Chocolate Cigars with Sabayon a la Master Chef - Thermomix Recipes from Steph

Chocolate Cigars with Sabayon a la Master Chef

George Calombaris with the Thermomix

George Calombaris on MasterChef with the Thermomix

(as prepared by George Calombaris on MasterChef Australia)

Ingredients Cigars

200g shelled and roasted pistachios

200g unsalted roasted peanuts

200g dark chocolate (70% cocoa solids)

1 tbsp honey

15 sheets filo pastry

125g clarified butter (Ghee) – see below

Icing sugar for dusting

Method

Place nuts into TM bowl and chop briefly for 3 seconds on speed 7. Set aside.

Place chocolate into TM bowl and mill for 8 seconds on speed 8. Add honey and melt for 3-4 minutes at 37ºC on speed 1. Scrape down side of bowl and add nuts.

Mix through for 4 seconds on Reverse + speed 3.

Pre heat oven to 180ºC and line baking tray with paper.

Prepare filo by laying on clean bench top; cover with dry tea towel and then wet tea towel to prevent pastry from drying.

Brush 1 filo sheet with clarified butter then top with second sheet. Repeat process so you have three sheets. Cut pastry in half crossways, turn so that the longer edge is facing you.

Spoon 2 tablespoons of chocolate filling along the edge leaving approx 3cm on either end. Brush exposed pastry with butter and roll over the filling. Fold in edges and brush with more butter, rolling over again to secure filling. Repeat to make 10 cigars.

Place on baking tray and bake 8-10 minutes or until golden. Dust with icing sugar.

Sabayon Ingredients

1 whole nutmeg

5 egg yolks

100g caster sugar

2-3 tbsp fresh orange juice

1 tsp vanilla bean paste

2 tbsp dark rum

Sabayon Method

Place nutmeg into TM bowl and mill for 10 seconds on speed 9. Remove from bowl.

Place 1 tsp ground nutmeg with egg yolks and all remaining ingredients into TM bowl and cook for 8 minutes at 80ºC on speed 4. (You may insert the Butterfly before cooking if desired.)

Serve immediately with Chocolate Cigars.

Ghee (Clarified Butter)

Ingredients

1x batch TM31 Butter (Everyday Cookbook)

1 Curry Leaf

Method

Make your own butter in the TM then cook for 7-10 minutes at 60ºC on speed 1. The butter should boil and become a clear golden liquid. Add a curry leaf in the last minute of cooking. Leave to cool, then sieve it, and throw away the solids.

Tips/Notes

• Does not need refrigeration

• Ghee is lactose free

• Often used in Indian cooking

Obviously you will leave the curry leaf out for the Chocolate Cigars! PLEASE do not forget this important step! (Leaf it out!!)

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