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THE SWEET LIFE: DESSERTS FROM CHANTERELLE

The Sweet LifeKate Zuckerman, the pastry chef at New York City’s four-star restaurant Chanterelle, offers an array of more than 100 mouth-watering desserts recipes, such as Fresh Apricot and Almond Tart, Double Chocolate and Cherry Cookies, Espresso Creme Caramels, Meyer Lemon Souffle, Muscat Grape Sorbet, Strawberry-Rhubarb Crisp, Roasted Apple Beignets with Cinnamon Sugar, Almond Honey Caramel Chews, and Thin and Delicate Peanut Brittle.

The Sweet Life offers not only detailed, delicious recipes for every kind of dessert from tarts and cakes to custards, souffles, and frozen dessert, but also in-depth explanations of methods and of chemical changes that occur in baking, along with fascinating histories and descriptions of key ingredients.

Zuckerman possesses the remarkable ability to create gourmet desserts that home cooks can actually craft in their own kitchens. Her warm, accessible tone will appeal to both the beginner and the advanced pastry cook. So whether making the Crispy, Chewy Chocolate Chip Cookies or the Cardamom and Honey Pistachio Nougat Glace, readers will know they are in good, capable hands.

The Sweet Life: Desserts from Chanterelle
Hardcover: 224 pages
Publisher: Bulfinch (October 18, 2006)
Language: English
ISBN-10: 0821257447

>>>>>>>> I WANT THIS! <<<<<<<<

Posted on Mar 4, 2008

PAIN WITH CHOCOLATE RECIPE

Cathy, of Not Eating Out in New York, is the winner of Culinate’s Death by Chocolate. She will be attending Copia’s Center Chocolate Festival in Napa Valley and a private tour of Charles’ Chocolate Factory. Her winning recipe is quick, easy and affordable to make. Try this rich creamy recipe today.

Pain with Chocolate (and that’s not in French)
about half a loaf of No-Knead Bread (or substitute any crusty bread), torn to roughly 1 inches pieces
1/2 cup chocolate liqueur (such as Godiva)
2 oz dark chocolate, coarsely crushed or chopped
1/2-1 oz dark chocolate, shaved or finely chopped (for the topping)
3 cups milk
1/2 cup sugar
4 oz bittersweet chocolate (preferably 72% cacao)
1 teaspoon vanilla extract
4 tablespoons corn starch
about 1 tablespoon dried chipotle pieces, seeds removed

1. Wrap the chipotle pieces in a cheesecloth and tie to close satchel. Fill a medium saucepan with the milk and add the satchel. Heat over medium-high until the milk just begins to froth around the edges (about 3-5 minutes), but do not let boil. Turn off heat, cover and let steep for 30 minutes. Uncover, remove the satchel and discard.

2. Meanwhile, combine the sugar and cornstarch in a mixing bowl and place it atop a pot of boiling water. Break the 4 oz of chocolate into squares and add to the bowl. Gradually add the milk, stirring constantly. Continue stirring until mixture is smooth and slightly thickened (8-10 minutes). Use a wire whisk to gently break up any lumps. The pudding mixture should never come to a boil. Cover and cook for another 10-12 minutes, uncovering to stir or gently whisk occasionally. Remove from heat and let cool.

3. Begin layering the dessert (for presentation purposes, it’s best to use a large, round glass dessert bowl. Spread about one-third of the bread pieces on the bottom of the bowl. Sprinkle on one-third of the chocolate liqueur. Spread on a thick layer of one-third of the pudding. Top with one-third of the coarse chocolate chunks. Repeat process twice. Add the shaved or finely chopped chocolate on top. Cover and chill for at least 30 minutes before serving. Makes 6 to 8 servings.

Posted on Mar 3, 2008

ESSENTIAL PASTRY TOOLS

Helene Dujardin, of Tartellete, recommends some essential pastry tools:

Flour-Duster

The best tool when rolling out pastry dough without too much flour (“Mine is out all the time”): Flour Duster

It’s simple but so effective. Perfect for lightly dusting flour on cooking surfaces. Simply dip the end of the wand in the flour and squeeze handles to gently and evenly sprinkle across your desired surface. Spring action keeps flour from falling out all at once. It’s a timeless tool that any baker can appreciate.

SILPAT NONSTICK SILICONE BAKING MAT

 

Best tool for cookies: Silpat Nonstick Silicone Baking Mat

Baking has never been so easy. This mat turns any pan into a nonstick surface with no greasing necessary. Cleaning is just as easy, simply wipe it down using hot water and dish soap, shake off any excess water, and hang or lay it flat on an even surface to dry.

Silicone Rolling Pin Spacer Bands

 

Best tool for novice at rolling dough: Rolling Pin Rings

It is easy to use and you get even thickness through out. No more guessing!

Posted on Feb 25, 2008

CHEF’ S TORCH

Messermeister Cheflamme Culinary Torch with 4 White Ramekins

 

* 200 minute burn time
* Easy and safe operation
* Self-igniting piezo ignition
* Child proof safety lock system
* Safety adjustable flame

>>>>>>>> I WANT THIS! <<<<<<<<

 

 

Posted on Feb 25, 2008

CHOCOLATE SOUFFLE FOR 2 RECIPE

Surrender to this luxurious chocolate souffle. This is an easy chocolate souffle recipe. You only need five ingredients to make this decadent chocolate souffle for two. You can make ahead or freeze the chocolate souffle. It’s even more sumptuous when you part the top of the chocolate souffle and slip in a scoop of vanilla ice cream or serve with creme anglaise.

2 oz bittersweet chocolate, chopped
2 Tablespoons (1 oz) unsalted butter
2 large eggs, separated
1/8 teaspoon sea salt
1/4 cup (1 oz.) confectioners’ sugar
1 Tablespoon chocolate liqueur

1. Lightly butter two 6-ounce souffle dish and dust with granulated sugar, tapping out excess. Set the ramekins on a small baking sheet. Set aside.

2. In bowl over saucepan of hot water (not boiling) or in a microwave, melt chocolate with butter. Remove from the heat and whisk until glossy and smooth. Stir in the chocolate liqueur and the salt.

3. In separate bowl, beat egg whites until soft peaks form, and beat in 3 Tablespoon of the sugar, 1 tablespoon at a time, until stiff peaks form.

4. In another bowl, beat egg yolks with remaining sugar until thick and pale yellow. Beat in chocolate mixture until incorporated. Fold in one-quarter of the egg whites; gently fold in remaining whites. Divide into prepared container. (Can be prepared to this point and refrigerated for up to 4 hours or freeze for up to two weeks.)

5. Place dish on baking sheet. Bake in lower third of 375°F oven for 18 minutes or until puffed and the exterior is set but interior is still a bit loose and creamy and risen about 1-inch above the ramekin. Careful not to overbake. Dust souffles with powdered sugar and serve immediately as is or with vanilla ice cream or creme anglaise. (To bake straight from the freezer, unwrap the ramekins and set on a small baking sheet or jellyroll pan. Let them sit for 20 minutes while heating the oven to 400°F. Bake on the baking sheet until puffed and risen about 1 inch above the ramekin, 18 minutes.)

Posted on Feb 24, 2008

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