Baking Radio Podcast Episode #37: How to Bake French Chocolate Mousse, with Recipe!

by Gail Sokol | Nov 4, 2018 | Podcast, Recipes

Mousses are defined and discussed in detail. Some mousses use eggs and some do not. Learn about the different types of mousses with chocolate mousse being the emphasis. Chef Sokol reviews the difficulties of combining chocolate and cream, and how to avoid these issues. An authentic recipe for French Chocolate Mousse is given with step by step guidance.

French Chocolate Mousse

Serves 6-8 people

1 cup heavy cream

3 egg whites

¼ cup superfine sugar

6 tablespoons unsalted butter, softened

1 1/3 cups semisweet chocolate, melted with ¼ cup brewed coffee over a double boiler, and allowed to cool

3 egg yolks

1. In the bowl of an electric mixer using the whip attachment, beat the cream until stiff peaks form. Scrape into a small bowl and set aside.
2. Wash the whip and electric mixing bowl and dry thoroughly. Beat the three egg whites until soft peaks form. Slowly add the sugar and beat until stiff peaks form. Scrape into a small mixing bowl and set aside.
3. In the bowl of an electric mixer using the whip attachment, beat the softened butter and melted chocolate and coffee mixture. Add the egg yolks, one at a time.
4. Scrape the chocolate and butter mixture into a large mixing bowl. Using a whisk, whisk the beaten egg whites into the chocolate. This will lighten the mixture.
5. Fold in the whipped cream using a rubber spatula.
6. Divide the mousse into 6-8 wine glasses and chill for several hours.

Baking Radio Episode #36: How to Make Marshmallows from Scratch!

by Gail Sokol | Nov 4, 2018 | Podcast, Recipes

Did you know that a marshmallow is really a stabilized meringue that can be made with or without egg whites? Learn why you would want to make them yourself, and how easy they are to create. Find out Chef Sokol’s best tips to get the fluffiest marshmallows ever. She also shares an easy recipe, so you, too, can make your own marshmallows!

Marshmallows

Makes approximately 1 ½ pounds marshmallows

½ cup cold water

2 tablespoons unflavored gelatin (about 2 envelopes)

1 cup granulated sugar

1 cup light corn syrup

1/3 cup water

1 egg white, room temperature

1 teaspoon pure vanilla extract

Confectioners’ sugar for dusting

1. Spray a 9 x 13” pan with nonstick cooking spray. Line the bottom with parchment paper. Sprinkle a heavy layer of confectioners’ sugar over the parchment paper.
2. Soften the gelatin by placing the ½ cup cold water into a small bowl and sprinkling the powdered gelatin over it. Stir briefly and allow it to bloom and solidify.
3. In a heavy medium saucepan, combine the sugar, corn syrup and 1/3 cup water. Bring the mixture to a boil stirring just until the sugar is dissolved. Wash down any sugar crystals with a pastry brush dipped into water.
4. Cook the mixture until a candy thermometer climbs to 240°F.
5. While the sugar syrup is cooking, place the egg white into the bowl of an electric mixer. Using the whip attachment beat the egg white until it forms stiff peaks.
6. Once the sugar syrup reaches 240°F, gently place the softened gelatin into it, and whisk until it has melted. Remove the mixture from the heat and pour it into a greased, heatproof liquid measuring cup.
7. With the mixer on medium speed, slowly pour the sugar syrup into the beaten egg white (do not pour the syrup directly onto the beaters).
8. Once the sugar syrup has been added, turn the mixer up to high speed. Add the vanilla extract.
9. Continue beating until the mixture looks light and fluffy.
10. Using a rubber spatula, pour the marshmallow into the 9 x 13” pan spreading the mixture evenly.
11. Allow the marshmallow to sit at room temperature for several hours until firm.
12. Gently remove the marshmallow from the pan. Place on a cutting board. Using a knife sprayed with nonstick cooking spray, cut the marshmallow into squares, rectangles or using a cookie cutter into any shape you wish. Roll each marshmallow into confectioners’ sugar.
13. Place cut marshmallows onto a sheet pan lined with waxed paper sprinkled with confectioners’ sugar.
14. Store at room temperature in an airtight container separated by layers of wax paper for one week.