Bittersweet Chocolate Malt Parfait Polka Dot Vanilla Wafers And Clementines Recipes

LIGHT AND CRISP VANILLA WAFERS

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 400 degrees F. Line 2 baking sheets with parchment paper.
• Sift the cake flour onto a sheet of parchment paper and set aside.
• Combine the whole egg, egg white, sugar, baking powder, salt, vanilla extract and water in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until lightened in color and thickened, 3 to 4 minutes.
• With the mixer running on low speed, slowly pour in the butter and oil. Increase the speed to high and beat for 30 seconds.
• Turn off the machine and add all of the flour. Mix on low speed. Stop to scrape the bowl and whisk. Mix on low speed until the batter is smooth and thick.
• Transfer the batter to an 18-inch (or larger) pastry bag fitted with a coupler and 1/2-inch round tip. Alternatively, use a gallon-size resealable plastic bag with a corner snipped off to make a 1/2-inch opening.
• Pipe 5 quarter-size mounds of batter in 8 rows on each of the prepared baking sheets. You should have 80 mounds total. Pipe any extra batter into the empty spaces.
• Bake, rotating and switching the positions of the baking sheets halfway through, until the edges of the wafers turn a deep golden brown, 14 to 15 minutes total.
• Let the wafers cool completely on the baking sheets. They will crisp as they cool.

CHOCOLATE MALTS

Steps:

• In a blender, combine the first five ingredients; cover and process until blended. Pour into chilled glasses. Sprinkle with grated chocolate if desired. Serve immediately.

BITTERSWEET CHOCOLATE MALT PARFAIT, POLKA DOT VANILLA WAFERS AND CLEMENTINES

Steps:

• For the Chocolate Malt Parfait: Place 8 Dixie cups on a tray and set aside. Whip heavy cream to soft peaks and chill. In a small saucepan, combine the sugar and water and cook the mixture to 238 degrees. While cooking the sugar, keep a small bowl of water and a clean brush to the pan to wash down any sugar crystals. While the sugar is cooking, whip the egg yolks and the malt powder together on high speed; scraping the bowl down as needed. When sugar syrup reaches 238 degrees, decrease the speed of the mixture and slowly add the syrup. Continue whipping the mixture at medium speed until it is cool and thick. Fold the melted chocolate into the yolk mixture, followed by gently folding in the whipped cream. Pour into dixie cups and freeze for at least 8 hours.
• For the Chocolate Ganache Glaze: Chop chocolate and set aside in a medium sized mixing bowl. Bring heavy cream just to a scald and pour over chopped chocolate to melt. Gently stir the mixture until the chocolate is melted and the mixture is smooth.
• For the Vanilla Polka Dot Wafers: Cream the butter, sugar, and vanilla together until light. Scrape the bowl often. Add the egg whites, mix until combined. Follow with the flour and salt, mixing just until the mixture comes together. Take 1/2 cup of the mixture and to it add 1/2 tablespoon cocoa, and mix until the cocoa is well incorporated. Spread the wafer mixture evenly onto a 4-inch circle template teflon baking sheet. With a pastry bag and round tip, pipe small dots of chocolate batter onto the existing batter, creating a polka dot pattern Bake wafers in a preheated 350 degree oven for 15 minutes.
• To assemble: Unmold the chocolate parfait from the dixie cup and place on a glazing rack. Pour the chocolate ganache over the top of the parfait, creating an enrobed effect. Place the parfaits back in the freezer for a short time, just to set. To serve: garnish the top of the parfait with a small amount of gold leaf. Place the parfait on top of polka dot wafer, and garnish the plate with a few clementine segments.

POLKA DOT FUDGE

Steps:

• Line a 9-by-13-inch pan with foil. Heat the marshmallows, sugar, cream, butter and salt in a medium saucepan set over medium heat, stirring constantly, until the marshmallows melt and the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips and vanilla, and stir until the chips are completely melted.
• Pour the mixture into the prepared pan, and scatter the chocolate chips over the top. Lightly press the chips into the fudge. Let cool to room temperature, then cover with plastic wrap and refrigerate until firm, about 1 hour. Cut into 1-inch squares.

OLD-FASHIONED CHOCOLATE MALTED MILK

Steps:

• In a blender, combine the ice cream, milk, malted milk powder and chocolate syrup; cover and process until smooth. Pour into chilled glasses. Top with a dollop of whipped cream; serve immediately.

CHOCOLATE WAFERS

Steps:

• Beat together margarine (or butter), sugar, egg, and cocoa.
• Add flour, baking powder, baking soda, and water. Mix well. Stir in pecans.
• Shape dough into a log 2 inches in diameter. Wrap in plastic wrap and refrigerate at least for 2 hours or overnight.
• Preheat oven to 350 degrees F (180 degrees C).
• Slice dough into 1/2 inch-thick rounds and place on lightly oiled baking sheet. Bake for 8-10 minutes. Cool thoroughly.