One of my favorite desserts, the fountain.
Hello, Rachael.
This is Jacques Torres.
And I am into my factory in Sunset Park,
Jacques Torres Chocolates.
What do you think?
And I'm so happy to show you one of my favorite desserts.
It's called the fountain.
Imagine the water flowing.
And here for this dessert,
imagine the chocolate flowing out of the dessert.
So let me show you how to do it.
I take a little shortcut.
I buy store-bought poundcake and I cut little circles of it.
I'm going to put a little tiny bit of syrup on top of them.
You can use a brush or you can just dip one side
into the syrup and put them back into your tray.
The next thing that I have to do is put a little ganache.
Ganache is a mixture of cream and chocolate.
So my cream here is boiling, 100 grams.
So I'm going to add 140 grams of chocolates.
Okay, it's almost ready.
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Okay, so my ganache is ready.
You can see here all the chocolate melts.
So I already have some ganache here on a piping bag.
And pipe the ganache just like that.
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I'm going to use some raspberry.
And I'm going to put about five raspberry together
for one dessert.
Depending on the size, you need five, six,
really depending on the size of the raspberry.
Next step is to take a piece of phyllo dough.
Now, don't worry if the phyllo dough break
just like you see here.
Just put it back together.
I melt a little butter.
I'm going to put the butter on the middle here.
And then I'm going to brush the phyllo dough
making sure that the butter go everywhere.
That's quite important.
When you are done with that, a little bit of powdered sugar.
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You see what I do?
I put a little towel a little bit wet
on top of the phyllo dough just to keep it from drying.
Now, again, butter everywhere.
A little bit of powdered sugar again.
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So I'm going to cut
those two sheets of phyllo dough in four.
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Okay, now, I'm going to grab one of my raspberry cake,
put it on the middle here.
Two, three and four.
By the way, if you put those
in the refrigerator for an hour,
it's a lot easier to handle.
For the phyllo, roll it and then put the side under.
So you understand that you do even 20, 30, 50 of them,
it's actually quite fast.
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Take a little bit more butter.
Never enough butter.
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A little bit of powdered sugar
for the caramelization and the flavor.
Put them on a tray and we're going to bake them.
We are going to bake just two.
And this one going to be for Jacqueline, my daughter,
and this one going to be for Pierre, my son,
and I'm going to make one more for my wife.
Okay, now, you can see I have some phyllo dough triangle.
What I did for that, I did exactly what I did earlier.
I take a piece of phyllo dough,
brush it with butter, powdered sugar on top,
fold it, so now I have two layer,
brush it with butter, powdered sugar on top,
and then I cut some triangle shapes.
Then, I bake it 350, about 10 minutes
or until it has a nice, beautiful color.
Take it out, let it cool down
and this is to decorate the plate.
I'm going to put a tiny bit of powdered sugar on top.
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Okay.
And then, I'm going to take it delicately
and put it on the middle of those points, just like that.
Then, I'm going to use three more points
and put them around.
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Okay.
When I was at Le Cirque, I used to do these desserts
and the waiter hate me because when I give them that,
it was difficult to go to the table
with those points not falling down.
I hope that you love these desserts as much as I do.
Bon appetit.
And thank you for watching me making the fountain.
Au revoir.
(gentle music)
(gently chiming bells)