Selection Of Iconic Desserts Recipe
Recipe information
Make Selection Of Iconic Desserts in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Lemon Tart
Chocolate Mousse (Individual Servings)
Classic Crème Brûlée
Lemon Tart
1. Make the tart shell
In a bowl, whisk together 1.5 cups all-purpose flour and 0.25 cups powdered sugar. Cut 0.5 cups cold unsalted butter into small cubes and rub or pulse with a food processor until mixture resembles coarse crumbs. Add 1 large egg yolk and 1 tablespoon cold water and mix just until the dough comes together. Form a disc, wrap in plastic, and chill for at least 30 minutes.
2. Blind bake
Preheat oven to 375°F (190°C). Roll chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press into pan, trim edges. Line with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake 8–10 minutes more until golden. Let cool slightly.
3. Prepare lemon filling
Reduce oven to 325°F (160°C). In a bowl, whisk together 1 cup granulated sugar, 3 whole eggs, and 2 egg yolks until smooth. Stir in 0.75 cup fresh lemon juice, 1 tablespoon lemon zest, 0.5 cup heavy cream, and 0.25 teaspoon salt. Strain the mixture through a fine sieve into a pouring jug to remove any solids.
4. Bake the tart
Pour the lemon custard into the prebaked tart shell. Place tart on a baking sheet and bake in the 325°F oven for 20–25 minutes, until the filling is set at the edges but slightly jiggly in the center. Remove and cool to room temperature, then chill at least 2 hours before serving. Optionally dust with powdered sugar or serve with whipped cream.
Chocolate Mousse (Individual Servings)
5. Melt chocolate
Chop 6 oz bittersweet chocolate and combine with 2 tablespoons unsalted butter in a heatproof bowl set over simmering water (double boiler). Stir until fully melted and smooth. Remove from heat and let cool slightly.
6. Prepare egg whites
In a clean bowl, whisk 3 egg whites with a pinch of salt until foamy. Gradually add 2 tablespoons granulated sugar and beat to soft to medium peaks.
7. Whip cream and combine
Whip 0.75 cup cold heavy cream with 0.5 teaspoon vanilla extract to soft peaks. Stir a small amount of whipped cream into the melted chocolate to loosen, then fold in remaining cream gently. Fold in the beaten egg whites in two additions, keeping as much air as possible. Spoon into 4–6 individual serving glasses and chill at least 2 hours before serving.
Classic Crème Brûlée
8. Preheat and flavor cream
Preheat oven to 325°F (160°C). If using a vanilla bean, split lengthwise and scrape seeds; add seeds and pod to 2 cups heavy cream in a saucepan. Warm the cream over medium heat until it just starts to steam and small bubbles form at the edge; do not boil. Remove from heat and let infuse 10–15 minutes. If using extract, add later.
9. Make custard
In a bowl, whisk 5 large egg yolks with 0.5 cup granulated sugar and 0.125 teaspoon salt until pale and slightly thickened. Remove vanilla pod from cream (if used) and rewarm cream until warm but not boiling. Slowly pour the warm cream into the yolk mixture while whisking continuously to temper the yolks. If using vanilla extract, stir in 1/2 teaspoon now. Strain the custard through a fine-mesh sieve into a pouring jug.
10. Bake in a water bath
Place four 6-ounce ramekins in a deep baking dish. Pour the custard into ramekins, leaving a small gap at the top. Pour hot water into the baking dish to come halfway up the sides of the ramekins. Bake for 30–40 minutes, until the custards are set but still slightly wobbly in the center. Remove ramekins from water bath and cool to room temperature, then refrigerate at least 2 hours and up to 2 days.
11. Caramelize sugar top
When ready to serve, sprinkle about 3/4 tablespoon granulated sugar evenly over each chilled custard (approximately 1 teaspoon per ramekin if doing four). Use a kitchen torch to melt and caramelize the sugar into a crisp top, holding the torch a few inches away and moving continuously until the sugar is amber and glassy. Let sit a minute to harden before serving. If you don't have a torch, place ramekins under a very hot broiler for 2–4 minutes, watching closely.
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