TOFFEE MADNESS FOR FOOD SERVICE

Ingredients:

Crust:

98	grams	MAGNOLIA ALL PURPOSE FLOUR
49	grams	MAGNOLIA GOLD BUTTER
27	grams	PRIMEX SHORTENING
24	mL	chilled water
5	mL	liquid vanilla
61	grams	brown sugar
2	grams	iodized fine salt
68	grams	walnuts, roughly chopped

Filling

437	grams	dark chocolate, finely chopped
126	grams	egg yolks
118	mL	MAGNOLIA ALL-PURPOSE CREAM
118	mL	cream
25	mL	coffee liqueur
100	grams	MAGNOLIA GOLD BUTTER UNSALTED
293	mL	MAGNOLIA ALL-PURPOSE CREAM

Procedure:

Crust

Sift together all-purpose flour, cocoa powder, add butter and shortening.
Cut fat until it resembles cornmeal.
Dissolve salt and sugar in water.
Add water in the mixtures. Mix gently until water is absorbed.
Place dough in rings or tartlets, cover with plastic film and place in refrigerator for at least 3-5 hours.
Scale portion of dough accordingly.

Filling

Heat yolks and cream over low heat in a saucepan, stirring constantly with a spatula until thick.
Once thick, remove the pan from the heat and keep stirring.
Add butter until well combined.
Add the finely chopped chocolate until it melts. Cool mixture and set aside.
Stir in coffee liqueur.
Whip cream until soft peaks.
Fold into the chocolate mixture.
Pour chocolate mixture into the ring with crust. Chill for several hours before serving.

Makes 10 servings.

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