White Chocolate Pattycake with Chocolate Tulips ft. Marcel Desaulniers (Baking with Julia)
- 6 years ago
Chef and author, Marcel Desaulniers, of The Trellis in Williamsburg, Va., visits Julia Child in her kitchen. Desaulniers creates a white chocolate pattycake with chocolate tulips. The viewers are told when selecting white chocolate be sure the ingredients include cocoa butter. Desaulniers demonstrates how to make chocolate tulips by dipping balloons into melted dark chocolate.
White Chocolate Patty Cake Recipe
Makes 10 servings
The Cake
12 ounces white chocolate, coarsely chopped
1/2 stick (2 ounces) unsalted butter
2 tablespoons water
6 large eggs, separated, at room temperature
3/4 cup sugar
4 large egg yolks, at room temperature
1/2 cup cake flour, sifted
Melted butter, for greasing the pans
Position a rack in the center of the oven and preheat the oven to 325 degrees F. Brush the bottom and sides of two 9-inch round cake pans with a light coating of melted butter, line with parchment paper rounds, and lightly butter the paper; set aside.
Heat an inch of water in the bottom of a double boiler. Put the chocolate, butter, and 2 tablespoons water in the top of the double boiler and heat over low heat, whisking all the while, until the chocolate and butter are melted. The mixture may seem broken or curdled, but it will come together almost completely when it is whisked. (If it doesn’t, the cake will still be fine.) Remove the pan from the heat and whisk vigorously to blend. The ideal method for mixing this cake is to beat the yolks and 1/2 cup of the sugar together, then keep them mixing on low speed and, while they’re mixing, beat the whites in another bowl. If you have both a standing and a hand-held mixer, you can do it this way. If not, follow these instructions for whites first: In a mixer fitted with the whisk attachment, whisk the egg whites until they form soft peaks, about 3 minutes. Still beating, add 1/4 cup of the sugar, and continue mixing until whites are stiff but still shiny, 2 to 3 minutes more. Gently – very gently – transfer the meringue to another bowl and begin work on the yolks.
Working in the mixer (there’s no need to wash the bowl), this time fitted with the paddle attachment, beat the 10 yolks and the remaining 1/2 cup sugar on high speed for 2 minutes, scrape down the bowl and continue to beat for 2 minutes more, or until the mixture is slightly thickened and pale yellow. Add the melted chocolate to the yolks and increase mixer speed to medium; beat for about 30 seconds to blend. Remove the bowl from the mixer and, working with a rubber spatula, gently fold in the sifted cake flour. Pile one third of the egg whites onto the mixture and stir them in with the spatula to lighten the batter. Gently fold in the remaining whites.
Baking the Cake
Divide the batter between the two pans and smooth the tops. Bake 26 to 28 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Transfer the cakes to cooling racks and let them stand for 20 minutes.
Recipe: https://bit.ly/2IenPSK
White Chocolate Patty Cake Recipe
Makes 10 servings
The Cake
12 ounces white chocolate, coarsely chopped
1/2 stick (2 ounces) unsalted butter
2 tablespoons water
6 large eggs, separated, at room temperature
3/4 cup sugar
4 large egg yolks, at room temperature
1/2 cup cake flour, sifted
Melted butter, for greasing the pans
Position a rack in the center of the oven and preheat the oven to 325 degrees F. Brush the bottom and sides of two 9-inch round cake pans with a light coating of melted butter, line with parchment paper rounds, and lightly butter the paper; set aside.
Heat an inch of water in the bottom of a double boiler. Put the chocolate, butter, and 2 tablespoons water in the top of the double boiler and heat over low heat, whisking all the while, until the chocolate and butter are melted. The mixture may seem broken or curdled, but it will come together almost completely when it is whisked. (If it doesn’t, the cake will still be fine.) Remove the pan from the heat and whisk vigorously to blend. The ideal method for mixing this cake is to beat the yolks and 1/2 cup of the sugar together, then keep them mixing on low speed and, while they’re mixing, beat the whites in another bowl. If you have both a standing and a hand-held mixer, you can do it this way. If not, follow these instructions for whites first: In a mixer fitted with the whisk attachment, whisk the egg whites until they form soft peaks, about 3 minutes. Still beating, add 1/4 cup of the sugar, and continue mixing until whites are stiff but still shiny, 2 to 3 minutes more. Gently – very gently – transfer the meringue to another bowl and begin work on the yolks.
Working in the mixer (there’s no need to wash the bowl), this time fitted with the paddle attachment, beat the 10 yolks and the remaining 1/2 cup sugar on high speed for 2 minutes, scrape down the bowl and continue to beat for 2 minutes more, or until the mixture is slightly thickened and pale yellow. Add the melted chocolate to the yolks and increase mixer speed to medium; beat for about 30 seconds to blend. Remove the bowl from the mixer and, working with a rubber spatula, gently fold in the sifted cake flour. Pile one third of the egg whites onto the mixture and stir them in with the spatula to lighten the batter. Gently fold in the remaining whites.
Baking the Cake
Divide the batter between the two pans and smooth the tops. Bake 26 to 28 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Transfer the cakes to cooling racks and let them stand for 20 minutes.
Recipe: https://bit.ly/2IenPSK