Julia Child The Way To Cook First Courses And Desserts

oh I'm to the child welcome to this volume of our video book the way to cook some very special first courses and some of the great classic desserts here's the table of contents notice that each recipe has a reference number which will appear in the upper right hand corner this will make it possible for you to know exactly where you are moment by moment furthermore these numbers correspond to the recipe numbers in the booklet that accompanies this tape let's begin [Music] let's begin for the real French pate that's a glorious mixture of meats and spices and wines and it's absolutely delicious its baked and then served cold actually it's a kind of a meatloaf but a very fancy one and you bake it in the earthenware terrine like this oh that's a metal one or just a plain bread pan I'm using a bread pan and I'm lining it with fresh pork fat these are thin sheets of fresh pork fat and they just go into the mould and you press it in it's almost like so you're putting dough into it and that's how it looks and to get the pork fat you ask your supermarket butcher for thin sheets of fresh pork fat you may have to order it ahead and if you get too much you can always freeze it now here's the pate mixture I'm gonna have one and a half cups each of finally grow veal finely ground pork and fresh pork fat now that's one cup 1/2 pound and if you're on a diet don't even think of a pate but you've got to have your pork fat are you going to have a dry tough cat eh and then to continue on we have 1/2 cup of onions that have been sautéed in butter and we have two eggs that folds the pate together and I want about a teaspoon and a half of salt we're going to you're going to taste all this before you cook it so don't put in too much at once pepper that was 12 grinds of pepper a little bit of allspice that's always good that's about 1/8 of a teaspoon and 1/2 of a teaspoon of very fresh smelling time and then you want a little garnish for the meat mixture so that when you cut into it it'll be attractive I have 1/2 of a cup of chopped pistachios there or you could use truffles if you want and then this is the French touch two or three tablespoons of very good part of Madera or conduct and at oaf of garlic and then that's all to be mixed up you can do that either by hand or do it in a machine well that machine does a wonderful job of mixing now I have to taste this very carefully for seasoning but it's got raw pork in it and that's dangerous to eat so I'm going to have to cook this little sample before I taste it for seasoning now I'm going to cook that to three minutes on each side then let it cool off and I'll taste it now that's cooled off enough I'll just take a little taste pretty good but here's a tip since ultimately this pate is going to be served cold the flavors get muted and this they're very intense and carefully made at this point so add whatever is needed and then you're ready to go so here's our line mold and I'm just gonna put about a third of that mixture right in there another tip wet your hands so that it's easier to spread and then I could fill it all just with this plain mixture like this what I'm going to do is they have strips of marinated duck meat that's just been marinated in salt pepper a little bit of spice and then I've got some strips of cold boiled ham and rather than duck you could use veal or rabbit or wild boar or whatever you happen to have around the house now another layer of the meat mixture now there's a second layer of ham and duck there's my last little piece of duck then we got the final layer o meat mixture again spreading it with my wet hands now one final thing a bay leaf on top and then fold the fat over as you notice we've got fat surrounding this pattern that prevents it from cresting over and it also baste it and then it needs a cover so I'm going to use a piece of foil and that's now ready to bake note that I'm baking this in a water bath a band MIDI and the water doesn't come near the edge of the aluminum foil I'm doing it in a water bath because I want it to cook gently in the oven is set at 350 degrees and I'll come back in about an hour and a half and check it with my meat thermometer which should read 162 degrees now after the pate is cooked and is out of the oven let it cool off for an hour here's how it looks you see all these juices in here and now we have one final very important step which is to compact the meat so there'll be no air holes and you can slice it easily so put the cover back on and you want to weight it down with something I have a twin bread pan which nests in there to press the meat down and then a weight of any kind like some canned goods three to four pounds and then refrigerate that for at least a day now if you've baked your pate and a handsome terrine like this bring the dish right to the table and serve from that or involve the patanè cut it into beautiful big slices serve it with little corniche all pickles and fresh French bread however you slice it a pate makes a marvelous first course fish mousse is a marvelous candidate is the first course because it's elegant yet its light then the old days you wouldn't think of doing it because it was so cumbersome we had a great big margin you pounded the fish in that then there's a great big drum sieve and you had to rub it all through the sieve after about 2 hours of riki we had a little bowl of fish and then you had to wash off the sieve that's no fun with the food processor everything is so easy here's how to do it I've got two and a quarter cups of filling of soul in there and to give a little extra body I have 3/4 cup of either raw shrimp or raw scallops I've got I have shrimp in there then I always like it with fresh white bread crumbs I've got one and a half cups of them and one egg and I'm gonna have about a teaspoon and a half of salt that's exactly a teaspoon and a half and they're 9 grinds of pepper and one and a half cups of very heavy fresh chilled cream a little bit of nutmeg I almost forgot that that gives it a little is in the sacral flavor and then let her rip now that's the right consistency it's holding its shape softly then take a little taste of it if it needs any more salt pepper or anything else added now that's your basic mousse mix and you can use it to fill a little individual mousse like that lined with little strips of smoked salmon but I'm gonna do it in a nice big heavily buttered ring mold and with this mousse you can make all kinds of things like a big great big Charlotte mold or you can use sausage casings and make fish dogs it's it's a very universal mix though just like the pate I'm going to bake this in a water bath and to keep it moist and protected I'm covering it with buttered wax paper I've got it in the 350 degree oven it's going to take about 45 minutes to cook so I'm starting in an hour before I want to serve now that's all baked and I'm just loosening it from the ring mold it has a wonderful smell you can always tell when it's done because it begins to smell deliciously fishy now I have a buttered platter here we're gonna unmold that you'll see why it's buttered you see if I didn't get that quite evenly on the platter which it slips around with because it's butter there we are beautifully unloaded and I'm gonna fill it with a little creamed lobster doesn't that look good don't have a sauce on top and lobster in the middle oh look at those two mooses this little baby one with its strips of salmon and a buttery watercress sauce and here is our noble rig mold filled with creamy lobster meat either one is a 3-star beginning to any meal [Music] every good cook should know how to make a respectable pastry crust no that's for pies and quiches and tarts and I think in the old way when you did it all by hand your hands were hot and it took a long time in the pastry got sticky and it turned out like cardboard but I think if you use one of these machines and this method that's gonna work out very well the first thing is measuring the flour I have this is all-purpose flour if you use unbleached flour you're gonna have a tender crust there's one cup and notice how I measure and I'm dipping the cup into the flour sweeping it off level these are dry measure cups these it's very important that you want to get your measurements accurate so there's three cups of all-purpose flour now here's another thing for tenderness which is cake flour that's plain bleached cake flour and I want 1/2 cup of that is that's a soft flour and that's going to make for a tender crust and now we have a very important thing is chilled butter 2 and a half sticks 10 ounces of chilled butter cut into small pieces and I have four tablespoons of chilled white vegetable shortening that is again for tenderness and 1/2 1/2 a teaspoon of salt and a big pinch that's about an eighth of a teaspoon of sugar and that will help Brown the crust and then on goes the machine and you just want to mix the flour and butter together with little pulses that was six pulses and now we have the water this is going to be I'm going to start with 2/3 cup of iced water and again I'm gonna pulse it in don't own this 1/3 cup 2/3 cup no take a look out I just wanted to I don't want I just wanted to begin to mass I don't want it to form a ball that's about three more tablespoons of water and now out it comes so this is going to be the part that's called the great smear see that's very rough looking now but if I hold it in my fist it holds together well that looks very sort of rough and weird that's just the way I waters from press it together with my hands and now with the heel of my hand not the palm because the heel is not hot I push it out into a 6-inch smear and this X is the final blending of fat and flour and then gather this together in a tank and then it must kind of rehydrate itself and rest for at least two hours before you form it that's going to be chilled in the refrigerator wrapped and plastic tonight I'm gonna have a perfectly beautiful glittering fresh apple tart for dessert and I have this lovely buttery dough that I made yesterday chillin in the refrigerator and it's all ready to go it's necessary to chill it because it relaxes it and also if it's if it's too soft you can't work with it it's too hard you can't either so I'm gonna beat it into submission yeah that's malleable enough actually managed to roll it out quite a bit now I'm gonna really roll it out into a circle because I'm gonna make a round tart there's a little bit of flour and sprinkle that very lightly on the bottom and on the on your rolling surface and on the dough because you don't want the dough to stick and you don't want to add too much flour because you'll dry out the dough you lose just enough to keep it from sticking and now I'll start rolling and then keep turning the dough making sure that it's not gonna stick it on the bottom and that turning prevents it prevents you from allowing it to stick as if it started sticking you'd never get anywhere and now notice here I'm starting not at the edge but I'm leaving about an inch and then I'm rolling not quite to the edge because you want to have an even thickness all around and you want to roll as quickly as you can because if the dough suffers you've had it you can't do anything that and if it begins to soften immediately refrigerate it for 20 minutes and then continue also please notice this rolling pin it's about a rolling surface of 18 inches long if you have a little something like this you're just never going to succeed at all it would be better to use a broom handle than a silly little pin like that I'm just sprinkling a tiny bit of flour on there just want to make sure nothing sticks this is a less than 1/8 of an inch thick and I think this is just about right I'm going to form it in this pan here which is buttered but I want it to be about an inch larger all around so I have my trusty pizza pan which I will use as a template I'm just going to cut that all around and I have some nice scraps of dough here which I can use to make appetizers out of or something else there we are and now here's how to get the dough into the pan fold it in half and fold it in a quarter and then put the point of that in the center of the pan so that when you unfold it they'll be nicely centered now I want the sides here to be thick enough so that they will hold up during baking so I'm I'm taking a little bit of Dornan and I'm taking the dough and I'm pushing it down against the sides and that makes them thicker I do that all around you know that's as you can see that's a kind of a ruffled interior which is just fine I'm just going to take my pin and roll over that and it roll off in the excess then I'm gonna even it out by pressing it against the sides and also that raises it up so I can be a little bit higher now this is really necessary but it's kind of nice just to make a little decorative ABS there with the back of a knife now this is a very important step I'm pricking the bottom of the pastry with the tines of a table fork and that will help prevent the bottom from rising because it would be awful to have it balloon up now if I bake this she'll immediately it could very well bake out of shape and if the dough needs to relax and the best way to do that is to chill it for half an hour or if I didn't rub it right away I could wrap and freeze it now that shell is nicely chilled and rested and you think that it'll be about time for me to make the time but it's not yet ready this is in the interest of having a crisp crust it has to be pre baked but if I pre bake it empty and naked the sides are going to fall in the top bottom is going to puff up so the solution is to take a piece of buttered foil and very gently press that in against the edges and then it has to be weighted down so I have this collection of dried beans which I've had for about 15 years press them against the sides and then you pre bake it it's going into a 450 oven for 10 minutes there we are that's all ready as you can see the bottom has set so it's not going to be soggy after 10 minutes I took out the foil and beans I can now use them again for the next tart and then I pricked it again and left it in for 2 more minutes and now all this is being an apple tart I want to give it a little flavor to the bottom of the shell and the apples and this is 1 cup of apricot jam that was pushed to a sieve and then boiled down until was rather thick like this with 2 tablespoons of sugar you have to use this while it's still warm there'd be no French pastry without apricot glaze that's for sure now to the apples you want apples it'll hold their shape like Granny Smiths or Golden's I happen to be using Granny Smiths here and now we would have cut it so that all the slices stay together they're making very careful slices down there the length of the Apple Lisa apples is our peeled and cored as you see I forgot to tell you that no now physically I want to cut it into a slightly wet shape so it's gonna fit into the tarp looking like an apple half there I just cut a little bit off the side now I'm gonna spread it out you just take her ham and spread it out like that and lift it up and it goes to the TARDIS in that neat well I have these little leftover pieces where I made the wedges I'm just gonna put these in the interstices a little bit in the middle now we want to sprinkle that with a little bit of sugar no matter maybe two tablespoons there it depends on your apples and that's now ready to bake now this goes into a 450 degree oven for 20 minutes then you turn it down to 400 and bake it 20 minutes lower just until the apples are tender here's our beautiful apple tart all baked and I'm making it glitter with this same African glaze here's another idea a fresh strawberry tart nicely glazed or for high tea little bark caps filled with fresh fruits or how about some little appetizers that little baby quiches and all of these beautiful things made out of the same pastry dough one of the most versatile edibles in the cooking world is the CREP paper thin delicate you can do so many things with it here's how to make them I have in this bowl one cup of that rather sanding instant flour which I like to use because it doesn't lump up when you add liquids to it and to make it very light I'm going to start with 2/3 cup of water beat that up you see how easily that blends in then I want 2/3 cup of milk and while I'm stirring it I'm gonna add in a nice pinch like salt and then I have 3 tablespoons of melted butter that's because I like the taste I'm gonna put in 2 or 3 drops of dark sesame oil you don't have to put it in at all now I have 3 whole eggs these are large eggs and just beat that all up and then you want to let that rest for 10 minutes and the reason for that is that you pop the flour particles to swell and absorb the liquid here's the batter nicely rested you could make it well ahead and keep it in the fridge for several hours I'm gonna make this in a no-stick pan and this has a diameter of six and a half inches and that determines the size of the CREP you could make them bigger if you wanted I wanted to make sure the pan is hot so I'm gonna the water is dancing on it that ought to be alright and I have a just a little measure here that I'm using is a label and I'm just gonna pour enough into the pan here just to film the bottom you see I'm turning the pan all around and how much batter you put in determines the thickness of your crap then I'm just gonna wait there for about a minute until the bottom is browned nicely now that looks is over the bottom it Brown let's lift it up bro that looks very nice now I can flip it I'm just going to flip it by sir loosen it first by shaking it and then pull there it goes nobody needs about a minute on the other side the other side does never Browns very much it's just a spotty Brown so you consider this outside the public side so out it goes and I think it's a good idea to let them cool on a rack and then you can stack them very nicely and just continue on though here's a very nice dish that you can make with crepes which is filled crepes there's a very nice first course now I have some cooked chopped spinach and some sauteed mushrooms here mixed with a little white sauce I'm just putting that down on the lower third of the crap and just roll that up and then I have a baking dish here that's buttered and I have the little white sauce in that you know our usual bechamel with a bit of sprinkling of little cheese on top of that and in go the crepes you notice the folded side is now and then here's a little more of my sauce and a bit goes over on the top of each crap now all nicely covered with sauce there's a little more grated Swiss cheese to go onto the top and this is now really all ready for the oven but the nice thing about it is you can prepare it several hours they had covered and refrigerated and bake it when you're ready I want to bake this right now now I'm going to bake this in the preheated 375 degree oven it'll take 25 to 30 minutes in the upper third level and you bake it until it's nice and bubbling and the top is browned lightly don't overcook it crepes filled with spinach and mushrooms gratinéed with cheese that's a savory first course you know crops make wonderful desserts and they can be very simple too it would just fill them with fresh berries and sugar or just butter and sugar I think one of the great desserts is crepes with orange butter flamed in cognac in other words cut up this is that and I'm going to make I'm making the orange butter now and what you want to do is just to have the zest of the orange that's just the peel without any of the white because that has all the essential oils in it then I'm going to grind these up in the food processor now of course we have thoroughly washed your orange and then I'm going to have 1/2 of a cup of sugar and you want to do that for about a minute until you feel that you've gotten all the oil and essence out of the peel and you can has a wonderful smell and now I'm going to put in two sticks unsalted butter now that's thoroughly blended I'm gonna put in a little very very good orange liqueur about three tablespoons full a little bit of fresh orange true I want to be very careful that the mother doesn't separated him there that's all there is to it look at that beautiful butternut just it does just look at that it just tastes and smells so good that's already you can do that way ahead of time now the great moment of drama approaches the guests have enjoyed their saddle of veal the room is beautifully candle lit the flame is lit on goes the chafing dish and in goes the butter and all this butter has to boil down and almost caramelize and that's going to take about five minutes so you have to have some wonderful things to save for five minutes like the last time you were in Monte Carlo or when crepes Suzette were invented which you just have to entertain everyone for five minutes now everyone is told his favorite story about crepes Suzette trying to top the last one and look at the syrup now that's really is a syrup so there's now ready to bathe the crepes in this beautiful and bros you you just turn them in it baste it with it and then fold it in into wedges and you just continue this way until you all the crepes are done now ready for the fireworks first sprinkle on the tablespoon of sugar and then pour in a quarter cup of very fine orange liqueur notice I'm using a separate pan I'm not pouring it directly in because it is much safer this way and now a quarter to a third of cup of very very fine French cognac in that goes and wait till it's really bubbling which it now is it's got to be hot and then dip that into the flames there it goes now perilously step up to the plate and vase the crepes and baste them and keep on basting them until both the flames and the applause subside now let's turn our attention to cake I'm going to begin with the classic jennarose it's of one of the most important cakes because it is the Gateway to wedding cakes to filled cakes of all types and to pity floors it's a very natural cake it doesn't have any chemicals in it it doesn't have baking powder it rises on egg power alone and that is tricky it can flop on you so that really every step you've got a watch let's begin with the eggs it's a whole egg cake those are four whole large eggs and 2/3 cup of sugar now these have to be beaten until they've tripled in volume you can do it either with a high tech machine like this with a properly designed Bowl or properly designed beater or you can do it in the good old fashioned classic way whichever way you do you have to warm the eggs in hot water first I want to start the classic way and it's very important that you have keep the whole eggs in motion at once you can either use a big balloon whip and a bowl into which the beater really just fits or you can use a handheld electric mixer like this and this is the method you use with the handheld beater you want to keep all the eggs in motion at once whatever method you use for beating the eggs is going to take them eight to ten minutes advantage of the table model machine is that you can do something else while it's beating first thing to do is to pre-heat your oven to 350 degrees and then put the rack in the lower third and then prepare your cake pan this is a 6 cup cake pan nine by one-and-a-half inches and it has to be buttered first and this happened to be no stick but that doesn't make any difference i butter it anyway then here's a smooth piece of wax paper which goes into the bottom that also gets buggered be sure that you got the butter all over the insides of the pan and now it has 2 or 3 tablespoons of flour doesn't make any difference well oh that's cake flour all-purpose flour and then you do this movement to coat it with the flour and then you knock out excess there your pan is now ready next item is the flour and this must be measured with absolute accuracy this is 1/3 cup of plain bleached cake flour into a sifter is 1/2 cup of plain bleached cake car into the sifter and then to help prevent lumps there is one tablespoon of granulated sugar and now for flavor there's a big pinch of salt and then sift that onto wax paper now would turn the flower to the sifter I've got some melted butter to notice is that white sort of milky residue below I don't want that I just want 1/4 cup are four tablespoons of clear melted butter in this little bowl and now let's take a look at those eggs see how the beaters leaving real traces there I think that's about done at this point I'm going to put in 1 teaspoon of pure vanilla extract let that run a little bit longer now let's see how it looks it should leave big thick you see that's a very fat ribbon that holds up you see that really has tripled in volume this is now ready now we have the melted butter and I also have the flour and I'm going to start sifting and folding in the flour this is very important of that you want to fold in the flour in such a way that you do not deflate the egg whites now there's the last of the flour you don't want to over mix but you want to try and be sure that you've got it all in and now a very important point you have your melted butter that is cool and I'm putting a big plop of the egg mixture in there and then folding that together and the reason for this is you don't want the butter to sink down to the bottom of the batter and by mixing some of the batter into the butter it gives it a little more body so it'll hold in the batter without sinking down in that goes then this trick delicately gets folded in and then you immediately as soon as it's folded in immediately it goes into the pan now run the batter up to the edge all the way around mMmmm immediately to the oven I'm just gonna bang it a little bit to settle it then into the oven there my oven is up to temperature 350 degrees and it goes and it'll take 30 to 35 minutes but I'm gonna keep my eye on it a lot to be done it's been just a little over 30 minutes and here's how to tell it rose up a little bit then it began to sink down and you feel at the top is springy you can see it it pulls away from the sides of the pan that is done that should no cool for Oh 20 minutes or so until you unmold it now that's cold enough I think it should be ready to unmold it usually shrinks a little bit from the size of the pan if necessary take a little knife and run carefully all around in this case it's a no-stick pan so that should not be necessary so put the rack on reverse the tool a little shake email up there that's unloaded very nicely you know the paper will have adhered to the bottom so just peel that off and then you want to let that cool completely 2 or 3 hours then you're ready to fill it or you can freeze it now let's decorate the genoise in this kind of a cake when you fill it you split it in half and then put in the filling and you make a little wedge up the side so that when you reform it you line up the two sides of the wedge then you can eat the wind and start splitting like splitting the cake I find it easiest to start doing and then keep rotating it around and then I get it somewhat even you want to be sure that you have a long sharp knife for this kind of a thing there I'll just turn it over got it quite there and now I can give it a perfectly delicious flavor I'm going to give it a little liquor syrup this is half a cup of water and a quarter of cup of sugar dissolved then I'm going to put in two tablespoons of nice dark rum and then sprinkle that over each half of the cake now we've got to have some quipped cream for the cake and you're never going to have any trouble with whipped cream if you equip it over a bowl of ice like this and you have a metal bowl that will chill and if you're sure that you bought whipping cream or heavy cream be sure to look at the label and then whipped cream should double in volume so it does not work well in a standard mixture that doesn't beat enough air into it you can beat it either with a great big balloon whip like this or with an electric mixer like this and you want to circulator that around in the bowl and beat in as much air as possible it's going to take four or five minutes [Applause] that's about two and a half minutes I want to show you this first stage of whipped cream this is known as Shawn tae and if you're serving it with fresh fruits or on fresh fruit tarts this is perfect I wanted a little stiffer cuz it's going on a cake you see how much stiffer that is that's what I have to have that like that for filling the cake and now we want to sweeten it with a Obama put it about half a cup of powdered sugar sifting it in if you don't sift it you'll get lumps there that's enough sugar don't want a little bit of pure vanilla extract I don't put it in about a good teaspoon there and then fold that in that looks lovely and now we're ready to fill the cake there that's the beginning of the decoration know I have this bottom layer of cake on my serving platter the pieces of wax paper I can slip out so I'm not gonna get the platter all messed up then just spread that around it doesn't make difference if it dribbles a little bit over the sides because it's all gonna be iced on the outside and then this beautiful fresh sliced strawberries macerated in sugar with a little bit of rum and now the top layer goes on note there's the wedge there's a wedge so that I line them up and I'm just gonna lay that lightly over not pressing it down and now put cream all over bottom in sides there I think that looks very nice and I think some rosettes would be very attractive and for that you want a pastry bag and be sure when you buy it you've got a flexible vinyl bag and this is a large star our tube and then you want to fold the tube over a little bit on itself so that your cream is not going to fall out of your bag and put it in a big cup open it up nicely and in goes the cream and by the way if the cream is softened too much whip it up a little bit because you have to have it stiff for rosettes there we are just push that down and your grip is like this you twist the bag around and hold onto it there you are now you and I know that under these beautiful fresh strawberries under these peaks of perfectly whipped cream lies a cake of quality and distinction the noble generous let's make it price it's made out of cake and jam and custard and whipped cream and sherry and con yak you want to serve it in a glass dish like this because you want to see what's going on and that's for the cake it going to be any kind of cake I just happen to have an old zen woz around here so that's what we're gonna use you cut it in half and you spread one half with raspberry jam like that and then you arrange these wedges in your glass dish pressing them together I think that trifle was actually an English dessert first and it's now become universal and now you can see why this is sometimes called a tipsy pudding that has one and a half cups of very best sherry and then just to beef it up you want to have a little bit of cognac I have exactly 1/3 cup of cognac in there you let that steep and while it's steeping you make a custard sauce this sauce is also known as camel glass or English custard I'm going to make about three cups and I have ten egg yolks in there that's going into a nice stainless pan and then very gradually I'm going to beat in one cup of sugar and you want to do it gradually because if you pour the whole thing in you can turn the egg yolks slightly granular so just do a little bit at a time now that's all in now you want to continue meaning this for a minute or so until it turns a pale yellow and thickens and I don't know why this is but it does prepare the egg yolks for the ordeal of heat to come now you always want to do this by hands because you don't want it to turn foamy or you'll get into trouble now that is ready so now we're going to have hot milk that's getting beaten into it and this milk i've steeped in it too little lemon peels and a bay leaf just to give it a nice taste and now the milk very gradually gets beaten in just by little dribbles that goes in too fast you'll scramble the yolks there now you want to set that over moderate heat and you're gonna stir very slowly with a wooden spoon and you have perfect control of it because you could take it on and off the heat if you try and do it over simmering water it's gonna take you all day but what you're trying to do is make this sauce thicken but you don't want it to come to the boil or you will scramble the egg yolk so you just keep your eye on it all the time and keep lifting and on and off the heat if you think it's getting too hot another thing to do is to take your impeccably clean finger put it in the sauce and test it when it's really too hot for your finger it's almost done well there's just a little wisp of steam coming up there that means it's getting near the end and look at the surface the foam is beginning to subside it's very close to being done this creme anglaise is a very important sauce in desserts because it's the base for many ice creams for Bavarian creams sauces for puddings so it's something everybody should know how to make without fear now at this point what's very very carefully taking it on and off heat and we want to wait until it thickly coats the spoon it's almost there now at this point you could use it as a custard sauce but see it's really very definitely coating the spoon I'm going to go a little bit farther because I wanted to thicken up quite a bit for my trifle now see that is really very thick if I lift it up draw my finger across it makes almost ridges in the spoon so stir that vigorously to cool it down and stop the cooking now that is cool to tap it and it gets a little shot of vanilla about 1 tablespoon pure vanilla extract that all gets stirred in things always have vanilla in that's the way of it it's the way of life now I'm gonna strain it over the custard I mean over the cake I don't want too much in you see you're always gonna have a few little lumps in there because you've cooked it so hard and then the egg quite lumps a little bit anyway and I think that is enough and now I want to shell it and the refrigerator so it won't set it'll have that'll take 2 or 3 hours and then I'm gonna cover it with whipped cream and it'll be all ready to eat the only thing I've never understood about this beautiful dessert is why do they call it a trifle here's my all-time favorite chocolate cake it's called the queen of sheba LA and notice sabartes made of chocolate and almonds and it's just beautiful this is the chocolate I use part sweet chocolate which is sometimes called semi-sweet and part I'm Sweden chocolate which is sometimes called bitter chocolate I don't know why they don't get together on this but they don't I have four and a half ounces of semi-sweet or sweet chocolate and one and a half ounce it's a better truck I think that this gives a better flavor then I'm going to melt it with three tablespoons of very strong coffee you can use instant coffee one tablespoon per three tablespoons of water cover the pan and then you've got to be very careful melting chocolate if the water is too hot the chocolate can warp out so I have hot but not simmering water I put the pan in there tightly covered in about five minutes it will be melted during that time I can finish off the rest of my ingredients here's half a cup of blanched almonds whether they're whole or slivered it doesn't make any difference I'm going to pulverise them in my machine if I pulverize them as is the nut oils would lump up so I'm going to add two tablespoons of sugar and that should keep them nice now that's exactly right now I'm going to preheat the oven now I'm going to preheat the oven to 350 degrees the cake is going to bake in a 9-inch pan bottom lined with wax paper it's been buttered and floured and now preliminary is done gonna start the batter I have in here one and a half sticks of unsalted butter and I'm going to cream that with 3/4 cup of sugar now five egg yolks [Applause] that's ready now I have to have five stiffly beaten egg whites these are at room temperature and here we go let's see that has been beaten to soft feet this point we've beaten three tablespoons of sugar and beat until they're stiff shining peaks and you stand right over the witness point well let's test them and see how they are those are stiff shining peaks you see they're standing up and at this point now you finish off the batter though the chocolate is perfectly melted and smooth so in that goes into the egg yolks stir that up and then into our powdered almonds and just a little bit of almond extract which is needed but not too much times use the little cap that's about an eighth of a teaspoon maybe and as usual a little vanilla I'm gonna put in a teaspoon full there and stir that all up you don't want to ever stop when you get to this claim there mix that up nicely and now to lighten the batter a big dollop of the egg whites this is so the egg whites will very nicely mix in with the batter there they go and now start folding them in and then alternate with the flour we have 3/4 of a cup of cake flour here that has been sifted with a tablespoon of sugar and a quarter teaspoon of salt you always want some salt when you're doing a chocolate cake it brings out the flavor now that's now ready to go into the pan I'll run it out to the side and rim of the pan all around and it's ready for the oven now the oven is at 350 degrees the rack is in the lower middle I'm going to come back in 25 minutes now I'm going to make some chocolate decoration for the top of the cake this is plain melted chocolate there's no liquid in it and I'm spreading it out onto a sheet of heavy plastic and then I will let it harden now I'm just going to slide this into the fridge now 25 minutes is gone but I'm going to test it for doneness the toothpick should come out clean when you get to the edges but when you put it into the center there should be a few little speckles of chocolate on it because you don't want to overcook it I'm gonna let it rest for 20 minutes now my cake is cooled off and I'm icing it you notice it's on it splattered and the platter is protected with pieces of wax paper and the icing is three ounces of chocolate melted with one and a half tablespoons of coffee and then 6 tablespoons of soft unsalted butter have been beaten in now here's that sheet of chocolate and all hardened nicely in the refrigerated here's what I'm gonna do with it except that peels right you can see that peels right off and I'm just gonna break it into rough pieces then just lay it on the cake I'm sure you think that's rather slick and nice you don't have to be fancy with this we saw it in Paris when we were there the last time and I thought that was a pretty slick thing to do and it's so easy [Music] chocolate on chocolate on chocolate on chocolate and more chocolate to top it off here she is the new improved queen of sheba well I hope you've enjoyed this video book all about first courses and desserts and I hope you'll enjoy the rest of the six-part series we call the way to cook this is Julia Tom Bon Appetit [Music]

Channel: TheVladbocean

Views: 102,875

Keywords: julia child, cooking, 30 minutes chef, recipes, the french chef

Id: cql2Rumw964

Length: 56min 55sec (3415 seconds)

Published: Sun Feb 18 2018