Tour de Dufflet: it's never too early for CAKE!

Wednesday, December 16, 2009

it's never too early for CAKE!

Holiday treats on Canada AM: Dufflet Rosenberg, Dufflet Pastries

The Queen of Cake shows viewers how to sweeten up some old dessert recipes and break out a few new ones. View the video here:

To make gold painted leaves (like those on Dufflet's Hazelnut Bûche De Noël) ... Roll out white chocolate plastique and cut out shape > press shape between molds to get "leaf veins" > brush shape with edible gold dust > bend cut-out to shape ... it's just like playing with Play-Doh (but tastes better!)

Chocolate Plastique (chocolate modeling dough)


12 ozw semi sweet chocolate or white chocolate, broken into small chunks
1/3 cup corn syrup


Melt chocolate in a double boiler set over simmering water.  Remove from heat and cool to lukewarm.  Add the corn syrup and stir well, scraping down the sides of the bowl.  The chocolate will begin to thicken, with a dull appearance. Scrape the mixture onto plastic wrap and press ½” thick.  Seal and let rest at room temperature for 6 hours, or refrigerate until firm about 2 hours.

Remove from plastic wrap and knead briefly until soft and easy to roll. If refrigerated, leave at room temperature for 1 hour before using. To make leaves, dust work surface with either cocoa for dark leaves or icing sugar for white leaves. Roll out paste until 1/8” thick. Cut out shapes with leaf cutter. Dust with gold.

Alternatively, knead small piece of dough and run through a pasta roller on the widest setting. Note that scraps can be rewrapped and reworked by kneading. If cold, place very briefly in microwave to soften.

PS/ Edible gold dust is available at Dufflet's cafés or baking specialty stores.

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