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- 12 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
- 1/2 cup heavy whipping cream
- 6 large egg whites, room temperature
- 1 large egg white, room temperature
- 1/3 cup chilled heavy whipping cream
- 1 tablespoon amaretto or other almond liqueur
- 1/4 cup whole almonds, toasted, chopped
Butter eight 3/4-cup soufflé dishes; sprinkle with sugar, tilting cups to coat completely and tapping out any excess. Arrange prepared soufflé dishes on large baking sheet.
Combine chocolate and cream in large metal bowl. Set bowl over saucepan of barely simmering water and stir until chocolate is melted and mixture is smooth. Remove bowl from over water. Stir egg yolks and salt into chocolate mixture. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until semi-firm peaks form. Using rubber spatula, fold 1/4 of beaten egg whites into chocolate mixture to lighten. Fold remaining egg whites into chocolate mixture in 2 additions. Divide chocolate mixture among prepared soufflé dishes, filling dishes completely. (For step-by-step photos, see our How to Prepare Chocolate Soufflés Slideshow.) DO AHEAD Can be made 2 days ahead. Refrigerate uncovered until cold, then cover and keep chilled.
Using electric mixer, beat egg white in medium bowl until soft peaks form. Gradually add honey, beating until soft peaks form, about 3 minutes.
Combine cream and amaretto in another medium bowl and beat until thick and soft peaks form. Fold whipped cream mixture and almonds into meringue. DO AHEAD Can be made 2 hours ahead. Cover and chill.
Position rack in center of oven and preheat to 400°F. Bake soufflés on baking sheet until puffed and tops feel firm, about 16 minutes if at room temperature and about 18 minutes if chilled.
Serve soufflés immediately, passing nougat whip alongside.
Nutritional Content1 serving contains the following: Calories (kcal) 370.0 %Calories from Fat 58.4 Fat (g) 24.0 Saturated Fat (g) 13.9 Cholesterol (mg) 86.7 Carbohydrates (g) 35.8 Dietary Fiber (g) 2.6 Total Sugars (g) 31.2 Net Carbs (g) 33.1 Protein (g) 8.0Reviews Section
Dark Chocolate Soufflé with Honey Almond Cream – MasterChef SA Week 2
I think you will note the first ever commercial banner on my site (on the right hand side). This is a large step for me and while the banner is not for paid advertising on my blog, it does announce my affiliation with Woolworths. I’m honoured and excited to have been appointed one of four official Woolworth’s bloggers for MasterChef SA. Woolworths is the pantry sponsor for the series.
As a food and wine loving community, we have been a-buzz and a-flutter since last year awaiting South Africa’s first MasterChef series – after all we have cooking and blogging friends who entered the competition and some who are contestants, and chefs from our community who are either judges, working in the background on the show or will appear in later episodes. It’s a truly proud moment for all of us.
The first in my contributions to the MasterChef themes is on Eggs. I submitted three recipes and this Rich Dark Chocolate Soufflé with Honey Almond Cream was featured on Woolworth’s Pantry page. I also encourage you to have a look at my easy step-by-step Healthy Poached Eggs with a Spicy Tomato Chilli Sauce and my fantastic all-in-one Bacon and Egg Breakfast Cups too.
CHOCOLATE SOUFFLE with BRANDY SAUCE: Guest Post by Daryl Wood Gerber
My chocolate and mystery worlds collide again! Today I welcome back mystery author Daryl Wood Gerber. Agatha Award-winning Daryl Wood Gerber writes the French Bistro Mysteries as well as the nationally bestselling Cookbook Nook Mysteries. As Avery Aames, she pens the popular Cheese Shop Mysteries. Daryl also writes stand-alone suspense, which include the titles DAY OF SECRETS and GIRL ON THE RUN. Fun tidbit: as an actress, Daryl appeared in “Murder, She Wrote.” She loves to cook, and she has a frisky Goldendoodle named Sparky who keeps her in line!
Hello, Janet’s fans. Thank you for letting me share a bit about my upcoming book as well as a delicious chocolate soufflé recipe. For those who don’t know me, I’m known for my culinary mysteries—currently, the French Bistro Mysteries. The first, A Deadly Éclair, came out in trade paperback in June. (It debuted in November 2017 in hardcover, e-book and audio). The second in the series, A Soufflé of Suspicion, will be on the shelves July 10.
Here’s a bit about A Soufflé of Suspicion:
The buoyant mood at Bistro Rousseau deflates when Chef Camille’s sister, Renee, turns up dead in the chef’s kitchen, and Mimi Rousseau must tease the real killer out of a mélange of menacing characters.
Crush Week in Nouvelle Vie is a madhouse—in a good way. Tourists pour into town for the pressing of the Napa Valley’s world-renowned grapes and all the town’s businesses get a nice lift, including Bistro Rousseau and Maison Rousseau. Mimi is raising the ante this year with a Sweet Treats Festival, a wonderland of croissants, cakes, tarts, and soufflés crafted with expert care by the area’s top talents. Chef Camille’s sister Renee is managing the festival with a cast-iron fist, upsetting everyone, including her sister, which is bad for Camille when Renee turns up dead in the chef’s kitchen. Mimi is still building her business, so her first course of action is to whip up answers and catch the unsavory perpetrator before Camille takes a dusting and gets burned.
Of course, when I write the recipes for my books (oh, yes, there are recipes included), I do a lot of research. Over the years, I’ve become quite adept at making spinach soufflé and cheese soufflé, but I hadn’t tried my hand at many dessert soufflés. Well, let me tell you, I had a blast cooking and taste testing for this novel. The orange soufflés were quick favorites with my young grandsons. Personally, I’m partial to the salted caramel and chocolate soufflés. There’s something about dessert that makes me smile. I hope this recipe will make you smile, too. Don’t be upset if the soufflé deflates quickly. That’s to be expected. No matter what, the flavor will still be great. Enjoy.
1/2 tablespoon unsalted butter, softened (for buttering soufflé dishes)
2 teaspoons granulated sugar (for dusting soufflé dishes)
3 1/2 ounces of semi-sweet baking chocolate, chopped
2 tablespoons strong coffee
3 tablespoons cornstarch
1 cup milk
1 1/2 tablespoons butter
2 egg yolks
1/2 tablespoon pure vanilla extract
4 egg whites
1/4 teaspoon salt
1/4 cup sugar
Gather and measure out all ingredients. Preheat oven to 425 degrees F. Set a rack at the lower level of the oven.
Coat four 8-ounce soufflé dishes with butter. Dust with sugar and dump out excess sugar. Set aside.
Place the chocolate and coffee in the small pan over the pot of simmering water. Cover and remove from heat, allowing the chocolate to melt while continuing with the recipe.
Measure the cornstarch into a 2-quart saucepan. Whisk in the milk to make a smooth cream. Continue whisking until all milk is added. Add the butter and stir over medium heat until boiling. Boil the mixture, stirring for 2 minutes. Remove from heat and beat for another minute to cool slightly.
Now, one by one, whisk the egg yolks into the hot milk sauce. Then add the melted chocolate mixture. Then mix in the vanilla.
In a large bowl, beat the egg whites and salt in a mixer until soft peaks are formed. Sprinkle in the 1/4 cup of sugar and continue beating until stiff shiny peaks are formed.
Gently fold the chocolate mixture into the egg whites. Pour the soufflé mixture into the prepared soufflé dishes and set on the rack in the lower level of the oven. Turn the temperature down to 375 degrees F.
Bake for 24-28 minutes WITHOUT opening the oven door. Soufflé is still creamy in the center when a skewer comes out slightly coated. It is fully done and will stand up well when the skewer comes out clean. Either way is fine and is merely a matter of preference. (I prefer mine almost, but not quite completely done.)
When you first take the soufflé out of the oven, it will be VERY tall. It will deflate quickly. Don’t take offense. Let cool 10-15 minutes.
If desired, serve with brandy sauce.
3 tablespoons unsalted butter, cut into small pieces
1/2 cup tightly packed dark brown sugar
3 tablespoons granulated sugar
1/3 cup heavy cream
2 tablespoons brandy
Combine the butter, brown sugar, granulated sugar, and cream in a medium, heavy-bottomed saucepan. Stir the mixture over low heat until the sugar dissolves, then increase the heat to medium and bring the sauce to a gentle boil. Stir often. Cook 5 more minutes. Remove the saucepan from the heat and stir in the brandy.
Serve immediately, or cool to room temperature, then cover and refrigerate until needed. To rewarm, microwave the uncovered sauce on low for about 1 minute.
- Marshmallow Fondant recipe
- Gum paste recipe
- Chocolate Ganache Recipe
- Bar one sauce recipe
- Reindeer Fudge Ingredients recipe
- Fudge recipe
- Meringues recipe
- Vanilla Mouse with Marshmallows recipe
- Strawberry Cream Brulee recipe
- Lemon Tart recipe
- Fudge Brownies recipe
- Chocolate Caramel Tart recipe
- Nougat Glace with Acacia Honey recipe
- Chocolate Balls recipe
- Cake with Toffee Topping recipe
- Stuffed Chocolate Cake recipe
- Cream Filling recipe
Malted Milk Chocolate Mousse & Peanut Butter Crunch
For the Peanut Butter Crunch Base:
9 oz melted milk chocolate
20 oz creamy peanut butter
15 oz feuillitine
Press evenly into a parchment lined half pan with the paper extending up the sides and higher of the pan. Set aside.
For the Malted Milk Chocolate Mousse:
17 oz melted milk chocolate
40 oz heavy cream
4 oz malted milk powder
6 sheets gelatin – bloomed
4 oz heavy cream – hot
Whip the 40 oz of heavy cream until mounds begin to form. Slowly sprinkle in malt powder and continue to whip the cream to soft mound. Set aside. Whisk bloomed gelatin into hot cream. Whisk into melted chocolate. Fold in whipped cream into chocolate by thirds.
Pour the mousse over the peanut butter crunch. Allow to set either in the freezer or the cooler overnight.
For the Ganache:
10 oz heavy cream
16 oz milk chocolate
Heat the cream to boiling and pour over the chocolate. Stir to combine. Pour over the mousse. Allow to set. Lift dessert from pan by the paper. Cut into desired size. Yield approx. 40 pieces.
As you continue to whip, the egg whites will reach various stages, starting out foamy, then with soft peaks, and finally firm peaks. You want to stop according to the directions in your recipe. It is possible to over-beat egg whites as well, which means you need to start over.
- Foamy: The egg whites are still primarily liquid, with some bubbles that may cause the egg whites to look slightly opaque.
- Soft Peaks: The egg whites are now white, will hold their shape in the bowl, and will not slide out if the bowl is tipped sideways. When the beaters or whisk is lifted out of the egg whites, they will form soft peaks that slump over to the side.
- Firm Peaks: When the beaters or whisk is lifted out of the egg whites, the peak will stand erect and not bend over. When firm peaks form, the egg white has reached its fullest volume and should not be beaten any longer.
- Over-Beaten Egg Whites: If egg whites are beaten past the point of stiff peaks, the matrix of proteins will begin to break down and the foam will collapse. The egg whites will become grainy, watery, and flat. They can not be salvaged.
Chocolate soufflé cupcakes with mint cream
I’m clearly some sort of grinch, because when I think of flourless chocolate cakes I imagine giant discs of truffle so dense and overly rich that even a sliver of somehow feels excessive, the kind of throwaway dessert restaurants bust out when they’ve got no better ideas. “Add a couple out-of-season, eerily red raspberries and a tuft of whipped cream from a can and it will, without fail, sell,” I imagine sinister managers instructing kitchen staff. Like I said, I’m a total pill.
However, when the same flourless chocolate cake is treated like a soufflé — eggs separated, yolks beaten until ribbony and whites whipped until weightless, then gently folded in — and then placed anywhere in my proximity, all bets are off. Because what it does is magical what was once weighted is lifted off the plate. The top puffs and shatters a little, like a meringue, a meringue with butter. It manages to be both the lightest, barely-there wisp of cake and the most unabashedly rich chocolate fix. Yes, at once.
But we should really talk about this thing nested in the fallen center of the cakes: white chocolate mint whipped cream. I know! I don’t know where it has been my whole life either. It is the answer to every question worth asking, from “How can I eat a puddle of melted mint ice cream without buying mint ice cream just to let it warm up?” to “How can I make this snow day’s cup of hot coca even more transcendent?” to “When will my kid stop doing this?” Okay, maybe not that. But I swear, even a little 6 a.m. is easier to handle with a surplus of minty whipped cream in the fridge.
Chocolate Soufflé Cupcakes with White Chocolate Mint Cream
Cupcakes very generously adapted a Bon Appetit recipe whipped cream brilliance via a Claudia Fleming recipe
Be ye not intimidated by all of the fancy words floating around here: this recipe is approachable stuff: melted chocolate, separated eggs, things folded together and whipped again. Your hand mixer does all of the work. You, however, may have all of the glory when you surprise your lady- or ladfriend with these this weekend.
[Updated to note: Many people who have made this say they’re getting 12! cupcakes. So you might have more chocolate awesomeness than you’d intended. If you end up with more cupcakes, go ahead and double the whipped cream recipe. To be safe. You will not regret it.]
Makes 9* cupcakes (see Note above)
Chocolate Soufflé Cupcakes
6 ounces (170 grams) bittersweet or semisweet chocolate, chopped (I preferred this with bittersweet)
6 tablespoons (3/4 stick or 85 grams) unsalted butter, cut into pieces
Heaping 1/4 teaspoon (1 gram) espresso or instant coffee powder
3 large eggs, separated
6 tablespoons (75 grams) sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla extract
White Chocolate Mint Cream
2 ounces (55 grams) white chocolate, finely chopped
3 ounces heavy whipping cream
1/8 teaspoon peppermint extract
Get the white chocolate mint cream ready for later: Place the white chocolate in a small bowl. Bring the cream to a simmer, pour it over the chocolate and let it sit for a minute to melt the chocolate. Whisk well. Add the peppermint extract and whisk again. Lay a piece of plastic wrap on the surface of the cream. Chill until very cold, about two hours.
Make cupcakes: Preheat oven to 350°F. Line 9 standard-size (3-ounce) muffin cups with paper liners. Stir chocolate, butter and espresso powder together in heavy medium saucepan over low heat mostly melted, then remove from the heat and whisk until it is fully melted and smooth. (I like to put the butter underneath the chocolate in the pan, so that it protects the chocolate from the direct heat.) Cool to lukewarm, stirring occasionally.
Using electric mixer (a hand mixer, rather than a stand mixer, actually works best here because the volumes are so small) beat egg yolks and 3 tablespoons sugar in medium bowl until mixture is very thick and pale, about 2 minutes. Briefly beat lukewarm chocolate mixture, then vanilla extract, into yolk mixture. Using clean dry beaters, beat egg whites in another medium bowl until soft peaks form. Gradually add remaining 3 tablespoons sugar and all of the salt, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Divide batter among prepared cups, filling each three-fourths of the way. (You might find, as I did, that you had enough leftover for a extra half-cake. That’s your “taste tester”. It’s a, uh, very important part of the process.)
Bake cakes until tops are puffed and dry to the touch (some may crack, embrace it) and a tester inserted into the centers comes out with some moist crumbs attached, about 15 to 20 minutes. Cool in pan on a cooling rack, where the cupcakes will almost immediately start to fall. It will be all the better to put your mint cream on them.
Finish your masterpiece: Beat mint white chocolate cream with electric beaters until soft peaks form. Remove cupcakes from pan, arrange on a platter. Fill each sunken top with a healthy dollop of white chocolate mint cream. Top with shaved dark chocolate, if you’re feeling fancy. I’d say “eat at once” but I suspect that you already have.
* Yes, nine. I honestly wanted it to make a neat, normal number like a half dozen so badly that in my first flop, I attempted to shove all the batter into six cups. Don’t do this.
** I also tried to make this without the cupcake liners, by just buttering the cupcake molds. Don’t do this either, unless you want you end result to look like this.
Coffee and walnut financiers
Yotam Ottolenghi’s coffee and walnut financiers: make life easy by baking them in muffin tins. Photograph: Rita Platts/The Guardian
Financiers are similar to friands, another little French cake whose elegance and svelteness belie quite how much (burnt) butter is built into their being. It’s this beurre noisette that gives them that rich, nutty flavour. They are typically rectangular, and at work we make them in straight, high-sided popover tins, so the icing trickles down the sides. These tins aren’t easy to come by, however, so we’ve adjusted the recipe to work in a regular muffin or mini-muffin tin. As mini-muffins, they’re the perfect end to a meal, to accompany coffee.
Financiers are best eaten on the day they’re baked, but these will keep for up to two days in a sealed container. The batter can be made and kept in the fridge for up to two days. Makes 12 (in a regular muffin tin) or 24 (in a mini-muffin tin).
80g walnut halves, plus an extra 12–24 halves, to garnish
120g unsalted butter, cut into 2cm cubes, plus extra for greasing
220g icing sugar
90g plain flour, plus extra for dusting
1 tsp baking powder
¼ tsp salt
80g ground almonds
230g egg whites (from 6 large eggs)
1 tbsp instant coffee granules, dissolved in 70ml boiling water
1½ tsp ground espresso coffee
For the icing
250g icing sugar
2½ tsp instant coffee granules
35ml hot full-fat milk
15g liquid glucose
Heat the oven to 170C/335F/gas mark 3. Spread the walnuts on a baking tray, roast for 10 minutes, then remove and, when they’re cool enough to handle, roughly chop into 0.5–1cm pieces.
To make the batter, start by browning the butter. Put it in a small saucepan and cook over a medium heat until melted. Continue to cook until the butter is foaming, swirling the pan so the solids brown more evenly. Leave the butter to bubble away until it turns a rich golden brown, then take off the heat and leave to stand for five minutes. Strain through a fine-mesh (or muslin-lined) sieve, discarding the solids, then leave to cool slightly. It should still be warm when you fold it into the mix: if it’s too hot, it will “cook” the egg whites if it’s too cool, it will be hard to incorporate.
While the butter is cooling, sift the icing sugar, flour, baking powder and salt into a medium bowl, then whisk in the almonds. Put the egg whites in a bowl and use a fork to froth them up a little – you don’t need to whisk them. Pour the egg whites and dissolved coffee granules into the dry ingredients, and stir until just combined. Add the browned butter and mix until the batter is thick, shiny and smooth. Fold in the walnuts and ground coffee, then cover with cling-film and refrigerate for at least two hours.
Heat the oven to 200C/390F/gas mark 6. Butter the moulds of your chosen muffin tin, dust with flour and tap away any excess. Spoon the batter into each mould, filling them three-quarters full, then bake for about 25 minutes if using a regular muffin tin, 14 for a mini-muffin tin, or until the tops are a little cracked and a skewer comes out clean.
Make the icing while the financiers are baking. Sift the icing sugar into a medium bowl and add the remaining ingredients. Mix until smooth, then set aside. Don’t worry if there are undissolved coffee granules in the icing: they look good in the finished dish.
Remove the tin from the oven, set aside to cool for five minutes, then gently tap it against a work surface, to encourage the cakes to fall out. Put the financiers on a rack to cool.
To serve, spread the icing on top and finish each financier with a walnut half, a dusting of icing sugar and a little finely ground espresso.
Milk Chocolate Soufflés with Nougat Whip - Recipes
Chocolate bavarian is layered between vanilla genoise with orange liqueur syrup. The torte is wrapped in a laminated orange roulade, and shimmers with orange jelly on top. Puffs of whipped cream and tri-colored chocolate lattice garnishes complete presentation.
- Egg Yolks - 12
- Sugar - 1 cup minus 1 tablespoon
- Vanilla Extract - 1 teaspoon
- Cake flour - 1-2/3 cups, sifted
- Egg Whites - 8
- Sugar - 1/4 cup
- Orange Marmalade - 2 cups
- Whole Eggs - 3
- Sugar - heaping 1/3 cup
- Cake flour - 1/2 cup plus 2 tablespoons, sifted
- Baking Powder - 1/2 teaspoon
- Unsalted Butter - 1 tablespoon
- Vanilla Extract - 1 teaspoon
- Milk - 2 cups
- Sugar - 1 cup minus 1 tablespoon
- Egg Yolks - 6
- Vanilla Extract - 1 teaspoon
- Chocolate Bavarian
- Bittersweet Chocolate - 12 ounces, chopped
- Unflavored gelatin - 1 packet
- Cool Water - 1/4 cup
- Creme Anglaise - 1 cup (above)
- Heavy (whipping) cream - 3 cups, beaten to firm peaks
- Tri-colored Chocolate Garnish
- Dark Bittersweet Chocolate - 4 ounces, chopped
- Milk Chocolate - 4 ounces, chopped
- White Chocolate - 4 ounces, chopped
- Orange Liqueur Syrup
- Water - 2 cups
- Sugar - 4 ounces
- Orange Liqueur - 1 tablespoon
- For assembly
- Softened butter to grease the pan
- Confectioner’s sugar for dusting
- Orange Marmalade - 2 cups
- Heavy (whipping) cream - 1 , beaten to firm peaks
- Sections (supremes) from 3 oranges, membrane removed (optional)
- Mint sprigs - 12, (optional)
To make the roulade: Preheat the oven to 400 F. Lightly grease three 1/2-inch-deep sheet pans and line with parchment paper. Lightly butter the paper. In the bowl of a mixer, beat the egg yolks and sugar on high speed until the sugar is melted and the mixture is pale yellow. Add the vanilla. Fold in the cake flour. In a clean bowl, with clean beaters, whip the egg whites until foamy. Slowly add the sugar, continuing to beat the whites on high speed until they form firm, glossy peaks. Fold a large spoonful of the egg whites into the flour mixture to lighten, then gently fold in the remaining egg whites. Spread the batter on the prepared pans. Bake until the tops are golden brown and spring back when lightly touched, 10 to 12 minutes. Remove and cool enough to handle turn out onto wire racks and cool completely.
Warm the marmalade over low heat until liquified strain through a fine-meshed sieve. Cut each sheet of cake into thirds lengthwise. Lay one strip on a parchment-lined sheet pan and spread with a layer of strained marmalade. Top with a second strip. Repeat this process to laminate all the strips with marmalade, pressing down slightly on each layer to form a firm bond between layers. Cover with foil and freeze overnight.
To make the genoise: Preheat the oven to 350 F. Lightly butter a 9-inch cake pan, line with parchment paper, and lightly butter the parchment. Place the eggs and sugar in the top of a double boiler over barely simmering water do not let the bottom of the pan touch the water. Whisk the eggs and sugar together until the mixture is warm to the touch. Remove from heat and beat on medium speed until cooled, about 10 minutes. Sift the flour and baking powder together and gently fold into the egg mixture. Melt the butter and let it cool, then fold into the batter. Fold in the vanilla extract. Pour the batter into the prepared pan and bake until the cake is golden brown and the top springs back when touched, about 25 minutes. Remove and cool enough to handle turn out onto a wire rack and cool completely.
To make the anglaise: Bring the milk and sugar to a boil over medium-high heat. Put the egg yolks in a heatproof bowl and whisk slightly to break them up. Slowly pour a large spoonful of the hot milk mixture into the yolks, whisking briskly as you pour, to temper the eggs. Reduce the heat to medium and replace the milk mixture over the heat. Whisking, pour the tempered egg yolks into the milk. Cook until the mixture thickens and coats the spoon. Remove from heat, stir in the vanilla, and let cool slightly. Place plastic wrap over the surface and refrigerate until ready to use.
To make the bavarian: Place the chocolate in the top of a double boiler over barely simmering water do not let the bottom of the pan touch the water. When softened, remove the pan from the heat and stir the chocolate with a spatula until smooth. Stir the gelatin powder into the water and let stand 3 minutes. In the top of a double boiler over simmering water, warm the anglaise until it liquifies. Add the softened gelatin, let stand 1 minute, then stir until combined. Fold this mixture into the chocolate. Put the chocolate mixture in a large bowl. Fold a large spoonful of whipped cream into the chocolate mixture to lighten it, then gently fold in the remaining cream in two additions. Cover with plastic wrap and chill in the refrigerator for at least 1 hour, or overnight.
To make the chocolate garnish: Spread a clean heavy plastic sheet over a sheet pan. Separately grate 2 tablespoons of each chocolate and set aside. Place the dark chocolate in the top of a double boiler over barely simmering water do not let the bottom of the pan touch the water. When softened, stir gently with a spatula until the chocolate is smooth. Heat the chocolate to 110 F. Do not let any water come in contact with the chocolate do not let the temperature go above 115 F. Remove the pan from the hot water bath. Stir in the grated dark chocolate, a spoonful at a time, to cool the chocolate to 90°F. Set the pan on a heating pad set on low to maintain the temperature at 90 F. Repeat separately with the milk chocolate (and its matching grated chocolate) and white chocolate (and its matching grated chocolate), cooling these chocolates to 86 F. Roll parchment paper into three 4-inch tall cones. Fill one with dark chocolate and snip a tiny hole in the tip. Drizzle the dark chocolate over the plastic in a lattice design. Repeat with each of the other chocolates, building up a three-colored lattice. Chill in the freezer at least 2 hours, or overnight.
To make the syrup: Combine the water and sugar and bring to a boil over medium heat boil for 1 minute. Remove from heat and let cool. Stir in the orange liqueur. Store in a jar with a lid until ready to use.
To assemble: Remove the roulade from the freezer and cut vertically into 1/2-inch thick slices. Lightly butter a 10-inch springform pan and dust with confectioner’s sugar. Fit the slices of laminated roulade around the edge of the pan with the stripes running vertically. Slice the genoise into three thin layers horizontally with a serrated knife dust off the crumbs. Place one layer of genoise in the bottom of the springform pan, inside the laminated roulade. Sprinkle the genoise with orange liqueur syrup. Pipe or spoon half of the chocolate Bavarian over the genoise. Top with the second layer of genoise and press down lightly. Sprinkle with syrup. Pipe or spoon the remaining Bavarian over the layer. Top with the final layer of genoise. Press down gently. Sprinkle with syrup. You should have only about 1/4-inch of laminated roulade standing up above the top of the last layer of genoise. Warm the marmalade over low heat until liquified strain through a fine-meshed sieve. Spread the warm marmalade over the top of the cake to fill to the top of the roulade. Chill in the refrigerator until the marmalade is set. Cover loosely with plastic wrap and freeze overnight.
To serve: Remove the cake from the freezer. Take out of the springform pan and place on a cake plate or disk of foil-covered cardboard. Let stand for 30 minutes to thaw. Put the whipped cream in a pastry bag fitted with a medium fluted tip and pipe 12 rosettes of cream around the perimeter of the cake. Break the tri-colored chocolate garnish into small pieces and lean one against the right side of each cream rosette. When ready to slice, cut with a serrated knife dipped in hot water and dried between each slice. The cake slices may be garnished on the plate with the remaining Creme Anglaise, fresh orange slices and mint sprigs.
Milk Chocolate Soufflés with Nougat Whip - Recipes
By the way, in case you’re not sure, this is a dessert. It’s not a breakfast food, it’s not a healthy snack, it’s a sweet, buttery, deliciously crispy dessert. If you want healthy, slice some apples over a bowl of oatmeal, but if you want a semi-decadent after dinner treat, I hope you give this a try. Enjoy!
UPDATE: Some of you are having issues with your own "accidental apple candy," and while I joked about it in the clip, I should have been more clear about not cooking the sugar too much before adding the apples. You can add them pretty much right after the sugar goes in the pan to avoid this issue. The risk with that is too much water from the apples diluting the caramel sauce, but that's probably the lesser of two evils.
Great! Homer ChefJohn Simpson.
Let me fix that for you Chef John: "And you'll see what looks to be a caramel sauce bubbling around the outside, around the outside, around the outside. "
YAY! for the freakishly small wooden spoon appearance!
Chef John, you are brilliant, my friend.
Looks to be a keeper! Thanks Chef. Suppose that other fruit would work quite well also. peaches come to mind?
I have a food wish! Crispy Sweet Potato Fries. please?
can't believe you didn't leave the skins on! oh well still looks like a good recipe.
Euell Gibbons would have been proud of you, Chef John aka Chef John Grizzy Adams.
omg. can eat this apple crisp for breakfast and dinner due to the Grape Nuts transforming this dish into a healthy meal. (^^)
Grape Nuts. pure brilliance!
I don't care if it is not a healthy snack or anything else. Enjoying once in a while treats like this is awesome! =)
Do you use light brown sugar or dark brown?
Looks perfectly wonderful.
Last fall I made an apple pie for the freezer to be consumed in the spring in memory of my granddaughter. The tree was planted almost 7 years ago in her memory and this was the first time we had enough apples for a pie. I had enough apple filling left over to make a little pie that I cooked immediately. The apples were Pink Lady and I had no idea if they were good for pie or not.
As it turns out, that little pie was so darn delicious. From now on I'm using Pink Lady in my apple desserts and pies.
Thanks for that wonderful looking crisp recipe.
hello chef john,
because in greece we don't have grape nuts can i use whole grains??by the way great recipe. thank you!!
Chef John, this looks amazing!! But I live in Canada and I don't think we have grape nuts here, do you have any suggestions for a substitution?
This was the first time I didn’t follow your exact directions for a recipe chef, & it caused this dish to come together quite differently for me.
I skipped the pre-cooking of the apples, which I assume is the reason I didn’t have enough topping to cover them all. So I increased the topping amount, which was enough, but it was very moist. like a cookie dough. The moist topping was having a hard time browning, so I raised the heat & baked it an extra 20 minutes.
All & all it turned out great, but I'll admit I was getting a little nervous there.
Next time I'm sticking to your methods chef. promise.
Sorry, but to those asking, I know of no sub for Grape Nuts!
for those asking about "Grape Nuts" not available in their locale. one can make their own that will be very close to "Grape Nuts". a homemade substitution for "Grape Nuts".
Honey Maple Grapenuts Cereal
3 cups whole wheat or graham flour (King Arthur brand white whole wheat flour is tasty in this recipe)
1/2 cup barley flour or rye flour
1/3 cup tapioca flour or oat flour
1/3 cup toasted wheat germ
1/2 cup dry milk powder
1/2 cup brown sugar
1/2 teaspoon salt
1-2 teaspoons cinnamon and nutmeg OPTIONAL
2 teaspoons baking soda
2 teaspoons maple flavoring (may use vanilla, or almond or other nut flavor if making as a nut substitute)
1/4 cup warmed honey or maple syrup, brown rice syrup
1/2 cup buttermilk or sour milk
Sift the dry ingredients together several times to blend thoroughly. Beat the liquid ingredients together, stir intothe dry ingredients. Mixture should be very fine, just like commercial Grape Nuts (not doughy). If too wet work in a little additional flour.
Spread on 2 or 3 baking sheets and bake in a preheated 325 degree oven for 10-15 minutes. Stir to break up granules and bake 10 minutes longer, until fragrant and golden brown. Cool and store in air-tight container.
hope this may help. Euell Gibbon's ghost (^^)
For those outside of the USA, you may want to try this recipe for an alternative to Grape Nuts cereal:
1 c wheat flour
2 c graham flour
1/2 c brown sugar
1/2 tsp salt
2 Tbsp malt powder
1 tsp baking soda
1 1/2 c buttermilk or sour milk
Grease 2 cookie sheets.
Preheat oven to 350
Mix all ingredients Spread on cookie sheets and bake 35-40 minutes at 350. Break up in chunks and air dry in 200 degree oven until it is brittle (overnight). Grind in food chopper Store in large airtight canisters.
This video got me sooo hungry! Looks delicious!
Chef John, do you recommend light brown or dark brown sugar for this recipe? Does it make a difference?
By the way, this is my new favorite cooking blog!
I've used both and there isn't a major difference.
Excellent recipe but I doubled the cinnamon and added 1/4t of rum extract - YUMMY
Chef Johnny, would you either agree that this is your most complicated recipe to date, or that you crammed a complicated recipe into a very small video )? It's short!
Anyway, I'll trythis on the weekend. Go grape nuts!
Very yummy looking apple crisp. On a totally unrelated note, there's a new Telenovela on Univision that had a couple swanky ballroom party scenes and at the beginning of each scene, they started playing the "Buddy" imovie song you use for your videos. I was hoping you'd pop up and whip up something good to eat, but alas, I had to settle for cheesy melodrama instead.
You can purchase Grape Nuts at Amazon.com. As well as the excellent " America's Family Favorites, Best of Home Cooking".
I made this today, but when I added the water it immediately turned the caramel sauce in the pan into hard candy. I'm not sure if this was supposed to happen, but my heat was on low to medium so that I wouldn't burn it. I ended up taking the crunchy bits out and added a bit more of the two sugars to coat the warmed apples before putting in my baking dish. Oh well. that aside this turned out fantastic! Thank you very much for finally showing me how to make the apple crisp I always wanted! :)
Yeah, mine turned into candy too. I think you can add apples prior to the sugar caremalizing. I'll try that next time
Yes, I'm posting an update now. I joked about it, but should have been more clear about me cooking the sugar too much before adding the apples. You can add them much earlier to avoid this issues, but the risk there is too much water from the apples diluting the sauce, but that's probably the lesser of two evils.
Oh for heaven's sake of course we have Grape Nuts in Canada. Seriously people.
Hey Chef! Thanks for the update, I encountered that tonight while making this. No worries, I picked out the candied bits and went for another round, pretty much doing what you suggest. Worked great. It's cooling now and the whole place smells wonderful.
Am making this tonight, Chef. I just have to laugh about the ubiquitous lemon juice to prevent browning.. when they always brown anyway!!
Cooking the apples before is genius. I am always overcooking the topping cause the apples take a tad too long.
Made this on Sunday. Very good, but very sweet. Next time I'll just use a little sugar with the apples. Topping was a smash!
We would call this Apple Crumble downunder. Only difference is we don't cook or coat the apples in sugar first. They go straight into the dish after cutting them. I like to give a generous sprinkle of cinnamon at that stage. Then cover with the oats, flour, sugar, cinnamon combo. I will have to try your ultra sweet version sometime. :-) Thanks!
To "Sunny", I live in Canada also. I found grape nuts in the cereal isle at my local Sobeys grocery store. In some places its known as Thrifty Foods. Hope that helps =D
Chef John is it possible to write down the amount of time it takes to bake the apple crisp?
Must the melted butter be in a cold temperature or issit okay if it is in a room temperature?
jUST DELICIOUS just made for dessert tonight, we will enjoy, thanks , i used to have an old recipe using applesauce and crumbling grapenuts, it was good too,
Made this twice this week. Yep, it's that good. So here's the deal. If you cook the sugar enought to make a pre-Carmel sauce then add the apples, you get apple candy. Simple fix. melt the butter, add the sugar until its mixed together, add the apples and cook on medium heat until the liquid reduces and the apples soften. Fantastic. Grape Nuts are PERFECT for this! Chef John, you'da man! PS: my wife loves it when I make this, and it's cheaper than going shopping.
Heyy great recipe :) I just added nuts, raisins and a dash of rum to make it even more interesting and it ended up great :)
However, when no grape nuts around any granola /oatmeal mix works well too.
Thanx for a great fall idea :)
i tried, but my topping turned into a big gooey chunk that wouldn't spread :( idk what i did wrong.
Chef John, how would I double this recipe? (cooking times, equipment, etc.)
Easiest just to make 2 with 2 dishes! You could times all ingredients by 2 and do in a bigger dish also. Would take longer, nut just keep an eye on it.
When I dumped the apples into the "caramel sauce", the sauce instantly seized into 3-inch long, thick "turds".
We saved the recipe, by pulling those from the pan, melting them to become sauce, and adding back into the pan of apples.
Would this topping work for a berry crisp?
Update on technique. melt the butter, add the sugars, stir to combine, immediately add the apples then stir and cook. Do not add water the apples will give up plenty. When the apples are soft, remove them with a slotted spoon, then continue to reduce and develop the caramel sauce. In addition to cinnamon I also added some grated nutmeg and Chef John's secret weapon: Chinese five spice. Awesome recipe Chef!
I tried this tonight, but I used oat flour instead of all purpose and it was delicious! My dad loved it! Thanks chef john :)
I've made this a few times, and while I've resorted to routinely adding the apples to the pan right when the sugar goes in so the sugar doesn't seize up, it's a keeper! the only change I've made is switching out the tablespoon of water for bourbon.
I didn't have grape nut so I replaced it with more oats. However half cup butter is way too much for that amount of flour and oats. Had to add more flour and oats to save the apple crisp.
This is a great recipe. However, I had a problem. IT tasted great, but I had this super thing caramel-water at the bottom of my pan. Intact, this always happens to me when baking. What happened?
Awesome recipe! I've made it twice this winter but like others I was running into the "instant candy" whenever I made the caramel and then added the apples. My preferred method now is to cook the apples low in the butter to soften them, then add them to a big bowl to combine with the sugars and spices. There's enough residual heat in the apples that will melt the sugars into a sauce to coat without turning into candy.
Mmmmmmmmm DOGGY! I *finally* got around to trying out this one - it's been on my short-list forever and ever. I made it with some added blueberries, about 2 Tbls of very finely minced ginger (yes that's a lot) and crushed up sprouted wheat and cornflake cereal (closest I had) instead of grapenuts. KNOCKED IT OUT OF THE PARK! By the way, for recipes like this where we're combining white and brown sugar in the same stage, I love just using white (or raw) sugar and adding a Tbls or two (I usually go a little heavy cuz I love it) of molasses. :D
Do you use salted butter or unsalted?
Definitely love the topping here, Chef John. I used it to fancy up an open-faced apple pie, and drizzled a caramel sauce on top. Hubby and roommate were thrilled. <3