white chocolate panna cotta red truck bakery · the les masters du chocolat competition. chef...
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PASTRY
& BA
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ORTH
AM
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ME 6 ISSU
E 2 2012
Volume 6 Issue 2 2012
N O R T H A M E R I C A
W W W . PA S T R Y N A . C O M
Printed In Singapore
White Chocolate Panna Cotta
Red Truck Bakery
Hands On Chocolate
60 Pastry & Baking North America
Publisher’s Note: Prior to his joining Guittard Chocolate as the in-house pastry chef, Donald Wressell spent 19 years at the Four Seasons Beverly Hills where he was named the 2005 Pastry Chef of the Year, won Silver and Gold medals in the Grand Salon Culinaire and placed second at the Les Masters du Chocolat competition. Chef Donald also represented the USA four times in Le Coupe du Monde de la Patisserie and recently captained the winning team at the 2011 National Pastry Team Championship.
SinfulChocolate Pound CakeA good pound cake has the ability to put a smile on the face of the toughest, hardest-to-please guest. Perhaps, it’s the pound cake’s inherent link to childhood or the moist, cakey overtones that makes everyone happy. Yet, a great chocolate pound cake can be truly transformative and provide your guest with a lifelong point of culinary reference. The following is a great chocolate pound cake recipe that is rich and decadent and made with a genuine love of chocolate.
By
Photos by Vanessa Stump
Chocolate Pound
Cake Crumble:107g Butter150g Demarra Sugar98g Cake Flour120g Hazelnuts (roasted) 22g E. Guittard Cacao Rouge .85g Baking Soda1g Salt1g Saigon Cinnamon
Equipment:Stand mixerRubber spatulaFood processorSmall loaf pansBaking paperBox graterPlastic scraper
Cake Batter:190g Unsalted Butter 300g Sugar 160g Whole Eggs 150g All Purpose Flour35g E. Guittard Cacao Rouge3g Salt 1g Baking Powder 117g Buttermilk 5g Vanilla 32g Water2g Instant Coffee 50g E. Guittard91% Nocturne
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1. To make chocolate crumble combine all ingredients in a food processor.
2. Pulse until all ingredients come together to form a paste.
3. The crumble should look like this.
4. Press through a coarse sieve.
5. Once finished refrigerate until needed.
6. To make pound cake begin by placing butter in a stand mixer bowl.
7. Add sugar.
8. Cream butter and sugar until light.
9. Sift dry ingredients.
10. Add eggs to creamed mixture. Scrape as needed.
11. Add dry ingredients alternately with buttermilk.
12. Scrape bowl well.
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Hands On Chocolate
62 Pastry & Baking North America
13. Grate E. Guittard 91% Nocturne
14. Fold grated chocolate into batter.
15. Line molds with baking paper.
16. Deposit cake batter in pans in small loaf pans.
17. Top cake with crumble and bake at 350°F about 30-35 minutes.
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