Cakes by Chef Jean Sulpice
New Year’s party night forces us to come up with a 31-course ultra-gourmet menu that is easy to prepare and delights all the taste buds of our guests. What could be cooler than a cake party with different cakes in 3 steps to celebrate the last evening of the year. As a big cake lover, whether for an aperitif, a cozy delicious dinner or a high-flying lunch on the go, today I offer you 3 cake recipes from chef Jean Sulpice. A two-star chef in the Michelin Guide and chef of the year Gault & Millau 2018, sublimates the flavors of Haute Savoie. These cakes are taken from the book Cake by Jean Sulpice, published by Flammarion, and the chef revisits and sublimates this cake with 1001 gourmet options through 50 recipes, both savory and sweet.
Truffle cake and Jerusalem artichoke: a starter before you turn the dance floor wild
“Jerusalem and truffle, in my opinion, are the epitome of winter, elegance and comfort. To emphasize his gluttony, we dig into the middle of the cake and pour the truffle cream inside… A real treat! (Jean Sulpice)
Ingredients for 8 people:
Cake dough
- 180 g of flour
- 7 g of salt
- 10 g of baking powder
- 20 g chopped black truffle
- 150 g Jerusalem artichoke pulp
- 30 g of sunflower oil
- 30 g of truffle oil
- 150 g of milk
- 3 eggs
- 100 g of grated Comte cheese
- Butter and flour (for the pan)
Mix flour, salt, baking powder and chopped truffle in a bowl. Mix the Jerusalem artichoke pulp with oil and milk. Pour this mixture over the previous preparation, then add the eggs. Beat until the dough is smooth. Finish with the grated tallow and mix well. Preheat the oven to 160°C. Butter and flour an 18 cm long rectangular mold. Spread a line of softened butter along the entire length of the cake, down the middle, so that it spreads evenly during baking. Cook for 20 minutes. Cool the cake.
Jerusalem artichoke and truffle cream:
- 250 g of liquid cream
- 250 g Jerusalem artichoke pulp
- 50 g of truffle oil
- 10 g chopped black truffle
- 8 g sheets of gelatin
- Salt
Bring the cream to a boil with the Jerusalem artichoke pulp, truffle oil and truffle. Add gelatin pre-soaked in cold water and adjust seasoning. Refrigerate to thicken the cream.
Installation and finishing
Decorate the center with the Jerusalem artichoke-truffle cream, carving the entire length of the cake. Garnish everything with truffles cut into sticks.
Magnificent cake with Beaufort cream: between two curls to celebrate the last evening of the year
“I love adding grated cheese to my savory cakes to add texture and spice. On top of the cake I add a very gourmet Beaufort cream, reminiscent of one of the signature dishes of my gastronomic table. (Jean Sulpice)
Ingredients for 8 people:
Beaufort cake
- 3 eggs
- 100 g of milk
- 30 g of olive oil
- 180 g of flour
- 7 g of salt
- 8 g of baking powder
- 100 g of grated Beaufort cheese
- Butter and flour (for the pan)
Beat eggs, milk and olive oil in a bowl. In another bowl, mix flour, salt and baking powder. Add the previous preparation and mix well before adding the grated Beaufort cheese. Butter and flour a large rectangular mold. Pour the cake batter into the mold. Preheat the oven to 160°C. Spread a line of softened butter along the entire length of the cake, down the middle, so that it spreads evenly during baking. Bake in the oven for about 45 minutes. Cool the cake.
Beaufort cream
- 150 g Beaufort
- 250 g of liquid cream
- 4 g of gelatin
- Salt
Bring the cream to a boil. Add gelatin soaked in cold water before, then mix everything with Beaufort cheese. Strain through a sieve and refrigerate until the cream hardens.
Assembly
- 50 g of chopped Beaufort cheese
- 30 g of hazelnuts (optional)
- burnet (optional)
- Treviso
Place the Beaufort cream on top of the cake. Garnish everything with grated Beaufort cheese, crushed hazelnuts, treviso leaves, sorrel and burnet.
Cauliflower Curry Pie: Kicking off 2023 on a spicy note after midnight
“This cake is especially visually stunning because the cauliflower is ‘imprisoned’ in the curry cake base. (Jean Sulpice)
Ingredients for 8 people:
Cake dough
- 180 g of flour
- 8 g of salt
- 8 g of baking powder
- 8 g Madras curry
- 3 eggs
- 100 g of milk
- 30 g of grape seed oil
- 1 cauliflower
- 120 g of grated Comte cheese
- Butter and flour (for the pan)
Mix flour, salt, yeast and curry in a bowl. In another bowl, break the eggs and beat them with milk and grapeseed oil. Add this mixture to the previous preparation and beat until the dough is smooth. Add the fried masala. Mix everything well. Preheat the oven to 160°C. Peel the cauliflower and prepare it by cutting the stem a little to fit in the round pan. Pour the cake batter into a greased and floured pan, then press the cabbage on top. Bake in the oven for about 45 minutes. Cool the cake.
Cauliflower and curry cream
- 250 g of liquid cream
- 4 g curry powder
- 150 g of cauliflower
- 4 g of gelatin
- Salt
In a saucepan, bring the cream and curry to a boil. Add the washed and chopped cauliflower. Bake for about 20 minutes until soft. Mix everything and adjust the seasoning with salt. Strain through a colander. Add gelatin pre-soaked in cold water. Refrigerate the cream to thicken.
Assembly
- 100 g of cauliflower
- curry powder
- Olive oil
- Lemon juice
- Espelette pepper
With a mandolin or a fine knife, make thin slices of the raw cauliflower. Put a piece of cake on a plate. Serve the cream in a separate small bowl and garnish with cauliflower florets. Drizzle everything with lemon juice, olive oil, chilli and curry.
