It’s my final Bouchon Bakery Challenge! I wanted to go out with a bang, so I made Palet d’Or (“gold disk”). It’s a fancy, rich, chocolate cake with chocolate cream filling and chocolate glaze. A lot of chocolate went into this cake!
This recipe caught my eye as soon as I received my copy of Bouchon Bakery. It looked like it would stretch my skills a bit, but I wanted to give it a try. Christmas seemed like the perfect occasion for such a decadent dessert.
Making and assembling this cake took a fair amount of time over three days (it can be done in two days), but it was fun to make and none of the steps was difficult. I learned several new techniques and ended up with a super dessert.
The Chocolate Cream layer is incredibly delicious! I may or may not have had a hard time not eating all the leftovers.
The Chocolate Glaze was very interesting in that it used gelatin to help it set. I have never seen a recipe do this before and I have to say it was the easiest chocolate glaze I have ever used.
All in all, this cake was fabulous! Everyone ate it very enthusiastically with lots of oohs and ahhs. What more can a baker ask for?
- I do not own a cake ring and didn’t really want to buy one for just one dessert (also, I had trouble finding the exact right size). I used my 8″ springform pan without the bottom instead. It was too tall, so I was not able to make the top as smooth as I could with the ring, but I am not selling this cake at a bakery and am not looking for absolute perfection. The pan worked well for making the layers and freezing the cake.
- The recipe calls for Brune pâte à glacer (also known as compound chocolate) or plain bittersweet chocolate. Since it was for such a small amount (to coat one side of each cake layer) I used the regular chocolate and it worked just fine.
- I easily found the gelatin sheets on Amazon.com for a reasonable price: PerfectaGel Silver Gelatin Sheets.
- Instead of garnishing the cake with gold leaf, I used gold edible glitter, which I found at King Arthur Flour.
I made several adjustments for altitude (I am at about 4500 ft.).
For the Devil’s Food Cake: I used a scant 1/2 tsp. baking soda and a scant 1/8 tsp. baking powder. I used one whole egg and one egg white, for a total of 90 grams of egg. I added an extra tablespoon of water. The adjustments seemed to work, as the cake turned out well.
For the Chocolate Cream: When warming the egg mixture in the double boiler, I took it off the heat when the temperature reached 175°F to account for the lower boiling point.
There is no next month as I intended this to be a year-long project. However, I will continue to make an effort to use this book and try more recipes.