Post by Chris in NM on Apr 20, 2005 7:25:29 GMT -6
Chalet Suzanne's Gateau Christina Recipe
Serves/Makes:14
Ready in: > 5 hrs
Difficulty: 4
(1=easiest :: hardest=5)
Categories:
New Recipes
Pastries Recipes
C - Copy Cat Restaurant Recipes
***Meringue***
4 egg whites
1 1/2 cup sugar
1/3 cup blanched ground almonds
***Chocolate Filling***
2 egg whites
1/2 cup sugar
2 tablespoons unsweetened cocoa
1 cup butter, softened
4 ounces semisweet chocolate, melted
For Meringue: Preheat oven to 250-degrees. Cut aluminum foil into four 8-inch circles and grease each lightly. Whip egg whites until stiff, gradually adding sugar and almonds as eggs begin to stiffen. Place foil rounds on a large baking sheet and spread each evenly with meringue. Bake for 15 minutes or until meringue is dry. Carefully turn meringues over and bake 5 minutes longer.
For Chocolate Filling: In the top of a double boiler, over hot (not boiling) water, beat egg whites until foamy. Gradually add sugar, cocoa, butter and chocolate, beating until thick and creamy. Remove from heat and cool.
To assemble Gateau, place the best meringue layer on the bottom and spread with chocolate. Top with another meringue, pressing down lightly to make layers fit together and spread with chocolate. Top with another layer of meringue, pressing down lightly to make layers fit together. Spread with chocolate. Repeat until all meringue are used and the top is liberally coated with chocolate. Cover and refrigerate for at least 24 hours.
Carefully slice with a thin bread knife and serve garnished with fresh strawberries.
chocolate.cdkitchen.com/recipes/recs/205/ChaletSuzannesGateauChrist66983.shtml
Please note:
This is a copy cat recipe submitted to CDKitchen. CDKitchen holds no copyright on these recipes. We are not responsible for their accuracy, availability, or any copyright or trademark infringement the source of this recipe may cause. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nation-wide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. Any trademarked names are used only to identify the recipe and give the restaurant or product named in the recipe a little free publicity. Please contact the source (if noted) within the recipe for any questions or concerns regarding the recipe.
Submitted by: Eliste, California USA
Serves/Makes:14
Ready in: > 5 hrs
Difficulty: 4
(1=easiest :: hardest=5)
Categories:
New Recipes
Pastries Recipes
C - Copy Cat Restaurant Recipes
***Meringue***
4 egg whites
1 1/2 cup sugar
1/3 cup blanched ground almonds
***Chocolate Filling***
2 egg whites
1/2 cup sugar
2 tablespoons unsweetened cocoa
1 cup butter, softened
4 ounces semisweet chocolate, melted
For Meringue: Preheat oven to 250-degrees. Cut aluminum foil into four 8-inch circles and grease each lightly. Whip egg whites until stiff, gradually adding sugar and almonds as eggs begin to stiffen. Place foil rounds on a large baking sheet and spread each evenly with meringue. Bake for 15 minutes or until meringue is dry. Carefully turn meringues over and bake 5 minutes longer.
For Chocolate Filling: In the top of a double boiler, over hot (not boiling) water, beat egg whites until foamy. Gradually add sugar, cocoa, butter and chocolate, beating until thick and creamy. Remove from heat and cool.
To assemble Gateau, place the best meringue layer on the bottom and spread with chocolate. Top with another meringue, pressing down lightly to make layers fit together and spread with chocolate. Top with another layer of meringue, pressing down lightly to make layers fit together. Spread with chocolate. Repeat until all meringue are used and the top is liberally coated with chocolate. Cover and refrigerate for at least 24 hours.
Carefully slice with a thin bread knife and serve garnished with fresh strawberries.
chocolate.cdkitchen.com/recipes/recs/205/ChaletSuzannesGateauChrist66983.shtml
Please note:
This is a copy cat recipe submitted to CDKitchen. CDKitchen holds no copyright on these recipes. We are not responsible for their accuracy, availability, or any copyright or trademark infringement the source of this recipe may cause. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nation-wide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. Any trademarked names are used only to identify the recipe and give the restaurant or product named in the recipe a little free publicity. Please contact the source (if noted) within the recipe for any questions or concerns regarding the recipe.
Submitted by: Eliste, California USA