THE IMAGE OF STRAPPING 6FT.
4IN.
CHARLIE PLAMER GROWING UP ON T HE DAIRY FARM IN UPSTATE NEW YORK, PLAYING LINE BACKER FOR HIS CHENANGO VALLEY TEAM, IT DON'T QUITE FIT...IN WITH A PICTURE OF HIM BEHIND A STOVE IN THE HOME ECONOMICS CLASS.
BUT THAT, IN ACTUAL FACT, IS WHERE HE STARTED HIS COOKING CAREER.
AND IT WAS AN IMMEDIATE TAKE.
BY THE TIME HE ENROLLED IN THE CULINARY INSTITUTE OF AMERICA, CHARLIE HAD ALREADY BEEN CHEF FOR TWO YEARS AT A LOCAL INN.
DURING HIS TRAINING AT THE CIA, HE REALIZED THE VAST AMOUNT THERE IS TO KNOW AND TO LEARN IN THE PROFESSION.
AND HE SET UP A ROUTINE OF TRAVELING REGULARLY TO EUROPE AND ALL AROUND THE UNITED STATES JUST TO SEE WHO WAS COOKING WHAT, AND HOW.
HE WENT ANYWHERE THE CHEAPEST AIRFARE COULD TAKE HIM, VISITING RESTAURANTS AND TALKING WITH CHEFS, AND SPENDING AS MUCH TIME AS POSSIBLE IN THEIR KITCHENS.
TODAY, WITH A FIRM FOUNDATION IN CLASSICAL TECHNIQUE AND SOLID RESTAURANT EXPERIENCE, CHEF CHARLIE IS AT THE HELM OF HIS OWN ESTABLISHMENT IN NEW YORK, "AUREOLE" WHERE HE HAS BROUGHT INTO BEING HIS PERSONAL VISION OF GREAT CONTEMPORARY DINING WITH A RELAXED ATMOSPHERE, EXPERT SERVICE, AND HIGHLY CREATIVE FOOD.
THE RECIPES THAT CHARLES PALMER BRINGS US TODAY STARTING WITH PAN-SEARED VENISON STEAKS ARE FINE EXAMPLES OF THIS TALENTED YOUNG CHEF'S REPERTOIRE.
VENISON HAS BECOME MUCH MORE POPULAR THESE DAYS THAN IN THE LAST FEW YEARS BECAUSE A LOT OF, BECAUSE OF ITS HEALTH BENEFITS, BECAUSE AH, IT'S VERY LEAN, IT'S A VERY LEAN MEAT, VERY NUTRITIOUS.
AND WITH FARM-RAISED ANIMALS LIKE THIS, THEY'RE MUCH MILDER THAN WHAT WE'RE USED TO IN THE PAST.
IN EUROPEAN MARKETS ITS ALWAYS BEEN MUCH MORE ACCEPTABLE, YOU KNOW, AS FAR AS GAMEYNESS AND, YOU KNOW, THE INTENSITY OF VENISON.
HERE IN AMERICA, I THINK PEOPLE LIKE IT MUCH BETTER IF IT'S NOT SO GAMEY AND IT'S NICE AND FRESH.
WE'RE ALSO NOT GOING TO USE A MARINADE OR ANYTHING ON THIS DISH.
IT'S SIMPLY FRESH VENISON.
WE'RE GOING TO TAKE THE COARSE PEPPER, AND PUT A GOOD AMOUNT ON THERE, AGAIN YOU WANNA GET LIKE A CRUST ON THIS.
AND ALSO TAKE THE COARSE SALT.
WE'RE GONNA TURN THEM OVER AND DO THE SAME THING ON THE OTHER SIDE.
YOU WANNA SEASON UP PRETTY HIGH SO YOU GET A GOOD EVEN DISTRIBUTION.
NOW THIS IS A PROFESSIONAL MEAT POUNDER.
YOU COULD USE THE BACK OF A PAN OR YOU COULD USE BASICALLY ANYTHING THAT'S FLAT AND THEN SLIGHTLY HEAVY.
NOW WE'RE GONNA POUND THESE DOWN AND WE'RE NOT GONNA POUND IT FLAT.
WE JUST WANNA LIKE FLATTEN IT OUT AND IMBED THE PEPPER INTO THE MEAT.
SEE HOW IT'S KIND OF LIKE NICE FLAT SURFACE THERE.
NOW ONCE THEY'RE POUNDED THEY SHOULD BE ABOUT THREE-QUARTERS OF AN INCH THICK.
AFTER WE GET THAT DONE, WE'LL MOVE THEM OVER HERE.
FOR THE SAUCE TODAY WE'RE GONNA USE SOME SUN-DRIED SOUR CHERRIES THAT WE'VE GOT PLUMPED UP HERE IN THE WATER.
JUST A LITTLE HOT WATER OVER TOP.
JUST TAKE AND DRAIN THOSE.
DON'T WORRY ABOUT A LITTLE JUICE, YOU'RE GONNA GO INTO THE SAUCE, YOU'RE GONNA REDUCE IT ANYWAYS.
NOW, WE'RE GONNA TAKE OUR SHALLOTS AND MINCE THEM.
THIS SAUCE IS REALLY JUST A SIMPLE REDUCTION.
THE FLAVORS IN IT COME FROM THE MEAT WHEN WE SAUTE THEM IN THE PAN AS I'LL SHOW YOU IN A MINUTE.
AND, THEN ALSO THE PINOT NOIR WHICH IS NICE AND FRUITY.
IS GONNA ADD A LOT OF FLAVOR TO THE SAUCE AND THEN YOU GET ALSO THE OBVIOUS FLAVOR FROM THE CHERRIES THAT COMES OUT.
AGAIN, A NICE FRUITY THING.
AND THE NEXT THING, WE'VE GOT A LITTLE ITALIAN PARSLEY HERE.
IT'S BEEN WASHED-UP NICELY AND PICKED.
YOU DON'T WANT ANY STEMS OR ANYTHING LEFT IN IT.
WE'RE JUST GONNA MINCE THAT UP AND WE DON'T WANT THIS PARSLEY TOO FINE SO WE'RE JUST GOING TO KIND OF ROUGH CHOP IT.
WE WANNA SEE IT IN THE SAUCE ONCE WE'RE FINISHED.
THAT'S GOOD LIKE THAT.
THERE WE GO.
OKAY, NOW WE'LL TAKE THE VENISON AND WE'RE GONNA SAUTE.
OKAY, NOW TO SAUTE THIS, WHAT WE'RE ACTUALLY TRYING TO DO IS SEAR THE MEAT.
SO WE GOT TO MAKE SURE THE PAN IS VERY HOT AND WE'RE GONNA USE ABOUT A TABLESPOON OF...
THIS IS GRAPE-SEED OIL, YOU COULD USE CORN OIL, NOW YOU SEE WHEN IT GOES IN THE PAN YOU CAN SEE THAT THE PAN IS QUITE HOT.
YOU WANT TO JUST USE ENOUGH OIL TO FILM THE PAN AND WHEN YOU PLACE THE VENISON INTO THE PAN, MAKE SURE YOU LET IT SPLASH AWAY FROM YOU.
ANY FAT WILL GO THAT WAY AS OPPOSED TO ON YOUR HAND.
NOW WHEN YOU SAUTE, YOU DON'T WANT TO CROWD THE PAN, NOW IF YOU'RE GONNA DO THIS FOR 6 PEOPLE YOU MIGHT WANT TO USE TWO PANS, YOU KNOW, TO MAKE SURE THERE'S PLENTY OF SPACE.
YOU WANNA GIVE IT SOME ROOM AND WHAT WE'RE TRYING TO DO HERE IS LIKE FORM A CRUST ON THE BOTTOM OF THE MEAT ITSELF.
ONCE YOU SEAR IN THE JUICES, AND THE REASON WE'RE GOING TO KEEP THESE ABOUT AN INCH THICK OR THREE-QUARTERS OF AN INCH THICK IS TO MAKE SURE THE INSIDE STAYS NICE AND RARE.
NOW YOU NEED ABOUT 2 TO 3 MINUTES ON EACH SIDE, ONCE IT CRUSTS UP WE'LL FLIP THEM OVER.
NICE HOT FIRE.
NOW ONCE YOU'VE SEARED THE SIDE FOR ABOUT 2 TO 3 MINUTES WE'RE GONNA JUST TAKE AND TURN IT OVER.
NOW SEE, YOU GOT A NICE CRUST THERE, THE PEPPER'S EMBEDDED INTO THE MEAT ITSELF, AND YOU GET A NICE BROWN LAYER.
I'M GONNA DO THE SAME THING ON THE OTHER SIDE, NOW THE IMPORTANT THING IS TO KEEP THE VENISON NICE AND RARE.
2 MINUTES ON A SIDE, I'M GONNA SHOW YOU A LITTLE WAY TO TEST IT.
YOU TAKE YOUR HAND AND JUST GENTLY SQUEEZE THERE, AND PRESS ON YOUR THUMB, YOU KNOW, WE'RE TRYING TO KEEP THESE RARE SO IT SHOULD BE JUST A LITTLE BIT SOFTER THAN WHAT YOU FEEL THERE.
NOW, IN THE PAN YOU'RE GOING TO DO THE SAME THING.
WE'VE GOT ABOUT ANOTHER 30 SECONDS TO 1 MINUTE HERE.
WE'LL KEEP THEM NICE AND RARE BECAUSE THEN WE'RE GOING TO TAKE THEM OUT OF THE PAN, PUT THEM INTO THE SAUCE ONCE IT'S FINISHED AND KIND OF BASTE THEM JUST FOR A SECOND BEFORE WE PLATE IT.
OKAY, WE'VE GOT THEM ABOUT RARE NOW, WE'RE GONNA TAKE THEM OUT OF THE PAN.
WE'RE GONNA TURN THE HEAT DOWN A LITTLE BIT HERE.
SET THEM ON THE SIDE.
NOW WE'RE GONNA LET THE PAN JUST COOL FOR A SECOND, THEN WE'RE GONNA DRAIN MOST OF THE FAT OFF OF THE PAN.
NOW WE'RE GONNA TAKE OUR SHALLOTS.
NOW, THE PAN IS SOMEWHAT DRY BUT THESE SHALLOTS ARE JUST GONNA PICK UP ANY FAT IN THE PAN AND BRING UP THE CARAMELIZATION IN THE BOTTOM HERE.
YOU'RE NOT REALLY TRYING TO BROWN THE SHALLOTS TOO MUCH, JUST KIND OF BRING UP ANY JUICES LEFT THERE.
WHAT I WAS SAYING BEFORE... A LITTLE PINOT NOIR, WE'RE GONNA USE ABOUT THREE-QUARTERS OF A CUP.
DEGLAZE THE PAN.
NOW THIS IS THE FLAVOR.
IF YOU GO A LITTLE BIT TOO MUCH AS FAR AS THE WINE IS CONCERNED IT DOESN'T MATTER, YOU'RE JUST GONNA REDUCE DOWN THE WINE, ACTUALLY THE MORE WINE THE BETTER THE FLAVOR.
YOU DON'T WANT TO GO TOO CRAZY, BUT IT'S ESSENTIAL TO USE A NICE FRUITY WINE, HAS A LOT OF FLAVOR AGAIN WITH THE CHERRIES.
I'M GONNA TAKE THE CHICKEN STOCK, AND JUST LET THIS REDUCE FOR ONE SECOND.
NOW YOU CAN REDUCE THE STOCK TOGETHER.
NICE FLAVORFUL CHICKEN STOCK.
THIS IS NOT A HEAVY SAUCE, BUT IT WILL CONGEAL BECAUSE OF THE CHICKEN STOCK, AND ONCE WE FINISH IT WITH THE BUTTER.
WE GET ALL THE JUICES UP FROM THE BOTTOM OF THE PAN.
NOW THAT'S THE FLAVOR THAT'S GONNA GO INTO THE SAUCE TOO FROM THE VENISON, AND WHEN WE PUT THE VENISON BACK IN YOU'RE GONNA HAVE THE PEPPER FLAVOR.
YOU GOT THE PLUM CHERRIES GOING IN HERE, AND THE PARSLEY.
NOW, WE'RE JUST GONNA TAKE AND REDUCE THIS DOWN BY ABOUT HALF.
THIS DISH IS NICE TOO 'CAUSE YOU'RE NOT DIRTYING A LOT OF PANS, YOU CAN KEEP THE SAME PAN.
NOW, ONCE YOU'VE GOT IT REDUCED BY ABOUT HALF, YOU'RE GONNA TAKE AND ADD THE BUTTER.
I'M JUST GONNA KIND OF MANTE IT IN THERE.
JUST WANNA BASICALLY MELT THE BUTTER INTO IT WHICH ACTS AS A THICKENER AND ALSO HAS A NICE MELLOW, MELLOWS OUT THE SAUCE A LITTLE BIT.
I'M GONNA CHECK IT FOR, FOR FLAVOR, I THINK WE'RE GONNA NEED A LITTLE TOUCH OF SALT IN THERE.
AND THEN WE'RE GONNA PUT THE MIGNONS BACK IN THE SAUCE AND KIND OF BASTE THEM FOR A MINUTE.
ANY JUICES YOU GOT ON THAT PLATE NOW PUT IT RIGHT BACK INTO THE SAUCE.
JUST KIND OF BASTE OVER THE TOP.
AT THIS POINT WE GOT A GREAT AROMA.
WE'VE GOT NICE COLORS IN THERE TOO, WITH THE ITALIAN PARSLEY, THE CHERRIES ON TOP.
NOW ONCE THE MIGNONS ARE HEATED UP NICELY WE'RE GONNA GO AND PLATE THE DISH.
WE'RE GONNA SERVE THIS TODAY WITH A LITTLE BUTTERNUT SQUASH FLAN, KIND OF A PLAY ON A TRADITIONAL VEGETABLE, AUTUMN VEGETABLE.
JUST RUN THE KNIFE AROUND THERE, LOOSEN IT UP, INVERT IT ON THE PLATE AND SOME REALLY CRISP POMMES-MAXIM, WITH THE HERBS SANDWICHED IN BETWEEN.
AND WE'RE GONNA JUST TAKE A LITTLE BIT OF THAT SAUCE AND DRIZZLE IT AROUND THE OUTSIDE AND OVER TOP, AND A LITTLE CHERVIL SPRIG ON TOP THERE.
NICE AND CLEAN.
CHARLIE PALMER GREW UP IN A FAMILY OF FARMERS AND HUNTERS, SO HIS EXPERTISE WITH WILD GAME CAME EASILY.
HIS FARM-RAISED VENISON LOOKS AND TASTES A LOT LIKE BEEF AND YOU CAN USE THE SAME RECIPE FOR BEEF TENDERLOIN OR LAMB LOIN STEAKS.
AS FOR THE POTATO MAXIMES, HERE'S HOW YOU MAKE THEM.
CHARLIE USES A MANDOLIN LIKE THIS, BUT YOU CAN USE ANY KIND OF A SLICER, BUT THE IMPORTANT THING IS YOU'VE GOT TO GET PAPER-THIN SLICES OF POTATO.
FIRST, PREHEAT YOUR OVEN TO 350 DEGREES, THEN BRUSH THE BAKING SHEET WITH CLARIFIED BUTTER AND SET IT ASIDE.
NEXT, PREPARE THE POTATOES FOR SLICING BY PEELING THEM AND SHAPING THEM INTO NEAT OVALS.
THEN, SLICE THEM JUST AS THIN AS POSSIBLE.
NOW, WORKING QUICKLY SO THAT THE POTATOES WON'T DISCOLOR, LAY THE SLICES NEXT TO EACH OTHER ON THE BAKING SHEET.
LAY A SPRIG OF FRESH HERB ON EACH SLICE, THEN COVER THE SLICE WITH A MATCHING SLICE OF POTATO.
PRESS EACH ONE DOWN FIRMLY TO SEAL THE TWO SLICES TOGETHER, THEN BRUSH THE TOPS WITH CLARIFIED BUTTER.
SEASON LIGHTLY WITH SALT.
AND THEN YOU BAKE THEM IN YOUR PREHEATED 350 OVEN UNTIL...
IT'S ABOUT TEN MINUTES UNTIL THEY'RE A BEAUTIFUL GOLDEN BROWN.
YOU LET THEM DRAIN ON PAPER TOWELS AND YOU, YOU SERVE THEM AT ROOM TEMPERATURE AND THEY KEEP VERY NICELY FOR SEVERAL HOURS.
YOU MIGHT MAKE A FEW EXTRAS JUST TO HAVE SOMETHING TO MUNCH ON WHILE YOU'RE WAITING FOR YOUR GUESTS.
CHEF CHARLIE'S KNOWN FOR HIS SPECTACULAR DESSERTS AND THIS NEXT RECIPE, A MELTINGLY WARM CHOCOLATE MOUSSE CUPCAKE WITH A HINT OF TARRAGON, IT'S TYPICAL PALMER...
HANDSOME AND UNUSUAL TO LOOK AT.
ABSOLUTE HEAVEN TO EAT!
WE'RE GONNA BEGIN THE CHOCOLATE DESSERT BY MELTING THE CHOCOLATE AND THE BUTTER TOGETHER OVER A WATER BATH.
AND JUST MIX THAT TOGETHER A LITTLE BIT.
JUST KIND OF SMOOTH IT OUT.
AND ON THE SAME WATER BATH, WE'RE JUST GONNA PUT THE EGGS, THE YOLKS, SIFT THE SUGAR OVER THE TOP.
AND WE JUST WANT TO BEAT THESE UP TO GET A LITTLE BIT OF VOLUME TO THE YOLKS BEFORE WE GO INTO THE MACHINE AND MIX IT.
I USE A WATER BATH WHENEVER WE'RE DOING CHOCOLATE OR EGG YOLKS LIKE THAT BECAUSE IT'S A SAFETY MEASURE.
YOU'RE NOT GOING TO BURN THE YOLKS, YOU'RE NOT GOING TO SCORCH THE CHOCOLATE.
NOW, YOU'RE NOT LOOKING TO WHIP THESE HERE, YOU'RE JUST KIND OF LIKE DISSOLVING THE SUGAR HALFWAY.
THAT'S GOOD.
AND NOW WE'LL GO TO THE MIXER.
WE'RE GOING TO PUT OUR YOLKS IN THE MIXER.
WE'RE GOING TO MIX THIS TILL ABOUT DOUBLE THE VOLUME, SO IT'S NICE, LIGHT AND FLUFFY.
UH, SHOULD TAKE ABOUT 2 TO 3 MINUTES, NO MORE THAN THAT.
ONCE YOU'VE GOT IT AT ABOUT DOUBLE THE VOLUME, LET ME SHOW YOU, IT'S KIND OF A CREAMY COLOR NOW, I'M GOING TO TAKE AND ADD THE CHOCOLATE IN THERE.
NOW WE'RE JUST GOING TO INCORPORATE THE CHOCOLATE HERE.
WE DON'T WANT TO MIX IT TOO MUCH TO BREAK DOWN THE EGGS.
YOU SEE YOU'VE GOT A NICE CREAMY MIXTURE THERE.
IT'S NOT QUITE MIXED ALL THE WAY IT DOESN'T REALLY MATTER.
WHEN YOU FOLD EVERYTHING TOGETHER IN THE WHITES, YOU'RE GOING TO INCORPORATE EVERYTHING, SO DON'T WORRY ABOUT GETTING IT TOO MIXED.
NOW FOR THE WHITES, WE'RE JUST GOING TO BREAK THESE UP SLIGHTLY TO START WITH.
WHEN YOU'RE WHIPPING WHITES BY HAND YOU WANT TO HAVE A NICE CLEAN BOWL, MAKE SURE THE BOWL IS CLEAN.
THE EGG WHITES SHOULD BEAT ROOM TEMPERATURE.
NOW WE'RE GOING TO BREAK THEM UP AND GET, A QUITE, LIKE A LITTLE FROTH TO THEM BEFORE WE START ADDING THE SUGAR IN THERE.
NOW ONCE YOU START BEATING THE EGG WHITES YOU DON'T REALLY WANT TO STOP, YOU KNOW, YOU WANT TO KEEP THE VOLUME GOING.
IT'S A LITTLE BIT STRENUOUS, BUT, YOU KNOW, ONCE YOU GET USE TO IT.
NOW WHAT YOU'RE LOOKING FOR IS JUST SOFT PEAKS.
YOU DON'T, YOU'RE NOT GOING TO WHIP IT TILL IT'S COMPLETELY STIFF.
ONCE YOU GET TO THE SOFT PEAKS, I LIKE THAT, YOU'RE JUST GOING TO FOLD IT INTO THE CHOCOLATE MIXTURE.
WE'RE GOING TO PUT ABOUT HALF OF IT IN AT ONE TIME.
WORK THAT IN.
NOW, YOU WANT TO KEEP THE VOLUME, BUT YOU WANT TO INCORPORATE THE WHITES IN SO THAT IT'S NICE AND EVEN.
START WITH THAT, PUT THE REST OF THE WHITES IN.
AND JUST KIND OF LIFT IT FROM THE BOTTOM UP.
AND WHAT WE'RE GOING TO GO INTO IS SOME BUTTERED STAINLESS STEEL RINGS.
NOW YOU COULD USE REALLY ANYTHING IN THIS CASE LIKE A, LIKE A SOUFFLE CUP, AS LONG AS IT'S BUTTERED WHICH COULD THEN BE INVERTED.
THESE RINGS, YOU WANT TO BAKE IT INSIDE THE RING AND THEN WE'RE GOING TO PULL THE RING OFF FROM THE TOP.
BUT, LIKE, I SAY, YOU COULD USE ANY TYPE OF CONTAINER.
NOW, I'M GONNA JUST SIFT THE TARRAGON OVER TOP.
NOW, THE TARRAGON ADDS A LITTLE EXOTIC FLAIR TO THE DISH.
THE TARRAGON DOESN'T TAKE OVER THE CHOCOLATE FLAVOR, IT'S JUST SOMETHING, IT'S LIKE AN ESSENCE.
YOU GET THE ESSENCE OF THE TARRAGON IN WITH THE CHOCOLATE, THE BITTERSWEET CHOCOLATE.
JUST FOLD THAT IN.
YOU WANT TO FILL THESE MOLDS ABOUT TWO-THRIDS FULL.
THE MIXTURE LOOKS JUST ABOUT RIGHT.
AND NOW WE GO INTO THE OVEN PREHEATED AT 375.
CHARLIE PALMER LOVES THE ELEMENT OF SURPRISE IN HIS COOKING.
IN THESE SIMPLE TUILES, SUGAR COOKIES, THAT HAVE BEEN BENT OUT OF SHAPE.
THEY'RE WONDERFULLY USEFUL TO KNOW HOW TO MAKE BECAUSE YOU CAN TAKE A VERY HUMBLE DESSERT AND DRESS IT UP SO IT LOOKS LIKE SOMETHING REALLY VERY SPECIAL.
FOR THE CHOCOLATE DESSERT TODAY, WE'RE GOING TO DO A LITTLE DELICATE CHOCOLATE TUILE.
IT LOOKS A LITTLE COMPLICATED, BUT IT'S REALLY VERY SIMPLE.
YOU TAKE A PLASTIC TEMPLATE THAT I JUST CUT OUT OF THIS COTTAGE CHEESE BUCKET, OR ANY KIND OF PLASTIC CONTAINER, AND I GOT A LITTLE THUMB TAB THERE TO HANG ON TO IT WITH.
AND YOU TAKE THE, THE BATTER, HANG ON TO YOUR TAB, AND JUST TAKE ONE MOTION THERE.
WE'RE GONNA PUT THESE INTO A 300 OVEN.
THEY TAKE ABOUT SEVEN TO EIGHT MINUTES AND WHEN THEY COME OUT WE HAVE TO BEND THEM WHILE THEY'RE STILL WARM.
I'M GONNA SHOW YOU THAT WITH A, ONCE THEY COME OUT OF THE OVEN.
AND IT'S USED AS A GARNISH.
IT'S JUST KIND OF A PLAYFUL THING TO GIVE THE DESSERT A LITTLE THEATRICAL SENSE.
AND NOW THEY'RE READY TO BAKE.
ONCE THESE COME OUT OF THE OVEN, YOU HAVE TO LET THEM COOL FOR ABOUT THIRTY SECONDS TO A MINUTE, JUST SO THEY START TO SETUP.
AND WHAT WE DO IS, WE'RE JUST GOING TO MOLD THESE OVER TOP OF THIS BOTTLE.
NOW YOU CAN USE ANYTHING TO DO THIS WITH, ANYTHING ROUND, OR ACTUALLY ANY KIND OF SHAPE YOU WANT TO GET.
NOW ONCE THEY'RE AT A GOOD TEMPERATURE, YOU CAN JUST PICK THEM UP AND JUST KIND OF LAY THEM LIGHTLY ACROSS THE BOTTLE.
IF THEY, IF THEY SET UP TOO HARD ON THE SHEET PAN, ALL YOU HAVE TO DO IS POP IT BACK IN THE OVEN FOR A COUPLE OF MINUTES, AND THEY'LL BECOME FLEXIBLE AGAIN.
BUT, THEY SET UP VERY FAST.
NOW YOU'RE GONNA SEE, LIKE THAT.
NOW ONCE IT'S SET THERE FOR A COUPLE OF SECONDS, IT'S NICE AND CRISP AND VERY DELICATE.
I'VE LET THESE COOL FOR A COUPLE OF MINUTES NOW AND WHAT WE'RE GONNA DO IS JUST LIFT IT OVER TO THE PLATE.
NOW THIS IS KIND OF LIKE A FALLEN SOUFFLE ACTUALLY, AND WE'RE GONNA SERVE IT WARM, YOU HAVE PLENTY OF TIME TO WORK HERE.
YOU DON'T HAVE TO RUSH YOURSELF TOO MUCH.
THEY'LL STAY WARM FOR AT LEAST A HALF AN HOUR.
NOW, WE'RE GOING TO SERVE IT WITH A LITTLE QUENELLE OF WHIPPED CREAM, JUST SWEET WHIPPED CREAM.
YOU NEED A NICE HOT SPOON TO DO THIS, SO YOU JUST DIP IT IN THE HOT WATER, MAKE A NICE FOOTBALL SHAPE AND WE'RE GONNA PUT ONE RIGHT ON TOP THERE.
NOW FOR THE SAUCE, I GOT IT IN THIS NICE HANDY SQUEEZE BOTTLE, AND YOU CAN JUST KIND OF DECORATE IN WHATEVER SENSE YOU WANT HERE.
YOU DON'T WANT A LOT OF SAUCE, BUT ENOUGH TO COVER AND ENOUGH TO DIP IN WITH THE ACTUAL CAKE ITSELF.
AND TO GARNISH WE'RE GOING TO USE SOME OF THE CRISP TUILES.
ONE COMING UP ON THIS SIDE, MAYBE ONE KIND OF SETTING AT AN ANGLE, AND A LITTLE FRESH MINT.
NOW, WE COULD SERVE IT LIKE THIS OR JUST PUT A LITTLE FINISHING TOUCH OF COCOA ON THE TOP, JUST A LIGHT COATING THERE, A LITTLE EFFECT.
THIS IS A VERY RICH AND ELEGANT DESSERT AND I CAN GUARANTEE YOU YOUR GUESTS WON'T LEAVE ONE CRUMB ON THE PLATE.
CHARLIE PALMER GOT THE IDEA FOR THIS DESSERT FROM A PIECE OF CANDY, A CHOCOLATE GANACHE WITH JUST A HINT OF TARRAGON THAT HE ATE IN BRUSSELS AND THIS IS VERY TYPICAL OF, OF CHARLIE'S METHOD OF DOING THINGS, HE TRAVELS AROUND, HE PICKS UP IDEAS FROM EVERYWHERE, PUTS THEM INTO HIS COOKING COMPUTER AND COMES OUT WITH SOMETHING REALLY MARVELOUS.
WELL, UNTIL NEXT TIME.
THIS IS JULIA CHILD FOR COOKING WITH MASTER CHEFS, BON APPETIT.
Julia Child: Bon Appétit