Chocolate Spaetzle Paula Deen Recipes

CHOCOLATE SPAETZLE (PAULA DEEN)

Steps:

• In blender, puree creme fraiche, eggs & vanilla extract.
• Pour melted chocolate into running blender and puree until smooth and emulsified.
• Sift dry ingredients (sugar, 5 tsp salt, flour, cocoa powder & atomized chocolate).
• Make a well in the center of dry ingredients (in bowl) and stir in wet mixture.
• Let ir rest 30 minutes at room temperature.
• Press mixture through a spaetzle press (or potato ricer) into a large pot of boiling water.
• After they float, cook for 1 additional minute.
• Drain and put into large bowl, tossing with a pinch of salt and olive oil to coat.
• Heat a griddle or large pan and coat with oil.
• Toss cooked spaetzle onto hot griddle with macerated strawberries, cooking until spaetzle crisps a bit.
• Top with chocolate meringue and strawberry sorbet.

CHOCOLATE SPAETZLE

Steps:

• Put the creme fraiche, eggs, and vanilla paste in the blender and puree. Pour the melted chocolate into the running blender. Puree until smooth and emulsified.
• Sift all the dry ingredients (sugar, 5 teaspoons salt, flour, cocoa powder, atomized chocolate) together into a large mixing bowl.
• Make a well in the center of the bowl. Stir the blended mixture into the dry ingredients. Let it rest 30 minutes at room temperature.
• Press mixture through a spaetzle press.into a large pot of boiling water. Cook for 1 minute after they float. Drain. Put into a large bowl and toss with a pinch of salt and enough olive oil just to coat.
• Heat up a large griddle and coat with oil. Toss the cooked spaetzle onto the hot griddle with some drained macerated strawberries. Cook until the spaetzle has crisped up a bit
• Top with chocolate meringue, and strawberry sorbet.
• Toss the strawberries in the simple syrup and let them sit at room temperature for 30 minutes.
• Yield: 2 to 3 servings
• Preheat oven to 200 degrees F.
• Whip whites and sugar together in a large mixing bowl with an electric mixer. Sift together cocoa and powdered sugar. Fold the dry ingredients into the meringue when it has reached full volume. Then fold in the cocoa nibs. Spread the chocolate meringue onto a parchment paper lined sheet pan, sprayed with nonstick spray, about 1/4-inch thick.
• Bake for about 1 hour or until the meringue is hard and completely dried out.
• Yield: 3 to 5 servings
• Heat the water and sugar in a saucepan until the sugar dissolves completely. Cool. Puree the strawberries with enough simple syrup to cover in the blender. Strain through a sieve. Stir the remaining simple syrup into the strained strawberry puree.
• Spin in an ice cream maker and freeze according to manufacturer's instructions.
• Yield: 1/2 gallon

PAULA DEEN'S CHOCOLATE ECLAIR CAKE

Steps:

• Butter bottom of a 13x9 pan. Line with whole graham crackers.
• Using electric mixer, mix pudding with milk. Beat at medium speed for 2 minutes.
• Fold in whipped topping.
• Pour half the pudding mixture over crackers.
• Spread half of frosting over top. (see below how to make frosting).
• Place another layer of whole graham crackers on top on frosting layer.
• Pour remaining half of pudding mixture over top.
• Cover with another layer of whole graham crackers.
• Spread remaining half of frosting on top.
• For Frosting: Blend together sugar and cocoa.
• Add butter and milk, mixing well.
• Add corn syrup and vanilla and stir until creamy.
• Refrigerate cake for 24 hours before serving!
• Note: Cooking time reflects refrigeration for 24 hours, rather than actual cooking time.