Gateau Nancy Recipe - Cooking Index
Gateau Nancy Recipe - Cooking Index
| Crème Anglaise | ||
| 14 oz | 397g | Chocolate - semi-sweet, - crumbled |
| 7 oz | 198g | Butter - sweet |
| 2 tablespoons | 30ml | Grand Marnier |
| 1 teaspoon | 5ml | Extract - vanilla |
| 1 tablespoon | 15ml | Almond - powder |
| 10 tablespoons | 150ml | Egg yolks (medium) |
| 10 tablespoons | 150ml | Egg whites (medium) |
| 1 1/2 cups | 297g / 10oz | Sugar |
** A recipe for this ingredient can be found elsewhere in this packet.
In a bowl, put the chocolate, butter, Grand Marnier, vanilla extract, and almond powder together and mix. Melt the ingredients over a double boiler. Remove the mixture from the heat as soon as it's melted and whip lightly.
In another bowl, whip the egg yolks with 3/4 cup sugar until a white ribbon is formed, about 5-7 minutes. Blend this sugar/yolk mixture gently into the chocolate mixture with a spatula.
In another bowl, whip the egg whites vigorously. Slowly add 3/4 cup of sugar, whipping the mixture until lightly firm. Fold the egg whites/sugar mixture into the chocolate mixture blending lightly as for a soufflee.
Butter and flour two molds 10 inches in diameter and 2 inches deep. Place a sheet of parchment on the bottom of each mold. Put half of the mixture in each of the molds and bake at 275F for 1 hour and 20 minutes.
Unmold and cool the gateau on a rack. To serve, sprinkle with powdered sugar and serve with Crème Anglaise.
Source:
Great Chefs of San Francisco, Avon Books, 1984 Chef: Rene Verdon, Le Trianon, San Francisco, CA
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