French Showstopper Desserts (Season 4, Episode 9)
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- Опубликовано: 29 сен 2024
- In this episode, we prove that you don’t have to go to a patisserie for stunning French cakes. Milk Street Cook Erika Bruce teaches Christopher Kimball how to make the flourless chocolate cake Bête Noire, flavored with bourbon and orange. Inspired by France’s classic Gâteau Nantais, Milk Street Cook Lynn Clark bakes French Almond-Rum Cake, perfectly tender from almond flour and moist from spiced rum syrup.
Bête Noire: bit.ly/31MriiO
French Almond-Rum Cake: bit.ly/3dcgEq0
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#Food #Cooking #Baking #Recipes #France
😊yummy
Good day... Can someone please write the name of the bitters called for in the video? I can't seem to catch it from the audio at 5:55 ...
Spring form pans in a water bath will not leak if you put a big piece of foil on the outside of the pan when set in water. Just tear off a nice sheet that is long and wide enough to go well up the sides above the water. Be very careful not to damage the foil and cause any holes.
I will definitely bake these two cakes.
I have made the almond cake a few times and it's a fabulous dessert. And it is MUCH better the second and third day if it lasts that long. It has a beautiful texture. Thank you.
I agree. I could not taste the Appleton Rum that I used the first day. However, it did come through the next day. Next time, I will use a darker more spicy rum. I just used what I had.
What brand of saucepan is being used? The handle looks much more comfortable than All-Clad.
For the Bete Noir, are the sides lined with parchment as well as the bottom? Can't tell from the video. Also, does it call for salted or unsalted butter? I would add a pinch of salt to something like this cake to enhance it. Maybe a pinch in the simple syrup just before your pour it over the chocolate and butter. Salt is a must for me in baking! It just enhances the flavors even more. Maybe, just an eighth of a teaspoon would be good. This addition of salt would not be needed if using salted butter, of course! Happy Baking, Y'all! I must bake both of these cakes. They look DIVINE! Yep, over the top DIVINE like in Pink Flamingo, however, not as crass or nasty! Just to the extreme of decadence in measure!
I like Lynn Clark!
La bete noire (black beast) is THE bomb, death-by-chocolate. I like how she bakes it on the rack in a pan instead of in a pan of water, much easier and works beautifully. You can simplify the recipe by making the simple syrup instead of the caramel syrup. If you don't have a springform pan, look for one cheap at a thrift store. They seem to be easy to find.
Hi, Tami. Did you line the bottom and sides of the pan with parchment?
Thanks for sharing the recipe!
Wow those desserts are great and so are the women that made them. Good job!
🇨🇦❤️yum
If one wanted a rum glaze would you use the same about of rum as a swap for lemon juice?
I made glaze with the lemon juice called for and added 3 more heaping tablespoons of confectioners sugar and it was still more runny than what is shown on this cake. Start with one tablespoon; you can always add more.
@@mskitowhawk Thanks for the info. I'm going to use rum in my glaze.
Please, let me know what kind and brand of rum you choose and how you think it came out using the chosen product. Thanks for your time.
I don't care for the texture almond flour gives to cakes