Chez Panisse Chocolate Brownie With Creme Anglaise Recipes

CHOCOLATE WAFFLES WITH CREME ANGLAISE

Steps:

• For the creme anglaise: Bring the milk, cream, vanilla and salt to a simmer in a medium saucepan over medium heat. Whisk the egg yolks and sugar in a medium heatproof bowl until well combined.
• When the milk mixture comes to a simmer, pour about a quarter of it into the yolk mixture while whisking constantly to combine. Place the saucepan with the remaining milk mixture over low heat. While whisking constantly, add the yolk mixture to the saucepan. Whisk until the mixture begins to thicken, 1 to 2 minutes.
• Switch to a silicone spatula and continue to cook over medium-low heat, stirring constantly, until the mixture is thick enough to heavily coat the spatula, 3 to 5 minutes. Remove from the heat, cover the saucepan and set aside.
• For the waffles: Whisk together the flour, cocoa powder, sugar, baking powder and salt in a large bowl to combine. Whisk the buttermilk, oil and melted butter in a medium bowl until well combined.
• Whip the egg whites in the bowl of a stand mixer fitted with the whisk attachment (or in a medium bowl with a handheld mixer) to medium peaks.
• Add the buttermilk mixture to the flour mixture and whisk well to combine. Add about a quarter of the whipped egg whites and whisk more vigorously to combine. Add the remaining egg whites in 2 to 3 additions, folding gently after each addition until just incorporated. Gently fold in the mini chocolate chips.
• Preheat a Belgian-style waffle iron to medium and grease as needed with nonstick spray. Scoop the waffle batter into the heated waffle iron, close and cook according to the manufacturer's instructions until the waffle is crisp, 4 to 5 minutes. Transfer to a wire rack. Repeat with the remaining batter.
• Reheat the creme anglaise over low heat. Stir gently until fluid and warm, then gently strain into a serving bowl.
• To serve, cut the waffles into quarters and serve alongside the creme anglaise for dipping. Or plate the waffles and allow guests to drizzle the sauce over their own waffles. Serve immediately.

BROWNIES WITH WHITE CHOCOLATE CHUNKS, CRèME ANGLAISE AND ICE CREAM

Steps:

• Preheat oven to 350°F. Butter 9 x 9 x 2-inch metal baking pan. Combine butter, unsweetened chocolate and bittersweet chocolate in heavy medium saucepan. Stir over low heat until melted and smooth. Remove from heat. Add 1 cup sugar and stir until sugar dissolves, about 1 minute. Stir in vanilla extract.
• Whisk eggs and 1 cup sugar in large bowl to blend. Whisk half of egg mixture into chocolate mixture. Using electric mixer, beat remaining egg mixture until pale yellow and slightly thickened, about 3 minutes. Gently fold chocolate mixture and salt into egg mixture. Gently fold in flour, then white chocolate chips. Spoon into prepared pan.
• Bake brownies until tester inserted into center comes out with moist crumbs attached, about 28 minutes. Transfer to rack. Cool completely. (Can be made 1 day ahead. Cover; let stand at room temperature.) Cut brownies into squares. Serve with Crme Anglaise and ice cream.

RICH CHOCOLATE CAKE WITH CREME ANGLAISE

Steps:

• To make the creme anglaise, preheat the oven to 350 degrees. Place the almonds on a baking sheet and toast until nicely browned, stirring twice, about 10 minutes; watch carefully to prevent burning. Place in a saucepan with the milk and bring just to a boil. Remove from heat, cover and let stand 15 minutes.
• Whisk the egg yolks and sugar together until pale yellow. Bring the milk mixture back to a simmer. Whisking constantly, add the milk to the yolk mixture. Return sauce to pan over low heat and cook, stirring constantly, until thick enough to coat the back of a spoon; do not let it simmer. Strain through a fine sieve. Stir in the vanilla. Refrigerate until cold.
• To make the cake, preheat oven to 350 degrees. Butter a 10-inch springform pan. Place chocolate, brown sugar and butter in a metal bowl over a pan of barely simmering water until melted. Mix well. Stir in egg yolks and vanilla, then almonds, flour and salt.
• Whip egg whites until firm but not dry. Stir 1/3 of the whites into chocolate mixture. Fold in remaining whites. Scrape batter into prepared pan and bake until a toothpick inserted into center comes out only slightly wet, about 30 minutes. Cool.
• To serve, spoon sauce onto each plate and top with a slice of cake.

CHEZ PANISSE CHOCOLATE "BROWNIE" WITH CREME ANGLAISE

Steps:

• Butter the sides and bottom of a 9" x 13" baking pan. Line the bottom with baking parchment and flour the pan lightly. Melt the butter in a large heavy saucepan. Chop the chocolate coarsely and add it to the butter. Stir constantly over low heat until just melted and smooth: be careful not to overheat or the chocolate will turn grainy. It should not get much hotter than 115 degrees F. Separate the eggs. Bet the yolks with half of the sugar until a ribbon forms. Beat the chocolate/butter mixture into the sugar/yolks. Warm the egg whites slightly by swirling them in a bowl above a gas flame or over hot water (this will significantly increase their eventual volume). Beat to a stiff peak and add the rest of the sugar. Continue to beat to incorporate the sugar completely without deflating the whites. Spread the egg whites over the chocolate mixture and fold them together quickly without deflating the whites. Pour into prepared pan and bake at 350 degrees F for 30-35 minutes. It is done when it has risen around the edges and cracked somewhat. Be careful not to overcook. Turn the brownie out onto a rack while it is still warm. Remove the parchment while it is still warm. Turn it over, trim the edges and cut into squares. This can be decorated by dusting with confectioner's sugar and some semi-sweet chocolate parings. Serve with Coffee Creme Anglaise