TODAY'S TMJ4's Saturday Morning Brunch takes us to Black Trumpet. inside The Clarke Hotel, and recipes from Chef Dean Schmitz

Wisconsin Brat Barigoule

½ cup Olive Oil
8 oz Artichoke heart, Julienne
8 oz Carrot, diced ¼”
8 oz Celery, diced ¼”
2 oz Shallot, diced ¼”
8 oz Leek, diced ¼”
2 ea Bay leaves
1 tbsp Fresh thyme
7 cup Brat stock
As needed: Salt and pepper

• Heat oil in large saucepan over high heat until just starting to smoke.
• Add the artichoke and quickly sauté until just turning brown; add the remaining vegetables and sauté for 2-3 mins.
• Add the bay, thyme and stock and bring to a boil; reduce heat to a simmer.
• Cover and simmer for 15-20 mins.
• Strain the mix; reserving the liquid and vegetables separately.
• Return the liquid to the pan and reduce by ½ over medium heat.
• Add the vegetables back into the stock and cool thoroughly.

Basic (Chocolate) Pate a Choux

Yields 1½ pounds of dough, enough for 24 large, 36 medium or 48 small cream puffs
 
1 cup Bread flour
4 tsp Sugar
¼ tsp Salt
2 tbsp Cocoa powder
½ cup Water
½ cup Whole milk
6 tbsp Unsalted butter
4 ea Large eggs

• Combine flour, sugar and salt, set aside.
• Bring the water, milk and butter to boil over medium heat.  At boil, remove the pan from the heat and add the flour mixture all at once, immediately stir vigorously with a sturdy mixing spoon to combine.
• Return the mixture to medium heat, if you do the chocolate version add cocoa powder now, and stir constantly until it has a smooth mashed-potato-like appearance, takes about 4 minutes.  Remove from the heat, stir until the dough cool down to 180F, add the eggs, one at a time. Test the consistency of the dough by pinching off about 1 tsp of dough with your thumb and index finger, then pull your fingers apart, the dough should stretch rather than break, if it breaks, add an egg.  Once you get the right consistency, it’s ready to pipe and bake.
• For baking cream puff:  Bake the piped dough in a pre-heated 350F combi oven. After 10 minutes, lower to 300F convection, for an additional 10 minutes.

Spiced Rum Chocolate Sauce

2½ cup Heavy cream
½ lb Semi sweet chocolate, chopped
1 oz Spiced rum
½ tsp Vanilla extract
2/3 cup Sugar
1 Tsp Butter
Dash Salt

• Place chopped chocolate in a medium bowl and set aside.
• Combine all of the remaining ingredients except rum in a small sauce pan and bring to a boil.
• Pour the hot liquid and rum over the chocolate and cover with plastic wrap; let the chocolate stand for five minutes.
• Remove the wrap and gently use a rubber spatula to stir the sauce.