Studio
Makes about 8 cups
Ingredients
- 5 sticks (2 ½ cups, 565 grams) unsalted butter, softened
- 1 cup (75 grams) unsweetened cocoa powder
- ½ tsp kosher salt
- 6 ounces best quality unsweetened chocolate, melted and cooled
- 2 lb (about 7 cups) sifted confectioners’ sugar
- 1 Tbsp pure vanilla extract
- 1 to 3 Tbsp buttermilk or whole milk, as needed
TIPS:
- Storage: Store in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months. Return to room temperature and beat well before using.
Makes 3 (6 oz) servings
Ingredients
- ¼ cup unsweetened natural (not Dutched) cocoa powder
- 3 Tbsp granulated sugar
- 2 ¾ Tbsp cornstarch
- 1 tsp espresso powder
- 1/8 tsp fine sea salt or Diamond Crystal kosher salt
- 1 pint half-and-half
- 2 oz bittersweet chocolate, chopped (at least 72%), more for garnish
- ½ tsp pure vanilla extract
- Freshly whipped cream
TIPS:
- Not sure your pudding has thickened enough? Dip a spoon in the mixture: if the pudding base coats the back of the spoon, it's ready to come off the heat.
- Note: Experiment with different garnishes
Cranberry Jam
Makes about 2 cups (600g)
Ingredients
- 2 1/2 cups (about 10oz) (280g) fresh cranberries, thawed if frozen
- 1 1/4 cups (265g) granulated sugar
- 1 cinnamon stick
- 2 Tbsp (30ml) Campari, optional
- 2 Tbsp (30ml) orange liqueur, such as Triple Sec
- 1 pinch ground cloves
Storage
-
Store the jam in a covered container in the refrigerator for up to 2 months.
Swiss Meringue Buttercream
Makes about 3 cups (500g)
Ingredients
- 3 large egg whites
- 3/4 cup (159g) granulated sugar
- 1/2 tsp (1.5g) coarse salt
- 1 cup (2 sticks) (226g) unsalted butter, cut into 1-inch pieces and softened
- 1 Tbsp (15ml) pure vanilla extract, optional
Storage
- Unflavored buttercream can be stored in an airtight container at room temperature for up to 1 day or refrigerated for up to 1 week. Before using, bring to room temperature and beat lightly by hand or with an electric mixer fitted with the paddle attachment until smooth. Buttercream that has been flavored with perishable items, such as fresh fruit or preserves, should be kept at room temperature for no more than a few hours, or stored in an airtight container in the refrigerator for up to 1 week.
Tip: Flavoring Buttercream
- You can easily flavor this buttercream with additional extracts, jam, or custards (as I do for the Cranberry Yule Log) by beating them in with the paddle attachment in step 4, above.
Chocolate Custard
Serves 12 to 15
Ingredients
For the chocolate custard- 2 Tbsp (10g) unsweetened cocoa powder, preferably Dutch-processed
- 1 Tbsp (8g) cornstarch
- 1 pinch coarse salt
- 1/2 cup (125ml) whole milk
- 3 oz (85g) best-quality dark chocolate, 70% to 80% cacao, finely chopped
- 2 Tbsp (30ml) orange liqueur, such as Triple Sec
- 1 recipe Perfect Chiffon Cake, baked and cooled as a roulade, chilled
- 3/4 cup (225g) Cranberry Jam
- 1 recipe Swiss Meringue Buttercream, room temperature
- finely chopped pistachios, for garnish
Storage
- The assembled cake will keep for 2 or 3 days in the refrigerator, loosely covered.
Perfect Chiffon Cake
Makes two 8-inch Cake Layers or One 13 x 18-Inch Sheet Cake for a Roulade
Ingredients
- Non-stick pan spray and flour, for greasing the pan
- 1 1/2 cups (170g) cake flour
- 1/2 tsp (1.5g) coarse salt
- 1/4 tsp (1.5g) baking soda
- 6 large eggs, separated
- 1 cup (212g) granulated sugar, divided
- 1 Tbsp (15ml) pure vanilla extract
- 1/4 cup (62ml) neutral oil, such as safflower
- 1/2 cup (125ml) buttermilk
- confectioners’ sugar, for dusting (if you’re making a roulade)
Storage
- The cooled cakes can be used immediately or wrapped and refrigerated for up to 2 days. Round layers can be frozen for up to 1 month. I wouldn’t recommend freezing roulades, as they are apt to crack.
