Coffee Crème Brûlée

Banana Sorbet, Malt Crumble, Coffee Meringue, Malt Tuile

Pastry Chef Elise Russ of Clementine | San Antonio, TX

---

Adapted by StarChefs | november 2023

INGREDIENTS

Crème Brûlée:
Yield: 30 servings
3 quarts heavy cream
200 grams ground coffee
720 grams egg yolks
340 grams sugar

Banana Sorbet:
Yield: 120 quenelles
480 grams sugar
200 grams honey
2 kilograms banana purée
2 lemons, juiced
Rum

Coffee Meringue:
Yield: 300 kisses
150 grams egg whites
300 grams sugar
2 tablespoons ground coffee

Malt Crumble:
Yield: 6 pints
562.5 grams all-purpose flour
200 grams almond flour
450 grams sugar|
100 grams malt powder
1 pound cold butter, cubed

Malt Tuile:
Yield: 4 full sheet trays
8 ounces butter
1½ cups sugar
¼ cup brandy
1 cup corn starch
1½ cups all-purpose flour
¼ cup malt powder

To Assemble and Serve:
Granulated sugar

METHOD

For the Crème Brûlée:
Heat oven to 240°F. In a mixing bowl, whisk together egg and sugar. Set aside. In a saucepan over medium heat, bring cream and coffee to a boil. Temper egg mixture with the warmed cream mixture, then fully combine. Strain and transfer to a ramekin. Bake 25 minutes over a water bath, or until the custard is set. Let cool, then cover and refrigerate.

For the Banana Sorbet:
In a saucepan over medium heat, bring sugar, honey, and 1.2 kilograms water to a boil. Remove from heat and stir in banana purée. Add lemon juice and desired amount of rum. Process in an ice cream machine according to the manufacturer's instructions. Freeze.

For the Coffee Meringue:
In a mixing bowl, add egg whites. Set aside. In a saucepan over medium flame, heat sugar and 57 grams water to 250°F. Once desired temperature is achieved, stir mixture into the egg whites and whisk until mixture has cooled. Stir in ground coffee. Transfer mixture to a piping bag and pipe kisses onto a parchment-lined baking sheet. Let dehydrate overnight.

For the Malt Crumble:
Heat oven to 350°F. In the bowl of a stand mixer fitted with a paddle attachment, combine flours, sugar, and malt powder. Slowly add cubed butter and continue mixing until a sand-like texture is achieved. Transfer mixture to a baking sheet and bake until golden brown. Let cool.

For the Malt Tuile:
Heat oven to 350°F with the fan on low setting. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar. Add brandy and mix to combine. Stir in corn syrup, flour, and malt powder. Mix to combine. Spread out batter into desired shapes onto a silpat-lined baking sheet. Bake until golden brown. Let cool, then break into shards. Set aside.

To Assemble and Serve:
Generously coat Crème Brûlée with sugar. Using a blow torch, caramelize the sugar until golden brown. Transfer Crème Brûlée to a serving plate. Top with 1 heaping tablespoon Malt Crumble, followed by a quenelle of Banana Sorbet and 5 dots Coffee Meringue. Place 3 shards Malt Tuile into the Banana Sorbet.

---