Posts Tagged ‘Breakfast’

The ChocolateDoctor’s Ed’s Breakfast Baby: French Toast Pudding

Friday, April 8th, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

A couple of weeks ago I ate breakfast at Richard Walker’s Pancake House in La Jolla, California. I ordered their Baked Apple Pancake (which is an apple-filled, cinnamon glazed Dutch Boy pancake). I started to make one these this weekend at home, but found I didn’t have any apples. I already had the pan heating in the oven and was ready to go. What is one to do when you have 4 hungry adults waiting for something special for brunch?

The solution… I love French toast and I love bread pudding, so I thought why not make a combination of both for a special weekend brunch. I added the chocolate chips in place of the apple mixed in with the batter and created what I call Ed’s Breakfast Baby.

Prep Time: 10 minutes
Bake Time: 20 to 25 minutes
Yield: Serves 4

Ingredients:
4 to 5 pieces of thick-cut white, egg or brioche bread, cut in large cubes
1/2 cup whipping cream
1-1/4 cups whole milk
4 large eggs
1 large egg yolk
1 tablespoon baking powder
1/2 cup confectioner’s sugar
1 tablespoon cinnamon
1 teaspoon pure vanilla extract
1/4 cup unsalted butter
1/2 cup Choclatique Semi-Sweet Chocolate Mini Chips
1 cup of corn flakes or frosted corn flakes with almonds

Directions:

  1. Preheat an oven to 400°F.
  2. Set an oven rack to lowest third of oven and place a large 12-inch skillet in the oven to heat. You want the skillet piping hot before you add the French toast mixture.
  3. Cut the bread into large thick cubes.
  4. In a blender mix the cream and the milk together. Add the eggs and the egg yolk and blend well.
  5. Add the baking powder, sugar, cinnamon and vanilla extract; blend until frothy.
  6. Add the butter to the empty hot skillet in the oven allowing it to brown.
  7. In a large bowl quickly add the batter mixture to the bread cubes and chocolate chips and lightly stir to mix thoroughly.
  8. Take the hot pan from the oven (close the oven door so you don’t lose the heat) and carefully pour the French Toast batter into the skillet.
  9. Sprinkle the corn flakes over the top and place the skillet back in the hot oven.
  10. Reduce the oven temperature to 350°F and bake for 20 to 25 minutes until the mixture is golden brown, firm and pudding like.
  11. Remove from the oven and cut into quarters, top with powder sugar or serve with warm maple syrup. Or maybe both.

ChefSecret: If you don’t have whipping cream handy, add an extra egg, 1-3/4 cups of whole milk and 2 tablespoons of melted butter in place of the cream. You can also drizzle the French Toast with chocolate syrup instead of maple syrup.

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The ChocolateDoctor’s Valentine’s Day Sunday Only—Double Chocolate Pancakes

Thursday, February 11th, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

Sunday, February 14th is Valentine’s Day. Make your sweetie a sweet breakfast worthy of being served in bed—Sunday Only Pancakes. As you the place each pancake on the stack, drizzle with hot chocolate syrup. Artfully encase the whole stack in meringue robe and then pop it into a very hot oven to brown. It comes out of the oven looking like giant, puffed Baked Alaska. It is a beautiful plate presentation, not to take anything away from the taste of the pancakes… they are delicious on their own. So, here I present to you our naked Sunday Only treat (no meringue). If you can afford the extra calories and want to dress it up with meringue, knock yourself out (see recipe below).

Prep: 20 minutes
Cook: 20 minutes
Total Time: 30 minutes
Yield: 4 servings (12 4-inch pancakes)

Ingredients:
For the hot chocolate syrup:

3/4 cup pure maple syrup
1/4 cup honey
1/4 cup Choclatique Hot Chocolate mix (or cocoa mix)

For the pancakes:
1-1/2 cups all-purpose flour
1/2 cup Choclatique Hot Chocolate mix (or cocoa mix)
1 tablespoon baking powder
1/4 teaspoon fine salt
1-1/4 cups whole milk
4 tablespoons melted unsalted butter, plus 4 to 5 tablespoons for the skillet
2 large eggs plus
1/2 teaspoon pure vanilla extract
1 large egg white, whipped
Whipped cream, for serving (if naked)

Directions:
For the hot chocolate syrup:

  1. In a small saucepan over medium heat bring the maple syrup, honey and hot chocolate mix to a simmer, whisking constantly. Continue to simmer until the syrup is thick enough to coat the back of a spoon, about 5 minutes. Set aside and keep warm.

For the pancakes:

  1. Preheat an oven to 200°F. The oven will be used to keep cooked pancakes warm while the rest are being cooked.
  2. Whisk together the flour, hot chocolate mix, baking powder and 1/4 teaspoon salt in a large bowl.
  3. Whisk together the milk, butter, eggs and vanilla in a medium bowl. Pour the milk-egg mixture into the flour mixture, and gently fold just to combine (it’s OK if there are some lumps).
  4. Gently fold in the egg white until there are no white streaks.
  5. Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter; when it melts and the foam subsides, pour 1/4-cupfuls of batter onto the skillet, evenly spaced.
  6. Cook until the surface of the pancakes begins to bubble and the bottoms have darkened by a few shades, about 4 minutes. Flip the pancakes, and continue to cook until the bottoms have darkened by a few shades and the pancakes are springy when touched in the center, about 3 minutes. Repeat with the remaining butter and batter.
  7. Keep cooked pancakes warm in a low oven.
  8. Serve with the warm chocolate syrup and whipped cream.

 

ChefSecret: Make it a triple chocolate threat—add 1/2 up of Choclatique, Milk, Dark or White Chocolate Chips to the batter before cooking.

Go for the full Monty—Go for the Meringue

  1. Make the meringue to pipe onto the outside of the stack of pancakes.
  2. Whip 4 large egg whites in a clean bowl on medium speed.
  3. While the egg whites are whipping, put the 1 cup of sugar in a pot, and wet with just enough water to make the sugar look like wet sand. Boil the sugar until it reaches the “soft ball” stage, or 230°F.
  4. Bring the mixer up to the highest speed and slowly and carefully pour the hot sugar into the egg whites, streaming it down the side of the bowl. Continue to whip on high until the bowl is cool to the touch, then reduce the mixer to medium-low speed for a minute to even out the air bubbles in the meringue. This make for a smoother finish on the pancake stack.
  5. Place the warm pancakes on a heat resistant serving plate. Using a piping bag with your round tip, pipe concentric circles to cover the entire stack of pancakes.
  6. If you have one available, use a kitchen torch to lightly toast the finished meringue, or return finished meringue pancake stack to the oven and bake until light the meringue light brown.

 

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Orange Chocolate Chip, Chocolate Muffins

Thursday, October 25th, 2012
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Muffins are the all-American quick bread that is baked in small portions usually in the shape of cupcakes. Usually they are not as sweet as cupcakes and generally are not frosted. They may be filled with sweet fillings, such as chocolate, toffee or fruit—the most common being blueberries.

My muffins are made with both dark and milk chocolate. They are rich and tender, high-rising, and deep chocolaty—both in color and flavor—kissed with the flavor of fresh orange zest. Serve them warm right from the oven; spread them with butter, jam or better yet one of my chocolate butters. You will soon discover they are the totally decadent way to start the day.

Prep Time: 25 minutes
Cook Time: 20 minutes
Ready In: 45 minutes
Yields 12 muffins

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons butter, softened
3/4 cup granulated sugar
2 large eggs
1/3 cup Choclatique 72% Ebony Dark Chocolate Pastilles, melted
1 tablespoon orange zest
1/4 cup orange juice
1/4 teaspoon pure vanilla extract
1/2 cup buttermilk
1/4 cup Choclatique Milk Chocolate Chips

Directions:

  1. Preheat oven to 400º F.
  2. Lightly spray a 12 cup muffin pan with food release, or line with paper liners.
  3. In a medium bowl, mix flour, baking powder, baking soda, and salt.
  4. In a separate medium bowl, cream together butter and sugar until smooth. Beat in the eggs one at a time along with the melted chocolate then stir in the orange zest, orange juice, vanilla extract and buttermilk.
  5. Pour into the flour mixture, and mix just until evenly moist.
  6. Fold in the chocolate chips.
  7. Spoon or scoop batter into muffin cups.
  8. Bake for 15 to 20 minutes in the preheated oven, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let muffins cool in the pan on a wire rack for at least 10 minutes before removing from the pan.

ChefSecret: To make sure the chocolate chips don’t drop down to the bottom of the muffin tin, lightly toss them in flour before folding into the batter and they will stay suspended in the middle of the muffin.

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Giant Chocolate, Chocolate Chip Biscuits

Friday, August 24th, 2012
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Chocolate, Chocolate Chip BiscuitsOne of my clients owns a large commercial bakery on Long Island, New York. For years I have been trying to convince him to make biscuits to enhance breakfast with all the same wonderful flavors as the most popular muffins. One such variety is a chocolate biscuit (see the recipe below).

My recipe makes the largest, most incredible biscuits in the history of the breakfast! Serve these gems with butter, preserves or honey. They can also be used as a base for dinner time (or any time) strawberry shortcake. I love the way the milk chocolate chips ooze from between the layers of the warm, freshly baked biscuit dough.

The dough can be prepared several hours in advance of baking by turning the dough out onto aluminum foil that has been floured, lightly buttered or lightly sprayed with cooking spray. Roll up foil until it is sealed, and refrigerate. Don’t be surprised if your biscuits rise even higher because the baking powder has had more time to act with the dough.

Prep Time: 30 minutes
Baking Time: 15 minutes
Ready In: 45 minutes

Yield: 6 extra large-sized yummy chocolate biscuits

Ingredients:
2 cups all-purpose flour
1/2 cup Choclatique Rouge Unsweetened Cocoa Powder
1 tablespoon baking powder
1 teaspoon salt
1/4 cup granulated sugar
1/3 cup shortening, very cold
1 cup whole milk
1 cup Choclatique Milk Chocolate Chips
1/4 cup unsalted butter, melted

Directions:

  1. Measure all ingredients and have at your side.
  2. Preheat oven to 425º F.
  3. In a large bowl, whisk together the flour, cocoa powder, baking powder, salt, and sugar.
  4. Cut in the very cold shortening until the mixture resembles coarse meal.
  5. Gradually stir in milk until dough pulls away from the side of the bowl. You may need more or less milk depending on the humidity of the day.
  6. Turn out onto a floured surface, add the chocolate chips and knead 15 to 20 times. Do not over knead or you will make the biscuits too tough.
  7. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Cut straight down without twisting cutter to ensure tall, straight biscuits.
  8. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
  9. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
  10. When the biscuits are removed from the oven, immediately brush with melted butter.

ChefSecret: I like to use White Lily flour for making biscuits of any kind. White Lily has been helping Southern cooks create incredibly delicious foods since 1883.

I sometimes like to add some dried cherries to the dough. Simply substitute 1/2 cup of cherries for half of the chocolate chips and then you will have the best Giant Chocolate, Chocolate Chip-Cherry Biscuits. Yum!

Serving Suggestion: Put a decadent spin on an old favorite—Fresh Berry Shortcake. Split and layer the biscuits with some fresh macerated berries and top with whipped cream.

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