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Old November 28th, 2005, 05:33 PM
beenie weenie's Avatar
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Default Bitter & Blanc recipe, its finally here!

Ok here you go... this was given to me by the Maitre D on the Liberty. The quantity has been reduced to 10% of the original, and in my opinion, unless you are serving a small army it could be reduced even further. Good luck!

Ingredients, Pudding mixer:
Egg Yolk 1.5 pounds
Sugar 1 Pound
White Sliced Bread 4 slices
Heavy Cream 2 quarts
White Chocolate 4 pounds
Butter 3 pounds
Yellow Sponge sheet cake 10 oz.
Brioche Bread cut into Cubes ½ pan

Meringue
Egg Whites 1.2 pounds
Sugar 1 pound

Method
1. Remove the sides of the brioche bread, cut into dices and soak in cream
2. Melt the chocolate with butter and keep aside.
3. Remove the sides of white sliced bread and soak it in the cream
4. In the 80 qt. Hobart Mixing bowl with paddle, cream sugar and egg yolk at #3 speed until fluffy.
5. Bring machine to medium speed and add melted chocolate to the egg yolk mixture, allow them to mix well.
6. Add soaked white sliced bread and yellow sponge. Mix well.
7. Remove from machine and keep aside.
8. In a separate, dry and cleaned 80 qt. mixing bowl with balloon whisk, whisk the egg white and sugar to make meringue.
9. Once Meringue is ready, fold into the bread mixture by hand clockwise. Keep aside.

Ganache
Semi Sweet Chocolate 2 pounds
Heavy Cream .7 quarts

Method
1. Chop the semi sweet chocolate and keep in 6? pan
2. Warm the heavy cream and pour in the chocolate pan. Allow them to get melted in the double boiler.
3. Mix with rubber spatula and once ready keep at room temperature.

Greasing
Butter solid .6 pounds
Sugar granulated 1 pound

Method
1. Grease the cup with butter and dust with sugar.
2. Pipe the ½ oz. of ganache at the bottom of the cup
3. Pour the bread pudding mixture on top of the ganache cup, fill to ¾ of the cup
4. Arrange the soaked brioche cubes on top of the bread pudding mixture. 5 pcs. For a portion
5. Arrange 25 cups in each sheet pan
6. Bake in double boiler before service time at 180 degrees for 45 minutes
7. Remove, dust with powdered sugar and serve with vanilla sauce

Vanilla Sauce
Milk .10 of 1 ½ gallons (so sorry, but the brain does not compute today)
Sugar .2 pound
Egg yolks 8
Vanilla .10 of ¼ cup

Method
1. Boil milk and sugar in the steam pot.
2. Cream egg yolks in a separate bowl with the help of hand whisk manually
3. Pour little warm milk into the egg yolk mixture and whisk by hand to avoid any lump formation
4. Whisk the egg yolk mixture in the warm milk. Cook on slow heat until it reaches coating consistency. Strain sauce prior to serving
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Old November 28th, 2005, 06:32 PM
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Oh my, beenie! I think I'll just have to take another Carnival cruise .

Not only would that feed a small army, it sounds very complicated .
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Old November 28th, 2005, 07:01 PM
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Could you imagine trying to turn that out of the kitchen for Thanksgiving or Christmas plus cooking a turkey, ham, etc and sides? Wow! what a production, plus my 80 qt. Hobart Mixing bowl with paddle is in the shop currently. So I just can't do it today, lol! I suppose it wouldn't be so bad if all you had to make was a desert.
Fern, I like your idea best...just take another cruise, and leave the driving and cooking up to them!
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Old November 29th, 2005, 08:55 AM
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BeenieWeenie~

Thank you for the recipe. I would love to make that, but I have a small kitchen, and I may go broke buying all the stuff to make it!! I guess poor hubby will just have to take me on a cruise again... however, I am going to print it out just in case!!!!!! Man I loved that stuff!

Thanks Again,
Erin

PS~ Did you happen to try it BeenieWeenie? Did you love it as much as I did?? YUUUUMMMMM!!
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Old November 29th, 2005, 12:21 PM
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Erin, I thought it was very good, but a bit eggy or souffle like. Now if it had a bit more of the semi sweet chocolate ganache in it, that would have been sheer perfection. However, that is because I am addicted to chocolate lol! But I am impressed to see that they prepare their deserts the "right way" meaning from scratch. I feel there is no acceptable substitute for real whipped cream, and that laws against cool whip should be immediately enacted lol! My husband laughs at me because whenever he takes me out to those family buffet restaurants like Ryan's, i just have no patience for the frozen prepakaged deserts that they take out and then apply fake whip cream from a piping bag and try to make you think it was prepared on site sometime in the last month lol. I think that this is just sick and wrong. Poor d/h!!! what he has to put with, lol!
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Old November 29th, 2005, 12:36 PM
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Beenie Weenie,

Yes, it is a bit souffle like, but I actually thought it tasted a lot like under cooked sugar cookie dough...mmmmmm! I know what you mean about the frozen deserts, you can taste the freezer burn on them... yuck! I agree there is no alt. for real whipped cream, the stuff in the pipping bags just tastes like whipped crisco or something, really raunchy! Thanks again for the recipe, I may try it, but after I cut the recipe in 1/8 the portion! I am horrible at math, so it may be a year or so...lol!

Erin
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Old January 26th, 2013, 09:52 AM
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Lightbulb Similar Recipe.

First off, thank you Beenie for posting this recipe; I've been looking everywhere. I see that the portions would have to be converted wayyyy down but I found a similar recipe that you could use if you don't have the time to convert it. I've not tried it yet but I've used this to compare to it, you can add in a few things like the meringue and etc if you want.

Here it is: Chocolate Brioche Bread Pudding (Bitter Blanc) Recipe | Just A Pinch Recipes

I had to register to post this (why I have the weird name lol) and said beenieweenie was my referrer, hopefully I chose the correct one. The recipe I'd love to get now is the turkey and bow tie pasta! YUMMM.

-Hope you enjoy the recipe.
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