My wife made me this wonderful Boston cream pie on my day off. She asked me to flip it this week. Flipping is what I call taking a dish, de-constructing the flavors and putting them back together. Other chefs have other names like Moto in Chicago calls it morfication. The elements of the dessert are white cake, pudding and ganache. I took the white cake and placed them in vacuum bags with vanilla syrup. This compressed the cake and all the syrup was soaked up. Next I made a frozen chocolate powder and some dark chocolate ice cream using liquid nitrogen.
The last and best element was this flexible pudding. One of the line cooks said is has the consistency of cheese but taste just like pudding. Thanks to Chadzilla and Fabian for help on ratios for this pudding.Here is the recipe:
1200 grams milk
140 grams Cornstarch
315 grams Sugar
100 grams Egg Yolks
2 grams Salt
3 grams Vanilla paste
1.8 grams Genuviso Carrageenan
9 grams Kappa Carrageenan
Place the milk and vanilla paste in a sauce pan. Heat until it scalds. Whisk the eggs, sugar, cornstarch and salt in a bowl. Pour the hot milk over the mixture and return the pan over heat. Cook on medium stirring constantly. After 3 minutes put the mixture through a china cap.Put in a clean pot and put back on the stove. Whisk in the carrageenan while the pudding is boiling. Pour into molds and let cool. Remove and cut.
