In November, we did a series on who we admire and “Today” host Al Roker chose the C-Cap program. C-Cap stands for Careers through Culinary Arts. Its mission is to provide job opportunities in the food service industry for at-risk, disadvantaged inner city kids through culinary arts education and apprenticeships. Al is such a fan of c-cap that he recently MC'd their annual benefit. Two of the folks honored at the benefit. Michael Romano, chef at the famed New York City restaurant, Union Square cafe and Rachel Lansang, pastry sous chef at Fauchon and a C-Cap graduate, share some decadent recipes:
Courtesy of Rachel Lansang, Pastry Sous Chef, Fauchon New York and C-CAP Graduate
Courtesy of Florian Bellanger, Executive Pastry Chef of Fauchon New York
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Fauchon Berry Charlotte Cake Florian Bellanger
Makes one 8-inch round cake
Preheat oven to 350° F.
In a mixing bowl, whisk egg yolks and ½ of the granulated sugar, until the mixture is a light yellow color. Set aside.
In an electric mixer, whisk egg whites and the remaining ½ of the granulated sugar, until stiff peaks form. Using a rubber spatula, gently fold the egg yolks/sugar mixture into the egg whites until combined. Then gently fold in all-purpose flour and stir until combined.
Spread this mixture on a baking sheet lined with parchment paper (about ½-inch thick) and bake in 350° F oven for about 12 minutes. After baking, allow the ladyfinger biscuit to cool on a wire rack, and then carefully remove the biscuit from the baking sheet.
In a saucepan, bring the water and sugar to a simmer. Remove from heat and whisk in the raspberry puree. Allow to cool.
Place the cake ring on a baking sheet lined with parchment paper or aluminum foil. Cut a 1 ½-wide strip lengthwise (equal to the height of the cake ring) and place it around the inside of the ring. Cut out a 7-inch round. When the raspberry syrup is at room temperature, brush the round ladyfinger biscuit with the syrup and place it on the bottom of the ring. Keep the cake ring with the ladyfingers in the refrigerator until you are ready to assemble the cake.
Raspberry Mousse (made with Italian Meringue)
In a mixing bowl, whisk the egg whites until stiff peaks form. Using a small saucepan and a candy thermometer, boil the sugar and water until the mixture reaches 250° F. Remove from heat, then while whisking continuously, slowly add the mixture to the whipped egg whites. Continue to whisk until the mixture has cooled down to room temperature. Set aside at room temperature. (Note: You can make this meringue by hand since the quantity is so small.)
Soak the gelatin in cold water for about 3 minutes. Drain and squeeze out the water from the gelatin. In a saucepan, lightly warm raspberry puree and lemon juice, then whisk in the gelatin until combined. Remove from heat and allow the mixture to cool until it reaches room temperature. Gently fold in the whipped cream, stir until combined; then fold in the Italian meringue and stir until combined.
Assembling the Charlotte Cake
1 cup fresh raspberries
Fresh seasonal berries for garnish
Remove the cake ring with the ladyfingers from the refrigerator. Fill half of this ring with raspberry mousse and then cover the mousse with 1 cup of fresh raspberries spread evenly. Fill up the ring with the remaining mousse, refrigerate the cake for 2 hours.
Transfer the cake ring to a serving plate. Carefully remove the cake ring before decorating the cake with assorted seasonal fresh berries (strawberries, raspberries, blueberries or blackberries).
912315760491361328274327771egg yolks33 egg yolksgranulated sugar4tablespoon4 tablespoons granulated sugaregg whites22 egg whitesall-purpose flour0.25cup¼ cup all-purpose flour1 baking sheet tray1 cake ring - 8 inches diameter, 1 ½ inches highwater1cup1 cup watergranulated sugar0.5cup½ cup granulated sugarraspberry puree0.5cup½ cup raspberry pureeegg whites3tablespoon3 tablespoons egg whitesgranulated sugar0.3333333333333333cup1/3 cup granulated sugarwater1.5teaspoon1 ½ teaspoons water3 gelatin sheetsraspberry puree0.75cup¾ cup raspberry pureelemon juice2teaspoon2 teaspoons lemon juiceheavy cream0.5cup½ cup heavy cream, whipped to soft peaks
Courtesy of Florian Bellanger, Executive Pastry Chef of Fauchon New York
Fauchon Chocolate Megeve CakeFlorian Bellanger
Serves 8 to 10 people (Diameter: 7 inches; Height: 2 ½ inches)
This cake was named for a ski resort in Switzerland, the Megeve, and it resembles nothing so much as a mountain -- one, perhaps, of childhood dreams, covered in chocolate curls. Beneath them are disks of vanilla meringue layered with chocolate mousse.
French Meringue
Sift the powdered sugar into a small bowl and set aside. In an electric mixer, whisk the egg whites at medium-high speed. When the egg whites start to form peaks, gradually add the granulated sugar while continuing to whisk. Once all the sugar is added, whisk the egg whites until stiff peaks form. Remove the bowl from the mixer and fold in the powdered sugar using a rubber spatula. Mix until all of the sugar is incorporated.
Spread the meringue mixture onto parchment paper in 3 circles about ¾ inch thick and 6 ½ inches in diameter. Bake at 150° F overnight or until crisp and dry.
Dark Chocolate Ganache
Chop the chocolate and place in a large bowl. Combine the milk and sugar in a saucepan and bring to a boil. Pour the boiled mixture over chopped chocolate; carefully mix together. Add the butter and stir until incorporated.
Set aside 1 ¼ cups of this mixture for the mousse. Reserve the rest in the refrigerator.
Italian meringue for mousse:
Melt butter and chocolate together. Stir until combined; then set aside.
To make the Italian meringue: Put the egg whites in the bowl of an electric mixer with the whisk attachment. Combine sugar and water in a saucepan and bring to a boil.
Boil the sugar water until it reaches a temperature of 235° F (measure with a candy thermometer). At 235° F, begin to whisk the egg whites at medium-high speed. When the sugar water reaches 240° F, remove from the heat, and add to the egg whites in a slow and steady stream while whisking continuously. When all the sugar is added, continue to whisk until the mixture has cooled slightly.
Divide the meringue in half. Fold in the reserved 1 ¼ cups of dark chocolate ganache into the meringue; then fold in the chocolate and butter mixture until combined.
Assembling the Megeve Cake:
Line a 7-inch by 2 ½-inch ring with acetate and place on a flat tray. Place one meringue inside the ring. Pour in one third of the chocolate mousse and spread to cover the meringue.
Place a second meringue on top and cover with another third of the mousse. Place a third meringue on top and spread the last third of mousse to cover the meringue and smooth the top of the cake. Refrigerate.
Heat the reserved dark chocolate ganache until melted and fluid. Remove the ring and acetate from the cake. Pour the ganache over the cake to cover it completely. Cover the cake with chocolate curls (recipe below).
Chocolate Curls
To make chocolate curls, the melted chocolate and sheet pans should be warmed to body temperature. Pour the melted chocolate onto the trays and using a paint roller, spread the chocolate to create a thin coating, then refrigerate the trays for about 2 hours.
Remove the tray from the refrigerator and let them sit at room temperature. Using a notched kitchen trowel or spatula, scrape the chocolate off the tray to form curls. If the chocolate is too cold, it will crack and will not curl into a circle; if the chocolate is too warm, it will stick to the trowel and will remain flat.
9123157604913613227770powdered sugar (confectioners' sugar)1cup1 cup 10X powdered sugar (confectioners' sugar)egg whites33 egg whitesgranulated sugar0.5cup½ cup granulated sugardark chocolate17ounce17 ounces dark chocolate (70% cacao)milk1.3333333333333332cup1 1/3 cups milkgranulated sugar0.5cup½ cup granulated sugarunsalted butter5ounce5 ounces unsalted butter (1 stick plus 2 tablespoons)unsalted butter3ounce3 ounces unsalted butter (3/4 stick)dark chocolate2.5ounce2 ½ ounces dark chocolate (70% cacao) egg whites55 egg whitesgranulated sugar0.75cup¾ cup granulated sugarwater0.25cup¼ cup waterdark chocolate0.25pound¼ pound dark chocolate (70% cacao), meltedTwo sheet pansPaint roller