TASTE Winter 2022-23


1 In a medium saucepan over medium heat, melt together water, butter, sugar and salt and bring to a boil. 2 Remove from heat and add flour. Using a wooden spoon, mix until fully incorporated. Return to heat and cook mixture for 2 to 3 minutes, until a thin layer sticks to bottom of pan while stirring and mixture comes together as a dough. 3 Transfer dough to a large bowl and allow to cool slightly. 4 Using a wooden or silicon spoon, add 1 egg at a time and mix dough until each egg is fully incorporated. Dough should be soft and able to hold stiff peaks when lifted. Use as needed. CHOCOLATE CRÈME CHIBOUST ½ tbsp (7 ml) gelatin 2 tbsp (30 ml) + ⅓ cup (75 ml) water 5 eggs, separated ¼ cup (60 ml) cornstarch 2 tbsp (30 ml) + 1 cup (250 ml) sugar ¼ tsp (1 ml) salt 1 cup (250 ml) chopped dark chocolate 1 cup (250 ml) milk 1 tbsp (15 ml) instant coffee powder

1 In small heatproof bowl, sprinkle gelatin in water and set aside to bloom. 2 In another medium bowl, whisk together egg yolks, cornstarch, 2 tbsp (30 ml) sugar and salt until fully incorporated and no lumps remain. 3 Place chopped chocolate in a small heatproof bowl over a small saucepan of gently boiling water, making sure bottom of bowl of chocolate does not touch boiling water. Stir constantly until chocolate is melted. Remove from heat and set aside. 4 In medium saucepan, over medium heat, bring milk and instant coffee powder to boil. Remove from heat and slowly transfer ⅓ cup (75 ml) to egg mixture, whisking constantly making sure not to cook eggs. Add back to saucepan with remaining milk and stir vigorously. Return to heat and continue cooking until mixture thickens to consistency of thick sauce only, not paste. 5 Remove from heat. Add melted chocolate and bloomed gelatin. Mix well until smooth. Cover with plastic wrap and set aside to cool at room temperature.

6 In a standing mixer, whisk egg whites until frothy over medium speed. 7 In a small saucepan, boil 1 cup (250 ml) sugar and ⅓ cup (75 ml) water until mixture reaches 248 F (120 C) on a candy thermometer. 8 With stand mixer on medium speed, slowly pour melted sugar syrup into egg whites. Turn off mixer and scrape down sides of bowl to ensure sugar is well integrated into mixture. Turn mixer back on and whisk meringue on high speed until stiff peaks form. 9 Using a hand mixer, whisk chocolate crème until smooth and fluffy. Fold in ⅓ of whipped meringue into chocolate crème until no white streaks remain. Add remaining egg whites and fold in until fully incorporated. Transfer to a large piping bag fitted with a narrow choux pastry filling injector nozzle and use as needed. Serves 8 to 10 PAIRS WITH

AMARULA CREAM LIQUEUR South Africa $26.49 342246 CAROLANS COLD BREW Ireland $28.99 456687


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