Thanks David I’m going to try this! Thank you for having such a well organized website too! I discovered a cache of chestnut purée from last winter. I knew somehow you were involved in ‘influencing’ my purchase. I did a web search and you popped up right away mystery solved. Looks like I have another baking project!
Can’t wait to buy this book. Looks fantastic! I wish I could have taken the Concorde back in the day and had a travel job writing for the New Yorker. So many good stories I bet.
Question - does all of the 10 oz of chocolate in the ingredients go in the ganache? And an additional 5-7 oz for the curls/topping? If so, the latter are not in the 8ngredient list.
Yes the 10 ounces of chocolate goes into the ganache. The chocolate curls are an additional (and optional) step so an exact quantity isn't specified but she suggests 5 to 7 ounces of chocolate to make the curls.
I am a caterer. I found this recipe searching for a dessert we could do for 350 guests at a high-end charity dinner. This was perfect. Not only could we do it ahead of time in stages, but it is gluten free! We made them individual servings by making small circles of meringue and piping in the ganache. And—any meringues that broke or weren’t pretty enough we crumbled and used on top. We stored any broken circles and chunks in an airtight container and used them as decoration on other desserts too. Even pulverized them to use as powder on plates. Great memory of a very successful dinner!
Wow, I am in awe. That's a big number. But it's such a great recipe to double, triple - I've never made it past serving 24 but happy it worked for 350!
I use baking sheets for that very reason, but also because I hate the idea that the disc and parchment might slide off as I remove the meringues from the oven. The parchment does slide easily, but absolutely use flat, sideless ones. I just opt for minimal risk.
Thanks. Sorry I didn’t realize the post/recipe was not yours. Looking forward to making it. I made a couple batches of ice-cream this summer and have egg whites burning a hole in my pocket. 😊
Those are delicious but tricky to make - the stovetop part. The first time I tried them I think I undercooked; they were soft and didn’t hold their shape. The second time I must have overcooked; they were hard as rocks. Third time’s the charm, maybe! Really enjoy your work, David - look forward to every post.
Was one of the lucky 100 passengers on a Concorde flight (special reservation) from NYC to Jamaica in February 1987. I'll never forget the thrill of reaching Mach 1 at 59,000 feet or the delight in the delicious food served in the BOAC lounge as well as the feast served in the air. Everything was beyond ne plus ultra!. I didn't have this gateau on board so I'm making it this weekend for my Mah Jongg group. Wish me luck!
David and Aleksandra - we are about to move but this cake is on my to-do list. Chocolate and meringue = perfection. Have either of you come across a recipe that uses the similar ingredients but it used as a cake batter? The interesting part is you take it from the oven and put it in the freezer. OK, not great for the freezer BUT the texture is like silk. A friend got the recipe from a pastry chef 1990s and I lost the recipe years ago. I've been on a search ever since. None of my attempts from memory have ever worked.
Oh... I want to know more about this. Let me ask a few colleagues and I'll report back if anyone knows of this. I have a recipe I need to find... somewhere, anywhere... totally get it.
Her book arrives today. I was going to gift it to a friend, but I think I will keep it for myself and purchase another one. This gateau recipe is so easy that I am tempted to make it this weekend! Thanks!
Alessandra! May I ask, roughly how many of the recipes in your book are naturally gluten free? I would love to buy the book, and I’m comfortable modifying most recipes to be gluten free, but it really helps if the recipe is already made sans gluten! If you have time to answer - thank you so much!
Hi Emily, there gluten-free nut tortes, pavlova, dacquoise, ganache, soaking syrups, coulis, glazes. Also everything but the genoise should take well to gluten-free flour mixes - these are easy, forgiving cakes. I wouldn't recommend to anyone with dairy - intolerance, but that's the only real limitation. I hope you buy it and love it and insta message me if you need help adapting anything.
Thanks David I’m going to try this! Thank you for having such a well organized website too! I discovered a cache of chestnut purée from last winter. I knew somehow you were involved in ‘influencing’ my purchase. I did a web search and you popped up right away mystery solved. Looks like I have another baking project!
A whole chapter of Cake sale. Yum!
I am so glad you get this - they are SO good!
1-2 pm in what time zone?
According to this, it's at "Noon Pacific Time (US and Canada)" but you could drop them a message to confirm or when you sign up: https://us02web.zoom.us/webinar/register/WN_H8fv_xvaT8u8iM0CIuXNKQ
Thank you!
Can’t wait to buy this book. Looks fantastic! I wish I could have taken the Concorde back in the day and had a travel job writing for the New Yorker. So many good stories I bet.
Cannot WAIT to make this. Looks excellent
This looks easy and decadent.
Question - does all of the 10 oz of chocolate in the ingredients go in the ganache? And an additional 5-7 oz for the curls/topping? If so, the latter are not in the 8ngredient list.
Yes the 10 ounces of chocolate goes into the ganache. The chocolate curls are an additional (and optional) step so an exact quantity isn't specified but she suggests 5 to 7 ounces of chocolate to make the curls.
I am a caterer. I found this recipe searching for a dessert we could do for 350 guests at a high-end charity dinner. This was perfect. Not only could we do it ahead of time in stages, but it is gluten free! We made them individual servings by making small circles of meringue and piping in the ganache. And—any meringues that broke or weren’t pretty enough we crumbled and used on top. We stored any broken circles and chunks in an airtight container and used them as decoration on other desserts too. Even pulverized them to use as powder on plates. Great memory of a very successful dinner!
Wow, I am in awe. That's a big number. But it's such a great recipe to double, triple - I've never made it past serving 24 but happy it worked for 350!
This sounds like heaven! Thank you for sharing the story and the recipe.
Yum! I am not usually a baker, but my husband and I are chocoholics. This looks too good to pass up. Will try very soon.
Hi David, wondering why you suggest baking sheets with sides: I only have one that size with sides and my other one is sideless? flat? baking sheet.
Good question since the baking sheet is used for disks which do not touch sides.
I'm not sure why Aleksandra suggested baking sheets with sides. Perhaps because they are easier to hold? Maybe she can chime in on this...
I use baking sheets for that very reason, but also because I hate the idea that the disc and parchment might slide off as I remove the meringues from the oven. The parchment does slide easily, but absolutely use flat, sideless ones. I just opt for minimal risk.
Thanks. Sorry I didn’t realize the post/recipe was not yours. Looking forward to making it. I made a couple batches of ice-cream this summer and have egg whites burning a hole in my pocket. 😊
If you have a lot of egg whites (which I certainly did writing my ice cream book!) this recipe uses a lot of them : )
https://www.davidlebovitz.com/an-american-mac-1/
Those are delicious but tricky to make - the stovetop part. The first time I tried them I think I undercooked; they were soft and didn’t hold their shape. The second time I must have overcooked; they were hard as rocks. Third time’s the charm, maybe! Really enjoy your work, David - look forward to every post.
the trick is simply to let the meringues stay in the oven after you turn it off - this dries them up just enough to be firm.
Was one of the lucky 100 passengers on a Concorde flight (special reservation) from NYC to Jamaica in February 1987. I'll never forget the thrill of reaching Mach 1 at 59,000 feet or the delight in the delicious food served in the BOAC lounge as well as the feast served in the air. Everything was beyond ne plus ultra!. I didn't have this gateau on board so I'm making it this weekend for my Mah Jongg group. Wish me luck!
Oh, I hope you all love it. And I'm so happy hearing this. I will share with my mom tonight!
David and Aleksandra - we are about to move but this cake is on my to-do list. Chocolate and meringue = perfection. Have either of you come across a recipe that uses the similar ingredients but it used as a cake batter? The interesting part is you take it from the oven and put it in the freezer. OK, not great for the freezer BUT the texture is like silk. A friend got the recipe from a pastry chef 1990s and I lost the recipe years ago. I've been on a search ever since. None of my attempts from memory have ever worked.
Oh... I want to know more about this. Let me ask a few colleagues and I'll report back if anyone knows of this. I have a recipe I need to find... somewhere, anywhere... totally get it.
Hi Aleksandra - I am still searching for the recipe. The other day I stumbled across this recipe from Julia Child - https://www.bakingforfriends.com/julia-childs-reine-de-saba-cake/
This sounds similar to the recipe I lost but still doesn't stop the baking process by putting the cake in the freezer.
One day I will find the recipe!
Her book arrives today. I was going to gift it to a friend, but I think I will keep it for myself and purchase another one. This gateau recipe is so easy that I am tempted to make it this weekend! Thanks!
Naturally I hope you get two!
I’m definitely going to buy another one!
Thank you, David! And thank you all for these lovely comments!
Alessandra! May I ask, roughly how many of the recipes in your book are naturally gluten free? I would love to buy the book, and I’m comfortable modifying most recipes to be gluten free, but it really helps if the recipe is already made sans gluten! If you have time to answer - thank you so much!
Hi Emily, there gluten-free nut tortes, pavlova, dacquoise, ganache, soaking syrups, coulis, glazes. Also everything but the genoise should take well to gluten-free flour mixes - these are easy, forgiving cakes. I wouldn't recommend to anyone with dairy - intolerance, but that's the only real limitation. I hope you buy it and love it and insta message me if you need help adapting anything.
Thank you so much!!
My apologies - autocorrected Aleksandra
My copy of Gateau arrived yesterday, and I am awash with memories of my French family. Looking forward to baking from it soon.
Nostalgia! I'm right there with you!
Oh dear, I think I’ve found my very special Thanksgiving dessert!! My chocoholic husband will swoon.