Chocolate and Brioche Sandwiches with Sesame Crème Anglaise

People who know me will tell you that I am not one for sweet desserts, and even so, dessert itself doesn't even cross my mind frequently. But, you can't serve your friends a meal that doesn't have at least a little something sweet at the end. However, I still refuse to accept that after slowly building up to the main course, one should switch directly to something sweet. So I try to add one 'savory' ingredient into my desserts. This one uses chocolate, but also brioche and sesame. I remember reading somewhere that, "Good bread deserves good chocolate." I can't say I remember who wrote it, but I certainly agree!

This was inspired by a link I saw on Tastespotting. I finally found it again this morning, so check out the original at What Geeks Eat.

12 slices of brioche, cut to the same size
8 oz. bittersweet chocolate
1 cup light cream
2 tbsp plus 2 tsp sugar
2 large egg yolks, beaten
1/2 tsp vanilla extract
tahini, to taste

In a sauce pan, bring cream, sugar, and vanilla to just below the boiling point. Mix a few tablespoons of cream mixture into egg yolk and whisk to temper the eggs. Be careful not to cook the eggs. Gently add a little more until eggs are tempered. Return mixture to the sauce pan and bring back to just below the boiling point. Cook until sauce is thick enough to coat the back of a spoon. Cool to room temperature before chilling in the refrigerator until ready to serve.

In a double boiler, heat chocolate until thoroughly melted. Spread mixture over each slice of brioche and then stack slices into sandwiches and set aside until almost ready to serve. Toast in a toaster oven until chocolate begin to melt and the brioche is nicely browned and crispy. Do not toast too long: brioche burns easily.

Remove creme and stir in a tablespoon of tahini, adding more to taste.  Spoon some sauce onto a plate and top with brioche sandwich.

Photo by Gino Molfino. Thanks, Gino.


Vanessa said...

I love the addition of the creme anglais...good work!