Pistachio Gelato Burger

Method:

12 Brioche Buns (recipe follows)

1 quart (1 L) Pistachio Gelato, slightly softened (recipe follows)

Devilish Chocolate Sauce

Slice the buns in half horizontally. Place a large scoop of gelato on the bottom half of each bun. Spoon the chocolate sauce over the gelato and set the top halves of buns on top, pressing down lightly so the gelato spreads to the edges of the bun. Serve immediately. YIELD: 12 gelato burgers

BRIOCHE BUNS

1 package (21/2 teaspoons) active dry yeast

Pinch sugar, plus 2 tablespoons (26 g)

1/2 cup (120 ml) warm water

1 1/2 cups (206 g) bread flour

1 cup (125 g) all-purpose flour, plus additional for sprinkling

3/4 teaspoon (1 g) salt

1 stick (1/2 cup, 112 g) unsalted butter, room temperature, cut into 8 pieces

3 eggs, beaten

SPECIAL EQUIPMENT:

2 jelly-roll pans, parchment paper or silicone mats

In a small bowl, stir the yeast, pinch of sugar, and warm water until the yeast dissolves. Let stand about 10 minutes, until foamy.

In the bowl of a stand mixer fitted with the paddle attachment, combine the flours, remaining 2 tablespoons (26 g) sugar, and salt. Add the dissolved yeast, beating until combined. With the mixer on low, add the butter, 1 piece at a time, beating well after each addition. Beat in the eggs.

Change to a dough hook and knead for 4 to 5 minutes. The dough should start to pull away from the sides of the bowl. If it doesn’t, add more flour, 1 tablespoon (8 g) at a time, until it does. It will still be somewhat sticky, but you should be able to transfer it from the bowl to the counter easily.

Sprinkle some flour on a clean counter and with lightly floured hands, knead the dough for about 5 minutes until it is smooth and elastic. Shape the dough into a ball and place it into a well-oiled bowl. Cover with a dish towel and let rise in a warm place until doubled in size, 1 1/2 to 2 hours. Line 2 jelly-roll pans with parchment paper or silicone mats.

Punch the dough down and knead several times. Using a metal pastry scraper, divide the dough into 16 even pieces. Roll each piece into a 1 1/2-inch (3.5 cm) ball and place on the prepared jelly-roll pans. Cover with kitchen towels and let rise in a warm place until they are roughly doubled in size, another 1 1/2 hours. (If you are making these buns for savory burgers and want them larger, separate into 8 or 12 larger pieces and roll into larger balls.) Preheat the oven to 400°F (200°C, gas mark 6).

Bake the buns on the top and middle racks of the oven until golden brown, about 13 minutes, rotating about halfway through baking. (Baking time may vary slightly if the buns are larger.) Transfer to a rack and cool completely. YIELD: 16 buns

PISTACHIO GELATO:

1 cup (123 g) shelled, unsalted pistachio nuts, divided

3/4 cup (150 g) sugar, divided

2 1/2 cups (570 ml) milk

1/2 cup (120 ml) heavy cream

1 teaspoon (5 ml) almond extract

5 egg yolks

SPECIAL EQUIPMENT:

Ice cream maker

Method:

In the bowl of a food processor fitted with the chopping blade, finely grind 3/4 cup (92 g) pistachio nuts with 1/4 cup (50 g) sugar.

In a medium saucepan over medium heat, combine the milk, cream, almond extract, and ground pistachios. Cook until you see small bubbles form around the edges of the pan. Remove from the heat, cover, and let steep for 1 hour. Strain the pistachio mixture through a fine-mesh strainer into a metal bowl, pressing down on the nuts to extract as much flavor as possible. Discard the pistachios.

In a medium bowl, whisk the egg yolks with remaining 1/2 cup (100 g) sugar until light and lemon-colored. Gradually whisk the pistachio mixture into the egg yolks and then pour it into the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of the spoon and registers just barely 180°F (82°C). Do not let the mixture boil or go over 180°F (82°C) or it will curdle.

Remove the pan from the heat. Pour the custard into a bowl set in an ice bath and stir until it cools to room temperature. Cover the bowl and refrigerate for 3 to 24 hours.

Pour the custard into the canister of an ice cream maker and freeze according to manufacturer’s instructions. While the ice cream is churning, chop the remaining 1/4 cup (31 g) pistachios. Five minutes before churning is finished, pour in the chopped pistachios. Transfer to a freezer container and freeze for at least 4 hours (2, if you are making the Burgers). YIELD: About 1 quart (1 L)

Pistachio Gelato Burger