Category ... Sweets
Jul 17, 2010 | From the kitchen of Rose
in Sweets
The most delicious thing I tasted at the Beard Awards back in May was that delicious I went back for three more servings! It was presented by pastry chef Bill Corbett of Daniel Patterson's Coi Restaurant in S.F. He made a roasted white chocolate mousse, using a special new technique he had learned recently at a course at ValRhona in France. It is simply astonishing, yet not surprising, how the milk solids in the white chocolate, on roasting, caramelize and transmutate (yes I know there is no such word but there needs to be and there is now!) into such extraordinary flavor. Just think of the possibilities!
Bill offered to send me the recipe but before I could remind him it appeared in the JBF notes publication:
Roasted White Chocolate Mousse
Makes 4 to 6 servings
1 pound white chocolate, broken into large chunks
3 tablespoons canola oil
1 teaspoon salt, divided
1/3 cup feuilletine (see note)
2 3/4 cups heavy cream, divided
Preheat oven to 300˚F. Put the white chocolate chunks into a roasting pan. Roast in the oven for 40 to 50 minutes, stirring every 5 to 10 minutes. The chocolate will turn a golden caramel color. It will stiffen between stirrings but should become smooth as you stir it. Pour the roasted white chocolate out onto a silicone baking mat or wax paper and allow to set for 24 hours. Don't worry if the chocolate develops a mottled appearance (known as bloom).
Break up the roasted chocolate into small pieces. Measure out 160g/5.6 ounces (about 1-1/3 cups) of the chocolate. Melt the 160g/5.6 ounces of chocolate with the canola oil in a bowl over boiling water. Mix in ½ teaspoon salt and the feuilletine. Spread on a silicone baking mat or wax paper and leave to set overnight.
Place the remaining chocolate (about 300 g/10.6 ounces or 2-2/3 cups) in a medium bowl. Bring 1 cup of the cream to a boil in a small saucepan Pour the hot cream over the chocolate. Whisk until smooth. Add the remaining ½ teaspoon salt. Set aside to cool until thickened, at least 20 minutes. Whip the remaining cream (about 1-3/4 cups) in a stand mixer until it forms soft peaks. Fold 1/3 of the whipped cream into the chocolate mixture. Carefully fold the remaining whipped cream into the chocolate mixture. Divide the mousse between 4 to 6 ramekins or serving bowls. Refrigerate for at least 4 hours or overnight.
To serve, break the chocolate feuilletine bark into small pieces and use to garnish the mousse.
NOTE: Feuilletine is a crunchy, buttery flak that can be purchased at specialty baking stores or online. If you can't find it, substitute finely crumbled cigar wafer cookies.
Apr 04, 2009 | From the kitchen of Rose
in Did You Know
That egg whites can be frozen for at least a year but to freeze egg yolks you need to add sugar to keep them from getting too sticky and unusable.
For 1 egg yolk/about 1 tablespoon/0.6 ounce/18 grams stir in ½ teaspoon/2 grams sugar. Don’t forget to remove the sugar from the recipe after defrosting the yolks.
My favorite healthful lunch is 0 fat Greek yogurt with 1 heaping teaspoon of lemon curd swirled in and a handful of blueberries.
Continue reading "Did You Know" »
Mar 21, 2009 | From the kitchen of Rose
in Recipes
I love international cuisine, but when it comes to peanut butter, I’m as American as apple pie. Or maybe it should be changed to as American as peanut butter. Peanut butter seems to be the great divide between American and European taste. I’m sure they’re out there but I don’t know a single European who would prefer peanut butter to hazelnut paste in fact for many it isn’t even a contest—they wouldn’t consider eating the stuff in the first place. Quel domage!
My favorite recipe in The Pastry Bible is the peanut butter and chocolate mousse torte and not surprisingly Fine Cooking magazine chose that recipe to be featured in one of their Best of the Best cookbooks as their favorite recipe too. In my upcoming Rose’s Heavenly Cakes there will be a terrific combination of spice cake and peanut buttercream.
Of course peanut butter also shines in savory dishes as was amply demonstrated by several of America’s top chefs at a recent peanut butter party hosted by the National Peanut Board. I’m posting some of my favorite recipes from the event below except for one which I must tell you about instead as it requires special food service ingredients and machinery—the peanut cotton candy. How chef Linton Hopkins, from Atlanta, Ga. managed to capture the ethereal texture of cotton candy and the full flavor of peanut butter is nothing short of culinary alchemy! One of his secrets is using roasted peanuts for the oil used in the mixture. I’m not going to go on raving about each recipe as I wouldn’t be posting them if they were anything short of fantastically worth making yourself!
Rose and Linton
Suvir and three dishes
Continue reading "Peanut Nut" »
Jul 07, 2007 | From the kitchen of Rose
in Special Stories
for those of you who have been asking how to thicken sour cherries into jam, i have some important information for you that may help---if not this year, for next year. it comes with a story i can’t resist telling:
yesterday, i called a neighbor whose number was posted on a sign by the road advertising eggs and produce. i’m always on the prowl for fresh eggs and it’s been several years since i’ve found a source in hope.
to my delight, walt menegus called me back saying he had a huge supply. we started talking baking and it turned out his wife maria bakes, cans, and happened to have a cherry pie sitting on the table at that very moment.
we wasted no time in driving over and what a paradise we discovered on hope crossing road, a road we traveled over a hundred times, never seeing what lay behind the pine trees! we were invited in for a piece of pie and to our mutual delight discovered that it was my recipe from a rodale cookbook to which i had contributed many years ago!
Continue reading "Cherry Jam" »
Feb 22, 2006 | From the kitchen of Rose
in Questions and Answers
ZACHARY QUESTION
Do you have any experience with Parisian-style macarons? I've been a huge fan of these for years, always visiting Laduree and Stohrer when I'm in Paris. It's been my "life's dream" (in the realm of my baking anyway) to make the macarons as close to French patisserie quality as possible; I've been working on them lately and have had mediocre success. Main problems: many crack and split open while baking. I've tried the approach of letting them sit out for a few minutes before baking and baking immediately and nothing seems to guarantee consistency. I've contacted Laduree (they have a book now, in French!) to ask if I can visit their kitchen, but they didn't like that idea. Do you know of any secrets to these and getting them as tender and as close as possible to the real things?
Thanks! Zach
ROSE REPLY
Macaroons are very difficult to make at home. but I can give you one tip othat was given to me by a Swiss chef: after piping them, let them sit uncovered overnight before baking them. This helps to keep them from cracking, resulting in smooth tops. as Dorie Greenspan says in her delightful book Paris Sweets, each Parisian has his or her favorite place for macaroons. for this New Yorker its Laduree, but then, I have yet to do a thorough tasting investigation.
Feb 07, 2006 | From the kitchen of Rose
in Pie and Pastry Questions
JEAN QUESTION
Feedback: I live in Mexico and the humidity is very high. I made cream puffs today. They rose up and were beautiful until I took them out of the oven. They fell flat and felt soggy. Is there anything I can do to keep this from happening?
ROSE REPLY
If you are also at high altitude you will need to decrease the amount of liquid to give more structure to the cream puffs. But for the high humidity it is essential, toward the end of baking after the cream puffs have set, to make a small cut into the side or bottom of each cream puff and then return them to the oven that the moisture can escape.
Dec 21, 2005 | From the kitchen of Rose
in Book Errata/CORRECTIONS
please note, it is sweetened condensed milk called for in the recipe, NOT evaporated!
Dec 19, 2005 | From the kitchen of Rose
in Happenings
my stepson michael and his wife frances had the good judgment to space their kids a few years and 6 months apart which makes it just perfect for a biannual visit to snohomish washington for each of their birthdays. elyse, who is just turning 6, was born right before christmas, and haley, who will be turning 10 was born in june. this also gives us the chance to experience two different seasons along with seasonal activities in such a beautiful location.
this years’ christmas visit started off with a request from the kids to make cookies. haley wanted her favorite: chocolate chips without nuts, And elyse wanted to try a chocolate fudge recipe that was in one of her books called “strawberry shortcake.” since it was meant for kids to make, i figured it would be quick and easy but when i discovered that we were 1/4 cup short of sweetened condensed milk, i decided to add 2 tablespoons of butter instead. frances told me they all preferred bittersweet chocolate so instead of using 1 cup of semi-sweet chips and 1 cup of milk chips called for in the recipe we used 2 cups of bittersweet chocolate chips.
we decided to start off with the chocolate chip cookie batter as it’s easier to shape after chilling so while it was chilling we could whip up the fudge.
it was great fun for all of us. the kids donned their aprons, chefs hats and potholders i had sent them 2 years ago, got up on their step stools, and were most adept at exchanging turns for every step of the process.
i wasn’t expecting to like the fudge because i’ve always found it to be too sweet and grainy but i have to say this fudge recipe, in all its simplicity, was absolutely fabulous. we all loved it so much it will be sure to become part of a family tradition.
Butter an 8 x 8 inch pan and line it with a piece of waxed paper
In the top of a double boiler, combine 2 cups of chocolate chips, preferably bittersweet, a 12 ounce can (1-1/4 cups) sweetened condensed milk, 2 tablespoons unsalted butter and 2 teaspoons pure vanilla extract.
Set it over simmering water and heat, stirring often, until the chocolate is completely melted and the mixture is smooth.
Scrape the mixture into the prepared pan and smooth the top so that it is even. Place it in the frig and allow it to chill and set for at least 2 hours.
cut the fudge into 1 inch squares and then keep it covered with plastic wrap.
Dec 17, 2005 | From the kitchen of Rose
in Pie and Pastry Questions
Mark Question:
Your Pie and Pastry Bible is my absolute favorite cookbook - quite thorough! I had a problem with the Boulders Tart that I was hoping you could help with. I couldn't get a caramel to form by simply adding the sugar and corn syrup. There simply wasn't enough liquid. I added water to accommodate and it worked fine, but I'm wondering what I'm missing. Thanks again for a wonderful resource!
Best, Mark
Rose Reply:
caramel is made by evaporating the water from the sugar. the more the water evaporates, the higher the temperature of the syrup aned ultimately the deeper the color of the caramel. i like to add a little extra water in the form of corn syrup or water to start the process of melting the sugar more evenly. the cornsyrup also helps to prevent crystallization. if you add extra water it will just take longer for the sugar to start caramelizing but if it works better for you that’s fine.
Dec 14, 2005 | From the kitchen of Rose
in Questions and Answers
Patricia Question:
How do you make creme fraiche?
Rose Reply:
it’s really easy if you can find cream that has not been ultra-pasteurized which heats it to a much higher temperature than for pastuerized cream. pasteurized cream thickens much more quickly.
pour 1 cup of heavy cream into a canning jar with tight fitting lid. add i tablespoon of buttermilk. set it in a warm spot, such as over the frig, or near a warm cooktop, and try not to be like me who visits it frequently with anxious glances. let it sit undisturbed for 12 to 14 hours or until thickened but still pourable. ultra-pasteurized cream may take as long as 36 hours.
for a speedy crème fraîche that is a little less tangy but still delicious: combine 1-1/2 cups heavy cream and 1/2 cup sour cream.
Dec 06, 2005 | From the kitchen of Rose
in Notes
Sugar, in all its wonderous forms, has been the focus of many articles over the past few years. People have expressed curiosity and a desire to try some of these sugars in their baking but are uncertain as to how to use them in place of the familiar refined granulated sugar. I wrote the following article primarily for chefs, in an attempt to demystify the subject. But I think the time has come to share it with the home baker as well.
First a tip regarding a commonly used sugar: Light brown. I store it in a canning jar where it stays soft for years, but if it should harden and lump, I make a little cup of aluminum foil, place it on top of the sugar, wet a paper towel, wringing out excess water, set it in the foil cup, and close the jar. In a matter of hours the sugar will soften as if by magic.
Whenever a recipe calls for light brown sugar I chose light Muscovado from the Island of Mauritius, off the coast of India. It is available in many specialty stores and on line at www.indiatree.com. The flavor is far more complex and delicious than ordinary light brown sugar and elevates the dessert to a higher plane.
Roses Sugar Bible published in Food Arts Magazine April 2000
Sugar, the one flavor that is pleasing to all humans and other mammals on birth, is alluring, addictive, and can be a powerful tool in the hands of the right cook.
Yes, sugar is sweet. But there’s a lot more to it than that. Sugar can offer subtle to intense overtones of butterscotch, toffee, caramel, wine, molasses, spice and even bitterness. These qualities derive from both the variety of the sugar source and from the degree and type of refinement. Knowing the different varieties and granulations of sugar and the ways in which they best perform can add considerable depth, drama and sparkle to both cooking and baking.
Continue reading "Sugar" »
Nov 23, 2005 | From the kitchen of Rose
in Questions and Answers
Dora Question:
Hello Rose,
Before I get to my question, I must let you know that your Cake Bible is phenomenal. Thank you for sharing all your expertise.
I've been an avid baker all my life, and this past April I made my first wedding cake for a very special occasion: my sister's wedding. She loves everything lemon, so I decided on a three-tiered cake, each layer consisting of an almond dacquoise base topped with a light layer of lemon buttercream, then alternating layers of genoise classique & lemon curd, and coverered with the buttercream and finished with porcelain white fondant.
Her bouquet consisted of white calla lilies, so I made some lilies out of the fondant for the top, and since she loves pearls, the cake was decorated with a royal icing "pearl" variation-on-a-theme: 7 pearls arranged in flower patterns for the bottom layer, 3 pearls arranged in a triangle for the middle, and single pearls for the top. It was a lot of work, but everyone loved it.
Now, onto my challenge. I've made creme fraiche many a time before, but lately I've been encountering lots of difficulty with it thickening properly. In the past, after having left the well-covered cream/buttermilk mixture on top of the fridge out to thicken for about 24 hours, it's thickened, and I've put it in the fridge to let it continue to thicken. Afterwards, I've sweetened it, and had no problems.
But I'm getting really frustrated with all of my recent attempts. I know that heavy cream can vary slightly from batch to batch, but even though I've tried a couple of brands of whipping cream, I'm still not having much luck. And when I try sweetening it after it's been refrigerated a while, it liquifies way more than it ever has in the past.
Any assistance would be greatly appreciated.
Thank you so much for your time and for your generous spirit.
Warm regards,
Rose Reply:
crème frâiche is one of the most useful ingredients to temper the sweetness of desserts, to add to scrambled eggs for a rich creaminess and tangy flavor, and to sauces. there is an excellent product available from vermont butter and cheese company. as you know, making your own is quite easy if you can obtain cream that is NOT ultrapasteurized. sadly this is becoming more and more difficult. it has been my experience that with ultra-pastuerized cream, it will eventually thicken if left in a warm spot of 80 to 90 degerees but it may take several days. my best advice is to befriend your local bakery. they usually have access to commercial 40% butterfat cream that is not ultra-pasteurized. (that's what i've done!) offer to buy it and i'm sure they will be generous in ordering extra for you.
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