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1
Stir sugar and water in heavy small saucepan over low heat until sugar dissolves.
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2
Increase heat and boil without stirring until syrup turns deep golden brown, occasionally washing down sides of pan with wet pastry brush, about 9 minutes.
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3
Add cream (mixture will bubble up).
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4
Reduce heat to very low.
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5
Stir until caramel dissolves completely and mixture is smooth.
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6
Add butter, chocolate and espresso powder and stir until smooth.
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7
(Sauce can be prepared 2 days ahead.
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8
Cover and refrigerate.)
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9
Whisk sugar and yolks in medium bowl until thick, about 1 minute.
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10
Add flour and beat until well blended.
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11
Combine half and half and espresso powder in heavy medium saucepan.
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12
Scrape in vanilla seeds; add pod.
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13
Bring just to simmer over medium heat.
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14
Gradually whisk hot half and half mixture into egg mixture.
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15
Return egg mixture to same saucepan and cook until mixture is very thick and boils, whisking constantly.
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16
Pour mixture into medium bowl.
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17
Remove vanilla pod.
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18
Add chocolate and whisk until smooth.
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19
Press plastic wrap directly on surface of filling to prevent skin from forming; cool completely.
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20
Whisk filling until smooth.
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21
Beat chilled whipping cream in another medium bowl until stiff peaks form.
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22
Fold whipped cream into filling in 2 additions.
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23
Cover and chill at least 2 hours.
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24
(Can be prepared 8 hours ahead.)
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25
Position rack in center of oven and preheat to 425F.
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26
Stack 2 cookie sheets.
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27
Line top cookie sheet with parchment.
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28
Trace 8 1/2-inch-diameter circle on parchment, using cake pan as guide.
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29
Turn parchment over.
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30
Butter circle lightly and dust with flour.
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31
Combine milk, butter, sugar, espresso powder and salt in heavy medium saucepan.
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32
Bring just to boil over medium heat, stirring until butter melts and sugar dissolves.
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33
Add flour and cook 3 minutes, stirring vigorously with wooden spoon (mixture will form ball).
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34
Remove from heat.
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35
Make well in center of dough.
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36
Break 1 egg into well.
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37
Using wooden spoon, beat rapidly until egg is incorporated and dough is smooth, about 1 minute.
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38
Repeat with second egg.
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39
Beat third egg to blend in small bowl.
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40
Reserve 1 tablespoon egg for glaze.
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41
Add remaining beaten egg to dough and beat until smooth.
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42
Fit pastry bag with 3/4-inch star tip (no.
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43
7).
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44
Transfer warm dough to bag.
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45
Pipe 3/4-inch-wide ring over traced circle on parchment.
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46
Pipe second ring inside first, making certain batter adheres to inside of first ring.
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47
Pipe third ring atop center of first two rings.
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48
Brush lightly with reserved egg glaze.
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49
Sprinkle with sliced almonds.
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50
Bake pastry 2 minutes.
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51
Reduce oven temperature to 375F.
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52
and bake until pastry is golden brown and firm to touch, about 40 minutes longer.
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53
Turn off heat.
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54
Leave pastry in oven 5 minutes.
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55
Remove from oven.
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56
Carefully remove pastry from parchment.
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57
Using serrated knife, cut pastry in half horizontally.
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58
Arrange cut sides up on rack (pastry will appear moist and slightly doughy inside).
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59
Cool completely.
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60
Fit clean pastry bag with 3/4-inch (no.
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61
7) star tip.
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62
Transfer filling to bag.
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63
Place pastry bottom on platter.
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64
Pipe filling into pastry in large circular mounds.
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65
Set top of pastry over filling.
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66
Dust lightly with powered sugar.
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67
Gently heat sauce in heavy small saucepan.
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68
Mix in rum.
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69
Using serrated knife, cut pastry into wedges.
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70
Serve, passing sauce separately.
