Pastry Chef Morgan Wilson
Bijoux | Dallas
Morgan Wilson plays with classic pastry forms
and flavors in his delicately built desserts at Bijoux
to create clean, modern plates. His espresso mascarpone trifle is
both English trifle and Italian tiramisu, yet refused to be defined
as either one. His carrot cake is a dainty deconstructed version
of the classic with every element actually refined and more delicious
than in its original form of frosting and sponge - with Morgan's
high-level technique and focus of flavor, his revisions of the classics
are always thoughtful improvements on the original. His commitment
to his purveyors is so strong that when his strawberry farmer suffered
a bad harvest, he rethought his menu rather than buying from someone
else. Morgan’s biggest inspiration came from books like Oriol
Balaguer’s Dessert Cuisine and working with chefs Arnold Wong
and Scott Mezola.
Espresso and Wisconsin Cheese
Pastry Chef Morgan Wilson of Bijoux – Dallas, TX
Adapted by StarChefs.com
Yields: 5 Servings
- Coffee Syrup:
- 500 grams strong coffee
- 150 grams sugar
- 100 milliliters Kahlua liqueur
- 100 milliliters dark rum
- 100 milliliters Marsala Wine
Lady Finger Sponge:
- 200 grams egg yolks
- 300 grams sugar
- 300 grams egg whites
- 300 grams cake flour
- 50 grams corn starch
- Coffee Syrup
- 500 grams mascarpone
- 500 grams heavy cream
- 10 grams gelatin
- 160 grams egg yolks
- 125 grams granulated sugar
- 90 grams almond meal
- 90 grams powdered sugar
- 175 grams granulated sugar
- 20 grams whole milk
- 2 Tablespoons coffee extract
- 180 grams egg whites
Tia Maria Gelée:
- 22 grams gelatin
- 1 ½ cups Tia Maria
- ½ cup sugar
- 2 cups coffee, hot
- 225 grams heavy cream
- 60 grams sugar
- 4 egg yolks
- 60 milliliters brewed espresso
- 225 grams semi-sweet chocolate
- 225 grams heavy cream
To Assemble and Serve:
- Chocolate rings
For the Coffee Syrup:
Mix ingredients together and reserve.
For Lady Finger Sponge:
Preheat oven to 350°F. Whip egg yolks with half the
sugar to maximum volume. Sift flour and corn starch together. Whip
egg whites with remaining sugar to firm peaks. Fold whites into
yolks, and then fold in flour. Spread evenly on a full size sheet
pan and bake until set, about 5-7 minutes. Cut to size and soak
with coffee syrup using a pastry brush.
For the Mascarpone Mousse:
Whip mascarpone and heavy cream together to soft peaks
and reserve. Bloom gelatin in cold water and melt over a bain marie.
Whip egg yolks in an electric mixer on high to full volume. Cook
sugar and water to soft ball stage (240°F) and pour in a steady
stream over the whipping yolks (pate a bombe). When yolks have cooled
and attained a maximum volume turn the mixer speed down and pour
the melted gelatin in a steady stream. Fold pate a bombe into whipped
mascarpone and cream mixture and pipe into molds immediately. Press
a soaked disc of ladyfinger sponge into the top of each mold and
smooth the cream over. Freeze until firm enough to unmold cleanly
and reserve wrapped in plastic in the refrigerator.
For the Espresso Succes:
Pre-heat oven to 200°F. Sift almond meal with powdered
sugar and small sugar quantity. Mix milk with extract. Whip egg
whites with large sugar to firm peaks. Fold dry into egg whites,
and then fold in milk and extract. Using a medium sized plain piping
tip, pipe parrallel cylanders of the mixture two by two. Place in
oven for about an hour. Cookies will still feel slightly soft when
done. Allow to cool and test to see if they have crisped up. If
not return to the oven for some more time.
For the Tia Maria Gelée:
Bloom gelatin in Tia Maria. Mix sugar into coffee and then
stir in Tia Maria. Pour into a shallow pan and refridgerate.
For the Espresso Anglaise:
Heat cream with half of sugar. Whip egg yolks with other
half of sugar. Pour hot cream over yolks while whisking vigorously.
Whisk yolk mixture back into remaining cream in pot and return to
stove. Cook over a low flame stirring consantly until the sauce
coats the back of a spoon. Reomve for the stove, strain and cool.
Whisk brewed espresso into sauce once cool.
For the Chocolate Sauce:
Heat cream and pour over chocolate. Stir together and keep
warm to serve.
To Assemble and Serve:
Dust the top of the mascarpone mousse dome with a bit of cocoa powder.
Put a small dot of chocolate sauce into the base of a bowl and pour
espresso anglaise around until the base is full around the dot.
Lay one mousse dome slightly touching the chocolate sauce. Place
three pieces of Tia Maria gelee around the dome. Insert an espresso
succes through some chocolate rings and lay over the front of the