Cookbook

Suggested by Maria Santos, Pastry Chef at Upstairs on the Square restaurant, Cambridge, Massachusetts, USA.
for 8 people.

For Delicate Vanilla White Chocolate Cake*:

Combine in a large bowl
● 400g of unsalted butter
● 400g white chocolate
Melt in a bain-marie/double boiler, keep warm
Sift & Set Aside

● 120g of  Cake flour or Pastry flour (AP flour will make a tougher cake)
● 37g of Granulated Sugar
● 1 Tahitian Vanilla Bean scraped

In a electric mixer or handheld mixer bring to full volume (approx. 6-8 mins.)

● 6 Whole eggs
● 6 Yolks (reserve egg whites for next step, do not discard)
● 37g of granulated sugar

When eggs have reached full volume, gently transfer to a large bowl
Gently fold dry mix to eggs and fold melted chocolate into mixture and set aside
In a separate clean mixer bowl whip egg whites with
● 1T of sugar until medium peak
Gently fold egg white into the chocolate mixture

Grease 2 standard 9” cake pan with melted butter and line with parchment paper
Equally divide cake batter (batter should not exceed 2/3 of the height of the pan)
Bake in a standard over at 325˚ for approximately 35 mins.
(Cake will be done if a toothpick inserted into center of cake comes out clean)
Allow to cool completely before unmolding

Crème Légère (pastry cream lightened with whipped cream)
Yields 6 Cups

For Pastry Cream base**:

Bring to a simmer
● 1Qt. half and half (2 C milk/2C heavy cream if unavailable)
● ½ C Granulated Sugar
● ½ Tahitian Vanilla Bean scraped

In a bowl:
Whisk together
● 4 farm fresh egg yolks
● 2 Whole fresh eggs
● ½ C Granulated Sugar
● 1 ½ oz. corn starch

Temper Eggs into dairy mixture by adding the dairy 1 C at a time while whisking continuously.
Return mixture to the pot and cook in medium heat until thickens
( Should have consistency of mayonnaise )
Immediately remove from heat and strain into a clean bowl

Add:
● 2 oz. of cold butter, cubed

Cover with plastic touching the pastry cream
Allow to cool in the refrigerator completely

For Crème Légère:
● 3 C Heavy Cream, whipped to medium peaks

Fold this pastry cream into heavy cream, reserve and keep cool

For Passion Fruit Caramel***:
In a medium sized pot combine:
● 2 C Granulated sugar
● 5 Whole Black Peppercorns
● ½ Tahitian Vanilla Bean scraped
● ½ C water

Place pot on medium to high heat and bring sugar into light caramel (amber in color)
Slowly add:

● 1C of Passion Fruit purée
● 2T of your favorite orange liquor/brandy (Our favorites are:  Licor 43 a Spanish liquor or Grand Marnier)

Whisking continuously until all sugar has dissolved
Remove from heat and pour into a shallow pan and cool

To Serve:
Cut cake into 8 servings
Serve with a dollop of crème légère to your liking
Generously drizzle caramel sauce over cake
(Optional:  garnish the seeds of 2 fresh passion fruit and white chocolate shavings)
Serve with a glass of Château Coutet and enjoy!

*Cakes will keep room temperature lightly sealed for 3 days, so can be made ahead
**Pastry Cream also can be made 2-3 days prior, but do not make crème légère until needed
*** Passion Fruit caramel can be stored in the refrigerator for up to 2 weeks