produced by: | |||||
Previous Posts
BAB Guidelines
'Bay Area Bites' is part of KQED's Blog Authors Collaborative. Blog contributors and commentators are solely responsible for their content. If you're interested in writing or contributing to a blog on kqed.org, email us with your idea. |
Friday, July 15, 2005
Gateau de Chocolat avec Puree des Fraises
When I was interning at Pierre Herme Patisserie here in Paris, I did everything wrong. I cut the butter wrong. I put the cookie dough on the cookie sheet wrong. I squeezed the lemons wrong. I scraped the dried cookie crumbs off the parchment paper wrong. Basically I breathed wrong there so when the subject of dessert comes up, I naturally start twitching like Pavlov's dog. When I find a few good dessert recipes that I can actually make without incinerating the kitchen, I stick with them. Over and over and over. No one has complained yet so I just keep baking... This is one tried and true recipe that I adapted from Fast Food My Way, the PBS Jacques Pepin cook book. He serves it with an apricot-cognac sauce but a few weeks ago my clients requested no cognac. Plain apricot sauce sounded too sweet so instead I used a strawberry puree. The strawberries at the market that morning were some of the best I've tasted since I arrived in France, so I bought a crate and went crazy. Gateau de Chocolat avec Puree des Fraises a very fancy way to say chocolate cake with strawberry puree! 8 oz (225 grams) bittersweet chocolate, broken into small squares 8 tbsp butter (1 stick or approx 100 grams), cut into cubes 2 tbsp sugar 2 tsp cornstarch 2 tsp vanilla extract 2 large eggs 2 large egg yolks 2 baskets strawberries sugar as needed 1. Heat oven to 350 degrees. 2. Fill a small sauce pot about 1/3 with water and bring to a simmer. Put a stainless-steel bowl on top of the pot of simmering water. This is called a bain marie. 3. In the stainless steel bowl, put the chocolate, butter, sugar, cornstarch and vanilla. 4. Gently melt chocolate, butter, sugar, cornstarch, vanilla stirring with a spatula. 5. Once it has melted, whisk until smooth. 6. In a separate bowl, whisk eggs and yolks and add to the chocolate mixture. Whisk again until smooth. It will be a bit grainy at first but if you keep whisking, it with smooth out. 7. pour batter into ramekins or muffin tin liner. I use the magical silicone molds pictured below that require no butter or non-stick spray and are a dream to clean. 8. Bake for 8 minutes. 9. While the cake is baking, remove the stems from the strawberries and puree in a blender. Add sugar as needed to suit your taste. 10. Let set for a minute so you can flip them out. (Jacques' recipes calls for cooling them to room temp but the inside isn't as gooey then, so I prefer to serve them warm.) 11. Flip them back to right-side-up and top with sauce or fruit. Bon Appetit! |
Locate CP Restaurants:
KQED Food Sites
Tasty Food Sites
Tangy Food Blogs
|
Eye Candy: Food Photos
BAB on flickr.com
Join Flickr for free and share your photos with the Bay Area Bites and Beyond group pool.
Food Books
James Beard Awards and
IACP Awards 2007 Winners
James Beard Awards and
IACP Awards 2006 Winners
James Beard Awards
and IACP Awards 2005 Winners
|
||
Copyright © 2005-2008 KQED. All rights reserved. |
0 Comments:
Post a Comment
<< Home