STK White Chocolate Cremeux Dessert

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Original recipe from STK's Executive Party Chef Abbie White

kept bymorganbird
recipe by

Notes:

Are you naughty or spice? STK’s Executive Pastry Chef Abbie White has once again whipped up a specialty holiday dessert featuring the favorite flavors of the winter season. Throughout the month of December, diners can warm up at STK Atlanta with a White Chocolate Cremeux served with a light spice cake, cranberry compote and topped with gingerbread ice cream for just $10. And, for those looking to imbibe or compliment their dessert with the perfect drink, STK is offering the Naughty or Spice cocktail throughout the month - a delectable mix of spiced rum, lemon juice, Rekorderlig Pear Cider and ground cinnamon.

Categories:
- holiday dessert
- white chocolate

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Ingredients:

White Chocolate Cremeux
4c. Heavy cream
3c. Milk
2 Vanilla bean
20 Egg yolks
4oz. Granulated sugar
6 Gelatin sheets, bloomed
40 oz. White chocolate

Cranberry Compote
2lbs Cranberry 5 star anise
1/2c Orange juice
1 Vanilla bean, split
2 c Sugar
1 Orange, tested

Buttermilk Spice Cake
½c. Butter
1 c. Oil
4 c. Light brown sugar
10 Eggs, separated
4 c. AP flour
2 tsp. Baking powder
2 tsp. Baking soda
2 tsp. Cinnamon
1 tsp. Nutmeg
½ tsp. Clove
½ tsp. All spice
2 c Buttermilk

Gingerbread Ice Cream
1c Whole milk
2c Heavy cream
3/4c Brown sugar
1/4t Salt
1 T Chopped ginger
1 Vanilla bean, split
1 1/2t Ground ginger
1 1/2t Ground cinnamon
1/4 t Nutmeg
5 Whole cloves
6 Egg yolks
1/4c Molasses
2 T whiskey

Bring the cream, milk and vanilla bean to a boil in a small saucepan.

Meanwhile in a bowl, whisk the egg yolks smooth and very rapidly whisk in the sugar. Make sure no egg yolk and sugar lumps are still visible.

Pour a quarter of the boiling cream mixture into the egg yolk mixture and whisk quickly.

Pour the tempered egg mixture into the heated cream and on low heat stir the mixture to 183⁰F (81⁰C) while CONSTANTLY stirring using a rubber spatula.

Remove from heat and pour into another bowl to stop the cooking process.

Whisk in the bloomed gelatin until dissolved.

Add the chocolate and using an immersion blender or whisk blend the mixture smooth.

Place into a hotel pan over ice bath, the cremeux will set in a few hours.

Store in plastic pastry bags

CRANBERRY COMPOTE
METHOD:

Combine all ingredients in a sauce pot, bring to a simmer for about 15 minutes.

Let cool, drain any excess liquid if necessary.

BUTTERMILK SPICE CAKE
METHOD:

In a saucepan, cook the butter over moderate heat, swirling the pan, until the milk solids turn deep brown, 5 minutes. Let cool.

Sift all dry ingredients and set aside.

When butter is cool, place into stand mixer with brown sugar and mix until well combined.

Slowly stream in oil until light mixture.

Add egg yolks 1 at a time until fully combined.

Slowly add dry ingredients, alternating with buttermilk.

In a separate mixing bowl, whip egg whites to medium peak.

Fold flour mixture into whipped eggs whites.

Place ½ sheet pan extender on ½ sheet tray lined with parchment paper.

Scoop ½ batter inside pan extender, divide into 2 trays.

Bake at 325 for 12-15 minutes.

Let cool and cut into 1.5” X 5” rectangles.

GINGERBREAD ICE CREAM
METHOD:

Combine the milk, heavy cream, chopped ginger, whole cloves, brown sugar and vanilla bean in a sauce pan and bring to a boil. Turn heat off once it starts boiling and let steep for 30 minutes.