Le Dome

Name: Le Dome
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Global
Ingredients: 118 milliliters bittersweet chocolate pieces for melting; 2 Tbsps butter; 59 milliliters cornstarch; 170 grams bars dark chocolate for shaving; 170 grams bars white chocolate for shaving; 1 egg; 4 egg whites; 2 egg yolks; 118 milliliters hazelnut meal; 237 milliliters heavy cream; 473 milliliters milk; 118 milliliters Pastry Cream; 1 Tbsp sugar; 2 seeds from vanilla bean; 1 teaspoon vanilla extract; 79 milliliters white sugar

Le Dome might be just the side dish you are searching for. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 424 calories, 8g of protein, and 30g of fat each. Head to the store and pick up bittersweet chocolate pieces, pastry cream, egg yolks, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour. It is a good option if you're following a gluten free diet.

Instructions

Gather your ingredients. Preheat the oven to 200°F.

Equipment you will use

Oven

To make the meringue, whip the egg whites on high speed with 1/2 cup of the sugar until soft peaks form.

Ingredients you will need

Egg Whites

Sugar

Add another 1/3 cup of the sugar and whip until stiff peaks form. Beat in the remaining 1/3 cup of sugar. Fold in the hazelnut meal.

Ingredients you will need

Hazelnut Meal

Sugar

Using a pastry bag (or storage bag with the corners cut off) pipe twelve to fifteen flat meringues on one baking sheet.

Equipment you will use

Baking Sheet

Pastry Bag

On a second baking sheet, pipe twelve to fifteen domed meringues.

Equipment you will use

Baking Sheet

Bake for 1 hour and 30 minutes. Tap a meringue to see if it's dry and remove immediately.

Equipment you will use

Oven

While the meringues are baking, with a peeler, shave 3/4 cup each from the white and dark chocolate bars and refrigerate.

Ingredients you will need

Dark Chocolate Bar

Equipment you will use

Peeler

To make the chantilly (whipped cream), combine the heavy cream and sugar in a medium bowl and beat with an electric mixer until stiff peaks form.

Ingredients you will need

Whipped Cream

Heavy Cream

Sugar

Equipment you will use

Hand Mixer

Bowl

To make the pastry cream: In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.

Ingredients you will need

Pastry Cream

Sugar

Milk

Equipment you will use

Sauce Pan

In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don't curdle or scorch at the bottom.

Ingredients you will need

Corn Starch

Egg Yolk

Sugar

Egg

Milk

Equipment you will use

Sauce Pan

Whisk

Bowl

When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in.

Ingredients you will need

Vanilla

Butter

Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

To make the vanilla creme, put the pastry cream in a large bowl and add the vanilla extract. Scrape the vanilla seeds into the bowl, and fold in half of the chantilly. For the chocolate creme, melt the chocolate over very low heat.

Ingredients you will need

Vanilla Extract