Professional Baker Teaches You How To Make TRIFLE!
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- Опубліковано 9 кві 2020
- Double Chocolate Trifle is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Recipe below!
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Yield: 12-16 servings
Cake
1 ½ cups (200 g) cake & pastry flour
1 1/3 cups (270 g) granulated sugar (caster sugar)
½ cup (60 g) Dutch process cocoa powder
¾ tsp (4 mL) baking soda
¼ tsp (1 g) salt
½ cup (115 g) cool unsalted butter, cut into pieces
½ cup (125 mL) hot, strong brewed coffee
½ cup (125 mL) milk
1 tsp (5 mL) vanilla extract
2 large eggs, room temperature
White Chocolate Pastry Cream:
2 cups (500 mL) milk
1 vanilla bean or 2 tsp (10 mL) vanilla bean paste
6 large egg yolks
6 Tbsp (75 g) granulated sugar (caster sugar)
¼ cup (30 g) cornstarch (cornflour)
3 oz (90 g) white chocolate, chopped
2 Tbsp (30 g) unsalted butter, cut into pieces
Vanilla Poached Pears
5 Bartlett pears
3 cups (750 ml) water
3 cups (600 g) granulated sugar (caster sugar)
¼ cup (60 mL) lemon juice
1 vanilla bean (or 1 Tbsp/15 mL vanilla bean paste)
Ganache & Assembly
1 ½ cups (375 mL) whipping (35%) cream, divided
4 oz (120 g) bittersweet chocolate, chopped
2 Tbsp (30 g) granulated sugar (caster sugar)
1 tsp (5 mL) vanilla extract
chocolate shavings, for garnish
Directions
1. For the cake, preheat the oven to 350 F (180 C). Line a baking tray (11-x-17-inches/28-x-43-cm) with parchment paper, but do not grease the pan.
2. Sift the flour, sugar, cocoa powder, baking soda and salt into a large mixing bowl or into the bowl of a stand mixer fitted with the paddle attachment. Add the butter cutting it in (if in a large bowl, use electric beaters) until the mixture is a fine crumble (like the texture of fine breadcrumbs) and no large pieces of butter are visible.
3. Stir the hot coffee, milk and vanilla together and add it all at once to the flour mixture, blending until smooth. Break the eggs into a small dish and stir them with a fork and then add them to the batter, again blending on medium speed just until smooth (the batter will be very fluid). Pour the batter into the prepared pan, spreading it evenly and bake for about 25 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake in its pan.
4. For the white chocolate pastry cream, heat the milk with the scraped seeds of the vanilla bean or the vanilla bean paste until just below a simmer.
5. In a separate bowl, whisk the egg yolks, sugar and cornstarch. Ready a bowl with the white chocolate and butter, placing a strainer on top of it.
6. Gradually whisk the hot milk into egg mixture and then return it all to the pot. Whisk this constantly (switching to a spatula now and again, to get into the corners) over medium heat until thickened and glossy, about 2 minutes. Pour this immediately through the strainer, whisking it through if needed, and stir in the white chocolate and butter. Place a piece of plastic wrap directly over the surface of the custard, cool to room temperature and then chill completely until ready to use.
7. For the poached pears, peel the pears, cut them in half, core them and remove the stems. Bring the water, sugar, lemon juice and scraped seeds from the vanilla bean (or vanilla bean paste) up to a full boil. Add the pears and cover them directly on the surface of the liquid with a piece of parchment paper cut to fit the pot (called a cartouche). Return the pears to a gentle simmer and simmer for 10 minutes. Then remove the pot from the heat and let the pears cool to room temperature in the syrup before chilling until ready to assemble.
8. For the ganache, heat ½ cup (125 mL) of the whipping cream to a simmer and pour this over the chocolate in a small bowl. Gently stir the mixture until the ganache is smooth and cool to room temperature. Whip the remaining 1 cup (250 mL) of cream with the sugar and chill until ready to assemble.
9. To assemble, have ready a 12-cup (3 L) trifle bowl or glass vessel. Turn the chocolate cake out onto a cutting board, peel away the parchment paper and cut 3 to 4 pieces of cake that are the size of your trifle bowl. Remove the pears from the vanilla syrup (but save the syrup for brushing onto the cake) and cut them into ½-inch (12 mm) slices, saving one pear half for the top of the trifle.
10. Start by placing a layer of cake in the bottom of the bowl. Brush this generously with vanilla syrup and top the cake with a layer of the white chocolate pastry cream. Drizzle the cream with a little chocolate ganache and arrange pear slices overtop. Repeat this with the cake, syrup, cream and pear until the cake layers are used and you’ve finished with a layer of pear slices. Top this with the whipped cream, and chocolate shavings. Slice the final pear half so that it fans out from the stem and place this on top. Chill the trifle until ready to serve.
The trifle can be prepared and assembled a day in advance.
#OhYum #Trifle - Навчання та стиль
![ОРБАН приехал к ПУТИНУ и "отчитался" о поездке в Киев 😁 [Пародия]](http://i.ytimg.com/vi/_0ukDovOWq8/mqdefault.jpg)
I just love everything about Anna.....the way she talks...the way she explain herself.....the way she simplify her cooking technique and her kitchen just love it
So do I! 🙂
Anna, that's such a luscious dessert! You're so wonderfully blessed with what you do, thanks for sharing with us! Stay safe! 😊🙏❤🇨🇦
Always a joy watching Chef Anna make and bake everything. She makes it seem so simple one can easily follow. Her brownies and chocolate chip cookies are my kids' favorite. I'm making this trifle for sure! All this quarantine thing makes it all worth the time we share with family. Stay safe and bake a cake!
It looks so so so delicios. You're an expert girl . Everything made by your hand is just magic
This looks scrumptious!!! Thank youuuuu very much! I will try to make it.
That looked delicious and easy to make , thanks for sharing and stay safe
I love all your Recipe!!!💚💚💚 Thanks Ms. Ana Olson💚💚💚
Looks divine, eager to try making this.
Wow! Thanks Anna for another amazing trifle recipe. Happy Easter!
U are such a darling to me , Anna, I have learnt a lot from u. Not to mention the cleanliness u portray. Thank u so much. Mrs Myeza
I just love your drawers full with flour sugar etc.....i dream of such kitchen❤
Dear Anna what a recipe! Thanks a lot
It's a real pleasure watching you at work. You create real delights. Wait for next upload. Take care dear Anna 🌹. Wish you a nice and lovely weekend. Stay safe.😍
Anna I am very excited every time a see something new came out from you, and oh my, is this goooood❤️
Omg I love this. Defz using it :)
This is so Yum! I love it!
That looks delicious.
So yummy Anna! I love placed pears. U stay safe and well. Bless u and ur family!
This Trifle is heaven 💖
Good morning Anna Happy Good Friday! That’s a wonderful looking trifle, it’s gorgeous and very decadent but I’m sure it’s amazing ❤️🌸
Oh dear , I must say oh yummmmm. Very easy, tempting and mouthwatering recipes. Hats off dear.
Amazing! Must try one day😊😘
Yummy Thanks Anna! Let's make it 😍
Simply Amazing 👌❤
thanks for this easy recipie,Stay connected.
Amazing
Wowww invariable amazing cake thx 😘 l always amazed your organiz kitchen & your way baking ,։♥️♥️
Yummy and delicious 👌
Nicely presented 👌
You forgot the beef sauted with peas and onions.
😂😂😂
Maria Vlachou 🤣😂😂
Good one 😂😂
🤭🤭
Hahahahaha
This double chocolate pear trifle is super fancy !!!!!!!!!!!!!!!!!!!!!!!!
It looks amazing! 🤪
Thank you are best .
Beautiful dessert. Any tips on how to clean-cut the trifle?
Next week I will make it
That pastry cream is delicious!! I didn't use the white chocolate but today I plan to do just that. This lovely pastry cream is going to be a part of a Boston cream pie. My family is going to love this. I mean... Me, lol...
Perfect Recipe...
Very Nice Looking...
Hi Anna! I LOVE all of your recipes. I have a question, as a diabetic, is there a way I can substitute stevia for sugar in any of your desserts? Thanks again 💕
Fabulous
Amazing recipe as always!
where can I find the whole episode?.. it used to be a 22:00 m video with up to 4 recipes included.
I miss this Aunt Anna. I hope u could invite me sooner. Love from the Philippines.
👌🏻good
Hi love this channel, where can I get those measuring cups? Please let me know I love them!
We NEED another season of Bake, Fresh, and Inspired.
Pears 🧭
Water 🎹
Sugar 🥂
Lemon juice 🏫
Vanilla bean paste 🙅
Milk 👬
Vanilla bean paste 🍚
Egg yolks 🍇
Sugar 🩸
Constarch 💅
Butter 🐡
White chocolate 🎻
Whipping cream 👣
Dark chocolate 🛑
Cake flour 🌸
Sugar 🙈
Cocoa powder 🦻
Salt 🐸
Butter 🍩
Coffee 🦥
Milk 🧠
Vanilla 💤
Eggs 👋
Bake the cake for about 25 minutes 🌘
Whipped cream for decoration 🧑🍳
Chocolate ganache for decoration 🏂
Pear for decoration 🤎
Grated chocolate for decoration 💫
So 👍 good
I'm never gonna make this 100 steps recipe but it was so pleasing to watch her make it. Her kitchen , her appliances , her utensils. Makes my heart melt 😂❤
So decadent and looks luxurious yummy 😋 as
Yummm.....
,Love you Anna
What size stand mixer do you use? Please answer anyone i need a rough idea to purchase one
Yummmmyyyyyy😋
I prefer these videos to the ‘ live ‘ ones...... so far, I have made 4 wonderful cakes...... thanks.....
Oh, Lordy Lordy, to come to your house for dessert would be heaven on earth. My gosh.
Wow 🤩 magnifique 😋😋😋👍👍🌹😍
Can you recommend a good trifle bowl?
Hello Anna..Good evening..I miss your live video.And Im so excited next week to see you..Love you Anna..keep safe..I will always be here go support you..😍😇💖💖💖Dont forget my name..😉You are always included to my prayer.
Looks fantasic and delicious Anna..I love it..!!!
cool
Hola podrían traducir gracias
am I the only one drooling? xD one question, how to serve this? just spoon it on the plates? I would swap pears with cherries, that is my vibe
1.30 the greatest tip i have seen😁👍🏽
but how do you serve it???
I love a woman whose not afraid to add more butter.
I love about Anna everything what she doo... I try to follow her
HAPPY Birthday
Супер 👍🌹
😊
😲😲
Hey Anna
Can you make something with papayas ?
Pro Tip: No parchment to make a cartouche? Use a CLEAN, HEATPROOF saucer or plate to put on top of the pears, but be sure to fish it out with tongs so you don't burn your fingers.
Question? What chicken recipes does our Anna have to share please? 🤔
Did she scoop the baking soda 3 times using a teaspoon? Or was it a 1/4 teaspoon times 3?
LOL... no she used the 1/4 tsp. One thing I was always taught though? If I'm not using a scale I need to scoop my dry ingredients, especially the flour into the measuring cups but Anna never does that. Now I'm wondering if I've been wasting my time... 🤷♀️
My only question is how did you make your coffee?
Butter 🩹
Whipped cream 🍗
Grated chocolate 🎀
had this as a cantaloupe flavored and lady say family secret
300th like 😊👍
Wow super and outstanding sweet lovely. And anna ma'am u r so beautiful 🌹
am i the only one watch all anna's video during mco?🤦♀️
Excellent video of a complex recipe Anna. Only thing I would change is that you do not finish your videos abruptly. It always seems like something went wrong and your videos got cut at the end.
These are classy trifles but it would be nice if she posts the ingredients and procedures 🥺
Nice for a big event but not a recipe I can make in quarantine. I can’t get many of the ingredients 😔
🙃😃💯💋👏
it needs liguor
thats a crap load of work but looks great
American trifle
cartouche
Looks like Christina Tosi"s Naked Cake 😊
Amazing looking trifle and your so tidy Iwould be a hot mess !
Love her sugar this women
U make me happy and btw u have a lot of MILK🤯😳
Looks great, but it's not a trifle. I was raised on trifle, and it never looked like that. Maybe it's American trifle.
U lost me on why ur using pears, and chocolate?!
Never heard of pears and chocolate
Too complicated and no concerns about health issues with the ingredients. Also traditional Trifle is a totally different concept.
Amazing! Must try one day😊😘