Ingredients
Top Chef Masters, Season 2, Episode 5, Elimination Challenge
Ingredients
Egyptian Semolina Cake:
Semolina
3/4 cup Sugar
3/4 cup Butter
2 cups Semolina
1 1/2 cups Buttermilk
1 Tbsp Baking Powder
1 1/2 teaspoons Baking Soda
Lemon Syrup:
1 cup Sugar
1 cup Water
1/2 cup Lemon Juice
Chiboust Cream (Rick’s Pastry Cream):
1 Gallon Milk
2 Vanilla Beans
1 lb Sugar
3 cups Yolks
14 oz. Cornstarch
1 lb Sugar
1 lb Butter
2 Tbsp Vanilla Extract
Directions
Egyptian Semolina Cake:
Melt butter and mix all the ingredients together.
Put into a 10" cake pan that has been buttered and floured. Bake at 350-375 degrees until toothpick comes out clean (about 40 minutes).
Lemon Syrup:
Bring sugar, water and lemon juice to a boil.
Coat cake with syrup when it comes out of oven.
Chiboust Cream (Rick’s Pastry Cream):
In a large stainless pot, scald the milk, vanilla beans and 1 lb sugar (just under the boiling point), using a whip to beat up the vanilla as it heats up.
In a large stainless bowl, whip together the yolks, cornstarch and 1 lb sugar. Then, slowly whip in the hot milk mixture.
Return everything to the pot and over medium heat, whip the thickening mixture. When it just comes to a boil, add 1 lb butter and vanilla extract. Strain and cool off in a hotel pan on ice. Cover the surface with parchment paper.
© 2010 Chef Susan Feniger
Preparation
Top Chef Masters, Season 2, Episode 5, Elimination Challenge Ingredients Egyptian Semolina Cake:
* Semolina
* 3/4 cup Sugar
* 3/4 cup Butter
* 2 cups Semolina
* 1 1/2 cups Buttermilk
* 1 Tbsp Baking Powder
* 1 1/2 teaspoons Baking Soda
Lemon Syrup:
* 1 cup Sugar
* 1 cup Water
* 1/2 cup Lemon Juice
Chiboust Cream (Rick’s Pastry Cream):
* 1 Gallon Milk
* 2 Vanilla Beans
* 1 lb Sugar
* 3 cups Yolks
* 14 oz. Cornstarch
* 1 lb Sugar
* 1 lb Butter
* 2 Tbsp Vanilla Extract
Directions
Egyptian Semolina Cake:
Melt butter and mix all the ingredients together.
Put into a 10" cake pan that has been buttered and floured. Bake at 350-375 degrees until toothpick comes out clean (about 40 minutes).
Lemon Syrup:
Bring sugar, water and lemon juice to a boil.
Coat cake with syrup when it comes out of oven.
Chiboust Cream (Rick’s Pastry Cream):
In a large stainless pot, scald the milk, vanilla beans and 1 lb sugar (just under the boiling point), using a whip to beat up the vanilla as it heats up.
In a large stainless bowl, whip together the yolks, cornstarch and 1 lb sugar. Then, slowly whip in the hot milk mixture.
Return everything to the pot and over medium heat, whip the thickening mixture. When it just comes to a boil, add 1 lb butter and vanilla extract. Strain and cool off in a hotel pan on ice. Cover the surface with parchment paper.
© 2010 Chef Susan Feniger
