Chef in Residence - Carole Bloom

Carole Bloom is a high-energy, European trained pastry chef and confectioner who has prepared desserts and pastries in world class hotels and restaurants in both Europe and the United States. She studied at La Varene Ecole de Cuisine in Paris, The Cordon Bleu Ecole de Cuisine et de Patisserie in London and E. Rosa Slava Pasticceria, in Venice. She then worked at the Hotel Le Beau Rivage Palace in Lausanne, Switzerland, the Stanford Court Hotel in San Francisco, and the Mille Fleurs Restaurant in Ranch Santa Fe, California. She was the Executive Producer and on-air for her own instructional cooking show series, "Chocolate Habit."She was the national spokesperson for the American Boxed Chocolate Manufacturers Group, and has been featured on many national TV programs including The Today Show. All this and she has a BA in Fine Arts from UC Berkeley!

In addition to teaching classes in pastries, desserts and confections for the past 25 years and being a featured speaker at international conferences and seminars, she is the author of six cookbooks, including Cookies for Dummies (Hungry Minds, 2001). And Chocolate-Lover's Cookbook for Dummies is due for publication September 2002. Needless to say, I'm thrilled to have Carole as a Chef in Residence. But rather than to continue in my own voice, I will let Carole tell you her thoughts on using vanilla.

"I often use vanilla like salt, to season the dish I'm creating. Also, I do work with chocolate a lot and most chocolate has vanilla in it.

Over the years I've discovered vanilla is a lot like cacao or coffee beans. Each has its own particular characteristics depending on its region of origin. I choose which type of vanilla to use depending on the flavor I want to highlight.

Vanilla is available in more ways than just beans and extract. You can also use vanilla powder, paste, and sugar. Knowing how to use vanilla in its different forms allows me to get the most flavor from it. By combining extract, beans and sugar in the same recipe I can create a layered effect and increase the depth and intensity of the flavor and the flavor holds better than just using one type of vanilla in the recipe.

Recently there has been a renaissance in the appreciation for- and use of- flavors and spices to heighten eating pleasure. Vanilla is in the forefront of this renaissance. Both amateur and professional cooks are using vanilla more often to enhance their desserts and savory dishes, and this very definitely includes me."

And now for her recipes:

(Please note that Bourbon Vanilla mentioned in her recipes can be purchased from this site in volume quantities at wholesale prices.)

Devil's Food Cake with Bourbon Vanilla Buttercream

Bourbon vanilla buttercream is the perfect accompaniment to this classic American chocolate cake. Be sure to use natural -- not Dutch-processed -- cocoa powder, which provides deeper flavor and darker color to the cake.

Makes one 9-inch round cake, 12 to 14 servings

• 1 tablespoon unsalted butter, melted, for the cake pans
• 1 tablespoon all purpose flour, for the cake pans
• 2 cups cake flour, sifted
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened natural cocoa powder, sifted
• 1/2 cup hot water
• 1 cup buttermilk
• 1 1/2 teaspoons pure Bourbon vanilla extract
• 4 ounces (1 stick) unsalted butter, softened
• 1-1/2 cups firmly packed golden brown sugar
• 1/2 cup granulated Bourbon vanilla sugar
• 2 large eggs at room temperature

Buttercream: (makes 4 cups)

• 2 large eggs at room temperature
• 2 large egg yolks at room temperature
• 1 cup plus 2 tablespoons Bourbon vanilla sugar
• 1/2 cup water
• 1/4 teaspoon (heaping) cream of tartar
• 14 ounces (3 1/2 sticks) unsalted butter, softened
• 3 to 4 tablespoons pure Bourbon vanilla extract

Assembly:

1 cup toasted and finely ground hazelnuts

Center a rack in the oven and preheat to 350° F. Brush the insides of two 9 by 2 inch cake pans with melted butter, then dust with flour and shake out the excess. Cut two rounds of parchment paper to fit the bottoms of the cake pans and place in the pans. Brush the parchment rounds with butter.

Sift together the flour, baking soda, and salt.

Place the cocoa powder in a mixing bowl and add the hot water. Stir together until the cocoa is dissolved and there are no lumps. Combine the buttermilk and vanilla in a measuring cup.

Place the butter in the bowl of a stand mixer or in a mixing bowl. Use the flat beater attachment or a hand-held mixer to beat the butter until it is light and fluffy, about 2 minutes. Add the sugars and beat until the mixture is light and fluffy, about 8 minutes. Stop occasionally and scrape down the sides of the bowl with a rubber spatula.

Beat the eggs lightly with a fork to blend them, then add slowly to the butter/sugar mixture. Continue beating until smooth and well blended, stopping as needed to scrape down the sides of the bowl. Alternately add the dry ingredients and buttermilk in 4 stages. Blend thoroughly after each addition.

Divide the batter between the prepared pans. Use the rubber spatula to smooth and even the tops. Bake the cakes for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.

Remove the cakes from the oven and cool on racks for 15 minutes. Place a 9-inch cardboard cake circle over the mouth of the cake pans and invert. Peel off the parchment paper from the back of the cakes. Place another cardboard cake circle over the back of the cakes and invert again, so the top is facing up. Leave to cool completely. Fill and frost immediately or cover the cakes with plastic wrap and hold at room temperature for no longer than 2 days. The cakes can be frozen to keep longer.

At the same time, combine the sugar, water, and cream of tartar in a 2-quart heavy-duty saucepan and bring them to a boil over high heat. Cook the mixture until it reaches 242 F on a candy thermometer. Wash down the inside of the pan with a pastry brush dipped in warm water 2 or 3 times as the mixture is cooking, to prevent crystals from forming.

When the sugar is at the correct temperature, turn the mixer speed to low and pour the sugar syrup into the eggs in a slow, steady stream. Then turn the mixer speed up to medium-high and beat until the bowl is cool to the touch, 5 to 8 minutes. Beat in the softened butter 2 tablespoons at a time and continue to beat the buttercream until it becomes fluffy and homogenous, 2 to 3 minutes.

Stop the mixer and add the vanilla extract. Beat the buttercream, stopping to scrape down the sides of the bowl with a rubber spatula, until it is thoroughly blended.

This buttercream can be prepared in advance of use and kept refrigerated, covered, for 3 days, or frozen for up to 4 months. If frozen, defrost in the refrigerator for 24 hours before using. To rebeat the buttercream, place chunks of it in the bowl of a mixer and place the bowl in a saucepan of warm water. When the buttercream begins to melt around the bottom and sides of the bowl, remove the bowl from the water, wipe it dry, and beat the buttercream with the flat beater of a stand mixer or with a hand-held mixer on medium speed until it is fluffy, 2 to 3 minutes. To assemble the cake cut each layer in half horizontally. Place one bottom layer on a cake decorating turntable or a countertop. Reserve 1/3 cup of the buttercream for the final decoration. Spread some of the buttercream evenly over the cake layer. Position another layer of cake on top of the buttercream and spread more buttercream over this layer, evenly and smoothly. Repeat with the remaining two cake layers. Spread the remaining buttercream over the sides and top of the cake. Use the flexible blade spatula to smooth and even the top.

Sprinkle the nuts onto a sheet of waxed paper. Use the flexible blade spatula to carefully lift the cake from the bottom and wedge your hand under it, lifting it up. With your other hand press the nuts into the sides of the cake up to the top. Excess nuts will fall back onto the waxed paper. Fit a 12-inch pastry bad with a #5 large star tip and fill with the reserved buttercream. Pipe a row of shells around the top outside edge of the cake.

Carefully place the cake onto a serving plate and sprinkle any remaining nuts over the top. Serve the cake immediately or cover carefully and refrigerate until 30 minutes before serving.

Bourbon Vanilla Macadamia Nut Tart

Bourbon vanilla is used in three forms - beans, extract, and powder - to contribute its rich, full-bodied flavor to this yummy tart. The filling is soft and chewy yet crunchy with the texture of the macadamia nuts.

Makes one 11-inch round tart, 14 to 16 servings.

• 1 3/4 cup all purpose flour
• 1/2 teaspoon Bourbon vanilla powder
• 1/4 cup (scant) vanilla sugar
• 1/2 stick unsalted butter, chilled
• 1 large egg yolk
• 1 tablespoon heavy whipping cream
• 1 teaspoon pure vanilla extract

• 1/3 cup firmly packed golden brown sugar
• 1/4 cup granulated Bourbon vanilla sugar
• 1/4 cup light corn syrup
• 1/4 cup dark corn syrup
• 2 large eggs at room temperature
• 2 large egg yolks at room temperature
• 1 tablespoon pure Bourbon vanilla extract
• 1 tablespoon unsalted butter, softened
• 2 Bourbon vanilla beans, split
• 1 1/2 cup macadamia nuts, toasted and roughly chopped

• 1/2 cup heavy whipping cream
• 2 teaspoons Bourbon superfine sugar
• 1 teaspoon pure Bourbon vanilla extract

For the pastry dough, place the flour, vanilla powder, and sugar in the work bowl of a food processor fitted with a steel blade. Cut the butter into pieces and add. Pulse the mixture using on/off turns until the butter is cut into very tiny pieces, about 1 minute.

Combine the egg yolk, cream, and vanilla extract in a small bowl. With the machine running, pour the liquid through the feed tube. Process the dough until it forms a ball, about 1 minute. Gather the dough into a disc, cover with plastic wrap and chill for at least 1 hour, until firm.

Center a rack in the oven and preheat to 350F (175C). Roll out the pastry on a lightly floured smooth work surface to a 14 inch circle, about 1/8 inch thick. Gently roll the pastry around the rolling pin and unroll carefully into the tart pan. Lift up the sides of the pastry and fit against the bottom and sides of the tart pan. Trim off the excess pastry at the top. Line the pastry with a large piece of foil and weight with tart weights. Place the tart pan on a jelly-roll pan and bake for 10 minutes. Remove the foil and weights and bake for another 10 to 12 minutes, until the shell is light golden and set. Remove from the oven and cool on a rack while preparing the filling.

Filling: Place the brown sugar, granulated sugar, light and dark corn syrup, eggs, egg yolks, and vanilla extract in a mixing bowl together. Whisk together until light, about 1 minute. Set aside briefly.

Place the butter in a small saucepan. Using a sharp knife split the vanilla beans lengthwise, scrape out the seeds, add both the vanilla beans and seeds to the butter, and brown over medium heat. This will take about 3 to 4 minutes. Remove the vanilla beans and add the butter to the sugar mixture. Blend in the macadamia nuts and pour the mixture into the pastry shell.

Bake the tart in the preheated oven for 30 minutes, until set and golden colored. Remove from the oven and cool on a rack for 30 minutes, then remove the sides of the tart pan. The tart is best served within 4 hours, but will last for up to 3 days tightly covered in the refrigerator.

For the garnish, whip the cream in the bowl of a stand mixer using the wire whip attachment or in a mixing bowl using a hand-held mixer, until it is frothy. Add the sugar and vanilla and continue to whip the cream until it holds soft peaks. Serve a dollop of whipped cream on top of each slice of tart.

Vanilla Shortbread

Traditional Scottish shortbread uses only four ingredients: butter, sugar, salt, and flour. I've taken the liberty of using vanilla sugar and adding vanilla extract to create a scrumptious variation of this classic cookie. I like to use Tahitian vanilla for its distinctive flavor, but Bourbon vanilla is equally delicious. Serve these buttery cookies with afternoon tea or coffee, with ice cream, or as part of an assorted platter of cookies.

Makes 60 cookies

• 1 pound unsalted butter, softened
• 1 cup superfine Tahitian vanilla sugar
• 1/2 teaspoon salt
• 4 cups all-purpose flour
• 1 teaspoon pure Tahitian vanilla extract

Instructions:

In the bowl of a stand mixer using the flat beater attachment or in a large mixing bowl using a hand mixer, beat the butter until fluffy, about 2 minutes. Add the vanilla sugar and mix together until smooth.

Blend the salt into the flour and add the flour in four stages to the butter. Stop and scrape down the sides of the bowl with a rubber spatula after each addition. Blend in the vanilla extract. Continue to mix for another 2 to 3 minutes until the dough is smooth and soft.

Lightly flour a baking sheet or jelly-roll pan. Dust your fingertips with flour and press the dough evenly into the pan. Use a ruler to score the dough into bars 1-inch wide and 2-inches long. Use a fork to pierce each bar on the diagonal 2 times. Cover the pan tightly with plastic wrap and chill for at least two hours.

Adjust the oven racks to the upper and lower thirds and preheat to 275F. Line 3 baking sheets with parchment paper. Cut through the scored lines on the chilled dough and place the bars on the cookie sheets leaving 2 inches of space between them.

Bake 20 minutes, then switch the racks the baking sheets are on. Bake another 20 minutes, until set. Remove the sheets and transfer the cookies to racks to cool. Store in an airtight container between sheets of waxed paper at room temperature for up to 2 weeks.