This is one of my go-to recipes.
We're going to start with the cake.
So yolks and butter just mixed together.
Beautiful.
Easy?
Easy!
Easy. Okay.
Next thing is egg white mixed with a little bit of sugar,
we let them meringue.
You make meringue. Easy.
Still easy. Okay.
So when the meringue is done,
that's what we get.
And the two other ingredients then,
that's going to be some almond flour.
If you don't have almond flour,
good corn starch is not as good
and the little bit of bread crumbs.
So breadcrumbs contain protein like flour,
but it's already baked so it's a lot less elastic.
So that's one of the reason why I use that.
That is so clever.
The second thing is,
I don't like baking powder and baking soda,
that gives acidity in your stomach and heartburn.
So by whipping the egg white,
you don't need to put any baking powder.
So that's the only reason.
Right, it aerates the cake.
I turn that.
I don't mix it too much
because you don't want the egg white to collapse.
No, you don't want to deflate it.
You want to keep all those air bubbles
because you don't have any baking powder.
You don't have the leavening, right.
So as soon as you see that it's pretty much mixed,
then you can stop.
And I put it usually on the cake ring.
Why a cake ring?
When you remove a cake from a pan it can break.
With a ring nothing breaks.
You don't have to put any oil, any butter or anything.
You just put your batter in the middle.
Isn't that great.
Like aren't you learning so much.
It really is, it's fascinating.
The cake goes in the oven
for about 30 to 40 minutes 350.
325, 350.
Then when the cake is cooked,
I usually do that the day before
and also mix some cream.
And this is the day before also?
The day before.
So cream and chocolate.
So the cream go to almost boiled.
And then you put the chocolate, you mix it very well.
And when everything is mixed and you don't have any lumps,
put that in the bowl
and leave it until the next day in the refrigerator
with your cake.
So now we are the next day.
Hello, good morning. How you doing?
Good morning.
So nice to see you.
Nothing says good morning
like delicious chocolate and cream.
So I have the cream that stayed all night
in the refrigerator is there.
This is so brilliant.
And you're going to see how fast that go.
In a portion of seconds the cream is ready.
And this is the best cream to make quenelle.
Beautiful.
So that's it. It's almost ready.
And it is ready.
You see how fast it is.
Okay.
I know.
So we're almost done with the cake.
Do you believe that?
Okay.
And the cake is just beautiful.
The consistency of it,
you can see all the beautiful air bubbles in it.
And it's just gorgeous.
So what I did here I mix the cream.
And what you can do, you can decorate with a piping bag,
or if you like to make what we call quenelle.
Let's see, you need really hot water for that.
And then you make a little quenelle.
You can put the quenelle on top of the cake
and I'm going to decorate with the piping bag.
This is a special tip.
It's a tip with, oh let me see,
let me cut that again a little bit further.
It's a round tip, but it has a little opening on the side.
And what we do, we just pipe it this way.
Okay, here we go.
So you just put that like that,
and you pipe it this way,
and you just go around,
and it does go pretty fast
when you start to get the movements.
And then you keep going all the way around,
and you keep doing that two or three times,
all the way to the center.
I know, I know.
Do you hear them, they're like (groaning).
And I guarantee you put your finger into this cream,
this stuff is so good.
(Rachael laughing)
My kids will be hearing that we loved it.
Okay. So you can leave it like that. It's fine.
You can take some chocolates and weave a pairing knife.
You can do some shaving of chocolates,
a little powdered sugar, and you're done.
But this? Come on. Chocolate potato chips.
That's a little bit different.
Come on.
So actually, let me tell you what I did here.
I take sheets of plastic, it's called acetate paper.
And then I take a spoon
and I do so little dollop of chocolate.
Put a second acetate paper on top,
make it flat, and roll it.
Put it in the refrigerator.
When you unroll it, you get the chocolate chips.
Chocolate potato chips.
That's it.
You can watch hours of Jacques
on "Nailed It!" streaming on Netflix.
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(audience cheering)