Recipes - Wolfgang Puck BMHD0250 Signature Collection Manual

Sugar Dough
Makes about 1 1/2 pounds or two 9-inch tart shells
INGREDIENTS
1 sleeve sugar-free chocolate wafers, crumbled
2 1/3 cups cake or pastry flour
1/3 cup sugar
1/2 pound (2 sticks) unsalted butter, chilled, cut into small pieces
2 egg yolks
1 or 2 tablespoons heavy cream
METHOD
1 Attach the three beaters to the mixer. Using speed 3, mix the chilled butter
with the sugar in a medium bowl. Add the egg yolks one at a time. Reduce
speed to 1 and gradually add the flour to the butter mixture, a third at a
time. The mixture should resemble crumbles.
Add the cream. Increase the mixer speed to 3 and mix dough until
a ball is formed.
2 Place dough ball onto a lightly floured surface, press down into a circle. Wrap
with plastic wrap and refrigerate for at least 1 hour.
3 Use as needed.
6
Heavenly Chocolate Mousse
Serves 8
INGREDIENTS
4 egg yolks
3/4 cup sugar
5 ounces bittersweet chocolate
5 ounces unsweetened chocolate
1/2 cup heavy cream
8 large egg whites
2 teaspoons lemon juice
METHOD
1 Attach the three beaters to the mixer. In a large bowl, mix egg yolks with
1/4 cup sugar until they become a pale yellow.
2 Melt chocolate over a bain-marie or in a heat-proof bowl over
simmering water.
3 In small saucepan, bring cream to a boil and stir it into the melted chocolate.
4 Stir the chocolate mixture into the egg yolks and sugar. Set aside.
5 With the mixer attached with the three beaters, beat egg whites and lemon
juice until they reach soft peaks. Add remaining 1/2 cup sugar slowly with
the mixer on speed 3. Increase speed to 5 and continue to beat until
whites are stiff and very shiny, approximately 7 minutes.
6 Stir one third of the whites into the chocolate mixture to lighten it.
Fold in the remaining beaten egg whites, a third at a time.
7 Pour into individual serving glasses or bowls and chill at last six hours
or overnight.
Note: If the chocolate and egg yolk mixture should tighten, place the mixture
back over the bain-marie, and vigorously whisk in 3 or 4 tablespoons of the beaten
egg whites. The chocolate will smooth out so you can continue with the recipe.
PRESENTATION
Serve in individual glass dishes topped with whipped cream
and shaved chocolate.
7