On a recent “At the Table With…” shoot for Rick Bayless in Chicago, this writer was invited to the French Pastry School at City Colleges Chicago for a tour of their impressive facilities. The French Pastry School is dedicated entirely to the art of pastry with internationally acclaimed Master Chefs Jacquy Pfeiffer and Sebastien Cannone (M.O.F) leading the way to sweet success.
Founded in 1995 by the two talented Frenchmen, the school offers students six-month L’art de la Pâtisserie programs and they’re taught by award-winning Chef instructors. They school is based on the European artist-apprentice teaching model, exposing students to hands-on training with master chefs and the use of the latest technology and best ingredients possible.
Mexican and French Pastry?
Our crew attended the school’s graduation ceremony, at which Rick Bayless was the key note speaker. Yes, a regional Mexican chef addressed the graduating class of a prestigious French pastry school. The incongruous perception wasn’t lost on Bayless either who said, “You might think it odd that this guy specializing in Mexican regional food is addressing you, but I think my standing in front of you really reflects where we are in food in the US right now.” And he’s right. Bayless, like the students that graduated that summer’s day- are focused on making the best, using locally grown/sourced ingredients that reflect the culinary traditions and histories from which they’re working- whether that’s Mexican OR French. Bayless also urged students to inject their passion, their vision and their love of whatever food, region, or culinary history into their creations. That way, he suggested, you have a personal interpretation of dish that makes it uniquely your own, and not a “word for word” translation that can get lost in the mix.
With that in mind, here’s a fabulous recipe from the French Pastry School at City Colleges Chicago for a warm, soft-center bittersweet chocolate cake. Easy to make and hard to resist. Bon Appétit!
WarmSoftCenter Bittersweet Chocolate Cake Recipe
Courtesy of the French Pastry School at City Colleges Chicago
4 small ramekins, 8 cm/3.7 oz.
Ingredients:
- Plugra 82% Unsalted butter 100 g 1/2 cup
- Cacao Barry Bittersweet chocolate 90 g 3.25 oz.
- Fresh Egg yolks 2 each 2 each
- Fresh Whole eggs 2 each 2 each
- Powdered sugar 100 g 3/4 cup + 1 tbsp.
- Sifted cake flour 40 g 1/3 cup + 1 tsp.
- Total weight 470 g
Method:
- Butter and sugar molds.
- In a mixing bowl, slowly melt the butter and chocolate over a bain marie of hot water.
- Make sure that the eggs and egg yolks are at room temperature and mix the two together.
- Using the whisk attachment, slowly mix the powdered sugar and egg mixture into the melted chocolate until smooth.
- Add the sifted flour all at once and mix until homogenous.
- Fill the pre-buttered and sugared molds to three-quarters full with the chocolate mixture. Refrigerate and bake to order at 375ºF for about 10-15 minutes.
Note:
Do not over-bake the cakes, otherwise you will not get the soft center effect.
Mary Luz Mejia - Colombian-born and Canadian raised. After earning an honours History degree from Queen's University and a Journalism post-grad diploma ...
