Welcome to How To Cook That I'm Ann Reardon and today I'm attempting to
recreate the Rubik's Cube dessert by Cedric Grolet. I saw this dessert when we
were in Paris a few months ago ... it has 24 little cubes of dessert and comes in all
different colors and flavors. We didn't buy this one because you have to order
them ahead and they cost a hundred and seventy Euros or about 270 Australian
dollars! So let's just make one instead. For the cake layers I'm going to use my
own cake recipe and for that you need almond meal flour baking powder icing
sugar eggs margarine or butter. I'm actually a little short of butter so
I've added a little bit of oil to make it up to the right weight ... you can do
that in cakes but you can't do it in everything so don't try and do that in
buttercream or something like that. And then what you want to do is simply add
in the eggs and the almond meal and the icing sugar and you want to mix that all
around until it's nice and smooth and fluffy it's all mixed in and it's even.
Then you can turn the mixer down on low and add in the flour. If you're new
around here all these recipe quantities are on my howtocookthat.net website and
make sure you subscribe to how to cook that and turn on the notification bell so
you know in there's new videos 💕 Once you've added the flour and the baking
powder you want to mix it until it's just combined. Don't over mix it or it'll
be tough. Tip the mixture into two trays and spread it out especially into the
corners. You want this to be even and level on top. If you're a regular and
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is super encouraging to see your level of support that you'd like the channel
to continue. Then you can bake those in the oven for about 15 minutes.
Now I want to make eight different flavors of cake so we need something in
each bowl to add flavor to the cream. For the citrus flavors we can just grate the
rind. I'm going to do that with orange lime and lemon so that's three of our
flavors. Next I think a pistachio cube would be nice so I'm just gonna chop up
some pistachios ... you can make this Rubik's Cube dessert all one flavor if
you prefer or just have two or three flavors you don't have to have eight
different ones but I thought if I showed you how to make eight different ones you
could pick and choose the ones that you like and leave out the ones you don't. So
we've got pistachio lemon lime orange and for this one we'll add in coconut
that's an easy one and for the next one let's finely chop some strawberries and
put them in a bowl and then in the next bowl I want to add a teaspoon of ground
coffee and a tablespoon of hot water to dissolve that. Now for the last bowl I'm
gonna leave that plain for now and we'll make it chocolate flavored later. To each
of these we want to add a quarter of a cup of hot cream and then leave them for
at least 30 minutes so the flavors can infuse into the cream. While we're
waiting let's make the flavored syrups to go on to the cake. For the citrus ones
juice the fruit and we basically just need equal parts of sugar to liquid so
if you've got half a cup of juice you want to add half a cup of sugar and then
you want to stir that together well and heat it in the microwave until the sugar
is all dissolved and you have a syrup. For the chocolate one I'm making a milk
chocolate ganache and for the coffee one I'm making a dark chocolate ganache. For
the strawberry one I'm using a half a cup of strawberry jam mixed with a half
a cup of water and again just heat that up and stir it to use it for the
strawberry simple syrup and for all the others I'm going to use a vanilla simple
syrup which is just equal parts of sugar and water and a little bit of vanilla.
So you just heat those up and then set them aside until we need them. next we're
going to need some sort of container to make these desserts
in. I'm using these plastic containers and lining each one with baking paper. If
we had trays that were the perfect size and perfect height for all our cubes
that would make life a lot easier but I'm trying to use things that you can
get hold of at home. Cut each of your tray cakes into two thin layers and then
use a ruler to cut pieces the same size as your containers. Once you get to the
edges of the tray you might need to cut out two pieces and do like a jigsaw
puzzle to fill each one with cake. Add a little vanilla simple syrup to the
chocolate pistachio coconut and coffee ones and then for the lemon one you want
to add lemon simple syrup of course and I suggest you label all your containers
at this stage so you can remember which one is which because they all look very
similar but they're going to taste quite different. Do the same with the rest of
your flavors adding syrup to each one with the coffee and the chocolate I'm of
course adding the ganache in there on top of the cake as well just to give that
extra richness of flavor. now back to our cream ... push each one into a sieve so that
you're leaving behind the solid chunks like in this case the coconut but on
other ones you've got that rind and stuff you don't want that in your
dessert but you do want to push out the maximum amount of flavor in that cream
out into the bowl on the bottom. then you'll need to measure this out and if
you've got slightly less than a quarter of a cup just top it up with some more
cream. now to make our creams actually set into a dessert because we don't just
want liquid I've got eight bowls with 40 grams of chocolate in each. these are all
white chocolate obviously and then I've got a dark one and a milk one. I've also
got egg yolks milk sugar more cream and gelatin. Add the cream to the gelatin and
mix it around really well and then leave that to thicken. add the sugar in with
the egg yolks and whisk those together. Then heat up your milk in the microwave
and once it's hot pour the milk onto the egg yolks while you're
whisking the whole time ...once that's all poured in add in your gelatin mixture
and stir that some more until that is all melted in and then you want to take
that whole bowl and microwave it until it's hot too so the egg yolks are cooked.
Split this mixture between all the bowls of chocolate and wait for a couple of
minutes for that chocolate to melt and then stir each of those well until
it's smooth. Now it is really hot today it's 42 degrees so my chocolate was
quite soft to start with ... if it's cold where you a you might need to give each
bowl just a tiny 10-second in the microwave just to help that chocolate to
melt. Now to the milk chocolate one add in the bowl of plain cream and stir that
together and pour that onto the chocolate container and then add another
piece of cake carefully on top and you want to push that down to make sure it's
level and flat over the whole thing. Stir the coffee flavored cream into the dark
chocolate one and add that into the coffee container and of course you then
want to add another piece of cake on top of that and flatten it out. To each of
the white chocolate mixtures add one of the other flavors so this is the
pistachio cream that I'm adding here and mixing in and then you want to pour that
into the container, sprinkle it with some chopped pistachios and then add another
piece of cake on top. With the strawberry one I also sprinkled some fresh
strawberries chopped up into that one ... you don't have to add that in but you
can if you like. Once they're frozen check the height of each one ... we need
them all to be exactly the same so that the cubes are all the same size, so mark
the height of the tallest one on each of the other containers and then we just
want to top each one up to the same height. I'm just going to use a thin
layer of white chocolate ganache on top, pop those into the freezer and now we'll
make our glaze. For that you'll need sugar sweetened condensed milk white
chocolate gelatin and some water. add some of the water
the gelatin and stir that around and put the rest of the water in with the sugar
and then pour on the sweetened condensed milk. stir that together and then you
want to microwave this until it's hot enough for all that sugar to dissolve. It
needs to be totally smooth so make sure it's not gritty at all if it is just
heated a little bit longer because you need all those sugar crystals to be
completely dissolved. Add in the gelatin and stir that through until it's melted.
And then add in your white chocolate and leave it for a couple of minutes. When
you come back you can just stir well to combine that melted chocolate in with
the liquid. pour some of this glaze into each bowl and then color each one
according to the flavor that the cube is going to be and you can use chocolate to
color it brown rather than using brown food coloring. Take your frozen dessert
and tip it out of the container ... you might need to bang it a few times to get
it loose ... I know I did and then use a ruler to measure and cut your dessert. If
you're not sure how big it should be measure the height of the dessert and
that's how wide each square should be so that you end up with cubes. Individually
glaze each cube making sure that you get the glaze on all sides and especially on
those corners they're the hardest bit to get then gently put it onto a lined tray
and back into the freezer. Repeat that with all of your colors and then once
they're frozen you can trim across the base to get rid of any excess. now you
could have put these on a cooling rack to drain but they're so small that I
found that putting them back in the freezer like this and cutting off the
edge of the glaze gave a really nice neat edge. now for the stand part ... temper
and dark chocolate and pour it onto some foil and just use a spatula to spread it
out evenly. roll some acetate into a tube and tape it into place. stand that
upright and fill it with the rest of the tempered chocolate. once your chocolate
is starting to set, you need to cut the lines along to make
three squares. If you were doing this all the time you could make a mold or buy a
mold that would be the perfect shape for it so that your chocolate is just
perfect but we're only doing it once off so we'll do it this way. Unwrap the
chocolate cylinder and cut it into two equal portions just a little bit taller
than your cubes. place down your bottom square of chocolate and add the cubes of
dessert around the edge and a cylinder of chocolate in the center. Place the
next layer on top ... I decided it would be easier to put the dessert blocks on
around the edge before balancing this on and then add another chocolate cylinder
in the middle. Then add your top layer on top of that and now you can turn the
layers of the dessert like a Rubik's Cube. now obviously you can't turn them
up and down you can only turn them sideways but I still think that's a
pretty impressive idea, I like it I think it looks pretty cool 😎
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