Chocolate Creme Brulee Sandwich

To make the cookies: Preheat the oven to 325 F. Line a cookie sheet with parchment paper. Cut 5 layers of file in half, then cut in half again. Spread a sheet of filo, brush with butter, and sprinkle with sugar. Top with a second sheet of filo, brush with butter, and sprinkle with sugar. Top with a third layer of filo and sprinkle with chocolate. Top with a fourth sheet, brush with butter, and sprinkle with sugar. Top with a final layer of filo, brush with butter, and sprinkle with turbinado sugar. Cut with a 4-inch cookie cutter and pull away the excess filo (this can also be cut into smaller shapes and baked for use with other desserts). Bake until golden brown, about 8 to 10 minutes. Let cool.

To make the chocolate-mango cream: In a deep heavy saucepan over medium heat, bring the half-and-half to a boil. Scrape the vanilla bean pieces and put the seeds in the warming half-and-half. In a separate pan, combine the egg yolks and sugar. When the half-and-half comes to a boil, remove it from the heat and stir 2 tablespoons of hot milk into the egg yolks. Stirring constantly, slowly add the rest of the milk to the eggs. Whisk in the heavy cream.
Preheat the oven to 325 F. Line a sheet pan with plastic wrap. Distribute the mango dice and chopped chocolate across the surface of the pan. Pour the custard over the mango and chocolate. Pour hot water into a large pan that will hold the sheet pan, filling half-way up the sides of the sheet pan. Bake for 30 minutes, or until firm. Cool, then refrigerate.

To make the creme anglaise: Split the vanilla bean and scrape the seeds into the half-and-half. Bring to a boil over medium heat. Whisk together the egg yolks and sugar. When the half-and-half comes to a boil, remove it from the heat and stir 2 tablespoons of hot milk into the egg yolks. Stirring constantly, slowly add the rest of the milk to the eggs. Return to heat and whisk gently until it is thick enough to coat the back of a spoon. Strain through a fine-meshed sieve into a bowl set in an ice bath and chill.

To make the raspberry coulis: Put the ingredients in a blender and puree. Add sugar to sweeten if desired. Strain through a fine-meshed sieve. Put in a squeeze bottle.

To make the mango coulis: Put the ingredients in a blender and puree. Strain through a fine-meshed sieve. Put in a squeeze bottle.

To serve: Pool creme anglaise on serving plates. Make 3 dots of raspberry coulis on the creme anglaise and draw through it with a knife to make a design. Place a filo disc on each plate. Cut the creme brulee with the same 4-inch cookie cutter and place a disc of brulee on each filo disc. Top with another filo disc, leaning slightly against the stack. Drizzle mango coulis and chocolate sauce over the brulee.