together dry ingredients into a mixing
bowl; re s e rv e .
Place eggs, yolks, and sugar in a larg e
mixing bowl. Place over a warm water
bath* and mix on Speed 2 until the egg
m i x t u re is tepid and slightly fro t h y, about
5 minutes. Remove the bowl from heat and
use the chef’s whisk, beating on Speed 5
until the eggs doubled in volume and are
light and fluff y, about 1
1
⁄
2
m i n u t e s .
C a refully fold in dry ingredients and then
the butter by using Speed 1 and the beat-
ers. Be careful to scrape the bottom and
sides of the bowl while mixing. Finish by
scraping the bottom and sides of bowl one
last time with rubber spatula to ensure
even incorporation.
Pour into pre p a red cake pan and bake for
about 30-35 minutes until the top puff s
and is golden brown and spongy to the
touch. Let cool in pan for 2 to 3 minutes,
then turn out onto a wire rack to cool
c o m p l e t e l y.
Nutritional information per serving:
Calories 146 (39% from fat) • carb. 19g • pro. 3g
• fat 6g • sat. fat 3g • chol. 117mg • sod. 64mg
• calc. 14mg • fiber 0g
* To create a warm water bath, place
rounded large heatproof (stainless or
h e a t p roof glass) bowl over a pan of
simmering water.
GRAND MARNIER
®
WHIPPED CREAM
Makes about 2 cups
1
cup heavy cream
1
⁄
4
cup confectioner’s sugar, sifted
1
⁄
2
teaspoon pure vanilla extract
3
tablespoons Grand Marnier
®
Liqueur
Place heavy cream in mixing bowl. Using
the chef’s whisk attachment, whip the
c ream on Speed 5 for about 1 minute.
Add the sifted sugar, vanilla, and Grand
M a rn i e r
®
L i q u e u r. Whip for an additional
minute until soft peaks form .
Nutritional Analysis per serving (2 tablespoons):
Calories 64 (76% from fat) • carb. 3g • pro. 0g
• fat 6g • sat. fat 3g • chol. 20mg • sod. 6mg
• calc. 13mg • fiber 0g
COFFEE WHIPPED CREAM
Makes about 2 cups
1
cup heavy cream
1
⁄
4
cup confectioner’s sugar, sifted
1
⁄
4
teaspoon pure vanilla extract
1
⁄
4
cup strong brewed coffee, chilled
Place heavy cream in a cold mixing bowl.
Using the chef’s whisk, whip the cream for
1 minute on Speed 5. At this point add the
sifted confectioner’s sugar and vanilla and
1 teaspoon of coffee. Continue beating,
adding one teaspoon of coffee at a time to
taste until cream reaches soft peak stage,
about 2-3 minutes.
Nutritional information per serving:
Calories 59 (83% from fat) • carb. 23g • pro. 0g
• fat 6g • sat. fat 35g • chol. 20mg • sod. 6mg
• calc. 10mg • fiber 0g
HERBED CHEESE
Instead of purchasing expensive
h e r b - f l a v o red cheeses, you can easily
p re p a re your own.
Makes about 2 cups
P reparation: 10 minutes or less
8
ounces cream cheese (may use
regular or lowfat)
5
ounces chèvre or other goat
cheese (soft type, not aged)
1
clove garlic, peeled and minced
1
tablespoon finely minced shallot
or green onion
1
tablespoon finely chopped fresh
parsley
1
teaspoon herbes de Provence
1
⁄
2
teaspoon kosher salt
1
⁄
4
teaspoon white pepper
dash hot sauce such as
Tabasco
®
, to taste
Place the cream cheese, chèv re, garlic,
shallot, parsley, herbes de Provence, and
salt in a medium bowl. Mix for 1 minute,
on Speed 3, then increase speed to Speed
5 to whip for an additional 2 minutes until
light and fluff y. Add white pepper and hot
sauce to taste, whip on Speed 5 for 30
seconds longer. Allow cheese spread to
stand at least 30 minutes before serv i n g ,
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