Posts Tagged ‘Dessert’
Friday, February 24th, 2017
Profiteroles or choux à la crème is a cream puff (or some might call it a round éclair). It is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream or ice cream. The puffs or profiteroles may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. While it looks like a complicated French pastry dessert, it is amazingly easy to make.
Prep time: 20 minutes
Bake time: 16 to 20 minutes
Cooling time: 20 minutes
Assembly time: 10 minutes
Yield: 12+ filled profiteroles
For the pate choux pastry:
1/2 cup water
1/2 stick (4 tablespoons) unsalted butter
1/4 teaspoon salt
1/2 cup all-purpose flour
3 large eggs
1/4 teaspoon ground cinnamon
For the custard filling:
1/2 cup whole milk
2 tablespoons whipping cream
2 tablespoons granulated sugar
3-1/2 ounces Choclatique Private Reserve Dark Chocolate, chopped
2 tablespoons unsalted butter
1/4 teaspoon salt
2 large eggs, well beaten
- Preheat and oven to 425°F.
- In a small saucepan combine the water, butter and salt and bring to a boil.
- Reduce the heat and add the flour all at once and stir it vigorously with a wooden spoon. Cook until the mixture has formed a ball and has a slightly sweaty sheen to it and it has pulled away from the pan.
- Transfer the mixture to a mixing bowl and let cool for 3 to 4 minutes. The mixture does not have to be cold, just cool enough not to cook the eggs when added.
- Using an electric mixer beat in the eggs 1 at a time. Do not add the second or third egg until the first is fully incorporated.
- Add in the cinnamon and beat for another few seconds to combine.
- Transfer the choux pastry to a pastry bag equipped with a large straight tip and pipe 1-inch balls onto a sheet tray lined with parchment paper.
- When done dip your finger in water and smooth the top of each ball where the pastry bag released the dough.
- Be sure to leave at least 1-inch between each of the balls. They expand when baking.
- Bake for 16 to 20 minutes, rotating the tray halfway through the cooking time to insure even cooking. When done, the puffs should be light, airy and dry inside. Cool on a rack. Prick each roll on the side with a thin knife to let the steam out and leave them to finish cooling.
To make the custard filling and assemble the profiteroles:
- Combine the milk and cream and bring to a boil. Remove from the heat.
- Add the sugar, chocolate and butter to the milk and cream and mix thoroughly until it melts.
- Temper the eggs by adding a little of the hot mixture to the eggs and mix well.
- Add the rest if beaten eggs and return to the heat just long enough to thicken.
- Let the mixture cool.
- Make a small cut on each puffed profiterole and fill it with the chocolate cream.
- Top with the chocolate sauce of your choice. You can never have too much chocolate. Or, just dust with confectioners’ sugar, if you must.
- Can be served with the filling warm or chilled.
ChefSecret: Tempering the eggs in a little of the chocolate mixture prevent the egg from scrambling and leaving large lumps. If that happens strain the custard before filling the pastry.
Friday, February 17th, 2017
With this recipe you can expect the best in banana and chocolate flavors. I love Bundt cakes, for their beautiful eye appeal, texture and flavor. This recipe can be served with a dusting of confectioners’ sugar alone or, take it up a notch or two and add a drizzle of my new hot fudge sauce.
Prep time: 20 minutes
Bake time: 65 to 70 minutes
Yield: 10 to 12 servings
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
8 ounces unsalted butter, room temperature
2 cups granulated sugar
2 teaspoons pure vanilla extract
2 large eggs, room temperature
About 4 very ripe bananas, mashed (for 1-1/2 cups to 1-3/4 cups)
1 cup plain yogurt
1 cup Choclatique Semisweet Chocolate Mini Chips
1 jar (12.5 ounces) Choclatique Hot Fudge Sauce, warmed
- Place a rack in the center of the oven and preheat to 350°F (if using a dark or anodize pan drop the temperature to 325°F).
- Spray or butter a 9 to 10-inch Bundt pan and dust with cocoa powder.
- Sift the flour, baking soda and salt together in a large bowl and set aside.
- Using an electric mixer (hand or stand) beat the butter until creamy.
- Add the sugar and beat at medium speed until pale and fluffy.
- Add the vanilla extract and then add the eggs one at a time, beating for a minute after each egg.
- Reduce the mixer speed to low and add in the bananas.
- Then mix in half the dry ingredients and, all of the yogurt.
- Add the rest of the flour mixture.
- Fold in the chocolate chips.
- Pour the batter into the prepared Bundt pan. Tap the pan on the counter to reduce any air bubbles in the batter and smooth over the top with a spatula.
- Bake for 65 minutes, or until a cake tester inserted deep into the center of the cake comes out clean.
- If after 30 minutes it looks like the cake is browning too quickly, cover it loosely with a foil.
- When the cake is done, transfer to a rack and cool for 10 minutes before de-panning onto the rack to cool to room temperature.
- Cut and serve topping the slice with hot fudge or chocolate sauce.
ChefSecret: The Bundt cake will stay fresh if wrapped in plastic food film for up to 3 days. In fact, it is even better the second day.
Friday, February 10th, 2017
We’re going nuts around here. It’s certifiable! You can join the rest of our wacky group as you go crazy over our sweet, crunchy, salty and well, just crazy delicious Cocoa-Cinnamon Pecans. This is one of those snacks that you can’t stop eating until you burst.
Prep time: 12 minutes
Bake time: 1 hour
Yield: 1-1/4 pounds
1 cup granulate sugar
1 tablespoon Choclatique Natura Unsweetened Cocoa Powder, sifted
2 teaspoon ground cinnamon
1 teaspoon salt
1 large egg white
1 tablespoon water
1 pound pecan halves
- Preheat an oven to 250°F.
- Mix the sugar, cocoa powder, cinnamon, and salt together in a bowl.
- Whisk the egg white and water together in a separate bowl until very frothy but not firm.
- Put the pecans in the egg white mixture.
- Mix the sugar and spice mixture into pecan and egg white mixture until pecans are evenly coated.
- Spread the coated pecans onto a baking sheet in a single layer without touching each other.
- Bake stirring every 15 minutes, until pecans are evenly browned and about 1 hour.
- Remove from the oven and separate. They will crisp-up as they cool.
- Store in an air-tight container at room temperature.
Thursday, December 29th, 2016
You can find pastéis de nata in most any Portuguese bakery. It is a creamy custard tart (slightly burnt on the edges) that must be the national favorite.
I wanted to make a chocolate version of the tart for my friends in Lisbon. Chef Vitor Sa Esteves told me, “Creamy tarts, sim; chocolate tarts, não. They are never served in Lisbon. They are a regional dessert found mainly in the Azores.” So Vitor and I gathered all of the ingredients to give it a go and within an hour we were eating warm, crisp, creamy pastéis de nata au chocolat.
Prep time: 20 minutes
Bake time: 35 to 40 minutes
Cool time: 2 hour
Chill time: 2 hours
Yield: 9-inch tart
For the pastry shell:
1 vanilla bean
1 large egg yolk, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1/2 cup confectioners’ sugar, sifted
2 tablespoons toasted whole blanched almonds
3/4 cup all-purpose flour, sifted plus more for rolling
Pinch of salt
5 tablespoons unsalted butter, room temperature
For the filling:
3/4 cup heavy cream
1/3 cup milk
1/4 cup granulated sugar
1 cup dark chocolate ganache (see recipe), room temperature
1 large egg, lightly beaten
1/2 teaspoon Choclatique Rouge Unsweetened Cocoa Powder, for sifting over the top
For the pastry shell:
- Flatten the vanilla bean with the broad side of a large knife and then slit it in half lengthwise. With a small spoon, scrape the seeds into a small bowl. Add the egg yolk and stir to blend. (Discard the bean or bury it in a canister of granulated sugar to flavor it.)
- Add the vanilla and almond extracts and stir to blend.
- In the bowl of a food processor fitted with the metal blade, mix together the sugar and almonds and process until the nuts are finely ground.
- Add the flour and salt and pulse to blend.
- Cut the butter into pieces, add to the food processor and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and pulse just until the dough begins to hold together. Do not over process; the dough should not form a ball.
- Turn the dough out on a lightly floured surface and very gently pat the dough into a disk, handling it as little as possible.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour or until well chilled.
- Butter the bottom and sides of a 9-inch fluted tart pan with a removable bottom.
- On a lightly floured surface, roll out the chilled dough into an 11-inch round. If the dough sticks to the rolling pin, rub some flour on the pin.
- Transfer the dough to the prepared pan and gently press it against the sides, allowing about a 1/2-inch of dough to hang over the rim. With a fork, prick the bottom of the dough all over and refrigerate the crust again for at least 1 hour.
- Preheat the oven to 350°F. Set the tart pan on a cookie sheet and bake in the middle of the oven for about 5 minutes, until the pastry just begins to firm up. Remove from the oven and, with a sharp knife, carefully cut off and discard the overhanging pastry to make a smooth, even rim.
- Return the shell to the oven and bake for about 15 minutes longer, until the pastry is nicely browned. Transfer to a cooling rack and let cool the crust completely before filling.
- Do not turn off the oven.
For the filling:
- In a medium saucepan, bring the cream and milk to a simmer. Remove from the heat, add the Dark Chocolate Ganache and stir until melted.
- Let the mixture cool to lukewarm and then whisk in the egg until thoroughly blended.
- Pour the custard into the pastry shell and bake in the middle of the oven until the filling is almost set but still trembling in the center, 12 to 15 minutes. Transfer the pie to a wire rack to cool.
- Sift the cocoa powder over the tart and serve warm or at room temperature.
Friday, December 2nd, 2016
Chocolate Pâté was one of our favorite dark chocolate desserts from The West-End Bistro our restaurant in West Los Angeles, California. It is a show stopper, but still very easy to make. The hardest part of making this recipe is waiting for the pâté to chill when you want to eat it NOW.
You can use either Choclatique Private Reserve Dark Chocolate (64%) or for a more intense, bitter-sweet chocolate flavor use Choclatique Ebony Dark Chocolate (72%). I always like to drizzle a little Crème Anglaise or chocolate ganache on the serving dish before plating. This is a very rich, intense chocolate dessert that will give even the most hard-core chocoholics a run for their money.
Prep Time: 60 minutes
Cook Time: 10 minutes
Chill Time: 4 hours (or, better yet overnight)
Yield: 8 to 12 servings
16 ounces Choclatique Private Reserve Dark Chocolate
1/3 cup granulated sugar
1/2 cup filtered water
7 large egg yolks, room temperature
1/4 cup cognac or brandy
1 cup heavy whipping cream
- Prepare a 4-1/2 x 8-1/2 loaf pan by buttering the bottom and sides and lining with parchment or waxed paper.
- Melt the dark chocolate in a glass bowl over simmering water. Remove from heat when melted.
- Beat the egg yolks until thickened, light yellow and creamy.
- Meanwhile, combine sugar and water and boil to 240 degrees Use a quick read or candy thermometer.
- While continuing to beat egg yolks at medium speed, slowly pour the hot syrup over yolks and continue to mix until cool.
- Add cognac or brandy. Mix.
- Whip cream until stiff. Fold cream into egg mixture.
- Add chocolate and fold thoroughly.
- Spoon in the prepared loaf pan.
- Cover with plastic wrap and chill for 4 hours or overnight.
- When ready to serve place pan in hot water for about 30 seconds to release the sides of the pâté from the pan.
- Carefully invert the pan on a platter and using a warm carving knife slice pâté portions and place onto serving plates which have a pool of cream anglaise.
- At the restaurant, the pâté was displayed with a sheet of gold leaf artfully placed on the top, but you can decorate with fresh fruit, toasted hazelnuts or butter-sautéed blanched almonds or simply enjoy it just the way it is.
Thursday, November 10th, 2016
I used to love to eat Mrs. Fields’ White Chocolate-Macadamia Nut cookies fresh out of the oven. I loved the combination of the crunch of the toasted nuts and the creaminess of the warm white chocolate. The first time I made this cheesecake I used left over (slightly stale) cookies. Now that’s rare to every have leftover cookies in my house. But I digress… I thought these cookies would be great base for my White Chocolate-Raspberry Cheesecake. And it is, but just in case you don’t have a Mrs; Fields’ nearby you can substitute it with the base crust below. And of course, as you will find out, everything goes just a little better with Choclatique White Chocolate.
Prep time: 30 minutes
Baking time: 55 minutes
Chilling time: 4 hours or overnight
Yield: 16 Servings
For the Crust:
1 cup pecans, toasted
2 cups graham cracker crumbs
1/2 stick unsalted butter, melted
For the filling:
8 ounces Choclatique Snowy White Chocolate (33%)
4 (8-ounce) packages cream cheese, room temperature and softened
1/2 cup + tablespoons granulated sugar
4 large eggs, room temperature
2 large egg yolks, room temperature
1/4 cup unflavored Greek yogurt
2 tablespoons corn starch
2 teaspoon pure vanilla extract
2 cups fresh raspberries
For the garnish:
1 pint fresh raspberries and raspberry coulis
For the Crust:
- Finely grind the toasted and cooled pecans and cracker crumbs in a food processor and add the butter, blending until combined.
- Press over bottom and up the sides of a 10-inch springform pan which has been wrapped with aluminum foil.
For the Filling:
- Preheat an oven to 350º F.
- Melt white chocolate in or glass bowl in a microwave oven in 15 to 20 seconds intervals stirring until smooth.
- Using the paddle attachment, beat the cream cheese with an electric mixer at medium speed until fluffy.
- Add and beat in the sugar.
- Add the whole eggs and yolks, one at a time, beating well at low speed and scraping down bowl after each addition.
- Beat in the Greek yogurt, corn starch and vanilla extract until just combined (do not over mix).
- Then drizzle in the melted chocolate in a slow stream, beating until filling is well combined.
- Arrange the raspberries in a single layer over crust and pour filling into crust.
- Place the springform pan in the middle a roasting pan and add boiling water so that it comes up one third of the way on the springform pan.
- Bake in middle of oven until cake is set 3 inches from edge but center is still wobbly when pan is gently shaken, about 55 minutes.
- Cool cheesecake completely in pan on a rack. The cake will continue to set as it cools.
- Run a thin knife around edge of cake to loosen, refrigerate for about 4 hours (or overnight).
- Garnish with fresh raspberries, raspberry coulis and whipped cream (and a mint leaf only if you must).
ChefSecret: I use a paddle attachment to my stand mixer to prevent a lot of air bubbles developing in the batter.