Gwen: Hi, I am Gwen Schoen food writer of the Sacramento Bee and joining me in the kitchen today is Ettore Ravazzolo. Ettore has a European bakery and restaurant and Ettore is going to show us how to make a special valentine dessert. So what are we making today?
Ettore: Thank you for having me here. We are going to make today a Chocolate Meringue with chocolate cream or we can call it chocolate santilli cream and raspberry.
Gwen: Sounds wonderful.
Ettore: Chocolate and raspberry goes always very well together and the difference with the meringue is a chocolate meringue, which is a little unusual you know to make. But anyway—so what we are going to do? The first thing is, we are going to make a Swiss meringue. There are three kinds of meringue but today we are going to make a Swiss meringue. So we have egg whites here and sugar with three egg whites and a cup of sugar maybe a two or a little bit less, maybe 2/3 cup of a sugar and we are going to the stove and warm it up—220 degrees. It takes only few minutes over a double boiler.
Gwen: Okay
Ettore: We do not want to make it boiling it, just get it warmed up.
Gwen: Okay
Ettore: And then we pour it into the bowl here, mixing bowl and it is better to make by hand, it will be too difficult to mix. So we put that in here and we mix that till it gets nice and stiff.
Gwen: So the meringue has been whipping for 10 to 12 minutes?
Ettore: 10 to 12 minutes until it is stiff, nice stiff and
Gwen: Oh I see sort of like a, like a seven minute processing.
Ettore: And we are going to make—put the chocolate in here now about three ounces of pitta chocolate. We do not want to put sweet chocolate we are gong to put pitta chocolate in about three ounces here and then we put it here and then we fold it in spatula.
Gwen: Looks wonderful
Ettore: Okay and then we are going to pipe it out there. What I want to show is—now this is a meringue that we pipe out. Now we can do any kind of things with that meringue. Today since it is Valentines day we are going to make a heart shape into the dessert. When you do different shape, you need a little help which to shape. So you know how to pipe it and how large you make it. So what we are doing we are taking any shape, if it would be round or a heart shape but you just trace it and if you have round you do round, all the sizes it is really—we still do that professionally wise so we know the size of what we are going to do this.
Turn it around because we do not want to have to let in the food. So we can see it and then I have here pastry bag here, this is a disposable pastry bag you could use a pastry bag with a tube, a flat tube here and we put that inside here and then we have a nice bag here and you hold it in your hands like that and squeeze it. So we trace it now.
Gwen: Come on just fill in you heart shape
Ettore: Just filling the heart shape exactly there. We get about 60 of that, so I f you want to make more. This is actually pretty large dessert for one person probably, it depends how well, but if you want to do you know choose that as an example. You want to make low cookies; you can do something like that just to give you an idea, so different kinds of techniques. This one when it is piped out then we put it in the oven about 210/220 degree oven we do not like to burn even if want to have a try out and baked it till it gets loose, it gets hot and loose. You can loose it out from the paper and that is when it is done.
Gwen: That would be about and hour or so?
Ettore: About an hour. I had mine in a about an hour.
Check it out the best way to bake is really make connection of them and then it gets nice.
Gwen: About 210 to 220 degrees for—and check it in an hour.
Ettore: Well, check it a little bit before that that is why I’m trying to say and maybe be down in 45 minutes.
Gwen: Okay. So the next step is to make the whipped cream filling and you did something very unusual.
Ettore: Yes.
Gwen: Well, unusual to me you heat it up the whipped cream.
Ettore: Yes, well because we are making a chocolate whipped cream and when you do a chocolat
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