Are you all ready for the very last recipe from “Baked Elements?”
Posting date is: Sunday, 26 October
S’More-Style Chocolate Whiskey Pudding
Yield: 6 servings For the Graham Cracker Crust
4 1/2 whole graham crackers), coarsely broken
1 ounce (1/4 stick) unsalted butter, at room temperature
1 tablespoon sugar
1 teaspoon cinnamon
For the Chocolate Whiskey Pudding
1 cup sugar
3 tablespoons cornstarch
2 tablespoons dark unsweetened cocoa powder (like Valrhona)
1 teaspoon instant espresso powder
Pinch of salt
3 large egg yolks
2 cups whole milk
1/2 cup heavy whipping cream
8 ounces good-quality bittersweet chocolate (54 to 60%), coarsely chopped
2 tablespoons good-quality whiskey
1 tablespoon unsalted butter, at room temperature
For the Marshmallow Topping
2 large egg whites
1 cup sugar
2 tablespoons light corn syrup
1 1/4 teaspoon good-quality whiskey
Baked Note:The best part about pudding: you can compose it and serve it in virtually any serving piece you want. True, this pudding looks great in glass servingware (so you can view the multiple layers), but it also looks fantastic in vintage and found ceramics and all manner of interesting individual porcelain pieces—and it even works as one large, buffet-style, giant-bowl dessert.
Make the Graham Cracker Crust
Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
Put the graham crackers, butter, sugar, and cinnamon in a food processor and pulse until coarse crumbs form. Turn the crumbs out onto the prepared baking sheet, spread to form an even layer (if necessary, break up any large pieces with your fingertips), and bake stirring once, until the crumbs are crisp, about 10 minutes. Remove from the oven and cool completely.
Make the Chocolate Whiskey Pudding
In a medium, heavy-bottomed saucepan, whisk together the sugar, cornstarch, cocoa powder, espresso powder, and salt. Add the egg yolks and whisk to blend (the mixture will resemble wet sand). Gradually whisk in the milk, then the cream. Place the saucepan over medium heat, and cook the mixture, whisking constantly, until it comes to a boil. Boil for 30 seconds, remove from the heat, and continue to whisk for 15 seconds to release excess heat. Add the chocolate, whiskey, and butter; whisk until the chocolate and butter are melted and the mixture is smooth. Let the pudding cool slightly, about 10 minutes, whisking occasionally.
Assemble the pudding
Spoon 1/3 cup of pudding into each of six (small and wide or sundae-like) 1-cup glasses; smooth out the tops. Divide the graham cracker mixture equally among the glasses, sprinkling it on top of the pudding. Top each glass with another 1/3 cup pudding; smooth out the tops. Cover each glass with plastic wrap, pressing the plastic directly onto the pudding. Chill at least 2 hours, until ready to serve.
Make the Marshmallow Topping
In the heatproof bowl of a standing mixer fitted with the whisk attachment, whisk the egg whites, sugar, 1/4 cup of water, corn syrup, and whiskey. Set the mixer bowl with egg white mixture over a saucepan of simmering water. Using hand whisk, whisk the mixture constantly until an instant-read thermometer inserted into the mixture registers 160 degrees F, about 6 minutes. Return the mixer bowl with the egg white mixture to the stand mixer (still fitted with the whisk attachment) and beat on high speed until the marshmallow topping forms stiff peaks, 6 to 8 minutes.
Top each chilled pudding with 2 large spoonfuls of marshmallow topping, covering the top of the pudding completely and creating peaks, if desired.
Use a kitchen torch to lightly toast the topping to your liking. Serve immediately.
For the dough
3 1/2 cups bread flour
1/4 cup granulated sugar
1/4 cup firmly packed dark brown sugar
3 teaspoons instant dry yeast
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
3 ounces (3/4 stick) unsalted butter, softened, cut into 1/2-inch cubes
2/3 cup whole milk
1 large egg
2/3 cup pumpkin puree
For the filling
3/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 ounce (1/4 stick) unsalted butter, melted
For the assembly
1 ounce (1/4 stick) unsalted butter, melted
For the Cream Cheese Frosting
2 1/2 ounces cream cheese, softened
1/4 cup buttermilk, well shaken
1 3/4 cups confectioners’ sugar, sifted
Make the dough
Butter one 10-inch round cake pan, line the bottom with parchment paper, and butter the parchment. Dust the parchment with flour and knock out the excess flour.
In the bowl of a standing mixer fitted with the paddle attachment, mix the flour, sugars, yeast, salt, cinnamon, ginger, and cardamom on medium speed. Add the butter and mix until incorporated, about 1 minute. Add the milk and egg and mix on low speed until incorporated. Add the pumpkin puree and mix on medium speed for 3 minutes. The dough will look light orange in color and feel soft and sticky.
Remove the dough from the bowl, carefully form into a large ball, smooth the top with your hands, and place in a clean, lightly greased bowl. Cover with plastic wrap and let the dough rest for 30 minutes. While the dough is resting, make the filling.
Make the filling
Stir together the sugars, cinnamon, cloves, nutmeg, and salt. Add the melted butter and stir until combined.
Assemble the rolls
Dust a work surface with a sprinkling of flour. Using a rolling pin, roll the dough into a large rectangle approximately 23 by 10 inches, brush the dough with melted butter, and sprinkle the filling over the butter, leaving a 1/4 inch border around the edges. Use the palms of your hands to press the filling lightly into the dough.
Roll up the long side of the rectangle to form a tight log and place seam side down. Slice the log into ten 2-inch rolls. Place one roll in the center of the cake pan, then fill in the rest of the pan with the other rolls. Brush the tops of the rolls with melted butter, cover with plastic wrap, and set aside until the rolls have almost doubled in size, about 45 minutes.
Preheat the oven to 350 degrees F and position the rack in the center.
Bake for 20 to 25 minutes, or until the tops of the rolls are browned. In order to pour your icing over still warm rolls for the best effect, prep all of the frosting ingredients while the rolls are baking and quickly put together the frosting (this will only take about 5 minutes) immediately after the rolls come out of the oven.
Make the frosting
In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese and buttermilk on medium speed until the mixture is lump free. Add the confectioners’ sugar and beat on medium-low speed until a smooth, fluid mixture forms.
Serve the rolls
Invert the pan of rolls onto a serving plate or you can leave in the pan for a rustic look. Pour the frosting over the still warm rolls. It’s okay if a little bit of the frosting drips down the sides—it’s even encouraged. (Alternatively, use an offset spatula to apply the icing.) Serve immediately.
We’re down to the last three recipes in Baked Elements. We’ll wrap up the book with chocolate, pumpkin, and booze, which feels just right. This week, we’re making a classic chocolate cupcake that includes mayonnaise in the batter for a super moist cake.
Posting date is October 12!
Chocolate Mayonnaise Cupcakes Yield: 24 cupcakes
For the Chocolate Mayonnaise Cupcakes
2 ounces good-quality dark chocolate (60 to 72%), coarsely chopped
2⁄3 cup dark unsweetened cocoa powder (like Valrhona)
1 3⁄4 cups boiling water
2 3⁄4 cups all-purpose flour
1 1⁄4 teaspoons baking soda
1⁄4 teaspoon baking powder
1 cup granulated sugar
1 cup firmly packed dark brown sugar
1 1⁄3 cups mayonnaise
2 large eggs
1 teaspoon pure vanilla extract
For the Chocolate Frosting
12 ounces (3 sticks), unsalted butter, softened
3 cups confectioners’ sugar, sifted
1 1⁄2 tablespoons pure vanilla extract
10 ounces good-quality dark chocolate (60 to 72%), melted and cooled
Make the Chocolate Mayonnaise Cupcakes
Preheat the oven to 325 degrees F. Line two 12-cup cupcake pans with paper liners.
In a medium heatproof bowl, stir together the chocolate and cocoa powder. Add the water and whisk until smooth.
In another medium bowl, sift together the flour, baking soda, and baking powder.
In the bowl of a standing mixer fitted with the paddle attachment, beat both sugars and the mayo together until well blended, 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition, then beat the mixture until it is completely combined and uniform in color. Add the vanilla and beat again.
Scrape down the sides and the bottom of the bowl. Add the flour mixture in three parts, alternating with the chocolate mixture, beginning and ending with the flour mixture. Beat just until incorporated.
Fill the cupcake liners about three-quarters full. Bake the cupcakes for 17 to 20 minutes,
rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean.
Allow the cupcakes to cool for 15 minutes in the pan, then turn them out onto wire racks to cool completely.
Make the Chocolate Frosting
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on high speed until creamy, about 2 minutes. Add the confectioners’ sugar all at once and beat until completely blended, about 2 minutes. Add the vanilla extract and beat for 15 seconds. Scrape down the sides and bottom of the bowl and add the chocolate. Beat until smooth, continuing to scrape down the sides as needed until the frosting is uniform in color.
Assemble the cupcakes
There are many ways to frost a cupcake. If you have a pastry bag, simply fit it with the largest tip, fill the bag with frosting, and pipe enough to cover the cupcake in a big mound. If you do not have a pastry bag, use an ice cream scoop with a release mechanism to scoop the frosting and dispense it onto the top of the cupcake. You can also use an offset spatula to frost the cupcakes.