15 June 2010

6/12 Chef in the Market Demo: Robert Reynolds, The Chefs Studio

June 12, 2010 Chef in the Market demonstration by:
Robert Reynolds, The Chefs Studio


Gateau au Beurre (Norman Table)
With a Fruit Compote (Madeleine Kamman)


For the Gateau:
3/4 C sugar
2 T sugar
pinch of salt
4 large eggs, separated
16 T butter, melted
1-1/4 C flour

For the Compote:
1 dozen pitted prunes
1/2 C golden raisins
4 T Brandy (optional)
Juice and rind of one lemon finely grated
1/2 C best quality cherry or raspberry preserves
1 quart strawberries
1/2 pound cherries, halved and pitted


For the Gateau:

  • Preheat oven to 350˚F
  • Beat sugar, salt and yolks till lemon colored. Gradually stir in melted butter.
  • Sift flour and fold in gently.
  • Beat whites to soft peak.
  • Fold into batter 1/3 at a time.
  • Do not overwork.
  • Lightly butter and flour 8 x 8 x 2 inch mold.
  • Pour batter into mold and place in oven.
  • Bake 25 minutes.
  • Cool in the mold 5 minutes before turning onto a wire rack to cool.

For the Fruit Compote:

  • Cut the prunes into 1/3 inch pieces.
  • Put into a bowl along with raisins.
  • Pour brandy over.
  • Add lemon juice and rind and let macerate while you clean the berries.
  • Mix the prunes with the preserves to make a sauce, and add the berries and cherries.