91 wagashi torres Recipes

  • Chocolate Chip Cookies Adapted from Jacques Torres
    minus 2 tbsp cake flour (8 1/2 oz by weight) and
    12 More
    minus 2 tbsp cake flour (8 1/2 oz by weight), bread flour (8 1/2 oz by weight), baking soda, baking powder, coarse salt, unsalted butter, light brown sugar (10 oz by weight), granulated sugar , plus, granulated sugar (8 oz by weight), eggs, vanilla extract, bittersweet chocolate (disks or feves, at least 60 percent cacao content ( see note), sea salt
    45 min, 13 ingredients
  • Jacques Torres's Secret Chocolate Chip Cookies
    unsalted butter, room temperature, granulated sugar , plus and
    12 More
    unsalted butter, room temperature, granulated sugar , plus, granulated sugar, light brown sugar , packed, light brown sugar , packed, eggs, vanilla, pastry flour , plus, pastry flour, bread flour, baking powder, baking soda, salt, good quality dark chocolate, chopped coarsely
    42 min, 14 ingredients
  • Wagashi Chocolate Sculpture (Jacques Torres) Wagashi Chocolate Sculpture (Jacques Torres)
    bittersweet chocolate , tempered, see how to temper choco... and
    7 More
    bittersweet chocolate , tempered, see how to temper chocolate, method follows, how to temper chocolate, dessert circus , extraordinary desserts you can make at home by jacques torres, chocolate is tempered so that after it has been melted , it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). there are a variety of ways to temper., easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. be very careful not to overheat it. (the temperature of dark chocolate should be between 88 and 90 degrees f, slightly warmer than your bottom lip. it will retain its shape even when mostly melted. white and milk chocolates melt at a temperature approximately 2 degrees f less because of the amount of lactose they contain.) any remaining lumps will melt in the chocolate s residual heat. use an immersion blender or whisk to break up the lumps. usually, chocolate begins to set, or crystallize, along the side of the bowl. as it sets, mix those crystals into the melted chocolate to temper it. a glass bowl retains heat well and keeps the chocolate tempered longer., way to temper chocolate is called seeding. in this method, add small pieces of unmelted chocolate to melted chocolate. the amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. it is easiest to use an immersion blender for this, or a whisk., classic way to temper chocolate is called tabliering. two thirds of the melted chocolate is poured onto a marble or another cold work surface. the chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees f. at this stage, it is thick and begins to set. this tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. if the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. this is a lot of work, requires a lot of room, and makes a big mess., a simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. if the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
    2 hour , 8 ingredients
  • TORRE PASTA TORRE PASTA
    torre sauce , recipe follows, green bell peppers, chopped and
    14 More
    torre sauce , recipe follows, green bell peppers, chopped, onions, chopped, broccoli, carrots , julienne, penne pasta , cooked al dente, tomatoes, chopped, chicken breast , blackened, parmesan, butter, garlic, chopped, salt and white pepper, to taste, granulated onion, cajun spice, chopped basil, grated romano
    55 min, 16 ingredients
  • Chocolate Black-Out Cake With Ganache Drizzle -Jacques Torres Chocolate Black-Out Cake With Ganache Drizzle -Jacques Torres
    butter, coffee, buttermilk , minus 2 tbsp, eggs and
    12 More
    butter, coffee, buttermilk , minus 2 tbsp, eggs, sugar , plus, sugar, cake flour, cake flour, salt, cocoa powder, baking powder, baking soda, vanilla extract, heavy cream, bittersweet chocolate, chopped, white chocolate
    35 min, 16 ingredients
  • Jacques Torres' Chocolate Coconut Napoleon Jacques Torres' Chocolate Coconut Napoleon
    granulated sugar, egg yolks, heavy cream, whole milk and
    9 More
    granulated sugar, egg yolks, heavy cream, whole milk, dark chocolate (finely chopped ), orange liqueur, shredded sweetened coconut, granulated sugar, granulated sugar, eggs, unsalted butter (melted ), chocolate syrup, creme anglaise
    1 hour 10 min, 13 ingredients
  • Jacques Torres' Creme Anglaise Jacques Torres' Creme Anglaise
    granulated sugar, egg yolks, whole milk, heavy cream and
    2 More
    granulated sugar, egg yolks, whole milk, heavy cream, honey, vanilla bean
    50 min, 6 ingredients
  • Jacques Torres' Chocolate Sauce Jacques Torres' Chocolate Sauce
    whole milk, bittersweet chocolate (chopped ), heavy cream and
    2 More
    whole milk, bittersweet chocolate (chopped ), heavy cream, unsalted butter, granulated sugar
    30 min, 5 ingredients
  • Beach Toy Centerpiece (Jacques Torres) Beach Toy Centerpiece (Jacques Torres)
    bittersweet chocolate , tempered and
    5 More
    bittersweet chocolate , tempered, milk chocolate , tempered, white chocolate , tempered, cocoa butter, powdered food coloring as desired, white chocolate
    3 hour , 6 ingredients
  • Berlingot (Jacques Torres) Berlingot (Jacques Torres)
    scant 5 cups sugar (1 kilo), vinegar (40 g), water (250 g) and
    2 More
    scant 5 cups sugar (1 kilo), vinegar (40 g), water (250 g), essential oils assorted flavors, food color paste assorted colors
    30 min, 5 ingredients
  • Black and White Chocolate Petit Fours (Jacques Torres) Black and White Chocolate Petit Fours (Jacques Torres)
    butter, powdered sugar, salt, vanilla and
    4 More
    butter, powdered sugar, salt, vanilla, extra-large egg white, cake flour , sifted, cocoa powder, cornstarch
    1 hour , 8 ingredients
  • Branches (Jacques Torres) Branches (Jacques Torres)
    almond paste , recipe follows, kirsch, pistachio paste and
    9 More
    almond paste , recipe follows, kirsch, pistachio paste, pistachios, finely chopped, scant 9 oz (250 g) bittersweet chocolate, tempered, recipe follows, i cup plus 3 tbsp (250 g) sugar, honey, water, blanched, whole, almonds, kirsch or simple syrup, optional, scant 1/4 cup (50 g) butter
    1 hour , 12 ingredients
  • Brick Red Raspberry Hearts (Jacques Torres) Brick Red Raspberry Hearts (Jacques Torres)
    raspberry puree, milk chocolate, finely chopped, butter and
    4 More
    raspberry puree, milk chocolate, finely chopped, butter, raspberry flavored alcohol, corn syrup, powdered food coloring, as desired, white chocolate , tempered
    2 hour 3 min, 7 ingredients
  • Caillison d'Aix (Jacques Torres) Caillison d'Aix (Jacques Torres)
    almond paste, candied orange peel and
    7 More
    almond paste, candied orange peel, fresh apricots puree or apricots jam, honey, grand marnier, royal icing , recipe follows, egg white, powdered sugar, lemon, juiced and strained
    48 min, 9 ingredients
  • Candy Canes (Jacques Torres) Candy Canes (Jacques Torres)
    scant 5 cups sugar (1 kilo), vinegar (40 g), water (250 g) and
    2 More
    scant 5 cups sugar (1 kilo), vinegar (40 g), water (250 g), essential oils assorted flavors, food color paste assorted colors
    30 min, 5 ingredients
  • Chocolate and Vanilla Vacherin (Jacques Torres) Chocolate and Vanilla Vacherin (Jacques Torres)
    egg whites, granulated sugar, powdered sugar, whole milk and
    12 More
    egg whites, granulated sugar, powdered sugar, whole milk, unsweetened chocolate, chopped, egg yolks, granulated sugar, vanilla bean, whole milk, heavy cream, honey, egg yolks, granulated sugar, heavy cream, granulated sugar, vanilla bean
    3 hour 30 min, 16 ingredients
  • Chocolate Balloon Centerpiece (Jacques Torres) Chocolate Balloon Centerpiece (Jacques Torres)
    dark chocolate , tempered, white chocolate , tempered and
    4 More
    dark chocolate , tempered, white chocolate , tempered, cocoa butter, special equipment : balloons, dessert circus , extraordinary desserts you can make at home, by jacques torres
    2 hour 5 min, 6 ingredients
  • Chocolate Butler  (Jacques Torres) Chocolate Butler (Jacques Torres)
    bittersweet chocolate , tempered and
    6 More
    bittersweet chocolate , tempered, white chocolate , tempered, milk chocolate , tempered, cocoa butter, powdered food coloring, as desired, modeling chocolate, vegetable oil , for glossing the coat
    4 hour , 7 ingredients




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