From TBar Steak & Lounge (1278 3rd Avenue, New York):
The menu at TBar consists of “raw bar that includes tartares; steak bar that includes prime cuts and as well as tuna and salmon steaks; appetizers… divided in classic and market driven; sauces…global and diverse; entrees, too, which present a roster of classics and new world items; and a long, long list of sides complements every dish on the menu.
“TBar & Lounge speaks to many tastes, from cocktail & wine lovers, to grazers and full-on steak aficionados.”
Below is a scrumptious dessert recipe from the Upper East Side eatery.
TBar’s Banana Mille-Feuille Recipe – serves 8
2/3 cup sugar
2 cups coconut Macaroon
Mix the sugar and the coconut together, then add the eggs and combine thoroughly. At this point you can put the tuile batter in a tightly sealed container and refrigerate for up to five days.
To make the tuiles, bring the batter to room temperature. Cut out a stencil that is 2”x 5” from a milk carton, or something of about that weight. Place a sil pat directly on to the countertop, and place the stencil in one corner; measure 2 teaspoon of tuile batter and spread it into the stencil with an offset spatula. Repeat until you have the desired number of tuiles (you’ll need two per order).
Pick up the sil pat and place on a half sheet pan and bake for 15 minutes at 275F, turn once after seven minutes. If the tuiles are not golden brown after 15 minutess continue baking for another three to five minutes.
Remove from the oven and allow to cool.
Once cool, remove from the sil pat with the offset spatula, they should come off very easily and set them aside. Once cool, they can be kept for two or three days in the fall, spring or winter, and about two or three minutes in the summer.
1 cup sugar
1/8 cup corn syrup
2 oz butter (4 tablespoons)
½ cup cream
Add the sugar and corn syrup to a saucepan, and caramelize over medium high heat. Once caramelized, add the butter, cook briefly until incorporated, remove from the heat, and whisk in cream. Once cooled, the sauce can be held for five days. Gently reheat in a double boiler to serve.
Coconut Crème Anglaise:
1 can coconut milk
2 cup plus 2 tablespoons cream (500ml)
1/3 cup sugar
6 egg yolks
In a sauce pan, combine the coconut milk and cream and reduce by 25% over low heat, 10 to 15 minutes.
In a mixing bowl, whisk together the egg yolks and sugar, then slowly add the reduced cream and coconut mixture while still quite warm.
Return the mixture to the sauce pan, and cook gently over quite low heat with a wooden spoon or rubber spatula until the sauce has thickened and coats the back of the wooden spoon, about 5 minutes.
Cool the sauce, and it will keep refrigerated for 4 days.
2 Coconut Tuiles
1 banana, sliced
2 tablespoons Coconut Crème Anglaise
2 tablespoons Caramel Sauce
2 tablespoons Sugar in the Raw
Vanilla ice cream
Form a piece of ice cream to the size and shape of the tuile and freeze until ready to use.
Make thin slices of the banana, and arrange them like scales covering one of the tuiles; it is important that no tuile shows through the banana because it will burn easily.
Place the banana-covered tuile on a cookie tray or other heat proof dish and sprinkle with the raw sugar and brûlée holding a torch about 6 inches away … until it’s caramelized. Repeat one more time, lightly sprinkling with sugar and brûlée. [Note: “A broiler can be used instead of a torch.”]
On the serving plate, make a design with the two sauces. Make a sandwich with the plain tuile on the bottom topped with the ice cream and the bruleed banana tuile and place in the center of the plate.
Lead-In Image Courtesy of TBar