Cold Hot Chocolate
8 oz milk chocolate, chopped
Pastry Puffs and Lemon Curd
9 tbsp unsalted butter, plus more for the baking sheets
½ cup small pearl tapioca, soaked overnight if necessary
Spicy whipped cream
1 ½ cups heavy cream
To decorate and serve
8 oz white chocolate
For the Cold Hot Chocolate:
In a small saucepan, heat the chocolate, cream, milk, and cinnamon stick over medium high heat, stirring constantly. Bring to a simmer, the remove from the heat and let cool. Remove and discard the cinnamon stick. Cover with a piece of plastic wrap directly on the surface of the chocolate and refrigerate overnight.
For the pastry puffs:
Preheat oven to 375 butter 2 baking sheets
In a medium saucepan, combine 1-cup water, 6 tbsp butter, 2 ¼ tsp sugar and salt. Cook over medium heat until the butter is melted, then raise the heat to high and bring to a rapid boil. Remove from heat and add flour, beat with a wooden spoon until the mixture comes away from the sides of the pan. Add 4 of the eggs, one at a time, beating well after each addition.
Put the dough in a piping bag with a 1-inch plain round tip and pipe 1 ¼ inch balls onto the prepared baking sheets. Dip your fingertips in water and smooth the tops of the balls.
Bake for 20 minutes, the lower the oven temperature to 300 F and bake for 10 to 15 minutes longer, until golden brown. Turn off the oven. Remove the baking sheets from the oven and use a small, sharp knife to make a small hole in the side of each puff to allow steam to escape. Return puffs to the baking sheets and put them in the turned off oven for 10 minutes to dry. Set aside to cool completely.
In a heatproof bowl set over a saucepan of simmering water, combine the lemon juice, 1 cup sugar, the remaining 3 eggs, egg yolks and thyme. Whisk for 8 to 10 minutes until thickened remove from heat and add the remaining 3 tbsp butter and whisk to smooth. Let cool then cover and refrigerate until chilled. Discard the thyme sprigs, put the filling in a piping bag fitted with a small lain tip and set aside.
For the tapioca pillows:
In a small saucepan, combine the tapioca, coconut milk, milk, ½ cup sugar, salt, eggs, cinnamon, and ginger. Cook, stirring constantly over medium heat for 15 to 25 minutes, until the tapioca is soft and translucent. Stir in the vanilla and cilantro. Let cool to room temp then over and refrigerate until chilled.
Peel the mangoes and use a mandolin eon sharp knife to cut them into 12 to 8 large paper-thin slices. Trim the remaining flesh off the pits and set trimmings aside.
Lay mango slices flat on a work surface and put about 1 tabs tapioca on one end of each slice. Roll slices up like an egg roll, folding in one or both sides to contain the pudding and tie each roll closed with a chive.
In a small saucepan, combine the passion fruit juice and remaining ½ cup sugar and cook over high heat for about 5 minutes, until the sugar is dissolved. In a cup, combine the cornstarch and 2 tablespoon waters, stirring until smooth. Add to the juice mixture and bring to a boil. Boil for 2 minutes or until thickened. Let cool .
For the spicy whipped cream:
In a large chilled bowl using chilled beaters, whip the cream, confectioners sugar, cayenne and cinnamon until soft peaks form. Set aside.
To decorate and serve:
In a heatproof bowl set over a saucepan of simmering water, melt the white chocolate. Put about ¼ cup of the chocolate in a cup and add food coloring to tint it pink. In a separate bowl over simmering water, melt 2 ounces of the bittersweet chocolate. Dip the top of each cream puff in white chocolate and set aside until the chocolate is set. Dab a bit of pink chocolate in the center of the white chocolate, and then use a toothpick to make a dot of bittersweet chocolate in the center of the pink. To fill the puffs, poke a small hole in the bottom of each puff and pipe in the lemon filling.
In a blender or food processor, puree the mango trimmings. Divide the puree among 12 to 18 of the shot glasses. Put ½ teaspoon of the strawberries on top of the puree in each glass. Fill the glasses with the cold hot chocolate and top with a dollop of the whipped cream. Save some of the remaining bittersweet chocolate over the whipped cream.
Spoon a bit of the passion fruit glee into each of the 12 to 18 Chinese soupspoons. Place the tapioca pillows on top of the gelee and garnish with the pepitas.
Serve the chocolate shots, pastry puffs, and tapioca pillows on a large platter