From the demo: Buche de Noel, Courtesy of Gourmandise Desserts Pastry Chef/ Owner Clemence Gossett
Genoise (Light Sponge Cake)
3 tablespoons melted unsalted butter
1/2 cup cake flour
1/3 cup unsweetened Dutch-processed cocoa powder
4 large eggs
2/3 cup granulated sugar
1) Preheat oven to 350. In a small bowl, sift together the cocoa powder and cake flour.
2) Take a medium saucepot and fill it 1/3 of the way with water. Bring to a simmer and turn the heat down to medium.
3) Place the eggs and sugar in the bowl of a stand mixer and whisk for a minute or so. Place the bowl over the simmering water and whisk until light and fluffy (about 3-4 minutes). Immediately return to the stand and using the whisk attachment, whip another 4-5 minutes.
4) Pour the egg and sugar mixture into a wide bowl. Fold the flour mixture in thirds, careful not to deflate the eggs.�
5) Pour a ¼ cup or so of the batter and mix it in the butter. Add this butter mixture back into your cake batter and mix until just combined.
6) Pour the batter into a parchment-paper lined half sheet pan (or jellyroll pan).
7) Bake for 10-12 minutes, or until it springs back to the touch.
Honey Almond Chocolate Mousse
8 egg yolks, room temperature �
5 oz honey
2 cups chopped bittersweet chocolate, melted
2 cups heavy cream, whipped
1) Using the whisk attachment, beat the yolks on high for 3 minutes, or until they almost triple in size.
2) Bring the honey to a simmer in a small saucepot.
3) With the mixer beating on medium speed, pour the honey in a slow, steady stream.
4) Continue beating the egg and honey mixture until the bowl cools to room temperature.
5) Fold in the melted chocolate.
6) Set aside and allow to cool in the fridge for one hour.
7) Fold in the whipped cream.
Chocolate Buttercream:
4 eggs �
2 cups sugar
1 cup water �
1 tsp cream of tartar
1 lb butter, at room temperature
1 cup melted bittersweet chocolate, melted.
1) Place a saucepot filled 1/3 of the way up with water on the stove and bring to a boil.
2) Place the eggs in the bowl of a stand mixer. Whisk the eggs and place the bowl over the saucepot of simmering water. Whisk continuously until the mixture feels warm to the touch. Bring the eggs immediately to your mixer and using the whisk attachment, whip the eggs until they triple in volume.
3) While the eggs are whipping away, place the sugar, water and cream of tartar in a saucepot and bring to a heavy boil (240 degrees).
4) With the mixer on medium speed, pour the sugar syrup over the eggs in a slow, steady stream. Continue beating for 10-15 minutes, or until the bowl cools to room temperature.
5) Add the butter, one pat at a time, until the mixture thickens. Turn the mixer to high speed for 2 minutes. Pour in the melted chocolate.
Meringue Mushrooms
2 egg whites, at room temperature �
1/4 tsp cream of tartar
1/2 cup granulated sugar
1/4 cup cocoa powder
a handful of melted chocolate chips (white, preferably)
1) Preheat your oven to 200F. Line two cookie sheets with parchment paper. Prepare a pastry bag with medium round tip.
2) Using a stand or hand-held mixer, whip the egg whites with the cream of tartar. Once soft peaks form, begin adding the sugar in a slow stream.
3) Once you have reached shiny stiff peaks, stop your mixer and immediately fill your pastry bag halfway with the meringue.
4) Pipe stems on one of the cookie sheets and round domes on the other.
5) Bake the mushrooms for 90 minutes and allow to cool for one hour.
6) Melt the chocolate and after piercing a small hole in the middle of the bottom of the caps, place the stem with a bit of chocolate in the hole. Dust with cocoa powder!
Purchase items in BOLD in-store at Surfas or online at Culinary District!