INGREDIENTS

INSTRUCTIONS

For Sauce:  Stir sugar and water in heavy small saucepan over low heat
until sugar  dissolves. Increase heat and boil without stirring until
syrup turns  deep golden brown, occasionally washing down sides of pan
with wet  pastry brush, about 9 minutes. Add cream (mixture will bubble
up).  Reduce heat to very low. Stir until caramel dissolves completely
and  mixture is smooth. Add butter, chocolate and espresso powder and
stir  until smooth. (Sauce can be prepared 2 days ahead. Cover and
refrigerate.)  For Filling:  Whisk sugar and yolks in medium bowl until
thick, about 1 minute. Add  flour and beat until well blended. Combine
half and half and espresso  powder in heavy medium saucepan. Scrape in
vanilla seeds; add pod.  Bring just to simmer over medium heat.
Gradually whisk hot half and  half mixture into egg mixture. Return egg
mixture to same saucepan  and cook until mixture is very thick and
boils, whisking constantly.  Pour mixture into medium bowl. Remove
vanilla pod. Add chocolate and  whisk until smooth. Press plastic wrap
directly on surface of filling  to prevent skin from forming; cool
completely.  Whisk filling until smooth. Beat chilled whipping cream in
another  medium bowl until stiff peaks form. Fold whipped cream into
filling  in 2 additions. Cover and chill at least 2 hours. (Can be
prepared 8  hours ahead.)  For Pastry:  Position rack in center of oven
and preheat to 425F. Stack 2 cookie  sheets. Line top cookie sheet with
parchment. Trace 8  1/2-inch-diameter circle on parchment, using cake
pan as guide. Turn  parchment over. Butter circle lightly and dust with
flour.  Combine milk, butter, sugar, espresso powder and salt in heavy
medium  saucepan. Bring just to boil over medium heat, stirring until
butter  melts and sugar dissolves. Add flour and cook 3 minutes,
stirring  vigorously with wooden spoon (mixture will form ball). Remove
from  heat. Make well in center of dough. Break 1 egg into well. Using
wooden spoon, beat rapidly until egg is incorporated and dough is
smooth, about 1 minute. Repeat with second egg. Beat third egg to
blend in small bowl. Reserve 1 tablespoon egg for glaze. Add  remaining
beaten egg to dough and beat until smooth.  Fit pastry bag with
3/4-inch star tip (no. 7). Transfer warm dough to  bag. Pipe
3/4-inch-wide ring over traced circle on parchment. Pipe  second ring
inside first, making certain batter adheres to inside of  first ring.
Pipe third ring atop center of first two rings. Brush  lightly with
reserved egg glaze. Sprinkle with sliced almonds.  continued in part 2

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Nutrition (calculated from recipe ingredients)
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Calories: 4602
Calories From Fat: 2323
Total Fat: 270.8g
Cholesterol: 1774.4mg
Sodium: 667.6mg
Potassium: 911.2mg
Carbohydrates: 512.5g
Fiber: 20.9g
Sugar: 280.5g
Protein: 64g