Tuesday, December 15, 2009

A Taste of Christmas with Cook'n With Class


STEP 1 - Banana Caramel
200g/7oz heavy cream (35% fat)
55g/2oz sugar
55g/2oz unsalted butter
1 banana, cubed
for the caramel: 55g/2oz sugar
In a small pot boil together cream,
sugar, butter and the banana cubes.
In a second pot caramelize the sugar,
until deep amber color. Stop the cooking
of the caramel by adding the banana mix.
Mix well, transfer into a cool bowl and set aside to cool.

STEP 2 - Chocolate Mousse
180g/6oz heavy cream
140g/5oz 70% chocolate (bittersweet),
grated or cut into small pieces
360g/12oz heavy cream (35% fat), cold

Make a ganache with the first 2 ingredients: bring cream to a boil, pour onto cut chocolate, let sit for about one minute, then stir to incorporate the cream into the chocolate and let cool. Stir occasionally until it reaches room temperature. Whip heavy cream to soft peak and mix gently with
cooled ganache. Put the mousse in the fridge to keep cool.

STEP 3 - Chocolate Sponge Cake (biscuit au chocolat)
3 whole eggs
3 yolks
120g/4oz sugar
3 egg whites
60g/2oz sugar
50g/2oz all purpose flour
50g/2oz unsweetened cocoa powder (better if alkalized)
Sift together flour and cocoa powder, set aside.
Preheat the oven at 225C/375F. Grease a baking sheet with butter (bottom and sides) and line the bottom with parchment paper. In a standup mixer whisk eggs+3 yolks+sugar until light and foamy. Itwill triple in volume. Set aside. Clean mixer whisk and bowl, then whip egg whites and sugar to soft peak stage. Fold together the two egg mixtures gently while sifting on top the chocolate+flour mix .
Do not overmix or the batter will deflate.

With a spatula spread the batter on the parchment lined tray then bake immediately for about 15 minutes.
Lower the oven temp if the top starts browning.
Take out of the oven and run a sharp knife all around
the cake to loosen it from the pan.

Unmold after about one minute on a large parchment sheet lightly sprinkled with sugar. Gently peel off the parchment paper that
will be stuck to the cake. Don't pull it vertically or it will tear apart the delicate sponge cake! Let cool a few minutes before assembling.

Spread a good amount of the chocolate mousse on top of the sponge cake, don't go too close to the
edges of the rectangle. Draw two grooves in the mousse
and fill them with the cooled banana caramel sauce.

Roll the sponge cake into a log shape,
use the parchment paper to keep it closed and
refrigerate until the log is completely set and cold.

At least 1hr.

Prepare a meringue with the following ingredients:

75g/2.5oz water
300g/10oz sugar
110g/4oz egg whites (about 4 eggs)

Put eggs whites in a standup mixer, add a small pinch

of salt. Bring water and sugar to a boil, when the
temperature of this syrup reaches 115C/239F start the
mixer on medium speed.
When syrup reaches 118C/245F pour gradually the syrup
into the mixer bowl, be careful not to pour onto the whisk!
Keep whisking at medium speed until the meringue
is stiff and shiny. Transfer into a piping bag fitted
with a decorative nozzle.

Unwrap the log and decorate.
Sprinkle some sifted cocoa powder on top for
extra decoration.

Leftover meringue mix can be piped on a parchment paper
or silpat to make "mushrooms".
You will pipe rounds and drops that
will be baked at low temperature until completely dry, then assembled to resemble small mushrooms.

Monday, November 16, 2009

What is it like to take a cooking class with us ?

Cook'n with Class is not only a French cooking school, it is also a place to have fun, explore the best in French cuisine, taste new foods and interact with people from all over the world.
The class is a hands-on experience where you will learn a variety of recipes and soak up the knowledge of our professional chefs with international experience. The maximum number of students per class is 6 and all classes are taught in English.
The school is like a cosy studio, you have a lounge area where you can sit down and relax before the class starts, have a drink of water, wine or coffee. The idea is to create a space that is both functional and that feels like home, with some background music just to put you in the mood. As we said, it’s fun class with a relaxed and friendly atmosphere, the goal is to enjoy the class not to compete against one another!
The cooking portion of the class lasts about 2 hours where you will select from the day's finest produce to whip up your 4 course lunch or dinner.
Generally we will be cooking everything together, with each student having his or her own dish to prepare, so you can eat what you have prepared and cooked.
At the end of the cooking session, we sit down at the convivial dining table and enjoy the meal together with a nice bottle of wine. A most enjoyable moment when people can discuss the recipes, savour the exquisite food and who knows find out much more about wining and dining and life in Paris…
Find out what our students are saying about their experience on Trip Advisor: http://tinyurl.com/6zm28r