, and lemon juice. Line a tart pan with the dough, spread the filling on top, and bake the tart for 30 minutes at 175°C (350°F) conventional heating. For the mini canelés, prepare the dough 1 or 2 days in advance. Warm 375 ml of milk with the butter. Once the butter has melted, add the remaining cold milk and set the mixture aside. Mix the sugar and flour. Add 3/4 of the milk mixture and whisk gently to remove any lumps, but do not incorporate any air. In a new bowl, mix the vanilla extract, eggs, and rum. Stir this mixture into the main dough, cover the dough with plastic wrap, and refrigerate. On the day of baking, melt some butter in the microwave and butter the pans with your finger. Fill the dough almost to the top with the dough. Bake on a wire rack at 170°C for 75 minutes, allow to cool, and remove from the pan. For the chocolate mousse, melt the chocolate, but not until too hot, then stir in 1-2 tablespoons of filter coffee. Gradually stir the egg yolks into the melted chocolate using a wooden spoon. Beat the egg whites with a pinch of salt until stiff peaks form. Mix 1/3 of the egg whites with the chocolate. Gently fold in the rest using an upward motion without stirring. Refrigerate for at least 2 hours, either in glasses or in a bowl if you’re scooping dumplings for serving. Thibaut prepared this recipe as a dessert on the show “The Perfect Dinner” – Day 4 in Cologne – on Thursday, September 30, 2021.