Beth’s chocolate chip streusel

1-1/2 sticks of butter

1-1/1 cup of sugar

3 eggs

3 cups of flour

1/2 tsp baking soda

2-1/2 tsp baking powder

1-1/2 tsp salt

1 tsp salt

1 pint of sour cream

1 tsp vanilla

1 bag of chocolate chips

Streusel

1/2 cup of sugar

1-1/2 tsp cinnamon

  • Preheat oven to 350F.
  • Cream sugar and butter, add eggs slowly.
  • Mix dry ingredients together.
  • Alternate dry ingredients with sour cream, mix together into cream batter, add vanilla, then bag of chips.
  • Use a bundt pan, grease and flour pan, place 1/2 of batter, add streusel mix to top of batter, adding remaining batter.
  • I usually have some streusel mix left over and put a coat of it on the top / bottom of the batter.
  • Bake for 1 hour at 350F and enjoy.

Mon gateau au chocolat

Serves 8 to 10.

12 oz of bittersweet chocolate (preferably Lindt or Tobler)
2/3 cup of unsalted butter
3/4 cup of granulated sugar
5 large eggs, separated
1/3 cup of unbleached all-purpose flour
2 tsp of confectioner’s sugar for decoration

  • Preheat oven to 350°F.
  • Butter a 9-inch springform pan.
  • Combine the chocolate, butter and granulated sugar in the top of a double boiler placed over simmering water.
  • Melt over medium heat, stirring until the ingredients are blended.
  • Set the mixture aside to cool.
  • Whisk the egg yolks into the chocolate. Whisk in the flour.
  • Beat the egg whites in a large bowl just until they form firm peaks; do not overbeat.
  • Add one third of the egg whites to the chocolate batter and mix vigorously.
  • Gently fold in the remaining whites. Do not overmix, but be sure no streaks of whites remain.
  • Pour the batter into the prepared pan. Bake until cake is firm and springy, about 35 to 40 minutes.
  • Cool on a rack for several hours before unmolding.
  • This cake is traditionally served without icing. But, you may dust it with confectioner’s sugar for a finishing touch.

Apple Crisp

Granny Smith apples
1 stick of butter
2 handfuls of cornflakes
1/2 cup of brown sugar
1 Tbsp of cinnamon in water (to make a paste)
Then, up to a 1/4 cup of water

  • Drop cinnamon mix on rough cut Granny Smith apples, and mix well
  • Drop apples into the pan, then top with cornflakes and brown sugar
  • Then cut 1 stick of butter in small pieces over the top
  • Cook at 375F for about 45 mins; it should be crisp on top, with the apples partially melted

La Bête Noire

Preheat oven to 325°F.

Use a 9 inch pan with foil wrapped around the removable bottom part of the pan. Butter the pan as well.

12 oz of bittersweet chocolate
1/2 lb of unsalted butter (2 sticks)
5 whole eggs
1/3 cup of sugar

Syrup:

1 cup of sugar
1/2 cup of water

  • Over double boiler, melt the chocolate and the butter together.
  • In the meantime, beat the eggs and the sugar for 5 minutes.
  • Make a syrup with the sugar and water; cook until it dissolves.
  • Mix the syrup in the chocolate, then gently fold the mixture into the eggs.
  • Cook at 325°F for 40 t0 45 minutes (it may still be a bit soft in the center).
  • Refrigerate overnight, otherwise it is difficult to unmold.

Crème Anglaise

1 cup of milk
2 egg yolks
1/4 cup of sugar
1 tsp of vanilla

  • In a small saucepan, scald the milk and add the vanilla.
  • In a medium bowl, beat the egg yolks and sugar until light.
  • Gradually add the hot milk to this mixture.
  • Pour back into the cleaned saucepan and cook over low heat stirring constantly with a spoon.
  • Stop only when it coats the spoon.
  • Do not overheat or it will curdle. (If it does, pour the mixture in the food processor and mix with the metal blade for a good minute to save the day.  It will not have the same smoothness, though.)

Chocolate Glaze

1/2 cup of whipping cream
1/4 cup of milk
10 oz of semisweet chocolate

  • In a small saucepan place heavy cream and milk.
  • Bring to a boil.
  • Remove from heat and set aside for 2 minutes.
  • Stir in the chocolate until it melts.
  • Strain if desired and use immediately.

Jewish Apple Cake

6 Cortland apples
1 cup chopped nuts
4 eggs
2 cups of sugar
1 cup of oil
2 tsp of vanilla extract
2 cups of flour
1/2 tsp salt
4 tsp baking powder
4 tsp cinnamon

  • Preheat the oven to 350°F.
  • Pare and slice the apples, cut into bite-sized pieces.
  • Mix the apples with the chopped nuts and set aside.
  • Beat together the eggs, sugar, oil, and vanilla extract.
  • In a separate bowl, sift together the flour, salt, baking powder, cinnamon.
  • Don’t fold into egg mixture until apples are ready, as batter will begin to rise.
  • Add the egg mixture and flour mixture together, mix in apples and nuts.
  • Pour into a 13 x 9 x 2 baking pan.
  • Bake at 350°F for 50 to 60 minutes.
  • You can make an optional topping with 2 tsp of cinnamon and 1 tsp of sugar.
  • Sprinkle on top of the cake batter before inserting the pan in the oven.

 

Genoise à la praline

1/2 cup sifted and measured all‑purpose flour
1/2 cup of cornstarch
6 extra large eggs at room temperature
1 cup minus 2 tablespoons granulated sugar
1 tsp of vanilla extract

  • Preheat oven to 350 °F
  • Butter, line and rebutter 2 eight inch layer cake pans.
  • Flour and take out excess flour.
  • Resift the flour and cornstarch. Set aside.
  • With a mixer gently beat the eggs for one minute.
  • Turn the mixer at high speed and gradually add the sugar.
  • Continue beating for about 6 minutes or triple in volume.
  • Add vanilla extract.
  • Incorporate the flour/cornstarch mixture in four portions with a rubber spatula.
  • Use a circular motion and be gentle so as not to deflate the eggs.
  • Pour in pans almost to the top.
  • Bake for 20/25 minutes (until it is brown and springy in center).
  • Unmold on racks and cool right side up.

Praline

1 full cup of walnuts
1-1/2 cup of sugar
1/2 cup of water
1/4 tsp of cream of tartar

  • Preheat oven 350 °F
  • Warm nuts on an ungreased cookie sheet for 7 minutes. Set aside.
  • Butter a 9 inch metal pan and set aside.
  • In a 3 quart saucepan mix granulated sugar, water and cream of tartar.
  • Cook over high heat without stirring for about 12 minutes or until golden brown (300°F ).
  • Stir in the prepared nuts.
  • Save a few for decoration.
  • Pour in the metal pan and let cool for an hour.
  • Return the pan with a hard rap on the counter and pulverize the pieces in a food processor.

Praline buttercream

1-1/2 cups of unsalted butter at room temperature
3 large egg yolks at room temperature
1 Tbsp of light corn syrup
1-1/2 cup of praline
drops of vanilla extract

  • Beat egg yolks and butter together at high speed.
  • Mixture should be smooth.
  • Blend in corn syrup, praline and vanilla.
  • Place in refrigerator until firm.

Genoise à l’orange

1/2 cup sifted and measured all‑purpose flour
1/2 cup of cornstarch
6 extra large eggs at room temperature
1 cup minus 2 tablespoons granulated sugar
1 tsp of vanilla extract

  • Preheat oven to 350°F
  • Butter, line and rebutter 2 eight inch layer cake pans.
  • Flour and take out excess flour.
  • Resift the flour and cornstarch. Set aside.
  • With a mixer gently beat the eggs for one minute.  T
  • urn the mixer at high speed and gradually add the sugar.
  • Continue beating for about 6 minutes or triple in volume.
  • Add vanilla extract.
  • Incorporate the flour/cornstarch mixture in four portions with a rubber spatula.
  • Use a circular motion and be gentle so as not to deflate the eggs.
  • Pour in pans almost to the top.
  • Bake for 20-25 minutes.
  • It should be brown and springy in center.
  • Unmold on racks and cool right side up.

Crème pâtissière

4 egg yolks
1/3 cup of sugar
3 Tbsp of flour
2-1/2 cups of milk
1 Tbsp of vanilla extract
1 Tbsp of butter
2 Tbsp Grand Marnier
3 Tbsp of pralin (1/2 cup of almonds toasted in oven for 5 minutes, stirred into a caramel made with 1/2 cup of sugar and 2 Tbsp water)

  • Beat the egg yolks and sugar in a mixing bowl until it forms the ribbon.
  • Add the flour.
  • In the meantime, boil the milk.
  • When the egg yolks are ready, pour the boiling milk in slowly.
  • Pour the mixture into a saucepan and cook slowly for 2 minutes.
  • Add vanilla and butter and 2 Tbsp Grand Marnier

Dessert syrup

2/3 cup of water & ½ cup of sugar
3 Tbsp of Grand Marnier

  • Bring the water and sugar to a boil until sugar is dissolved.
  • Cool and add flavorings.

Assemble the cake

  • With a serrated knife, cut the Genoise into 3 equal layers.
  • Place one layer on a cardboard disk and brush with the dessert syrup.
  • Spread a layer of crème patissière with a spatula.
  • Sprinkle 1 Tbsp of pralin.
  • Cover with a layer of génoise and repeat until the last layer.
  • Refrigerate overnight and decorate.

Gâteau roulé au moka

5 large eggs
5 Tbsp of hot water
1 cup of sugar, reserve 1 generous Tbsp.
2 tsp of vanilla
1 Tbsp lemon juice
1-1/4 cups of flour
1/4 cup of powdered almonds
1 tsp of baking powder

  • Preheat oven to 375°F.
  • Separate the eggs.
  • Beat egg yolks with the hot water and sugar (alternate) until foamy.
  • Add vanilla and lemon.
  • Beat egg white with 1 Tbsp of sugar until it form soft peaks.
  • Add the almonds and the baking powder to flour.
  • Gently mix the egg yolks, the flour and the egg white (alternate).
  • Prepare a roll cake pan 17 x 11 x 1 lined with wax paper.
  • Pour the mixture into it .
  • Cook for 10 to 11 minutes.
  • Unmold on a prepared towel.
  • Slightly wet the wax paper before removing it.
  • Immediately roll the cake with the towel and let cool until ready to fill.

Moka butter cream

1/2 lb of butter
3 egg yolks
5 Tbsp confectioner sugar
8 Tbsp of lukewarm instant coffee
chocolate to decorate
Apple sauce

  • Beat egg yolks one at a time and sugar (alternate) in the soften butter until creamy.
  • Slowly add instant coffee.

Assembling the cake

  • Unroll the cake and spread the apple sauce.
  • Also spread a little more than half the moka mixture and keep the remaining to decorate the outside.
  • Add some melted chocolate to make the butter cream darker.
  • Roll.
  • Cut each end of the cake and spread the remaining butter cream all around the roll.

Gâteau Mexicain

For one 8″ cake serving 8 persons.

1 coffee-flavored genoise

1/3 cup of sugar
3 large eggs (1/2 cup)
1-1/2 Tbsp of butter
1/2 generous cup of flour
1 tsp of vanilla sugar
1/2 tsp of coffee extract 
2 generous cups of Chantilly cream (300g)
2/3 cup hazelnuts, whole (100g)
1 cup of syrup, coffee‑flavored   
1 cup generous cup of coffee‑flavored pastry cream

Genoise

  • Preheat the oven to 350°F
  • Place eggs and sugar in a bowl and over a pot of boiling water.
  • Beat for 1 minute.
  • Beat in the mixer at high speed for 2 minutes then for 5 minutes at low speed.
  • Clarify the butter.
  • Mix flour and vanilla sugar and fold it in the egg mixture.
  • Add coffee extract.
  • Fold in the warm butter.
  • Stop mixing as soon as everything is blended.
  • Bake right away for 30 minutes in a buttered and floured pan
  • Let cool for 10 minutes and turn out into a rack.

Syrup – one cup 

  • Place 2/3 cup of water and 1/2 cup of sugar in a saucepan.
  • Bring to a boil.
  • Cool and add flavorings (3 Tbsp of alcohol or 3 Tbsp of water with 3/4 tsp of coffee extract)

Chantilly – two cups

1 cup heavy cream whipped with 3/4 tsp of vanilla sugar.

Pastry cream

  • Place 2 cups of milk with half a vanilla bean split in a saucepan and bring to a boil.
  • Beat 2/3 cup of sugar and 6 egg yolks together until it forms a ribbon.
  • Gently stir in 4 Tbsp of flour.
  • Strain the vanilla bean from hot milk and, slowly at first, add to the egg mixture.
  • Pour the whole thing back into the saucepan and bring to a boil stirring constantly.
  • Cook for 1 minute.
  • Cool in a bowl with a lump of butter brushed on the surface to keep a skin from forming.

Assembling the cake

  • Prepare the génoise a day ahead, adding the coffee extract just before adding the flour.
  • Whip the Chantilly cream and reserve 1 cup for decorating the cake.
  • Refrigerate.
  • In the oven, roast the hazelnut and when browned, set aside 20 for decorating.
  • Chop or pound the rest.
  • Cut the genoise in 3 equal parts.
  • Place one layer on a cardboard disk and brush it with the syrup.
  • Add 1/2 cup of Chantilly cream to the coffee pastry cream, then add the chopped nuts.
  • Cover the first layer completely with half of this cream using a spatula.
  • Place a second layer on top, brush with syrup and cover with the remaining cream.
  • Place the third layer of cake on top and cover the whole cake with the refrigerated Chantilly.
  • Refrigerate for 1 hour.

Gâteau aux pommes

From Yves Parent.

4 lbs of Macintosh apples
1 Tbsp of granulated sugar
1 Tbsp of cinnamon
1 tsp of unsalted butter

  • Preheat oven to 450°F
  • Grease the mold all around with the melted butter.
  • Peel and slice the apples.
  • Build several layers of thin slices and sprinkle some sugar and cinnamon between the layers.
  • Cook in the preheated oven for about 35 minutes.
  • Unmold on a serving platter.
  • This dish can be served hot or cold and topped with crème fraîche (optional).

Crème fraîche

1/2 cup of sour cream
1/4 cup of light cream

  • In a measuring cup, mix the sour cream and the light cream well.
  • Leave it at room temperature for about six hours or overnight.
  • Refrigerate.