Gateau Chocolate Fondant from Chef Jacques Torres

This Chocolate Fondant video is simply enchanting.......I'm totally memorized with the intro itself lol ~ enjoy!

CHOCOLATE FONDANT

FONDANTS

Yield: 14 fondants

1 c. + 2 1/2 Tbsps. unsalted butter, cubed
17.7 oz. bittersweet chocolate, chopped
1/3 cup + 1 1/2 Tbsps. unsweetened Dutch-processed cocoa powder
pinch of salt
8 large egg whites
1/3 cup Meringue powder (optional)
1/2 cup granulated sugar

Preheat the oven to 400F.

Shortened version of Method…

1.       Evenly coat the inside of the 14 individual (3 ounce) aluminum molds with softened butter. Fill each mold with granulated sugar; then pour out the excess so that sugar sticks to the butter coating, like flowering a cake pan but with sugar instead of flour. Place them on a baking sheet.

2.       Melt the butter in medium saucepan over medium-high heat and then remove from the heat. Add the chocolate, cocoa powder and salt and stir until well until all the chocolate has melted. The cocoa powder and salt accentuate the taste of the chocolate.

3.       Place the egg whites in a large mixing bowl and whip with an electric mixer on medium speed until foamy. Optional: If using the meringue powder, combine it with the sugar in a small bowl. The meringue powder contains a high quantity of albumin, which will add strength and allow for a stiffer meringue. Increase the mixer speed to medium-high and make a French meringue by adding the sugar mixture, or the sugar, 1 tablespoon at a time and whipping the egg whites to stiff but not dry peaks.

4.       Gently but quickly fold the warm chocolate mixture into the meringue until combined. Be careful not to deflate the mixture, or your baked Fondants will be flat and heavy. The mixture should be homogenous in color. However, if you can still see streaks of meringue in it, that’s okay.

5.       Place the batter in a large pastry bag with a large opening (no tip). The pastry bag will be easier to handle if you fill it only half full; you will probably need to refill the bag two or three times to use all of the batter. Pipe the molds three quarters full with batter. (At this stage, the molded fondants can be stored in the freezer for up to 2 weeks, well wrapped in plastic wrap. Thaw in the refrigerator for 2 hours before baking.) Bake the Fondants until they have risen about 1/2 inch over the top of the mold, 7 to 10 minutes.

6.       Meanwhile, place the whipped cream in a pastry bag fitted with a star tip and pipe rosettes onto each serving plate. Garnish with candied orange or grapefruit peels. Remove the Fondants from the oven and immediately invert each one over the center of a plate. Lightly tap the bottom and shake slightly to allow the Fondant to gently drop from the mold. Cover the Fondants with chocolate sauce and serve. When you cut into the Fondant, the center should still be somewhat liquid.

CHOCOLATE SAUCE

Yield: 2 2/3 cups

1 generous cup whole milk
10.5 oz. bittersweet chocolate, chopped
1/2 generous cup heavy cream
2 Tbsps. unsalted butter
1/4 c. + 2 Tbsps. granulated sugar

Method:

1.       Pour the milk into a 2-quart heavy-bottomed saucepan, place over medium-high heat, and bring to a boil. When the milk boils, remove it from the heat and make a ganache by adding the chopped chocolate. Whisk well, stirring into the edge of the saucepan to combine. The ganache should be homogenous and smooth. Set the ganache aside.

2.       In a 1-quart heavy-bottomed saucepan, combine the heavy cream, butter, and sugar. Place the saucepan over medium-high heat and bring to a boil, stirring occasionally. The butter should be completely melted and the sugar completely dissolved. Once the mixture has come to a boil, pour the cream into the warm ganache.

3.       Place the sauce over medium-high heat and bring to a boil, stirring constantly with a whisk. As the chocolate sauce cooks, it will begin to thicken slightly. When it reaches a boil, remove it from the heat and pour it into a clean, dry bowl. Cover by placing plastic wrap directly on top of the sauce to prevent a skin from forming. Let the chocolate sauce cool to room temperature before storing in the refrigerator. When cold, the chocolate sauce will become thick enough to be scooped with a spoon.

4.       One of the wonderful qualities of this sauce is that it can be reheated whenever needed. If using a microwave, simply place the chocolate sauce in a microwaveable bowl and heat it at medium-high power in 30-second intervals until it becomes liquid. On the stovetop, place it in a heavy-bottomed saucepan over medium heat and stir occasionally until it becomes liquid. If you store it in a squeeze bottle, you can easily drizzle it over a dessert or decorate a plate. It will keep in the refrigerator for up to three weeks. It can also be frozen for up to two months if stored in an airtight container, to be kept on hand for a last-minute dinner party. Thaw in the refrigerator and heat as described above until liquid.

Coconut Rice + Sweet Red Bean

Thank you for stopping by!  First I’d like to warn you that this recipe blog is totally raw typing, errors and all ~ BUT hopefully I do well enough that you can recreate each recipe for your own enjoyment.  For those of you that dislike eye clutter the goal is to keep instructions simple and strait forward. Any questions, let me know...

Thanks Munhui for requesting this dessert at your get-together recently, you gave me the opportunity to recreate and improve it all together.  

Ingredients you’ll need:

4-6 Cups Cooked White Rice (long grain)

1 Can Coconut Milk (12 oz)

2 Cups Coconut Flakes

1/2 Cup Sugar

1-2 Tsp Coconut Extract

1 Tbsp Unsalted Butter 

Milk or Cream 

1-2 Tsp Rum or Rum Flavoring (Optional)

1 Can Sweet Red Bean (find at Oriental Markets or Natural Grocers) 

Place Cooked White Rice, Coconut Milk, Sugar and Unsalted Butter into a large pot and set over medium heat, then gently stir together ingredients.

Stir occasionally to keep rice from sticking to the bottom of the pot and burning.

Allow the mixture to simmer for about 15 minutes or until most of the Coconut Milk has absorbed into the Rice. Stir occasionally and do not let the mixture boil.

Next, add the Coconut Flakes and Extracts and then gently stir until the mixture is fluffy.  If mixture seems dry add a few tablespoons of cream/milk, if the mixture is thin allow it to cook longer.  Now that the mixture is ready, turn off the heat and remove from the warm burner.  Coconut Rice mixture should look like the picture below ~ fluffy and creamy.

Using an ice cream scoop or large spoon, scoop your Coconut Rice into ice cream dishes or small dessert bowls. There are some really cute and inexpensive dessert dishes at World Market, IKEA or even Dollar Tree...or if you're like me and enjoy finding unique treasures, visit your local thrift store.

Now, top with a few teaspoons of Sweet Red Bean, and serve.  Enjoy! 

Crab Rangoon

By and In Memory of Joshua Welsh

1 package of Wonton Wrappers  These can be found in the health food section of your local grocer, and while I normally would never even recommend going close to this section... it's okay just this once, the cream cheese will balance it all out.

1 brick of cream cheese, and don't you dare think about using the light.

1 bunch green onions, you just need to cut the green part into little pieces and throw that onion end away... no one needs onion breath at a special occasion

1 can white lump crab meat, don't try and get all fancy and use the real good crab or that fake crab that looks like play doe.

You can add some pepper or Chinese Five Spice if you want or some hot pepper for a little kick, and God knows you could probably use a good kick.

Now you just mix all the above together, with the exception of the wonton wrappers, till it forms a fatty paste. Now you take the wrappers and put a tablespoon or so of the filling in the middle. Then wrap the wontons around the filling, you will need to brush a little bit of water on the wrapper to help it seal (you can steal a water color brush from one of your kids for this).

Once you have all the little "pillows of Joy", as I like to call them, filled just drop them in a really hot deep fryer till they get golden brown. Serve warm with the sauce below.

The sauce is easy; you take one jar of sweet and sour sauce and add in some soy sauce or peanut sauce to cut the sweetness, stir and its ready for dippin'. You can also go by the local Chinese Restaurant and steal a whole bunch of those little packets for this, they might look at you funny but you save a few bucks.