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BLACK FOREST PAVLOVA Place tip of a small offset spatula at base Gradually add chocolate, stirring until
Makes 1 (7-inch) Pavlova of meringue, and pull up to create a long combined. Cover with plastic wrap,
groove. Repeat around outside edge. Place pressing wrap directly onto surface of
A widely popular dessert in Australia and New meringue in oven. custard to prevent a skin from forming.
Zealand, the Pavlova plays on texture and 5. Immediately reduce oven temperature Refrigerate until completely cooled.
flavor in the most dynamic ways. Using just a to 225°F (107°C). Bake until dry and firm
piece of parchment paper and a spatula, the to the touch, 45 minutes to 1 hour. Turn WHIPPED CREAM
airy meringue base is piled high and shaped oven off, and leave meringue in oven with Makes 1½ cups
into a shallow bowl. After baking, the shell door closed for 8 hours or up to overnight.
of our Black Forest Pavlova, with its crispy 6. Measure ½ cup (120 grams) syrup from ¾ cup (180 grams) cold heavy whipping
exterior and chewy marshmallow-like interior, cherries. Bring to a boil over medium cream
receives a silky Chocolate Pastry Cream that heat, and cook, stirring occasionally, until 1½ tablespoons (18 grams) granulated
is ultimately scattered with juicy cherries and reduced by about half, 6 to 8 minutes. sugar
dolloped with pillows of Whipped Cream. Transfer to a heatproof bowl, and let cool 1½ teaspoons (7.5 grams) cherry brandy*
completely.
½ cup (120 grams) egg whites, room 7. Spoon Chocolate Pastry Cream in 1. In a large bowl, whisk together all
temperature center of meringue; top with Whipped ingredients until medium to stiff peaks
¼ teaspoon kosher salt Cream. Top with cooled cherry syrup and form. Use immediately, or refrigerate until
1 cup (200 grams) castor sugar cherries. Garnish with chocolate curls, if ready to use.
1½ teaspoons (4.5 grams) cornstarch desired. Serve immediately.
¾ teaspoon (3.75 grams) distilled white *Vanilla extract can be substituted.
vinegar *We used Heilala Pure Vanilla Extract.
¼ teaspoon (1 gram) vanilla extract* CREAM CHEESE BREAD WITH
1 (13.5-ounce) jar (383 grams) cherries CHOCOLATE PASTRY CREAM CINNAMON SUGAR
(stem on) Makes 1⅓ cups Makes 1 large loaf
Chocolate Pastry Cream (recipe follows)
Whipped Cream (recipe follows) ¾ cup (180 grams) whole milk One loaf, one giant cinnamon sugar and
Garnish: chocolate curls 4 tablespoons (48 grams) granulated cream cheese swirl! If you have been tempted
sugar, divided but remain timid when it comes to making
1. Position oven rack in center of oven. 2 tablespoons (30 grams) heavy babka or challah, this is the bread primer to
Preheat oven to 300°F (150°C). whipping cream get you twirling up yeasted bread with ease.
2. In the bowl of a stand mixer fitted with ⅛ teaspoon kosher salt Butter and cream cheese enrich the dough,
the whisk attachment, beat egg whites and 2 large egg yolks (37 grams), room adding incredible softness, and the cinnamon
salt at medium-low speed until soft peaks temperature sugar sprinkled on top lends a sweet crunch.
form, 5 to 6 minutes. With mixer on low 1½ tablespoons (12 grams) cornstarch
speed, add castor sugar in a slow, steady 1 tablespoon (14 grams) unsalted butter, ½ cup (120 grams) warm water
stream, beating until combined. (This cubed (110°F/43°C to 115°F/46°C)
should take about 3 minutes.) Increase 1 teaspoon (4 grams) vanilla extract ½ cup (120 gams) warm whole milk
mixer speed to medium-high, and beat 2.5 ounces (71 grams) finely chopped (110°F/43°C to 115°F/46°C)
until thick and shiny, 10 to 12 minutes, 60% cacao bittersweet chocolate 2¼ teaspoons (7 grams) active dry yeast
stopping to scrape sides of bowl halfway 5 tablespoons (60 grams) granulated
through mixing. Rub meringue between 1. In a medium saucepan, heat milk, sugar, divided
2 fingers to make sure it is smooth and no 2 tablespoons (24 grams) sugar, cream, 3⅓ cups (417 grams) all-purpose flour,
sugar granules can be felt. and salt over medium heat, stirring divided
3. In a small bowl, whisk together occasionally, until steaming. (Do not boil.) 2 teaspoons (6 grams) kosher salt
cornstarch, vinegar, and vanilla. Add to 2. In a medium bowl, whisk together 2 large eggs (100 grams), room
meringue, and beat at high speed until egg yolks, cornstarch, and remaining temperature and divided
combined, about 30 seconds. 2 tablespoons (24 grams) sugar. Whisk hot 1 large egg yolk (19 grams)
4. Using a permanent marker, draw a milk mixture into egg yolk mixture. Return 3 ounces (85 grams) cream cheese,
7-inch circle on a 16½x12-inch sheet of mixture to saucepan, and cook, whisking cubed and room temperature
parchment paper. Turn parchment over, constantly, until mixture begins to boil. 2 tablespoons (28 grams) unsalted
and place on a rimmed baking sheet. Spoon (Mixture will be thick.) Cook, whisking butter, cubed and room temperature
meringue inside drawn circle. Using a constantly, until cornstarch flavor has ¼ teaspoon ground cinnamon
spatula, shape meringue until it fills drawn cooked out, 1 to 2 minutes.
circle, with straight sides and a flat top. (Try 3. Strain mixture through a fine-mesh 1. In a small bowl, stir together ½ cup
to do this quickly—the more you work with sieve into a medium heatproof bowl. Stir (120 grams) warm water, warm milk, yeast,
it, the harder it will be to shape later on.) in butter and vanilla until well combined. and 1 teaspoon (4 grams) sugar. Let stand
until foamy, 5 to 10 minutes.
57 bake from scratch
