Next up is Cinnamon Chocolate Soufflés
The posting date is: Sunday, 13 April.
Cinnamon Chocolate Soufflés
1 1/2 teaspoons cinnamon, divided
1/4 cup plus 1 tablespoon granulated sugar, divided
5 ounces good-quality dark chocolate (60 to 72%), coarsely chopped
3 tablespoons unsalted butter
3 large egg yolks, plus 4 large egg whites
1 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon pure vanilla extract
Confectioners’ sugar for dusting
Whiskey Whipped Cream (optional, page 86)
Baked Note: Our soufflés probably don’t need a big helping of whipped cream—it’s a bit like adding another scoop of ice cream to a fully loaded banana split—but we would be remiss not to recommend our Whiskey Whipped Cream on page 000 should you decide to go that route. If you are going to have an accompaniment, it might as well be full of whiskey.
Preheat the oven to 400 degrees F and position the rack in the center. Lightly butter the bottom and sides of four 6-ounce ramekins. Mix together 1 teaspoon of the cinnamon and 1 tablespoon of the granulated sugar, dust the ramekins with the cinnamon sugar mixture, and knock out the excess cinnamon sugar. Place the ramekins on a baking sheet.
Place the chocolate and butter in the bowl of a double boiler over medium heat and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat and whisk in the remaining 1/2 teaspoon of cinnamon. Transfer the chocolate mixture to a large bowl and whisk in the egg yolks, one at a time, until blended. Set aside.
In the bowl of a standing mixer fitted with the whisk attachment (or, if you are feeling strong, you can certainly do this without the aid of a machine—you will just need a whisk and bowl and a ready arm), whisk the egg whites on high speed for 1 minute. Sprinkle the cream of tartar and salt over the whites and continue whisking on high speed until the egg whites are foamy. Continue whisking while streaming in the remaining 1/4 cup of sugar, then the vanilla. Whisk until stiff peaks form.
Gently fold one-quarter of the stiff egg white mixture into the chocolate mixture until almost combined. The chocolate mixture will begin to lighten. Fold another quarter of the egg white mixture into the chocolate mixture until nearly combined. Finally, add the remaining egg white mixture to the chocolate mixture and fold gently until completely combined.
Divide the soufflé mixture equally among the ramekins, then run your thumb around the edge of each ramekin (this will help provide an even rise). Place the baking sheet in the oven, immediately reduce the oven temperature to 375 degrees F, and bake for 8 minutes. Soufflés are generally finished baking after rising 1 1/2 to 2 inches; the centers should still be jiggly while the perimeter should be almost set. If the soufflés are not done baking after 8 minutes, continue baking, checking them in 2-minute intervals. Remove the baking sheet from the oven, transfer the ramekins to a serving plate, sift confectioners’ sugar over the tops of the soufflés, and serve immediately. Alternatively, garnish the tops with a dollop of Whiskey Whipped Cream.
For the Peanut Butter Dough
2 1⁄4 cups all-purpose flour
3⁄4 teaspoon baking powder
1⁄2 teaspoon baking soda
1 teaspoon salt
6 ounces (11⁄2 sticks) unsalted butter, cool but not cold
1 cup firmly packed dark brown sugar
1⁄2 cup granulated sugar
3 tablespoons vegetable oil (preferably canola)
3⁄4 cup smooth peanut butter (see page 26)
1 large egg, plus 1 large egg yolk
2 teaspoons pure vanilla extract
For the Chocolate Filling
12 ounces good-quality dark chocolate
(60 to 72%), coarsely chopped
1⁄2 teaspoon light corn syrup
Make the Peanut Butter Dough
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, sugars, oil, and peanut butter on medium-high speed until fluffy, about 5 minutes. Scrape down the sides and bottom of the bowl and add the egg, egg yolk, and vanilla, beating until incorporated. Scrape down the sides and bottom of the bowl and add half of the flour mixture. Beat until just incorporated; do not overmix. Add the remaining flour mixture and beat until just incorporated.
Transfer the dough to a cool, lightly floured work surface and shape into a disk. Wrap the dough in parchment paper, then in plastic wrap, and refrigerate until the dough is firm, about 3 hours. The dough can be made a day ahead and refrigerated for up to
Flour a rolling pin. Line a work surface with a piece of parchment paper about 14 inches long, dust the parchment with a sprinkling of flour, divide the disk of dough in half, and roll out one half directly on the parchment into a rectangle about 9 1⁄2 inches long by 71⁄2 inches wide and just under 1⁄2 inch thick. If the dough is too thin, it will be extremely difficult to roll up. Transfer the dough, keeping it on the parchment, to the refrigerator to firm up. Repeat the rolling process for the second half of the disk and refrigerate.
Make the Chocolate filling
While the dough is chilling, melt the chocolate and corn syrup in a microwave or double boiler. Whisk until smooth, then set aside to cool for a few minutes.
Assemble the roll
Remove 1 sheet of dough from the refrigerator. Dip a pastry brush in the chocolate and brush the top surface of the dough almost to the edge. Make sure the chocolate coverage is good and hearty, but leave a 1⁄2-inch strip with no chocolate on one of the long
sides of the rectangle and double up the chocolate on the opposite long side—this will be the center of the cookie. (Alternatively, drizzle some of the chocolate mixture on the dough and use the back of a spoon to spread into an even layer.) Using the parchment
paper to help you, slowly roll the dough into a log, starting from the long side of the rectangle that has double chocolate. (The paper should not be inside the log but used as a tool to help create the log.) Once the dough is rolled, keep it wrapped in the paper,
then wrap tightly in plastic and refrigerate. Repeat this process with the second sheet of dough.
Chill the logs for at least 3 hours, or up to 24 hours, until the logs feel very solid; if they do not feel solid, they probably need to be refrigerated for a few hours longer.
Make the cookies
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Unwrap the logs and place on a cutting surface. Dip a knife in very hot water and cut the log into individual cookies, 1⁄2 to 3⁄4 inch thick, and place on the prepared baking
sheets. If they get a tiny bit disfigured in the cutting process, you can use your fingers to reshape the cookies slightly; if the chocolate breaks or spills out, you can gently push it back in place.
Bake for 11 to 13 minutes, rotating the baking sheets halfway through the baking time. Do not overbake these cookies—remove them from the oven the second they start to brown.
Place the baking sheets on wire racks to cool for 5 minutes. Then use a spatula to transfer the cookies to the racks to cool completely.
Whirligigs can be stored at room temperature, tightly covered, for up to 2 days.
We’re making creme brûlée next – break out your torches! Posting date is March 16.
Classic Creme Brûlée with Caramelized Brown Sugar Yield: 4 servings
2 cups heavy cream
1 vanilla bean
6 large egg yolks
1⁄3 cup granulated sugar
1⁄8 teaspoon salt
3 tablespoons firmly packed dark brown sugar
Preheat the oven to 325 degrees F. Place four 6-ounce ramekins in a small roasting pan or large, high-sided baking pan.
Pour the heavy cream into a medium saucepan. Cut the vanilla bean in half lengthwise and, using the tip of a knife or a small spoon, scrape the seeds into the cream. Add the split vanilla bean pod and stir. Heat the cream to just below a boil (bubbles will form around the perimeter of the pan), turn off the heat, and let the mixture steep for 10 minutes.
In another bowl, whisk together the egg yolks, granulated sugar, and salt. Keep whisking until the mixture is well combined and begins to lighten in color, but do not over mix. Pour a small amount of the heavy cream into the egg yolk mixture while stirring (not whisking). Continue to add the cream, a little at a time, until it is incorporated. Push the mixture through a fine-mesh sieve into a pourable glass measuring cup or bowl.
Divide the mixture equally among the ramekins, filling almost to the top. Carefully pour boiling water into the roasting pan until the water reaches about halfway up the sides of the ramekins. Bake for 30 to 35 minutes, until the custards are set on the edge but still wobbly in the middle. Remove the ramekins from the water, let cool to room temperature, cover, and refrigerate least 4 hours or overnight.
Remove the ramekins from the refrigerator at least 15 minutes prior to serving. Sprinkle each ramekin with the brown sugar and use a kitchen torch to caramelize the sugar and create a smooth top. Wait a few minutes for the sugar to become crisp, and serve.