Baking With Julia; #210; David Ogonowski

I. Do. I know I'm doing trial. Welcome to my house. What fun we're going to have making all kinds of incredible cakes pies and bread right here in my kitchen. David OK. Known for the dessert she created olives you both desserts and this is free. There now you can make it too. I'm breaking through it. Funding for this program has been provided by Starbucks coffee.

Baking with Julia is funded by the makers of Iman Hammer baking soda. Part of America's favorite recipes for over a hundred fifty Yes. I'm the Hammer baking soda the standard of purity by Farberware creators of Farberware millennium never stick stainless steel cookware for every chef are the women who never stick stainless steel cookware. And King Arthur Flour offering tools ingredients and flour for all your baking needs by the Corporation for Public Broadcasting and bi annual financial support from viewers like you. Look at this marvelous chocolate dessert. We have a chocolate pastry

show filled with the well this is going to ask you this is David's creation what have we got inside there. We've got a chocolate truffle filling which is filled with white chocolate you know chocolate Scotty. We have a cocoa cookie which is holding an espresso parfait you know create this whole thing for us. How do we begin. With We're going to begin Julia with the Pazzi crane a couple pots a crane for the cross. I'm going to take two and a half cups of flour. This is just regular unbleached all purpose this is all purpose it's for this particular recipe it's it's what ex-pats you know. When you take half a cup of sugar and take half a cup of cocoa You know what kind of cool this cocoa is Dutch process still to this I'm going to take half a teaspoon of salt and sprinkle that on and I have two sticks of butter here which are waiting to go. I'm going to have these awful pillow right. Exactly. So now that I've got this and cubes

ready. Going to take the dry ingredients here. Sort of roughly blend the movement's preferred doing this but I do I find that the machine with a small amount doesn't really work the butter in very you know you end up with big clumps that you have to go in with your fingers and brain. Anyway we're going to work the butter come break it up with fingertips as unwittingly as we possibly can. So you have your book a really chill before you begin. Yes if you don't want to have it frozen by any means because you want to be the writer you want to be somewhat malleable. But you want to be pretty much fresh out of the refrigerator. And this is exactly it sweet butter and sweet on salted butter is most of the time you know you don't find this out it's much pressure and it's also a lot easier to work with because it isn't the salt you're going to be left wondering how much to add to a recipe. So I take it and just sort of work it through my fingers pinching it a little more vigorously and I work it into approximately pea sized pieces about a quarter of an

inch and the finer that you take them down the smaller they are the more crumbly and the more cookie like a result you'll have asked would you womb. I want this to be somewhere in between flaky and cookie like. So I just take it up in my palms like this once it's officially broken down. So I'm just going to take a plastic pastry scraper when you're just going to go through this and should there be or should there be any larger pieces and bring it all back together. I'll take my mixture make a small fountain or well as they're called so I'm going to take two eggs and I want the yolks I want two of the yolks which I'm going to pop right into the well. So I've got two yolks are winning and I'm going to take two tablespoons of ice water and add those to the mixture as well and I'm going to take this briefly just break up the oaks and let them in with water you know and then just slowly start to add dry ingredients from the outside. And

Google really all question. It's it works it works really well and when you take the whole thing and just sort of lightly toss it together so now at this point that I've chopped it all with my dinner got it sitting here on the bench who are going to just take the heel of my hand and the French call this phrasing in English crushing the dough and just take little bits of it to make sure it was mostly buildings going to gibber. Exactly. I do the phrasing once through and I just take it kind of roughly form it into a rectangle. So now I'm going to take the dough Julie I'm going to cut in half. The entire recipe will make 12 targets. Today I'm going to make six so I don't freeze and freezes perfectly good so I'm going to take half of it. Take half of it. And wrapped in plastic and put in the fridge and take half of it rapidly plastic and put it in the freezer. The dough that I put in the refrigerator is going to need to rest for at least 20 minutes to get really chill and to chill the butter a little and to let the gluten in the flour relax. It really crumbly and

it is it's somewhat a cross between a cookie and a pint of milk and then just going to take this and flatten it out to help for the bland greens while it rests. Now I have the dough which has sat for about half an hour in fridge and then the Good morning chilled since it is a very chilled. It needs to be sufficiently cold so that you can work with it you know if the butter is too soft it's going to smear out on to the countertop it's going to you're going to have to use a lot of flour to hold it together you know it just isn't going to work too well. Going to dust it with a little bit of flour just to make sure it doesn't stick to your countertop. And I'm going to proceed to Line 6 on rings. I'm spraying these all down with a nonstick mentionable spray around the edges and uses false bottom hirings that I found after working with this do a few times you don't actually need the bottoms so as you go up this perfectly right using the argument liner and spraying the bottoms in then just putting them in.

These are 5 inches 5 inch rings exactly. So I'm going to divide the STO into approximately 6. This is one sixth of my block and they're really going to form it into a rough circular pad because that's what I'm aiming for no. You take my rolling pen template out and dusting it with flour as I need to using as little as possible as little as possible and also making sure that it doesn't stick so that there are those two those two extremes to be concerned with. And this dough tends to be a little bit brittle because there is a lot of sugar in it intends to shorten it even further so it may break apart occasionally and use my bench scraper to scrape it out. You know not to need this. It was excess just to make sure I had enough to take it up on my rolling. I'm going to take this and guessing where it will fall as best I can drop it in

one and then ease the dough into the ring using it being is as gentle as I possibly can to make sure that I don't stretch it out and I just pinch it into the sides and then I press it off you know with the palm of my hand you can use one can if you want to just roll it across the top and if I have any holes since the deal was a little bit brittle you can just go in take it he says and grab them and you can catch them too if you were right and what we need to do now now that we have six of these ready we need to let them rest release 20 minutes and chill and chill. So I'll put these in the fridge. Thank you. I now have six of the tarts that have been sitting for approximately 20 minutes half an hour in fridge from up the bar. And to relax the gluten. Well no this is to keep them from rising up. Exactly. OK let's back up. Open the oven and they bake at 350 degrees for about 12 to

15 minutes and I turn them halfway through you know which is always a good idea to make sure they bake evenly. And what Gradually you see this sort of dry on top. You don't feel it all down to the touch. They're beginning to simply remove them or they will shrink a little bit and especially toward the end of their baking time there's another that's another good sign. You know delicious Philly right we're going to move on to the truck. So water there. OK what I do for starters. Take six ounces of bittersweet chocolate chop it out and this is a fancy truck that if you buy it as a device for making us think we do pick a very delicious brand of chocolate don't skimp because it's it's a wonderful tart that really exposes the flavor. I had taken five tablespoons of butter.

So you take the butter and put that in first just to protect the chocolate from any sort of scorching that could possibly go on. And I'm going to add the chocolate so that you will so I'm going to turn the cooktop down just a bit under the chocolate because what we want is simmering water if it starts to boil. It's going to be a little bit too hot. Yes I would know that right. Pretty fast you know just want to make sure that you don't believe anyone can see a good piece of it exposed to heat for too long you want to be very very careful about storing it and living it thoroughly so that it won't stand as one that's where I'm actually going to do is turn the heat completely off we go. You know when we prepare the other filling ingredients. Now I'm going to take the other components of our trouble feeling good which are the Scotty pieces you know chocolate and white chocolate and I'm going to chop them into small dates so that they're ready to go. I just want to ferret out any larger chunks that you miss so that you all get get them all fairly uniform with two ounces of each.

Cool. So ready to go with these. It's going to move them within the side so they're all ready to roll. Now I've got the chop pieces of the Scottie and chocolate and ready to separate eggs. I need egg yolks for the filling. And I'm just using Shall I have to look you know Forth and white and these are your words really did learn my judgment are what most chefs prefer. You know has to be some sort of standard you know and that only gives it. Now you take the egg yolks that it's he's been a vanilla extract real of the millennials would know about the phony imitation stuff here we're all in this I'm going to crank it up. And then after I was slightly slightly blinded them I'm going to gradually add the sugar and then continue with ing into it on a very low rhythm. And when I say that it is a quarter cup of sugar I want to start eating the Yorks before every sugar because egg yolks have a tendency to what we call burning.

I understand at the restaurant you are boiling sugar syrup because that he can actually coax them a bit further. You're saying it is wrong to have your children in your home or worry about it. It's also impractical because that's. Really sick. Yeah it thickens right up it gets very very going to take the chocolate and the butter that we've melted down in the studio and I take the Yorks and whatever you making anything where you want to retain some volume you generally want to take about a third of the mixture. Just a third of the mixture of that in some light in the mixture scraping completely around the bowl to make sure that all of the other stuff in this movie is talking about it. So now that I folded a third and I don't even want to mix it completely and I just want to lighten that and scrape down the bowl. I'm going to add the contents of this with one third of the egg yolk back into the other egg blend that almost together just so you know we know that

this would continue with a holding motion and unfolding is a motion that ensures you retain as much volume as you possibly can. It's a very simple kind of spiral rhythm around the bowl and if you do cut down through the middle lift up over the side hold the mixture up onto itself and that way you cover the whole thing as you turn it and you get the the most even a corporation can see it's not quite entirely incorporated and you're stopped there. Since I'm incorporating the chocolate people faces and have them finish the work. So there we go. All right to take our shells if we have to grab an ice cream scooper. Your take on skipping. That's good I wouldn't have thought of putting it in with an ice cube. But it's all the difference. So it's very easy to control. This is how your kitchen.

And I have a small angled spatula right here which is also an indispensable office since people you have all these things these are these are wonderful things that you know you just get in little corners. And I'm going to take each of these and I'm just going to skin them in my hand. Kind of an imaginary egg stand holding the spatula flush against a drone train just push the pieces into the corners. And what it will do is it bakes it will it will flatten out we're going to bake it at 300 degrees for just 10 minutes to cook it. But it sets the yolk a bit more so it's not quite the sort of fudge you know if you go. Now these are out of the oven we're going to let them set and cool while we prepare the espresso parfait. We're going to take two teaspoons of espresso powder and dissolve them with just enough hot water to dissolve just working a little bit of it and stir around with my finger. If you are

exactly and we're going to add that to five yolks are going to start eating less well sugar thank you. This is a boiling sugar syrup. You have a third of a cup of sugar a couple tablespoons of water. How do you know when to take a bit of it on a tip of a spoon if you do it know when to plunge it into ice water and then quickly pop in their fingertip and pull out one of the little sugar wotsits in the bottom you can see that in just about all forms of a softball something that don't apply and just dip the bottom into the water back for a moment just to stop the exact you know and. So. Forth. Well I. Thank you. So in order to speed the cooling along we can actually take the same ice water bath plunge this bowl and and eat again.

So it's cooled down. Thank you. Thank you. It's been about three to five minutes and we cool it down. So ready to go with the whipped cream. I have one cup of cream which is to pretty much a soft mound so I'm going to take a third of this mixture and fold it into the ribbon. Not to blend it all the way through what I want to do is just let no one scrape through the bottom to make sure that I've cleaned the bowl as best I can at the other two thirds. We don't want any traces of cream so toward the end we're just going to gently gently fold through to make sure that nothing is left. So I'm going to grab. This plastic container and the incredible thing about her face is that you can still freeze it. It's much richer than an ice cream because I chose a rather shallow container because this this should sit in the freezer for about six hours. Going to flush the dough with you know to prevent any air or whatever from touching in

the freezer and also since I have a cover I'm going to use I would be perfectly sufficient to just stop here put it in the freezer. Great thanks. Now Julie we're going to make some cocoa cookies. I have a stick and a half of butter in the mixer here. Six ounces. Right. Thanks Frank the sachem whiskey. And here I am going to assemble dry ingredients I have one cup and three quarters of all purpose flour or is it a pinch of salt. You. Can add a pinch of baking powder. That's an official entry. Very seriously after it's cream for that I'm going to add a cup of confectioner's sugar. Or. Whatever. Don't want to make the mistake of adding the powdered sugar at the start because it has a tendency of you know exploding all over the kitchen. You might want to machine you know at the start. You can take two tablespoons of cocoa. Thank you.

Give the finger leveler. It's a pretty it's a pretty level when you're one teaspoon of one then. Turn it off again. You want to scream at some pretty high speed with sufficiently softened to take one egg yolk one tablespoon of no editors in. Charge and pour in your drawing gradients. All is well and I'm also going to pulse this very slowly at the start just to make sure that it doesn't spatter on the countertop. As you. Start to come together right at the point we. Do. The math. I take it off the machine. It's hopping on to the card with a little bit of flour. Take the dough out clean off the paddle. And scrape the front sensible well.

Sprinkle on a bit more flour and once again with the palm of my hand just freeze it to make sure it's completely uniform. It's also very soft you know the butter was sufficiently softened when I made it. Now this is sufficient for a couple she pans a couple cookies she falls cookies. So what I'm going to do is take half of this as I did with the Tartar at the start and save half of the freezer wrap that and I'm going to take the other half that will be using. Wrap it in plastic and chill it down for a good rest. So there you go. Now ready to roll some cookies and take a portion of this dough chill though and chill don't chill. More about children. Exactly. Only going to dust my surface with flour. You know you remember to use as much flour is necessary to well to keep the dough from staking but not too much. I just happened down at the start. And see it pretty much soaks up a lot of flour right at the start so you want to give yourself as much as you need. And I try and get it

then as I possibly can because the compression on the dough and also the thinness just helps and be a lot more crispy when they finally come over and take a pastry brush brush off some of the excess flour on top of the dough and we can always just cut around the aberrations and there just doesn't always being the whole room. That one when they're just going to use my offset spatula. And with them up to the baking sheet. Just pop them in your hand if you want to lift them off. And whenever you're baking anything a cookie tarts for example you want to have them be as evenly spaced as you possibly can. Oh well you know what you get in an oven you get a lot of hot spots and the pan itself if it just sort of makes sense if the sheet pan has absolutely nothing on it that spot is going to heat up a lot more quickly than what's around it so the edges of certain cookies will burn. Oh certain other ones are just beginning to bake. Well that's good to know.

So I take a bit of granulated sugar and dust them all with that which will help them be even a bit more crunchy than they would be you know and give them a nice little sweet edge. And I'm going to pop them and I three hundred twenty five degree oven and give them about eight minutes we're going to turn them once again. I'm going to give them probably about seven more to make about. Me. Now you go to where some lives were ready to go Julia great when I do first. I got three kinds of chocolate once again you know it takes on the bittersweet you know just kind of spattered around the plate will take something and not chocolate take finally some of the white chocolate lots with lots of last Wednesday and have my tart. That's pretty amazing. I have my chocolate cookie cocoa cookie which will hold the parfait. Can you take some fruits.

Got some blueberries here. Got to first read as very much stuff unless you and I just garnish in a couple different spots on the plate and you take a couple of the strawberries here. I'm just slicing strawberry and I was just going to sound it out pop that you know with the other not so much here and I have a couple of sprigs of mint that I'm going to grab through this which I like to use just the tops just top each grouping of fruit with a spring and now we're going to take the chocolate case. I'm going to use these to garnish the plate. I'm going to take our special parfait which has been sitting in the freezer. And I'm going to shape ovals to clean it off with a spoon. And then you sort of ease it off into the cookie smoothly as we can you know hand in the void Ah that's lovely thank you. We're going to eat meat. We're going to dig.

Up the war in that in the lovely incredibly lucky day. It's a nice it's a nice contrast. I want to all have textures are working on the creaminess and cold hearth a ruling against the creaminess in the warmth of the chocolate. They were this is just the love with dessert I never had so many interesting chocolate. Thing and it's just lovely and I'm looking forward to making it. Come let me. Get this one to me. Complete recipes for all the breads cakes cookies and pies in this series and more are available in the Baking with Julia cookbook. Over 500 pages detailed instruction and 100 color photos to order call 1 800 mine 1 8 3 6 0 0. Baking with Julia is funded by the makers of Iman Hammer baking soda. Part of America's favorite recipes for over 150 years.

Arm and Hammer baking soda the standard of purity. By Farberware. Creators up Farberware millennium never stick stainless steel cookware durable model where millennium never stick stainless steel cookware. Funding for this program has been provided by Starbucks coffee. And King Arthur Flour offering tools ingredients and flour for all your baking needs by the Corporation for Public Broadcasting and bi annual financial support from viewers like you. This was PBS.

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