INGREDIENTS

INSTRUCTIONS

SAUCE
FILLING
PASTRY
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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