I promise it is worth the wait…

I’m sorry for the lack of posting lately. But I have been baking. This post features dessert that I made for the dinner Benjie hosted on Saturday (I’m always there to help and semi co-host.) Anyway, I made vanilla souffles with chocolate sauce. Also, in case those didn’t work out, I made a brown butter pound cake.

The souffles turned out okay, and for those of you who were at the dinner, and didn’t get a chance to try the pound cake the next day, I am sorry you missed out, because that was also good. I promise I will make it for you some time! :)

I had not made a souffle since my second year of pastry school, so I was tempted to try them, especially since I got the ramekins to make them in for my birthday. (Thanks, Mom!) I am so happy they turned out tasting okay, even if they were a little bit crooked (they didn’t rise straight).

The pound cake was a little bit dry, but I’ll admit to over baking them slightly, because I was distracted while they were in the oven, because I was watching Dexter, which, is a really addicting show. I almost went straight to watching it instead of posting this, but I figured you’ve waited long enough for a new post… ;)

Click on the link for the recipes and more pictures.

Vanilla Souffle from the Food Network:

Ingredients

  • 2 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar for souffle dish
  • 1 1/3 cups whole, 2 percent fat, or 1 percent fat milk
  • 1 vanilla bean, split lengthwise
  • 1/3 cup plus 1 1/2 tablespoons granulated sugar
  • 1/3 cup all-purpose flour
  • 1 1/2 tablespoons unsalted butter, softened
  • 4 large eggs, separated
  • Confectioners’ sugar
  • Satin chocolate sauce, recipe follows

Satin chocolate sauce:

  • 2 ounces unsweetened chocolate
  • 4 1/2 ounces semisweet chocolate
  • 1/4 cup light corn syrup
  • 1/3 cup hot water

Directions

Preheat the oven to 350 degrees F. Brush 4 to 6 individual souffle dishes (or a 7-cup souffle dish) well with melted butter. Put the sugar inside one dish and toss to coat, then tip the excess sugar into the next dish and repeat. Place the dishes in the refrigerator to chill.

Reserving 1/3 cup of the milk, place the remaining 1 cup in a large saucepan. Add the vanilla bean and heat just to a boil, then turn off the heat and set aside to let the vanilla bean infuse for 10 minutes. Meanwhile, in a medium bowl, whisk the 1/3 cup granulated sugar, the flour, and the reserved 1/3 cup milk. Add a little of the hot milk and whisk to combine, then add the flour mixture to the hot milk mixture in the saucepan. Bring to a simmer over medium heat, whisking occasionally. Simmer just until thickened, about 1 minute. Turn off the heat. Add the butter, stir, cover, and set aside 15 minutes. Remove the vanilla bean and whisk in the egg yolks.

In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites in a clean dry bowl until soft peaks form. Add the remaining 1 1/2 tablespoons sugar and continue whipping until stiff and glossy. Fold into the milk mixture.

Pour the mixture into the prepared dishes, filling them 3/4 full. Run your thumb around the inside rim of each dish, making a shallow “moat” around the edge of the batter. This will help the souffles to rise straight up. Dust the surfaces with confectioners’ sugar. (The souffles can stand at this point for up to 30 minutes.) Bake in the center of the oven until puffed and light golden brown, 20 to 30 minutes. Do not open the oven door unless absolutely necessary.

Satin Chocolate Sauce: Combine the 2 chocolates over simmering water in the top half of a double boiler. Stir constantly until melted, then whisk in the syrup and water without removing the double boiler from the heat. Whisk until smooth and shiny. (The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.) At the table, serve the hot souffles by poking a hole in each one and pouring chocolate sauce into the hole, then drizzling sauce over the tops. For a large souffle, spoon onto dessert plates and drizzle sauce on each serving.

Brown Butter Pound Cake from Gourmet magazine (Sadly, no longer in existence.)

Makes 1 (8 -1/2 by 4-1/2 inch) loaf.

Active time: 25 minutes. Start to finish: 3-1/2 hours. (including cooling)

(I bet this would go well with the above chocolate sauce, if you simply can’t go one dessert with out chocolate.)

2-1/4 sticks unsalted butter

2 cups sifted cake flour (not self-rising; sift before measuring-if using all-purpose flour instead, for every cup of cake flour, sub in one cake of all-purpose flour minus 2 Tbsp.)

1 tsp. baking powder

1/2 tsp. salt

1/2 cup packed brown sugar

1/2 cup granulated sugar

4 large eggs

1/2 tsp. pure vanilla extract

Preheat oven to 325ºF with rack in middle. Butter and lightly flour an 8 -1/2 by 4-1/2 inch loaf pan.

Heat butter in a 10-inch heavy skillet over medium heat until milk solids on bottom are dark chocolate brown. (It should smell nutty.)

Transfer to a shallow bowl and chill in freezer until just congealed, about 15 minutes.

Whisk together flour, baking powder and salt.

Beat together brown butter and sugars with an electric mixer until fluffy, about two minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. At low speed, mix in flour mixture until just incorporated.

Transfer batter to pan, smoothing top, then rap pan on counter to settle batter. Bake until golden brown and a wooden pick inserted in the center comes out clean, about 1 to 1-1/4 hours. Cool in pan 30 minutes, then invert cake onto a rack and cool completely, right side up, 1 hour.

Both recipes are actually easy, it just takes time. But, I promise it is worth the wait.

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