CHOCOLATE TERRINE WITH CARAMELIZED HAZELNUTS LES ENFANTS ROUGES

SOURCE: JANE SIGAL. BISTRONOMY: RECIPES FROM THE BEST NEW PARIS BISTROS.

No other dish perfectly embodies the totality of bistronomy in a nutshell than the terrine for the earthenware symbolizes the unpretentious humility, open accessibility and inclusive hospitality of the gastronomic movement. In Les Enfants Rouges owned by the Japanese husband and wife duo of Daï and Tomoko Shinozuka, the terrine mold transforms into a rectangular vessel for a definitive French bistro staple, the luscious and dense chocolate mousse. When left to chill for at least 24 hours, a slice of this bittersweet dessert will taste richer and more intense within that aging span. Serve with caramelized hazelnuts and vanilla custard sauce to provide a crucial balance to the chocolate.

Ingredients

4 large egg yolks

1/4 cup/50 grams sugar

1/2 cup/113 grams unsalted butter

1 1/2 cups/250 grams bittersweet chocolate chips, preferably 60-70% cocoa

4 large egg whites

Fine sea salt

Vanilla Custard Sauce

2 large egg yolks

1 1/2 tablespoons/18 grams granulated sugar

3/4 cup/180 mL whole milk

1/4 cup/60 mL heavy cream

1/2 vanilla bean pod, split lengthwise and scraped

Caramelized Hazelnuts

1/2 cup/50 grams peeled and toasted hazelnuts

2 tablespoons/25 grams sugar

2 tablespoons/30 mL water

Unsweetened cocoa powder for dusting

Specific Equipment

Medium-sized terrine

Plastic wrap

Medium-sized mixing bowl

Wire whisk

Large saucepan

Large mixing bowl

Hand OR stand mixer equipped with a wire attachment

Spatula

Small saucepan

Strainer

Small pitcher

Medium nonstick skillet

Plate lined with parchment paper

Sharp knife

Chopping board to set the terrine for serving

Serves 8 to 10

Instructions

1. Dampen the medium-sized terrine mold with water and line its bottom and sides with a sheet of plastic wrap, leaving an overhang of 1 inch/2.5 cm on the long sides. Set the terrine aside.

2. Beat the egg yolks and 2 tablespoons/25 grams sugar in a medium-sized mixing bowl with a wire whisk until the sugar has completely dissolved and the mixture form a thick ribbon.

3. Melt the butter in a large saucepan set over high heat. Remove the pan from heat. Stir in the chocolate chips for 2 minutes or until the chocolate has completely melted. Whisk in the beaten egg yolks until the mixture is smooth and well-blended. Set aside.

4. Beat the egg whites in a large mixing bowl with a hand or stand mixer equipped with a wire whisk attachment. Sprinkle in 2 tablespoons/25 grams granulated sugar gradually and continue beating until stiff and glossy peaks form and the egg whites have doubled in volume.

5. Stir a quarter of the egg whites into the chocolate mixture until the mixture is light and well-blended. Fold the lightened chocolate mixture into the rest of the beaten egg whites until the entire mixture has no indications of marbling or white streaks. Pour the chocolate mousse mixture into the lined terrine. Smooth the top with a spatula. Cover the terrine with its lid and refrigerate for 24 hours.

6. Beat the egg yolks and sugar with a wire whisk until the sugar has completely dissolved. Set aside.

7. Bring the milk, cream, and vanilla bean pod and seeds to a simmer in a small saucepan over medium heat for 3 to 4 minutes. Pour a third of the mixture into the beaten egg yolk, continuously whisking, until well-blended.

8. Whisk the egg yolk and milk mixture back into the saucepan and cook for 2 to 3 minutes or until the mixture has thickened enough to light coat the back of a spoon or spatula. Remove the saucepan from heat and reserve the vanilla bean pod for another use.

9. Pour the sauce through a small strainer into a small pitcher. Cool the sauce to room temperature before covering the pitcher with a plastic wrap and refrigerating until further use.

10. Stir the hazelnuts, sugar, and water in a medium nonstick skillet. Set the skillet over high heat and bring to a simmer. Simmer for 4 minutes, shaking the skillet occasionally, or until the liquid has completely evaporated and the caramel has completely coated the hazelnuts.

11. Remove the skillet from heat and spread the hazelnuts in a single layer on a plate lined with parchment paper. Cool to room temperature and coarsely chop the hazelnuts with a sharp knife.

12. Dust individual dessert plates with cocoa powder. Set the terrine onto a chopping board and carefully remove the plastic wrap. Dip the sharp knife in hot water and wipe dry. Slice the terrine crosswise while the knife is still warm and arrange the chocolate slices on the dessert plates. Sprinkle with the hazelnuts and spoon a dollop of the sauce beside the chocolate slice before serving.