Chicago-Style Popcorn Crème Brûlée

PASTRY

Dec 13

Cheddar Fritters, Caramel Popcorn, Salted Caramel Sauce, and Cheddar Cake Crumble

Chef Taylor Rause of Rye | Dallas, TX | December 2021

INGREDIENTS:

Caramel Popcorn:
57 grams oil
140 grams popcorn kernels
765 grams sugar
2 tablespoons salt
57 grams butter
2 teaspoons baking soda

Cheddar Cake Crumble:
170 grams butter
85 grams cream cheese
298 grams sugar
¾ teaspoon salt
5 eggs
43 grams milk
170 grams powdered Cheez-Its
1 teaspoon baking powder
2 tablespoons cheddar powder

Cheddar Fritter Mix:
93 grams cornstarch
45 grams tapioca starch
¼ teaspoon baking powder
25 grams sugar
200 grams small-diced cheddar
Salt
1 tablespoon milk
2 eggs

Popcorn Crème Brûlée:
28 grams blended oil
45 grams popcorn kernels
750 grams cream
250 grams milk
330 grams sugar
12 egg yolks

To Assemble and Serve:
Neutral oil for frying
Caramel sauce
Sugar
Salt

METHOD:

For the Caramel Popcorn:
In a large pot, heat oil until smoking. Add popcorn kernels, cover, and shake until all kernels are popped. Dump popcorn into a greased bowl. In a separate pot, add sugar, salt, butter, and just enough water to hydrate. Cook on medium heat until golden brown then whisk in baking soda. Moving quickly, pour caramel over popcorn and use 2 greased spatulas to mix. Once every piece is well coated, transfer popcorn to a parchment-lined, greased sheet pan and spread out. Using gloved hands, separate popcorn pieces as best as possible. Let cool completely. Reserve in quart containers with Silica.

For the Cheddar Cake Crumble:
Heat oven to 325℉. In a stand mixer fitted with a paddle attachment, cream together butter, cream cheese, sugar, and salt. Scrape down sides of the bowl with a spatula. While mixing on low speed, add eggs one at a time. Scrape bowl then mix again for 1 minute. Add milk, allow to fully incorporate, then add Cheeze-It powder and baking powder. Scrape bowl then mix for another minute. Pour batter into a parchment-lined, greased half sheet tray. Bake until springy to the touch. Allow to cool completely. Crumble cake into bits and toss in cheddar powder. Reserve in court containers.

For the Cheddar Fritter Mix:
In a bowl, whisk to combine cornstarch, tapioca starch, baking powder, sugar, cheddar, and a pinch of salt. In a separate bowl, whisk milk and eggs until smooth. Mix wet and dry ingredients together until fully hydrated. Reserve in quart containers.

For the Popcorn Crème Brûlée:
In a saucepan, heat oil until it begins to smoke. Moving quickly, add kernels and cover, shaking the pot until all kernels are popped. In a separate pot, heat cream and milk. Add popcorn and stir to dissolve. Cover and allow to steep 30 minutes. Heat oven to 325℉. Transfer steeped cream to a Vitamix blender and blitz. Strain through a chinois. Return liquid to the saucepan, add sugar, and bring to a boil. Temper in egg yolks then strain again. Pour liquid into a parchment-lined, greased, shallow half hotel pan. Bake in a water bath in a 325°F oven until set. Allow custard to cool until room temperature, refrigerate until 40°F, then transfer to the freezer and chill until frozen. Cut into 2-inch squares and freeze until ready to serve.

To Assemble and Serve:
Pull a Popcorn Crème Brûlée and immediately start a timer for 6 minutes. While the timer is running, scoop 2 balls of Cheddar Fritter Mix using a melon baller then, using your hands, roll balls to ensure they are tightly packed. Fry Cheddar Fritter Mix 1 minute and 30 seconds to 2 minutes. Remove from fryer and slice Cheddar Fritters in half. Drizzle caramel sauce onto the bottom of a serving plate. On each end of the plate, place a pile of Cheddar Cake Crumble and 3 pieces Caramel Popcorn. Once the timer goes off, liberally dust Popcorn Crème Brûlée with sugar, torch until golden and glassy, then sprinkle with a pinch of salt. Plate torched Popcorn Crème Brûlée in the center of the serving plate. Place 1 half Cheddar Fritter on each end of the plate. Place remaining halves and 1 piece Caramel Popcorn on top of the Popcorn Crème Brûlée.

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