Maman Torres’ Favorite Things

May 10th is truly a celebration of the most wonderful people on earth… Moms. To show our love and gratitude we shower them with their favorite things. As Mother’s Day fastly approaches Jacques takes a moment to share his maman’s top 9 favorite gourmet goodies.


9. All the chocolate bar flavors

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8. Chocolate Covered Cheerios

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7. Chocolate Covered Ginger

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6. Orange Peels

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5. Chocolate Chip Cookies

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4. Bark

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3. Macadamia Nuts

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2. Jacques’ Assorted Bonbons

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1. Everything her son makes!

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Jacques Mother’s Day Recipe: Chocolate Angel Food Cake

Photo Apr 16, 3 27 47 PM

Jacques shares this classic cake that can be as simple as a cocoa-flavored low-fat dessert or as over-the-top as a beautifully decorated extravaganza complete with whipped cream, berries and chocolate decor. The choice is yours! It is a wonderful Mother’s Day dessert either way.

You will need an Angel food cake pan, which is a tube pan with a removable bottom, often with three small feet on the rim fro standing the cake upside down to cool. (In the absence of the feet, you can invert the cake on the neck of a sturdy, long neck bottle or a large metal funnel.) The pan must be absolutely squeaky clean, or the cake will fall as it bakes.


Ingredients

3/4 cup sifted cake flour

1/2 cup dutch-processed cocoa powder

13 large egg whites, at room temperature

1/4 teaspoon salt

1 1/2 teaspoon cream of tartar

1 teaspoon pure vanilla extract

Jacques Hot Chocolate Fudge Sauce, optional

1 1/2 cups heavy cream, whipped, optional

3 cups raspberries, optional

Chocolate (any type) shavings, optional

Preparation

Preheat the oven to 375° F. Have ready an ungreased 10-inch angel food cake pan. 

Combine the flour, cocoa powder, and 3/4 cup of sugar and sift together three times. Set aside.

In the bowl of a standard mixer fitted with the whip, combine the egg whites and salt and beat on low speed until foamy. Sprinkle the cream of tartar over the egg whites and continue to beat on low until blended. Raise the speed to medium-high and beat fro about 4 minutes, or until soft peaks form. Do not overbeat. The peaks should hold their shapes, but not be stiff.

Reduce the speed to medium, add the vanilla, and gradually sprinkle the remaining 3/4 cup sugar over the egg whites, beating to incorporate. On low speed, add the flour mixture in three additions, mixing until incorporated after each addition and stopping the mixture after each addition to scrape down the side and the bottom of the bowl. You just want to make sure that the flour is evenly incorporated into the batter; you dont want to deflate it by beating.

Scrape the batter into the pan. Cut through the batter with a knife to eliminate any bubbles.

Bake for about 35 minutes, or until the top is lightly browned and a cake inserted into the center comes out clean. Remove from the oven and turn the pan upside down, standing it on its feet or resting it on the long neck of a heat proof bottle or a large metal funnel. Let stand for about 2 hours or until completely cool.

Turn the cake right side up, and carefully run a sharp knife around the inside edge of the pan to release the cake sides. Holding on to the tube portion, carefully lift the cake from the pan sides. Then run the knife between the tube and the cake and the bottom of the cake. Invert the cake onto a plate and tap it free. Brush off any loose crumbs with your hands.

Decorate and serve to your wonderful Mom as you please!

 

Jacques & Andre Soltner Create the Perfect Crepes!

To ensure the opening of his first, highly anticipated, savory location was a success, Jacques brought in friend and famed chef Andre Soltner to perfect the one thing on the menu he felt was not up to the Jacques Torres standard. If anyone has ever tasted a Jacques Torres chocolate treat, you know that standard is very high!

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After a little trial and error Soltner suggested browning the butter, or buerre noisette — as they say in French. The brilliant addition created a more intense flavor profile, perfecting and adding just the flavor Jacques was looking for — rounding out and completing the savory menu.


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The brand new Grand Central Savory location is now open in the concourse dinning level. Jacques is serving up quite the array of french inspired gourmet offerings, including:

25 Seasonal assorted ice cream and sorbets
Savory and sweet crepes
Signature Chocolate items
Open faced tartine sandwiches
Illy Coffee, hot chocolate, ice blended drinks

Check out Jacques newest location!

 

Jacques Easy & Delicious Chocolate Inspired Breakfast

Jacques not only knows how to make delicious gourmet desserts, but also knows a thing or two about cooking up other, slightly less important, meals of the day. And of course it features chocolate!

In an article on Oprah.com Lynn Andriani explains how Jacques makes this delicious, easy and unexpected breakfast food. She writes, “You’d expect master pastry chef Jacques Torres, who’s known as Mr. Chocolate, to eat the stuff for breakfast, but not like this. First, he fills a coffee mug with very cold water, gently cracks an egg into it and microwaves it for a minute. (He likes his poached egg runny, but you can cook the egg longer if you prefer yours more solid.) Next, he microwaves a handful of fresh spinach in a bowl covered with a plate until it’s wilted. Last, Torres lifts the poached egg out of the water with a slotted spoon, lays it over the spinach and—ahem—sprinkles cocoa nibs and a little salt on top.”

201503-ChefBreakfasts-slide3-949x534Photo: Paul Delmont, Prop styling: Leila Baboi

 
 
 
 

Easter with Jacques: Mold Your Own Chocolate Bunny!

Create your very own molded chocolate figures this Easter with Jacques recipe and step-by-step guide. For Jacques full line of Easter products click here.

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INGREDIENTS

4 ounces cocoa butter (optional)

Food coloring powder (optional)

2 pounds bittersweet chocolate, tempered

PREPARATION

If you are going to paint the bunny’s face and other elements, decide on the colors you are going to use and then divide the cocoa butter into the number of colors selected. Place the cocoa butter in a yogurt maker (see tips, below) or individual stainless-steel bowls, using enough cocoa butter to keep it liquid, work the coloring powder into each one, and then, using a small paint brush, carefully paint the features directly onto the interior of the mold. (See tips, below.) Allow the cocoa butter to set for about 30 minutes, then proceed with the recipe. If you don’t have the time or energy to make the cocoa butter colors, simply paint the face with tempered milk or white chocolate.

Place a wire rack on a baking sheet lined with parchment paper. Set aside.

Place the tempered chocolate in a warmed bowl.

Clip the two parts of the mold together. Then, holding the mold upside down, pour the tempered chocolate into the mold. When it is full, immediately empty it back into the same bowl. The mold should be evenly coated with anywhere from 1/16 to 1/8 inch of chocolate. Tap the edge of the mold to release any air bubbles that might remain in the chocolate, to ensure a perfectly smooth coating. Wipe the edge of the mold clean on the edge of the bowl (you don’t want to waste a drop of chocolate) and place the mold, open end down, on the wire rack. Let stand for about 5 minutes, or until the chocolate has begun to set.

Once the chocolate hardens, using a pairing knife, scrape the open end of the mold clean. As the chocolate hardens, it will retract from the mold, and the clean edge helps prevent the chocolate from sticking and cracking as it shrinks. (If your kitchen is warm, place the mold in the refrigerator for a couple of minutes to facilitate hardening.)

Repeat this process 2 more times, allowing the chocolate to thoroughly harden between pourings, to give a nice thick, child-friendly coating of chocolate.

Once the chocolate has set, unclip the mold and lift the plastic from the chocolate form. If desired, wrap in cellophane and store in a cool, dry spot for up to 5 days.

Tips:
Decorating with Chocolate: Painting:

You can add flair to molded figures with just a few brushstrokes. In general, the area to be painted in a mold is small, so you don’t need to mix a large amount of “paint.” I recommend using a yogurt maker (the type that has a few small containers) to mix and hold the paints. The temperature of the machine is perfect to keep the paint warm enough to remain constantly spreadable. It is a great place to store cocoa butter paint, too. (Of course, you can also use small stainless-steel bowls over hot water, but the yogurt maker makes the job much easier.) For each color, place a few tablespoons of cocoa butter in a yogurt container. Mix in powdered food coloring, a tiny bit at a time, until the desired color is reached. Then, using a fine-tipped paintbrush, carefully apply the paint to the interior area of the mold you are coloring (for example, red might be used to paint on the mouth of a human or animal figure). Allow the paint to set for about 30 minutes before you proceed with the recipe.

Molding Chocolate:

You cannot mold tempered chocolate successfully in wood or other porous materials. Nor is glass a good choice. When you pour tempered chocolate into a glass mold, it immediately takes on the temperature of the glass, which if it is too hot or too cold will cause the chocolate to go out of temper. Antique metal molds, with interiors that have been damaged through years of use or the passage of time, are best used as wall decorations. Flexible plastic molds are terrific, but in time they begin to show wear and must be replaced. All of this is my way of saying that firm plastic and polycarbonate molds are the best choices for molding chocolate.

Although you might have heard that coating a mold with fat will make removing the finished product easier, do not try it. It will not help unmold the item; it will only make it greasy. Chocolate, like plaster, retracts as it cools, which ensures that once it has set it will easily pull away from a plastic mold. Remember, chocolate reflects the surface against which it has been molded, so if properly done, the set chocolate will be smooth and shiny. However, the chocolate must be tempered—not simply melted—or it won’t release.

Before you begin to fill a mold, set up your workspace: Have the tempered chocolate in a bowl. Alongside the chocolate have the mold; a ladle; a paring knife; pastry scraper; large metal offset spatula, or other smooth-edged utensil; a wire rack on a parchment- or waxed paper-lined baking sheet; and some clean kitchen towels.

Using the ladle, carefully fill the mold with the liquid chocolate. Once the mold is full, invert it over the bowl of tempered chocolate and allow the excess chocolate to drop back into the bowl. If the mold is finely detailed, it will be necessary to tap on the sides to release any air bubbles that might form in the raised detail. The mold should now be evenly coated with a thin layer (usually 1/8 or 1/16 inch thick, depending on the recipe) of chocolate. Wipe the edge of the mold, or the edge surrounding each cup in the mold, clean with a paring knife or pastry scraper. Place the chocolate-coated mold, open side down, on the wire rack. Let stand for about 5 minutes, or until the chocolate begins to harden. Using the paring knife, scrape the edge of the mold absolutely clean of hardened chocolate. This is important, because the chocolate retracts from the sides of the mold as it sets, and a clean edge will keep it from sticking and cracking as it shrinks. If desired, you can place the mold in the refrigerator for a few minutes to speed the hardening, but do not leave it there for any length of time.

Once you have invested in molds, they can be used over and over again. My best advice for extending the life of plastic or polycarbonate molds is to clean them with care. Wash them in hot, soapy water, carefully wiping them clean with a soft cloth (never any rough material or a scouring pad). Then rinse them well under running water and dry thoroughly, as water deposits can be as damaging to molds as scratchy scrubbers.

For full article from Epicurious, click here.

 
 
 
 

How To: Chocolate Covered Marshmallow Easter Eggs

With a crisp outer shell of chocolate and a gooey marshmallow interior, these eggs are an Easter-basket favorite! You can either decorate the eggs with chocolate, or you can simply dip the entire egg in tempered chocolate. If dipping, you will need to temper about 1 pound of Jacques’ Dark Chocolate baking Discs to thickly cover all eggs. Then, working with 1 egg at a time, place it on a dipping fork, dip the entire egg in the chocolate, and then lift it out, allowing the excess chocolate to drip off. You will need plastic or polycarbonate egg molds with each side forming half an egg that, when filled, clip together to make perfectly shaped eggs. They are available at most candy- and cake-supply stores.

For more delicious Jacques Torres recipes for every special celebration purchase his cookbook, “A Year in Chocolate”.

357689Photo taken by Steve Pool

YIELD: Makes about 3 dozen

INGREDIENTS
1/4 cup cornstarch
1/2 cup plus 1 tablespoon light corn syrup
1 1/2 cups sugar
3/4 cup water
3 tablespoons unflavored powdered gelatin
2 or 3 drops concentrated natural oil such as peppermint or orange
4 ounces bittersweet chocolate, tempered

PREPARATION
Spray the interior of the egg molds with nonstick vegetable spray. Place the cornstarch in a fine-mesh sieve and lightly dust the interior of the mold, coating evenly. Tap out the excess cornstarch. Set aside.

Place 1/4 cup plus 1 tablespoon of the corn syrup in a heatproof bowl. Set aside.

In a heavy-bottomed saucepan, combine the sugar, the remaining 1/4 cup corn syrup, and 1/2 cup of the water. Clip a thermometer to the side of the pan, and place the pan over medium heat, stirring frequently, until the mixture registers 110°F.

While the sugar mixture is heating, combine the gelatin with the remaining 1/4 cup water in the top half of a double boiler. Place over (not touching) boiling water in the bottom pan and heat, stirring occasionally, for a few minutes, or until the gelatin has melted or “bloomed.” Do not allow the mixture to boil.

Pour the hot sugar mixture and the bloomed gelatin into the bowl of corn syrup. Using a wire whisk, beat for about 5 minutes, or until fluffy. Beat in the flavored oil.

Spoon an equal portion of the mixture into each of the prepared molds. Clips the molds together so that the two halves will come together to form an egg shape. Set aside for 8 hours or up to overnight, until very firm.

When set, unclip the molds. The whole egg shapes can be easily tapped from the molds.

Fill a pastry bag fitted with a plain fine tip or a cornet (see tips, below) with tempered chocolate. Decorate the eggs in any design you wish—a child’s name, flowers and leaves, or an Easter bunny are just a few ideas. (Or, working with one at a time, place an egg on a dipping fork and dip the entire egg in chocolate, allowing the excess to drip off.) Place on a parchment paper–lined baking sheet to set until the chocolate hardens completely. The eggs should be eaten within 24 hours.

ENJOY!

To read full article go to: http://bit.ly/1C4Epw0

 
 
 
 

Jacques Colorfully Delicious Easter Offerings

As Easter celebration approaches Jacques and the Easter bunny have been hard at work planning and crafting colorfully delicious treats. From chocolate covered Bunny Peeps to Peanut Butter Robin’s Eggs, they have thought of every delicious treat to help you and yours celebrate this special Holiday.

To view Jacques full product line click here 

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