Archive for the 'Daniel Ronay' Category

18
Jun
10

Braiding a Six Strand Challah


[Daniel Ronay, baker extraordinaire, shares with us his step by step instruction on braiding challah. Photos by Daniel Ronay. CS]

Braiding challah is not that difficult, but it takes some patience and practice. I use a little flour to dust the strands. Sometimes the dough can be sticky, also when using dusting flour on the braids can be more pronounced. When dusting flour sometimes is not used the results can have an effect on the look of “baking blind” braids that looks like they weld together too much and are not well defined. I do not worry about a little flour if any remains. Remember we are going to glaze the challahs with an egg wash so the topical flour is washed away.

  • When making your 6 strands ideally make your strands a little longer than your desired length of your challah.
  • I make the strands with a “belly” in the middle, tapered on both end. The result will be a challah that is fatter in the middle and tapers to the ends.  This is a desired look for some if not using a pan to bake the challahs.
  • When braiding your challahs try to make the braids not overly tight. If the braids are too tight then when proofing it might have a possibility of tearing. There still has to be some tension though against other braid.

Picture (1) in this step we are making sure the strands are equal in length and thickness


Join the 6 strand together. Pinch them together. With them as shown 3 X 3.  I have known people to put a weight on the pinched ends to hold them in place.

Picture (2) in this step we are setting up the 1st braids getting them in place


Strand #3 is in your right hand and strand #4 in your left hand. Put your left hand on top of your right hand. Pick up strand #4 with your left hand and move it to the top upper left and same time put strand #3 next to where strand #4 used to be.

Picture (3) in this step we continue to braid the 2nd pairings.


Hold the far left strand #1 in your right hand, and the far right #5 strand in your left hand. Have your right hand on top of your left hand. As you pick up your right hand with strand #1, move it to the upper right and picking up with your left hand strand #5 have it come to the center where strand #2 is.

Picture (4) to make it easier to understand, think of it as trying to have 2 strands on the top and 4 strands on the bottom.  This is basically the same step as in pic 2, but the far right strand is lower


The far right strand comes across the upper left and strand #3 and goes next to strand #2 in the center on the left side.

Picture (5)


The upper left strand goes in the center on the right next to strand #3 and the and far right goes to the upper left

Picture (6) we continue repeating the steps till the strand complete the braiding


Move the upper left to the center, and the outer right to the upper left

Picture (7) Beautiful braided football type shape

Enjoy!

Daniel Ronay

17
Mar
10

Flourless Chocolate Cake


[Passover is fast approaching, I thought this would be a good time to start posting some great Peissach recipes. My good friend Daniel Ronay, has consented to share an easy, delicious, recipe with us.

Mr. Ronay conditor (baker) extraordinaire is a fourth generation baker. He has been in the industry for over three decades and  brings his family's'  European baking expertise  to today's delicacies. A graduate of AIB (American Institute of Baking), Mr. Ronay has been involved in every aspect of the industry from wholesale to retail. His knowledge, experience and delicious products have made him the go to consultant in the industry. CS]

Daniel's photo of the recipe below

Flourless Chocolate Cake

8 Large eggs (cold)
1 pound bittersweet chocolate or semi-sweet chocolate
½ pound unsalted butter. (if you’re making it parve, then substitute margarine)
¼
cup strong coffee or liqueur (optional)
confectioner’s sugar or cocoa powder for decoration

Preparation

1 - Line the bottom of an 8” springform pan with parchment paper. Cover pan underneath and sides with heavy aluminum foil.

2 – Beat the eggs with a hand held mixer or if you have a stand mixer with a whip attachment. Depending on your mixer it could be 5 min. Look for the eggs to double in volume.

3 - Melt the chocolate and either margarine or butter (add the coffee liqueur) in a double boiler. DON’T HAVE A BOUBLE BOILER? à Take a metal or a heat proof bowl, set it over simmering water. Be careful  that the water does not touch the bowl. If you like the temperature should be about 115 F.

4 - Once the chocolate/fat mixture is melted and homogeneous. Fold in about 1/3  of the egg foam into the chocolate using a rubber spatula. Fold in another 1/3 of foam and then the last of the eggs. Try to get rid of the egg streaks but remember to fold in the eggs.

5 – Scrape the batter in the springform pan, and smooth the surface out. Put the springform pan in a roasting pan and set the roasting pan in the oven. Pour enough hot or boiling water in the roasting pan to come about half way to the side of the springform pan. Bake at 325F. The cake will rise slightly. There will be a light crust on the cake surface like a brownie and the edges look like they are setting. If you have an instant read thermometer, look for a temperature of 140F. This should take about 22-25 min depending on your oven

6 - Cover and refrigerate overnight, this way it can mellow. Before serving remove the springform pan, peel off the parchment paper. Put the cake on a fancy serving platter. Here is where your imagination and artistry can be used. Sprinkle powdered sugar of cocoa powder for a nice presentation. Use a doily or a stencil as an added design

Enjoy!

Daniel Ronay




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