RECIPE TITLE "Chocolate
Author: Recipes from
, copyright © 1998 by Team Torres.
William Morrow and Company, Inc. All rights reserved.
... more great recipes by Jacques Torres on our GREAT CHEFS page!
For the Fondants:
Unsalted butter, cubed: 1 cup + 2-1/2 tablespoons/9.4 ounces/260 grams
Bittersweet chocolate, chopped: 17.7 ounces/500 grams ; Unsweetened Dutch-processed
cocoa powder: 1/3 cup + 1-1/2 tablespoons/1.6 ounces/50 grams ; Pinch of
salt ; 8 large egg whites ; Meringue powder (optional): 1/3 cup/1 ounce/25
grams ; Granulated sugar: 1/2 cup/3.5 ounces/100 grams
For the garnish:
Heavy cream, whipped to stiff peaks: Scant 1 cup/8 ounces/220 grams ; Candied
orange or grapefruit peels ; Chocolate Sauce
- Preheat the oven
to 400°F (200°C). Use a pastry brush to evenly coat the inside
of 14 individual 3-ounce molds (I use disposable aluminum molds) with
softened butter. Fill each mold with granulated sugar; then pour out the
excess. If you have properly buttered the molds, the sugar will stick
to the sides and bottoms of them. The butter and sugar will keep the Fondants
from sticking to the sides of the molds and allow them to rise evenly.
The sugar will also give the Fondants a crunchy crust, which I think makes
a great contrast to the soft interior. It will be easier to move the molds
in and out of the oven if you place them on a baking sheet.
- Prepare the Fondants:
Melt the butter in a 2-quart heavy-bottomed saucepan over medium-high
heat. Remove from the heat. Add the chopped chocolate, cocoa powder, and
salt and stir until well combined and all the chocolate has melted. The
cocoa powder and salt accentuate the taste of the chocolate.
- Place the egg whites
in a large mixing bowl and whip with an electric mixer on medium speed
until foamy. If using the meringue powder, combine it with the sugar in
a small bowl. The meringue powder contains a high quantity of albumin,
which will add strength and allow for a stiffer meringue. Increase the
mixer speed to medium-high and make a French meringue by adding the sugar
mixture, or the sugar, 1 tablespoon at a time and whipping the egg whites
to stiff but not dry peaks.
- Gently but quickly
fold the warm chocolate mixture into the meringue until combined. Be careful
not to deflate the mixture, or your baked Fondants will be flat and heavy.
The mixture should be homogenous in color. However, if you can still see
streaks of meringue in it, that's okay.
- Place the batter
in a large pastry bag with a large opening (no tip). The pastry bag will
be easier to handle if you fill it only half full; you will probably need
to refill the bag two or three times to use all of the batter. Pipe the
molds three quarters full with batter. (At this stage, the molded Fondants
can be stored in the freezer for up to 2 weeks, well wrapped in plastic
wrap. Thaw in the refrigerator for 2 hours before baking.)
- Bake the Fondants
until they have risen about 1/2 inch over the top of the mold, 7 to 10
- Meanwhile, place
the whipped cream in a pastry bag fitted with a star tip and pipe rosettes
onto each serving plate. Garnish with candied orange or grapefruit peels.
Remove the Fondants from the oven and immediately invert each one over
the center of a plate. Lightly tap the bottom and shake slightly to allow
the Fondant to gently drop from the mold. Cover the Fondants with the
chocolate sauce and serve. When you cut into the Fondant, the center should
still be somewhat liquid.
- Variation: Sometimes
I like to make an orange sauce to accompany the Fondants. Combine 2 cups
(16 ounces; 458 grams) orange juice, a scant 1/2 cup (2.5 ounces; 75 grams)
Sure-Jell, and 3/4 cup (5.3 ounces; 150 grams) granulated sugar in a nonreactive
1-quart heavy-bottomed saucepan and bring to a boil over medium heat.
Cook until the mixture has reduced about one third in volume. Place in
an ice bath to cool. This will make 1-1/2 to 2 cups sauce.
|Good Old-Fashioned Puddings
The great British pudding is alive and well and this book demonstrates exactly why. This collection of established favorites and little-known but great recipes traces the history of the pudding—from the earliest medieval spiced jellies through the elaborate pies of the Elizabethans and Stuart and the elegant custards of the Georgians to the substantial puddings of the Victorians. All the best recipes that have stood the test of time are provided here with sumptuous photography. Indulge in Roly-Poly Pudding and Damson Cobbler or savor elegant and delicate Marbled Rose Cream and Blackcurrant and Mint Fool. Anyone who enjoys a healthy dose of great British puddings will find their ultimate comfort foods collected here.
|Irish Puddings, Tarts, Crumbles, and Fools: 80 Glorious Desserts
Everybody loves a fool -- especially made fluffy with ripe strawberries or tangy apple. From the author of The New Irish Table comes this celebration of the Emerald Isle's classic desserts. From lemony puddings and marmalade-slathered scones to fruit-filled tarts and berry-laden crumbles, these contemporary renditions of the traditional desserts of Ireland make perfect use of common staples such as oatmeal, fruit, dairy products, and, of course, whiskey. Steel-Cut Oat Pudding is enhanced with orange zest, nutmeg, and plump golden raisins. A chocolate, walnut, and caramel tart becomes a treat for grownups with a splash of the hard stuff. A final chapter offers the most memorable of holiday delectables including mincemeat tarts, Christmas pudding, and a really good fruitcake. A glossary and source list define and locate unusual ingredients. With gorgeous painterly photographs depicting the food and countryside, this wonderful cookbook serves as a sweet reminder of the people and cuisine of Ireland.
|Panna Cotta: Italy's Elegant Custard Made Easy
It's time for panna cotta to get its due as a dessert classic.
An exquisitely silky custard, panna cotta is at its most basic a confluence of cream, gelatin and sugar, and a short list of other ingredients that lend it flavor. Molded in ramekins--or more simply set and served in glassware or cups--it has both a homey provenance and refined austerity, making it an ideal partner for a wide range of sumptuous trimmings from bittersweet chocolate to balsamic strawberries to Cabernet caramel sauce.
Yet despite its luxurious texture and chic presentation, panna cotta is one of the easiest desserts to prepare: soften some gelatin, warm some cream and sugar, combine the two, and the cooking is done. It can be made up to a day ahead, too, making it as ideal for an haute cuisine supper party as for the close of a cozy weeknight meal. Come serving time, simply unmold and garnish--that's it. If the crowd is large, recipes are easily doubled or tripled; if the occasion is intimate, simply halve the recipe. Since there is no baking involved, the proportions remain equivalent.
Panna cotta is more than a dessert dream come true, too: it can also be a savory first course. Made from a combination of cream with vegetable purees, cheeses or fresh herbs, these panna cotte are in a class of their own in taste, style and presentation. And like their sweet siblings, savory panna cotte have the enticements of ease, style and sophistication.
Within these pages, you will find 100 recipes celebrating panna cotta. The first five chapters offer a suite of sweets; the sixth, a baker's dozen of savory options. All are centered on ease of preparation, with flavors ranging from subtle to bold and everywhere in between, with plenty of innovative interpretations as well as tried and true classics.
In addition, you'll also find recipes for myriad panna cotta accompaniments--sauces, gastriques, jams, syrups, fresh fruits, sugared rose petals, marrons glacés and more--that are as delectable and simple-to-assemble as the panna cotte themselves. Have fun mixing and matching flavors to create desserts or first courses that truly reflect your style and taste.
So enjoy the charms of panna cotta, they are many, and may a plethora of these recipes will make their way into your dessert and first-course repertoire. With a flick of the whisk, Italy's elegant custard can be yours.
40 easier-than-you-think recipes for making lovely crème brûlée
Delicious and sophisticated yet elegantly simple, crème brûlée deserves its status as one of the world's most famous desserts. Few can resist its delectable charms.
In Crème Brûlée, Sarah Lewis presents 40 easy-to-make crème brûlée recipes to delight friends and family. For those who have never made a brûlée, she provides careful, step-by-step instructions. More experienced cooks can turn right away to the more exotic flavor combinations, both sweet and savory: - Raspberry and Champagne Brûlée - Chocolate Rum Truffle Brûlée - Salmon and Scallion Brûlée - Goat Cheese and Sun-Dried Tomato Brûlée - Vanilla Bean Crème Brûlée - Apple Pie Brûlée - Mini Spinach and Tomato Lasagna Brûlée.
From the classic to exciting new flavors, this book will turn any cook into a crème brulée pro.