bake - May 2017 - 50

formulation of the month

Dirt

Cake

RESTAURANT AUGUST

Executive pastry chef Patricia Morton of

1 cup heavy cream

cubed butter and with your hands work

Restaurant August in New Orleans shares

3 tablespoons corn syrup

the butter into the dried to form wet

this fun recipe for "Dirt Cake" that re-

¼ teaspoon salt

sand/crumbs. Or you can mix together

minds her of childhood birthday parties.

1 cup cold heavy cream

with the paddle attachment on a stand
mixer. Line a cookie tray with parch-

Chop both chocolates and have in a bowl

ment paper and spread out the crumbs.

1quart cream

with the salt. Combine 1 cup of cream

Bake at 350 F for 10 minutes stirring

1/3 cup cocoa nibs (toasted)

with the corn syrup in a pot and bring to

the crumbs around at 5 minutes and

1/3 cup sugar

a simmer. Pour the hot cream over the

once you take them out of the oven.

¼ teaspoon salt

chocolates and stir until combined.

Set aside until cool, then keep in an

0.25 ounce powdered gelatin (1 packet)

Pour ganache into a blender and while

airtight container.

¼ cup cold water

blending stream in the other 1 cup of

Cocoa Nib Pana Cotta (yield 6 portions)

cold cream, stop once all is added.

Coconut Sorbet (yield 2 quarts ice sorbet)

Toast the cocoa nibs and them to the

Store covered in the refrigerator over-

1 can (14 ounces) coconut milk

cream, salt and sugar in a pot. Bring to a

night to set up.

1 cup sugar
3 tablespoons corn syrup

simmer then turn off and allow to infuse
for 20 minutes. Meanwhile sprinkle the

Black Cocoa Crumbs (yield 1 quart)

1 2/3 cups water

powdered gelatin over the cold water

1 cup sugar

and set to the side. Reheat the cream and

8 ounces cold butter

Bring sugar, corn syrup and water to a boil.

whisk in the gelatin mixture, bring to a

½ cup cocoa powder

Remove from heat and add coconut milk.

boil and turn off. Strain the panna cotta to

¾ cup black cocoa powder*

Allow to completely cool before spinning

remove the small cocoa nibs and discard.

2 cups all purpose flour

the sorbet.

Carefully portion ½ cup to 1 cup into rame-

½ teaspoon salt

kins or jars. Place the cups in the refrig-

* If you can't find black cocoa, substi-

ASSEMBLY

erator and allow to set up overnight.

tute for regular.

Using pint size Mason jars for 6 individual
servings.Once the panna cotta is set you

Cut the butter into small cubes and

can top it with the ganache and crumbs.

1 cup milk chocolate

keep cold. Sift flour, cocoa powder and

Before serving add the coconut sorbet

¾ cup dark chocolate

sugar together in a bowl. Add cold

and Voila!

Milk Chocolate Ganache (yield 1quart)

50 < MAY 2017 | bakemag.com


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bake - May 2017

Table of Contents for the Digital Edition of bake - May 2017

bake - May 2017
Editor's note - THE FOODSERVICE ISSUE: lessons of inspiration
Contents
News bites - Flour Bakery Opens Seventh Location
Charm City Cakes Expands
Chipotle Adds Dessert to Menu
Cleaner Labels
Cake Boss Sets Up in Mall of America
Du’s Donuts Makes Successful Debut
Nielsen-Massey Achieves Award
Management - A Profitable Tool for Ordering
New product success stories - Earth Day Cupcakes
Technical corner - Chocolate, Cookies & Pie
Practical marketing - Donut Shop “Takeover”
Food safety - Lessons from Chipotle
Equipment innovations - Multi-Use Convenience
Global inspirations
CAKENOMICS - How to make money in cakes
NAVIGATING THE COMPLEX ORDERING PROCESS
EXECUTING SIMPLE CAKE DESIGNS
ADDING LATIN FLAVORS
Embracing local
Chocolate & decorating - Seasonal Chocolate
Cakes - Summertime Sweets
Breads - Chasing Flavor
Sweet goods - Rolled Ice Cream
NYC Breeds Creative Sandwiches
Beverages - Smoothies
Product showcase
Classifieds
Ad Index
bake - May 2017 - Editor's note - THE FOODSERVICE ISSUE: lessons of inspiration
bake - May 2017 - 2
bake - May 2017 - 3
bake - May 2017 - 4
bake - May 2017 - Contents
bake - May 2017 - Nielsen-Massey Achieves Award
bake - May 2017 - 7
bake - May 2017 - Management - A Profitable Tool for Ordering
bake - May 2017 - 9
bake - May 2017 - New product success stories - Earth Day Cupcakes
bake - May 2017 - 11
bake - May 2017 - Technical corner - Chocolate, Cookies & Pie
bake - May 2017 - 13
bake - May 2017 - Practical marketing - Donut Shop “Takeover”
bake - May 2017 - 15
bake - May 2017 - Food safety - Lessons from Chipotle
bake - May 2017 - 17
bake - May 2017 - Equipment innovations - Multi-Use Convenience
bake - May 2017 - 19
bake - May 2017 - Global inspirations
bake - May 2017 - 21
bake - May 2017 - 22
bake - May 2017 - 23
bake - May 2017 - 24
bake - May 2017 - 25
bake - May 2017 - 26
bake - May 2017 - CAKENOMICS - How to make money in cakes
bake - May 2017 - cake2
bake - May 2017 - cake3
bake - May 2017 - cake4
bake - May 2017 - cake5
bake - May 2017 - NAVIGATING THE COMPLEX ORDERING PROCESS
bake - May 2017 - cake7
bake - May 2017 - cake8
bake - May 2017 - cake9
bake - May 2017 - EXECUTING SIMPLE CAKE DESIGNS
bake - May 2017 - cake11
bake - May 2017 - cake12
bake - May 2017 - cake13
bake - May 2017 - ADDING LATIN FLAVORS
bake - May 2017 - cake15
bake - May 2017 - cake16
bake - May 2017 - 27
bake - May 2017 - 28
bake - May 2017 - 29
bake - May 2017 - Embracing local
bake - May 2017 - 31
bake - May 2017 - 32
bake - May 2017 - 33
bake - May 2017 - Chocolate & decorating - Seasonal Chocolate
bake - May 2017 - 35
bake - May 2017 - Cakes - Summertime Sweets
bake - May 2017 - 37
bake - May 2017 - 38
bake - May 2017 - 39
bake - May 2017 - Breads - Chasing Flavor
bake - May 2017 - 41
bake - May 2017 - Sweet goods - Rolled Ice Cream
bake - May 2017 - NYC Breeds Creative Sandwiches
bake - May 2017 - Beverages - Smoothies
bake - May 2017 - Product showcase
bake - May 2017 - 46
bake - May 2017 - Classifieds
bake - May 2017 - 48
bake - May 2017 - Ad Index
bake - May 2017 - 50
bake - May 2017 - 51
bake - May 2017 - 52
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