WHITE CHOCOLATE EGGNOG CREMEUX

WHITE CHOCOLATE EGGNOG CREMEUX
with Gingersnaps and Bourbon Whipped Cream
by Matt Kelley, Pastry Chef, Barking Frog at Willows Lodge

EGG NOG CREMEUX
-    1C + 1 ½ T whole milk
-    1C + 1 ½ T eggnog
-    6 egg yolks
-    ¼ C + 1 T sugar
-    1lb. 8oz chopped white chocolate, melted
    -bring milk, eggnog and sugar to a boil, take off heat and temper in egg yolks
    -return to low heat and stir constantly until the custard coats the back of a
     spoon
    -strain directly onto the melted chocolate and mix thoroughly until smooth,
     pour into serving dishes of choice, refrigerate immediately and leave
     overnight

BOURBON CHANTILLY CREAM
-    2C heavy cream
-    ¼ C sugar
-    ¼ C bourbon
    -whisk cream and sugar to soft peaks, add bourbon and continue to whisk
      until stiff

GINGERSNAPS
-    4 oz butter
-    1 ¼ C sugar
-    2 eggs
-    ¾ C molasses
-    1T white vinegar
-    1 ¾ C AP flour
-    1T baking soda
-    2 tsp ground ginger
-    ½ tsp cinn
-    ½ tsp cloves
-    ½ tsp cardamom
             -mix butter and sugar, incorporate eggs, molasses and vinegar
             -sift the dry ingredients together, add to butter mixture in stages, refrigerate
             -scoop, dust with sugar, bake at 350 degrees for 10 minutes, cool

Assembly:
     -roughly chop up gingersnaps (leaving a few whole) and sprinkle a layer on top
       of the cremeux
     -using a pastry bag with a star tip, pipe a large rosette of the bourbon cream on
       the cookies layer, shave fresh nutmeg over top and garnish with 2 small cookies