Need a Quick Gift?
I was given a wonderful Christmas gift when my friend, Julie, invited me to be her guest at a cooking class. (Thank you, Julie!). People who know me might be smiling—I’m not too fond of cooking. This, however, was a chance to learn how to bake a Bûche do Noël and French crullers with Bette Friedman. Bette is a teacher of baking and Chinese cooking. Her resume includes working as a Food Stylist in New York for 35 different companies—you know, those pictures in cookbooks and magazines that make your mouth water? She owned a wedding cake business, and, she’s worked as Assistant Food Editor for Good Housekeeping Magazine. Six of us spent three and a half delightful hours in which we participated in creating the masterpiece in the picture above. Bette, a petite dynamo, kept us busy and made baking fun!
My gift to you, which you can share, is one of Bette’s recipes, an old one whose source she cannot recall, and to which she’s made changes over the years. It’s called: shiny chocolate frosting.
This versatile frosting can also be used as a chocolate sauce, or to make truffles. Or just spoon out a heap and eat it if you’re feeling blue.
Bette makes this in batches five times the recipe; you can freeze it up to a year, thaw it, use how much you need, refreeze the rest. It keeps a week in the refrigerator. It is the best tasting chocolate anything I’ve ever had. Here it is:
1 cup heavy cream
1 cup unsalted butter, at room temperature
1/8 teaspoon salt
1 1/2 cups dark, unsweetened cocoa
1 cup plus 2 tablespoons Superfine sugar (not confectioners)Domino makes it.
1 1/2 teaspoons pure vanilla extract
In a HEAVY saucepan, combine all ingredients but the vanilla. Heat over LOW heat, stirring occasionally with a whisk until the better melts, mixture no longer feels gritty between the fingers, and it is very smooth. Don’t allow it to boil, stop as soon as it starts to bubble. Scrape the bottom of the pot often so it won’t scorch. Remove from heat and whisk in the vanilla.
Cool to room temperature and then put into a container and refrigerate until needed. It is the correct thickness to either put in a pastry bag or to smooth on with a small metal spatula when you can draw through the icing with a knife and the space made doesn’t come together.
You can warm to serve as a sauce in the microwave. Bette tip: never use more than 50% power to heat chocolate for any recipe. Bette tip: the white coloring on chocolate is called “bloom” and won’t affect the chocolate’s quality.
You can mix up a batch, put it in a pretty container, and you have a special gift for someone’s holiday. I hope you’re holiday is magic!
Posted on December 22, 2014, in Issues of Interest and tagged Bette Friedman, Buche de Noel, chocolate frosting, chocolate sauce, Food Stylist, recipe, truffles, Yule Log recipe. Bookmark the permalink. 1 Comment.