Pistachio Berliners, Malted Banana Ice Cream, and Cocoa Nib Purée

Adapted by StarChefs.com
February 2013

INGREDIENTS:

Berliners
(Yield: 12 doughnuts)
4½ tablespoons fresh yeast
1½ cups milk, room temperature
3 cups bread flour
3/4 cup all-purpose flour
¼ cup sugar
1½ teaspoons salt
1/8 teaspoon ground nutmeg
1 egg
1 teaspoon vanilla
6 teaspoons butter, softened
Pistachio Pastry Cream
(Yield: 2 ½ cups)
5 egg yolks
½ cup sugar
½ cup pistachio paste
2 cups whole milk
¼ cup pistachio paste
½ teaspoon vanilla extract
2½ teaspoon unsalted butter
Banana Malt Ice Cream
(Yield: 2 quarts)
2 cups milk
2 cups cream
½ cup barley malt syrup
1 cup sugar
9 egg yolks
½ teaspoon salt
1 cup banana purée
Cocoa Nib Purée
(Yield: 1 cup)
½ cup cocoa nibs
2 cups sugar
2 cups water
Vanilla Crème Fraîche
(Yield: 1 cup)
¼ vanilla bean
1 tablespoon sugar
1 pinch of salt
½ cup crème fraîche
Pistachio Sugar
(Yield: 2 cups)
½ cup finely ground pistachios
2 cups sugar
¼ teaspoon salt
Pistachio Crumble
Toasted pistachios
salt
To Assemble and Serve
fryer oil
Toasted pistachios, crushed

METHOD:

For the Berliners:
In a stand mixer fitted with a paddle attachment, combine the yeast and milk and mix for 2 to 3 minutes. Sift together the flours, sugar, salt, and nutmeg and add to the milk. Add the egg and vanilla and mix to combine. Mix on medium speed for 5 to 8 minutes, until the dough pulls away from the sides of the bowl. Place the dough into a greased bowl and proof in a warm spot until the dough has almost tripled in size. Turn the dough onto a floured surface and roll to about ½ inch thick. Punch out rounds with a cutter.

For the Pistachio Pastry Cream:
In a bowl, combine yolks and sugar and whisk until light and fluffy. Whisk in the flour, followed by the milk and pistachio paste. Strain the mixture into a medium saucepot and cook, whisking constantly, until it comes to a boil. Remove from heat and stir in vanilla and butter. Chill fully and pour into a pastry bag fitted with a number 2 tip.

For the Malted Banana Ice Cream:
In a medium pot, combine milk, cream, malt syrup, and ½ cup sugar and bring to a boil. In a small bowl, whisk together remaining ½ cup sugar and egg yolks. Temper the dairy mixture into yolk mixture, whisking constantly. Return the mixture to the pot; cook, stirring constantly, until it thickens. Cool custard base and then mix in salt and banana purée. Strain base and spin in ice cream machine, according to manufactureer’s instructions.

For the Cocoa Nib Purée:
In a medium pot, combine the cocoa nibs, sugar, and water. Bring to a boil, reduce to a simmer, and cook 20 minutes, until cocoa nibs are tender. Strain out coca nibs, reserving liquid. In a blender, combine nibs and a small amount of liquid purée until smooth. Add more liquid, as necessary. Strain purée and chill. Once cool, adjust with additional cooking liquid to balance thickness and sweetness.

For Vanilla Crème Fraiche:
Split vanilla bean. In a small bowl, rub together with sugar and salt. Sift out the vanilla bean. In a medium bowl, combine sugar mixture with crème fraîche and whisk until the sugar has dissolved and the cream is thick and holds small peaks.

For the Pistachio Sugar:
In a bowl, combine the pistachios, sugar, and salt. Sift to remove large chunks.

Pistachio Crumble:
In a food processor, pulse the pistachios to the texture of course sand. Season with salt.

To Assemble and Serve:
Heat fryer oil to 350°F. Fry Berliners until light golden. Remove from oil and blot on paper towels. Fill Berliners with Pistachio Pastry Cream and toss in Pistachio Sugar.

Plate a swoosh of Cocoa Nib Purée, opposite a swoosh of Vanilla Crème Fraîche. Plate the doughnuts, 1 one top of the Cocoa Nib Purée and the other on the Vanilla Crème Fraîche. Plate a small amount of Pistachio Crumble and top with a quenelle of the Malted Banana Ice Cream. Garnish the plate with toasted pistachios.