CHEZ PANISSE RESTAURANT MENU RECIPES

Steps:

• Combine filling well and set aside.
• May be made several hours in advance and refrigerated.
• Preheat oven with pizza bricks already inside to 450* F.
• Roll the dough out into 4 circles.
• It has to be as thin as possible otherwise the dough doesn't cook on the inside.
• Put 1/4 of the filling on one half of one circle of dough, leaving an inch of margin space all around the edges.
• Moisten the edges with water and fold the other half over the filling to make the edges meet.
• Seal it tightly.
• Repeat this with the other three dough circles.
• Do not prick holes in it, and patch any holes you've accidentally made as tightly as you can.
• You are aiming for a steam-tight calzone.
• Put the calzones gently onto a pizza paddle, two at a time, on which you've flung some polenta, flour or cornmeal for ball bearings and slide them onto pizza bricks.
• Bake for about 15 minutes until quite brown on top.
• At the restaurant, it always arrives just a little charred on top.
• Remove from oven and brush with a little olive oil.

Steps:

• Preheat the oven to moderate, 175°C / 160°C Fan / Gas 3 or 4 / 340°F. Weigh the chocolate and butter into a heatproof bowl that sits neatly over a pan, (bain-marie). Fill the pan 1/3rd full of boiling water, sit the bowl over the pan and put it over low heat.
• Meanwhile, prepare a 26cm 'moule à manqué cake tin', (see photo). Put the cake tin over the parchment paper and using a pencil draw around the base. Cut out the circle with scissors. Rub a film of butter all over the tin then press the parchment paper into the base. Dredge the tin all over with flour. Turn it upside down over the sink and shake out excess flour.
• Weigh the flour and the ground almonds into a bowl and put to one side. Weigh both sugars into a third bowl. Separate the eggs and put the whites into the bowl of a stand mixer with the whisk attachment. Add 1/2 teaspoon of cream of tartar to the whites.
• Add the yolks to the sugars and mix until thick and pale, using an electric handheld whisk/or by hand. When melted, remove the chocolate and butter from the heat, stir then add to the sugar and yolks. Add the flour and ground almonds and stir in.
• Add a pinch of salt to the egg whites/cream of tartar and whisk to a soft peak. Use a metal spoon to fold the whites into the chocolate mixture, taking care not to knock out the air. When all the white is incorporated, pour into the prepared tin and pop into the oven. Set the timer for 25 minutes.
• When the timer goes, remove the cake from the oven and leave to cool in the tin. Turn the cake out onto a board, remove the parchment paper and dredge the gâteau with cocoa. Carefully transfer to a serving platter. This cake keeps well for up to a week.