Writing in The Conversation, Spear describes the exact feeling a lot of us experience in the gauntlet of massive holiday meals that end every year. Specifically, she examines them through the lens of the Japanese word “betsubara,” or “separate stomach.”

The Japanese have not discovered a second cow-like stomach in humans. The term is a silly colloquial way of describing the sudden and seemingly inexplicable desire to find room for dessert when there previously was no room for anything else. The sensation is real, Spear argues, but there’s nothing especially fascinating going on in our stomachs that makes room for sweet treats.

While our stomachs find a way to accommodate any desserts we put in them, our brains play a bigger role than you’d think.

The human stomach isn’t a rigid container that hits max capacity when it fills to the brim. It’s kind of elastic-y. When you eat, it relaxes through a process called gastric accommodation and expands without dramatically increasing pressure. Dessert is usually soft and mushy, low on fiber and protein, so it doesn’t take up a whole lot of space and doesn’t require much mechanical effort to digest. Ice cream is easier to make room for than a second steak, for instance.

Hunger doesn’t shut off once you’re physically full. What takes over is “hedonic hunger,” the urge to eat for pleasure rather than necessity. This is where your brain takes over. Desserts activate the brain’s reward system, releasing dopamine and temporarily quieting signals that tell your stomach you’ve had enough.

You may not need dessert, but your brain wants it — and it will perform all the complicated mental gymnastics necessary to convince you that it’s not just a good idea, but the best idea.

As you eat one type of food, your brain gradually finds it less rewarding. Switching to something sweet or creamy or both refreshes that response. That’s why someone who can’t finish their main course might still be able to find a little room for dessert. Their bellies may not be full, exactly, but they may be experiencing a kind of overstuffed sensory response that needs a little novelty to reset interest.

Fullness signals from hormones like GLP-1 and peptide YY take 20 to 40 minutes to fully kick in. Dessert decisions often happen before that system has caught up. Restaurants know this instinctively, offering menus while our natural reward system can still be exploited. Add cultural aspects, like how dessert is often seen as a celebratory act or part of a ritual, and then toss in a little bit of emotional eating when we need a sugary pick-me-up, and it’s easy to understand why, especially during the holidays, there’s always room for dessert.

The post Humans Have Grown a ‘Second Stomach’ Just for Desserts, Scientist Says appeared first on VICE.

Makes: 16 
Active time: 30 minutes 
Total time: 1 hour 15 minutes, plus time to cool  

INGREDIENTS 

melted unsalted butter, for the pan
1 ½ cups|170 grams salted, roasted cashews 
14 tablespoons|200 grams unsalted butter, divided
1 ¼ cups|275 grams packed light brown sugar, divided
2 large eggs, cold from the refrigerator
1 tablespoon vanilla extract
1 cup|135 grams all-purpose flour 
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon Morton kosher salt
flaky sea salt (optional) 

DIRECTIONS 

1. Preheat the oven and prepare the pan: Arrange an oven rack in the center position and preheat the oven to 350°F. Line an 8-by-8-inch baking pan, preferably metal, with foil, pressing it into the corners and smoothing it across the bottom and up the sides. Brush the bottom and sides of the foil with a thin layer of melted butter and set it aside. 

 Optional Upgrade: If your roasted salted cashews are on the paler side, toast them further to develop the flavor. Place the nuts on a sheet pan and toast until they’re deep golden brown and fragrant, 7 to 10 minutes, tossing halfway through. Let them cool completely.

1. Chop the cashews: Place the cashews on a cutting board and chop until the largest pieces are about the size of a pea. Set aside.
2. Make the toffee-covered cashews: Line a small sheet pan with a silicone baking mat or parchment and set it next to the stove. Combine 4 tablespoons|57 grams of the butter, ¼ cup|35 grams of the brown sugar, and 2 tablespoons water in a medium saucepan. Set the saucepan over medium heat and bring to a boil, stirring with a heatproof flexible spatula to melt the butter and dissolve the sugar. Once the mixture is boiling, stir in the chopped cashews and cook, stirring constantly, until the nuts are completely coated and there’s no liquid toffee oozing across the bottom of the saucepan, about 5 minutes. 

Potential Pitfall:

If the toffee heats too quickly or isn’t stirred constantly, the butter may separate out and pool in the saucepan. If this happens, remove the saucepan from the heat, add a tablespoon of water, and stir vigorously to dissolve some of the toffee and bring the mixture back together. Return the saucepan to the heat and continue to cook.

1. Cool the toffee cashews: Scrape the cashew mixture out onto the prepared baking pan and spread it into a thin slab with the spatula, then set aside to cool. Return the saucepan to the stove (no need to wash it).
2. Make the batter: Add the remaining 10 tablespoons|142 grams butter to the reserved saucepan and melt it over low heat. Scrape the melted butter into a large bowl. Add the remaining 1 cup|220 grams brown sugar and whisk vigorously until the mixture is smooth, thick, and satiny, about 30 seconds. Add the eggs one at a time, whisking thoroughly after each, then continue to whisk until the mixture is completely smooth and slightly pale, about 30 seconds. Whisk in the vanilla, then add the flour and kosher salt and whisk vigorously until the batter is very smooth and thick, about 30 seconds.      
3. Assemble: Scrape half of the batter into the prepared pan and smooth it into an even layer with the spatula, working it all the way to the sides and corners. Break about half of the cooled slab of toffee-covered cashews into small clusters with your fingertips, then scatter the clusters evenly over the surface of the batter. (Depending on how thoroughly you cooked the mixture, the slab may be brittle or pliable—either way is fine.) Dollop the remaining batter on top, then smooth it into an even layer with the spatula. Break the remaining slab into clusters and scatter across the surface, then sprinkle with flaky salt (if using).
4. Bake: Bake until the surface of the blondies is deep golden brown and firm to the touch, 30 to 35 minutes. Let the blondies cool completely in the pan, then use the foil to lift them out of the pan and transfer to a cutting board. Slice with a serrated knife into a 4-by-4 grid to make 16 blondies.

Can I . . .

Make them ahead? Yes. The blondies, stored airtight at room temperature, will keep for up to 4 days. They can also be frozen for up to 1 month. 

Double the recipe? Yes. Line a 13 × 9-inch pan, preferably metal, with foil and butter as directed above. Double all of the ingredient quantities and proceed with the recipe as written, but use a large saucepan for making the toffee-covered cashews. Note that you will have to extend the bake time due to the larger volume of batter, so keep an eye out for the given indicators.

Make them gluten-free? Yes. Replace the all-purpose flour with an equal amount of your preferred gluten-free flour blend and bake as directed.

Bake this in a different pan? Yes. Bake the blondies in a 9-inch cake pan that has been lined with foil and buttered as directed. The bake time will be about the same.

“What’s For Dessert?” Copyright © 2022 by Claire Saffitz. Photographs copyright © 2022 by Jenny Huang. Published by Clarkson Potter, an imprint of Random House.”

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The post Salty Cashew Blondies Recipe appeared first on VICE.

INGREDIENTS 

for the almond paste: 
5 cups plus 2 tablespoons|600 grams almond flour
¾ cup plus 1 tablespoon|270 grams honey
2 tablespoons plus 1 teaspoon vanilla extract
1 tablespoon almond extract
1 ¼ cups plus 1 tablespoon|240 grams dark brown sugar
2 ½ teaspoons kosher salt 

for the red cake:
8 ounces|224 grams unsalted butter, at room temperature 
¾ cup|165 grams plus 2 tablespoons granulated sugar  
½ cup|150 grams almond paste
3 large egg yolks
3 tablespoons whole milk 
1 teaspoon vanilla extract
¾ teaspoon almond extract
1 ½ teaspoons kosher salt
1 ¼ cups|165 grams all-purpose flour
3 large egg whites
25 to 30 drops red food coloring

for the white cake: 
8 ounces|224 grams unsalted butter, at room temperature 
¾ cup|165 grams plus 2 tablespoons granulated sugar  
½ cup|150 grams almond paste
3 large egg yolks
3 tablespoons whole milk 
1 teaspoon vanilla extract
¾ teaspoon almond extract
1 ½ teaspoons kosher salt
1 ¼ cups|165 grams all-purpose flour
3 large egg whites

for the green cake: 
8 ounces|224 grams unsalted butter, at room temperature 
¾ cup|165 grams plus 2 tablespoons granulated sugar  
½ cup|150 grams almond paste
3 large egg yolks
3 tablespoons whole milk
1 teaspoon vanilla extract
¾ teaspoon almond extract
1 ½ teaspoons kosher salt
1 ¼ cups|165 grams all-purpose flour
3 large egg whites
25 to 30 drops green food coloring

for the chocolate glaze:
1 ½ pounds|680 grams 70% bittersweet chocolate, roughly chopped  

DIRECTIONS 

1. Make the almond paste: Combine all of the ingredients in a large bowl and mix well. Store in the refrigerator until ready to use.

1. Make the red cake: Heat the oven to 300°F. In a stand mixer fitted with a whisk attachment or using an electric mixer in a large bowl, cream the butter, ¾ cup|165 grams of sugar, and the almond paste until light and fluffy, about 3 minutes. Add the egg yolks, milk, and vanilla and almond extracts and mix well, scraping down the sides of the bowl, until combined. Add the flour and salt and mix until just combined, then set aside. 

1. In a separate bowl, whisk the egg whites until frothy, about 5 minutes. Stream in the remaining 2 tablespoons of sugar and continue whipping until soft peaks form, about 2 minutes. Add the red food coloring to the meringue, then gently fold into the batter, starting with about ⅓ of the meringue before adding the rest, until no streaks remain. Line a half sheet tray with parchment paper and spray with cooking spray. Spread the batter evenly onto the sheet tray, distributing the dough evenly on the sheet tray to manipulate it less, then bake for 22 minutes, turning halfway through. When it’s done, the cake should be lightly colored on top and spring back gently to the touch. Let cool completely.

1. Make the white cake: In a stand mixer fitted with a whisk attachment or using an electric mixer in a large bowl, cream the butter, ¾ cup|165 grams of sugar, and the almond paste until light and fluffy, about 3 minutes. Add the egg yolks, milk, and vanilla and almond extracts and mix well, scraping down the sides of the bowl, until combined. Add the flour and salt and mix until just combined, then set aside. 

1. In a separate bowl, whisk the egg whites until frothy, about 5 minutes. Stream in the remaining 2 tablespoons of sugar and continue whipping until soft peaks form, about 2 minutes. Gently fold the meringue into the batter, starting with about ⅓ of the meringue before adding the rest, until no streaks remain. Line a half sheet tray with parchment paper and spray with cooking spray. Spread the batter evenly onto the sheet tray, distributing the dough evenly on the sheet tray to manipulate it less, then bake for 22 minutes, turning halfway through. When it’s done, the cake should be lightly colored on top and spring back gently to the touch. Let cool completely. 

1. Make the green cake: In a stand mixer fitted with a whisk attachment or using an electric mixer in a large bowl, cream the butter, ¾ cup|165 grams of sugar, and the almond paste until light and fluffy, about 3 minutes. Add the egg yolks, milk, and vanilla and almond extracts and mix well, scraping down the sides of the bowl, until combined. Add the flour and salt and mix until just combined, then set aside. 

1. In a separate bowl, whisk the egg whites until frothy, about 5 minutes. Stream in the remaining 2 tablespoons of sugar and continue whipping until soft peaks form, about 2 minutes. Add the green food coloring to the meringue, then gently fold into the batter, starting with about ⅓ of the meringue before adding the rest, until no streaks remain. Line a half sheet tray with parchment paper and spray with cooking spray. Spread the batter evenly onto the sheet tray, distributing the dough evenly on the sheet tray to manipulate it less, then bake for 22 minutes, turning halfway through. When it’s done, the cake should be lightly colored on top and spring back gently to the touch. Let cool completely. 

1. Melt the chocolate: Place the chocolate in a large heat-proof bowl fitted over a medium saucepan of boiling water. Let the chocolate melt, stirring occasionally, until smooth. 

1. Assemble the cookies: Place the red cake on a large cutting board. Pour ½ cup|150 grams of the melted chocolate over the cake and, using an offset spatula, spread into an even layer over the entire cake. Place the white cake on top and repeat with an additional ½ cup|150 grams of the melted chocolate. Place the green cake on top and, using a parchment-lined sheet tray, apply pressure and weigh down the top layer so the cakes are securely attached. Repeat with the remaining ½ cup|150 grams of the melted chocolate on top of the green layer. Place in the refrigerator to chill for at least 15 minutes, then, using a large cutting board, flip the entire cake and glaze the bottom (red layer) with the remaining chocolate. Place in the refrigerator and chill for at least 1 hour, then cut into ½-inch-by-1 ½-inch cookies. 

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The post Italian Rainbow Cookies Recipe appeared first on VICE.

14 ounces|400 grams all-butter puff pastry, thawed if frozen
1 cup|200 grams granulated sugar
1 cinnamon stick
1 cup plus 6 tablespoons|325 ml whole milk
½ cup|70 grams all-purpose flour, plus more for dusting
6 large egg yolks
ground cinnamon, for serving

DIRECTIONS

1. On a lightly floured surface, roll the puff pastry into an 18-inch square. Starting with the edge closest to you, tightly roll the dough into a log. Wrap in plastic wrap and refrigerate until very firm, at least 30 minutes and preferably overnight.
2. Heat the oven to 500°F and arrange the oven racks in the top third and lower third of the oven. Place 2 cookie sheets on the oven racks while the oven heats.
3. In a medium saucepan, combine the sugar, cinnamon stick, and ⅔ cup|157 ml water. Bring to a boil and cook 1 minute. Turn off heat and let stand until you’re ready to use it.
4. Roll the firm log of pastry on a lightly floured surface until 1 inch in diameter. Trim the ends, then cut the log into ½-inch slices (you should have 48).
5. Using a rolling pin, roll one of the pastry rounds into a 2 ½-inch circle. Place the pastry into the cavity of a mini-muffin tin, and press to evenly flatten the dough against the bottom and sides of the cavity, extending about 1/16-inch above the rim of the pan. The dough should be about 1/16-inch thick, with the bottom a bit thicker than the sides. Repeat with the remaining dough, chilling the cut rounds if dough becomes difficult to roll. Refrigerate crusts until firm, at least 10 minutes.  
6. While the dough chills, finish the filling: In a small saucepan, heat 1 cup|250 ml plus 1 tablespoon milk over medium-low until bubbles begin to form around the edges.
7. In a large bowl, whisk the flour with the remaining 5 tablespoons milk. Continue whisking while adding the hot milk in a slow, steady stream. Discard the cinnamon stick from the sugar syrup and whisk the syrup into the milk mixture in a steady stream. Return to the saucepan and cook, whisking constantly over medium-low, until thick, 5 to 10 minutes.
8. Place the yolks in a large bowl. While whisking constantly, slowly stream the hot milk mixture into eggs until fully incorporated, then strain through a fine-mesh sieve. Pour the warm filling into the prepared pastry shells until they’re ¾ full.
9. Transfer tarts to the cookie sheets in the oven and bake until the shells are golden and crisp and the custards are golden and darkened in spots, 15 to 19 minutes.
10. Let cool in the pans on a wire rack for 5 minutes, then take the tarts out to continue cooling on the racks for another 5 minutes. Sprinkle with cinnamon and serve warm.

AUTHOR’S NOTE: This recipe has been reprinted with permission of Abrams Publishing from My Portugal: Recipes and Stories. 

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The post Pasteis de Nata (Portuguese Egg Custard Tarts) Recipe appeared first on VICE.

The trend looks like it started, as most things do nowadays, on TikTok. 

There are quite a few videos of the dish on the platform, but creator Anna Paul’s has now been viewed over 13 million times and has received more than 14,000 comments. Many other creators have stitched, duet-ed, green-screened, or otherwise mentioned Paul’s video and tried the dish themselves. 

Some weren’t impressed with the aesthetic. It is, after all, just a bowl of milky avocados and some ice. “It looks like absolute shit,” said one TikToker, who ended up blending the ingredients and liking it better that way. There’s also the gum-numbing feeling a lot of people get from just the thought of chewing ice. “I think I need to go to the dentist,” said one TikTok user after trying to bite an ice cube from her avocado bowl, which she continued to eat anyway. For the record, you don’t have to eat the ice. It can just be there to make the dish cold. While it may not be for everyone, many users liked the simple combination right away. “100/10,” one said.

In the Philippines, this dessert is a staple. It’s basically avocados, milk, and ice every time, but every household has its own way of preparing it. Some use evaporated milk, others powdered. If the milk isn’t sweet enough or the avocado is less-than-perfect, some also add sugar or some sort of sweetener. Some blend the whole thing into a smoothie and many use crushed ice instead of cubes (which would make the ice easier to chew, if you wanted to do that). Those with more time on their hands turn the blend into ice pops—a great way to beat the Philippine heat. No matter how you make it, it tends to taste the same: sweet, creamy, and avocado-y. What did you expect?  

Read Next

I Got Really Drunk on Non-Grape Wines

Of course, enjoying avocados this way is not exclusive to the Philippines. People from other countries, like Vietnam, enjoy their avos sweet and cold, too. There’s also avocado ice cream all around the world.

Knowing that avocado desserts are pretty common in Asia, it’s kind of funny that the concept of sweetened avocado is suddenly turning into such a trend around the world. Avocados are technically berries, so it shouldn’t come as a surprise to see them in sweets. But with savory dishes like california rolls, guacamole, avocado toast, and other similar recipes in the spotlight, an avocado dish that’s more like a dessert is understandably intriguing to those who did not grow up with it. 

A similar thing happened with ube, or purple yam, a few years ago. A classic dessert in the Philippines and other parts of Asia, it only recently became trendy in the West. In 2017, it was called “the new matcha” and now there are ube donuts, ube pancakes, and even ube lattes. 

Read Next

This Coffin Cafe Is Between a Hospital and a Funeral Parlor

At the end of the day, however, whatever food you like comes down to, well, your personal taste. If you like it, great. If you don’t, then you avoca-don’t. We can’t say whether or not this avocado dessert will become more popular than avocado toast. But in many parts of the Philippines, at least, it already is. 

Follow Romano Santos on Instagram. 

The post Yes, You Should Be Eating Avocados With Milk and Ice appeared first on VICE.

Makes 1 (8-inch) cake
Prep time: 10 minutes
Total time:  1 hour

INGREDIENTS

cooking spray
2 large eggs
1 cup|210 grams granulated sugar, plus more for sprinkling on top
¼ cup|60 ml honey
¾ teaspoon kosher salt
1 cup|250 ml whole milk
1 tablespoon vanilla extract
2 tablespoons unsalted butter, melted
½ teaspoon toasted sesame oil
4 tablespoons toasted black sesame seeds
1 teaspoon baking powder
8 ounces|227 grams glutinous rice flour (aka mochiko or sweet rice flour)
confectioners’ sugar, for serving

DIRECTIONS

1. Heat the oven to 350°F. Mist an 8-inch round cake pan with cooking spray.
2. In a large bowl, whisk together the eggs, sugar, honey, and salt until fluffy and pale yellow, 1 to 2 minutes. Whisk in the milk, vanilla, melted butter, and sesame oil until combined.
3. Using a mortar and pestle (or a coffee/spice grinder), pulverize 2 tablespoons of the black sesame seeds into a rough powder. It should smell very fragrant. Add this sesame powder, along with the remaining 2 tablespoons of whole black sesame seeds, to the bowl with the egg mixture, followed by the baking powder and rice flour. Whisk to combine, then carefully pour the batter into the greased cake pan.
4. Bake until the top is nicely browned and cracked slightly (this is a good sign), 50 to 60 minutes. You can also insert a chopstick or toothpick into the center of the cake, and if it comes out clean, then you’re done.
5. Cool completely before dusting with the powdered sugar and slicing into wedges to serve. This cake will keep in an airtight container at room temperature for up to 5 days.

Reprinted from Korean American. Copyright © 2022 Eric Kim. Photographs copyright © 2022 Jenny Huang. Published by Clarkson Potter, an imprint of Random House.

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The post Chewy Black Sesame Rice Cake Recipe appeared first on VICE.

INGREDIENTS

**for the caramel sauce: **¾ cup|150 grams granulated sugar
1 cup|250 ml heavy cream
6 tablespoons|85 grams unsalted butter, cubed
¼ teaspoon vanilla extract
large pinch kosher salt

**for the churros: **½ cup|100 grams granulated sugar
½ teaspoon freshly ground canela, for rolling
3 cups|750 ml water
2 long sticks canela, broken into pieces
8 tablespoons|113 grams unsalted butter
¼ teaspoon kosher salt
2 cups|270 grams all-purpose flour
4 ounces|113 grams queso fresco, crumbled
2 large eggs
vegetable oil, for frying

DIRECTIONS

1. Make the caramel sauce: Mix the sugar with ½ cup|125 ml water in a medium saucepan until the sugar has dissolved. Wipe off the sides of the saucepan with a wet brush or hand so there are no sugar particles left to avoid crystallization. Cook over medium without stirring until it starts turning golden, about 15 minutes. Lightly—and carefully—swirl your saucepan so it caramelizes evenly. Cook until you have a deep golden brown with a slight smoky, but not burnt, scent, about 2 minutes more. Turn off heat and carefully add a bit of the heavy cream (careful as it will bubble and steam). Allow that to settle a bit, then whisk lightly to dissolve, adding the rest of the heavy cream little by little. Stir in the butter to combine, then add the vanilla and salt. Keep warm to serve. Makes 1 ¾ cup|437 ml.
2. Make the churros: Mix the sugar and ground canela together in a large bowl and set aside.
3. Combine the water and canela sticks in a medium pot and cook over medium heat until reduced to 2 cups, 15 to 20 minutes. Strain through a fine-mesh sieve and discard the canela. Place back in the pot, add the butter and salt, and cook over medium heat until melted. Remove from the heat and add the flour all at once, stirring vigorously to remove any lumps. Continue stirring until the dough comes together into a smooth ball. Allow the mixture to cool in the pan for 5 to 10 minutes, and then add the queso fresco, stirring to incorporate. Add the eggs, one at a time, and stir until the dough is nice and smooth. 
4. Pour the oil into a large, deep pan or skillet to a depth of at least 2 inches and heat over high heat to 350°F. (To test the temperature, drop a bit of dough into the oil. It should sink and quickly float to the top and bubble.) 
5. Put some of the dough into a churrera or a heavy canvas bag fitted with a star tip. (A closed-star tip is best for creating the deep ridges associated with churros.) Squeeze or press out long strips (5 to 6 inches) of dough directly over the oil and cut off the ends with scissors. Fry a few at a time, turning so that they are evenly golden on all sides, 4 to 6 minutes. (Caution: Air pockets that form in the dough as you press it out and a frying oil that’s not hot enough will make the churros burst.) Remove with a slotted spoon and drain on paper bags or towels. Let cool slightly so you can make sure they are cooked through (they should be soft inside and an even color, with no traces of raw dough). Roll in the canela-sugar mixture while still warm so that the mixture sticks to them. Eat warm with some frothy hot Mexican chocolate.

Reprinted with permission from My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats by Fany Gerson copyright © 2010. Photographs by Ed Anderson. Published by Ten Speed Press, an imprint of Penguin Random House.

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The post Easy Churros with Caramel Sauce Recipe appeared first on VICE.

INGREDIENTS

1 ¼ cups|185 grams all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
10 tablespoons|135 grams unsalted butter, at room temperature
⅔ cup|140 grams light brown sugar
¼ cup|50 grams granulated sugar
2 large egg yolks
1 ½ teaspoons vanilla extract
2 tablespoons tahini
2 tablespoons cocoa powder
flaky sea salt, to taste
white sesame seeds, to sprinkle on top

DIRECTIONS

1. In a medium bowl, whisk together the flour, baking soda, and salt.
2. In a large bowl, beat the butter and sugars on medium speed of a hand mixer until fluffy, about 3 minutes. Add the egg yolks, beating well until smooth, then beat in the vanilla. Add the dry ingredients and beat until just combined. Divide into two equal-sized balls.
3. Beat the tahini into one ball and the cocoa powder into the other ball. Flatten each ball slightly, then flatten them together and roll into another ball. Divide into 12 balls and place on two parchment paper-lined baking sheets. Flatten each cookie ball slightly and sprinkle with the flaky salt and sesame seeds. Refrigerate for 1 hour. 
4. Heat the oven to 350°F. Bake the cookies, turning once and rotating halfway through, about 12 minutes. Cool slightly before eating.

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The post Tahini and Chocolate Marble Cookies Recipe appeared first on VICE.

INGREDIENTS

for the fried milk:
¾ cup plus 3 tablespoons|115 grams malted milk powder
½ cup|75 grams cornstarch
3 cups|690 grams whole milk
½ cup|120 grams granulated sugar

for the Ovaltine hot fudge sauce:
1 ¼ cups|300 grams heavy cream
¾ cup|130 grams light brown sugar
½ cup plus 2 tablespoons corn syrup
¾ cup plus 1 tablespoon Ovaltine powder
¼ cup|35 grams malted milk powder
5 ounces|140 grams unsweetened chocolate, roughly chopped
2 ½ tablespoons unsalted butter
10 grams vanilla extract
2 teaspoons kosher salt

for the batter:
1 tablespoon vegetable oil, plus more for frying
1 ½ cups|190 grams plus ¾ cup|85 grams all-purpose flour
¾ cup|90 grams cornstarch
2 ½ teaspoons baking powder
2 teaspoons kosher salt

to assemble:
vanilla ice cream
crushed peanuts
crushed walnuts
malted milk powder
whipped cream
maraschino cherries

DIRECTIONS

1. Make the fried milk: Blend the malt powder, cornstarch, and ¾ cup|165 grams cold water in a blender until smooth. Heat the milk and sugar in a small saucepan over medium until the sugar has dissolved. While whisking constantly, slowly add the cornstarch slurry to the milk and sugar and cook until thick and a thermometer inserted reads 160°F, about 5 minutes. Pass through a fine mesh strainer onto a quarter sheet tray lined with parchment paper. Refrigerate until set, at least 3 hours, preferably overnight.
2. Make the fudge sauce: Heat the cream, brown sugar, corn syrup, Ovaltine powder, malted milk, and 5 tablespoons|65 grams water in a medium saucepan over medium until the sugar has dissolved and a thermometer inserted reads 220°F. Remove from the heat and stir in the chocolate until melted and smooth. Return to the heat and bring to a simmer, then stir in the butter, salt, and vanilla. Strain through a fine mesh sieve and cool completely. 
3. Make the batter and fry the milk: Heat 2-inches oil in a large saucepan until a deep-fry thermometer reads 350°F. Whisk 1 ½ cups|190 grams flour with the cornstarch, baking powder, and salt in a large bowl. Slowly add 1 ½ cups|350 grams cold water until smooth, then stir in the tablespoon of vegetable oil. 
4. Working in batches and using a metal bench scraper, cut the set milk into 1-inch squares (but you can make them larger or smaller depending on how you’re feeling!). Toss the cubes of milk in the remaining flour, then into the wet batter. Keep the tray of set milk refrigerated when you are not using it. Fry until the shell is set, about 1 minute. Transfer to a sheet tray with a rack set over it. Repeat with the remaining cubes of set milk. Cool completely, then repeat frying until golden, 30 seconds to 1 minute more.
5. To serve, scoop vanilla ice cream into a bowl and top with a few pieces of the fried milk. Drizzle with the hot fudge sauce and sprinkle with the malt powder and chopped nuts. Squirt some whipped cream on top and finish with a cherry.

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The post Fried Milk Sundae Recipe appeared first on VICE.

INGREDIENTS

for the flourless chocolate biscuit:
5 large egg whites
½ cup|100 grams plus ¼ cup|60 grams granulated sugar, separated
7 large egg yolks
7 tablespoons|50 grams unsweetened cocoa powdeR

for the vanilla syrup:
½ cup|112 grams granulated sugar
½ teaspoon vanilla paste

for the dark chocolate mousse:
¼ teaspoon fish gelatin
½ cup|125 ml heavy cream
¼ cup|60 grams whole milk
2.6 ounces|76 grams Valrhona Caraibe 66% dark chocolate

for the dark chocolate ganache:
3 large egg yolks
2 ½ tablespoons granulated sugar
½ cup|125 ml heavy cream
5 tablespoons whole milk
5.7 ounces|165 grams Valrhona Caraibe 66% dark chocolate
1 tablespoon unsweetened cocoa powder

for the chocolate decor:
acetate sheets
gold luster
3 ounces|85 grams tempered chocolate, melted

DIRECTIONS

1. Make the flourless chocolate biscuit: Heat the oven to 375°F|190°C. In a stand mixer fitted with a whisk attachment, beat the egg whites on medium-high until bubbles start to form. While whisking constantly, slowly stream in the ½ cup|118 grams sugar until shiny and glossy with medium-stiff peaks.
2. In a large bowl and using a hand mixer, beat the egg yolks with the remaining ¼ cup|60 grams sugar until pale and fluffy. Gently add a bit of the meringue into the yolk mixture, folding to combine with a rubber spatula. Gradually fold in more of the meringue. Carefully fold in the cocoa powder until just combined. (Be careful not to overmix, it’ll cause the fluffy texture to deflate and you’ll end up with a dense cake.) Spread onto a half sheet tray lined with a silicone mat. Level using an offset spatula. Bake for 7 to 8 minutes, or until the center is set and the cake springs back when gently pressed). Remove from the oven and cool. (TIP: People often burn chocolate cakes because the batter is a dark color so it’s harder to tell if it’s cooked through. Be extra careful and check even before the suggested bake time) 
3. Make the vanilla syrup: In a small saucepan, bring the sugar, vanilla paste, and ⅔ cup|160 ml water to a simmer until the sugar has dissolved. Set aside to cool.
4. Make the chocolate mousse: In a small bowl, whisk together the gelatin with ½ teaspoon cold water until the gelatin has dissolved.
5. In a medium bowl, whip the cream to medium-stiff peaks (you can do this by hand or use a stand or hand mixer). Keep refrigerated until ready to use.
6. In a small saucepan, bring the milk to a simmer over medium. Place the chocolate and gelatin mixture into a medium bowl and pour the milk over the top. Let sit for 30 seconds, then, using a rubber spatula, stir to combine. Let cool to 93°F|34°C. 
7. Remove the whipped cream from the fridge (it’s important that it’s chilled, otherwise you’ll have a runny mousse). Pour the ganache (which has been slightly cooled) into the whipped cream, and gently fold until just incorporated. Let chill in the fridge until ready to assemble the bûche de noël. 
8. Make the dark chocolate ganache: In a large mixing bowl, whisk together egg yolks and sugar until fully combined. 
9. In a small saucepan, bring the cream and milk to a simmer over medium heat, stirring occasionally. Remove from the heat. While whisking, slowly pour ⅓ of the warm milk mixture into the egg yolk mixture and whisk until fully incorporated. Whisk in another third of the milk mixture, then pour the tempered egg mixture into the pot with the remaining milk mixture. 
10. Cook the custard over medium heat, stirring continuously with a spatula until 185°F|85°C and it’s thick enough to coat the back of the spatula, about 4 to 5 minutes.
11. In a large heat-proof bowl, pour the crème anglaise over the dark chocolate. Let sit for 1 to 2 minutes to allow the chocolate to melt. Whisk the cocoa powder with 3 tablespoons water in a small bowl, then add to the chocolate mixture. Use an immersion blender to emulsify the ganache until smooth. 
12. Make the chocolate decor: Prepare acetate sheets with gold luster. Spread a thin even layer of tempered chocolate onto acetate using an offset spatula. Lift the sheet and set aside on a flat surface. While the chocolate is still slightly gummy/pliable and not yet hardened, use cookie cutters to cut out desired shapes. Cut out two 3.5-inch-by-3.5-inch squares as well (these will go on the ends of your finished bûche).
13. Assemble the bûche de noël: Use a paring knife to run along the edges of the biscuit to loosen it from the sides of the pan. Invert the sheet of cake onto another sheet pan or a countertop lined with a large sheet of parchment. Gently peel off the parchment paper or silicone mat, then brush the cake with the simple syrup.
14. Using an offset spatula, spread the chocolate mousse in an even layer (it should be set and fluffy; if it’s still too warm or runny, let chill until it becomes spreadable) across the surface of the chocolate biscuit. 
15. Gently start rolling from the bottom upward, with the shorter side facing you, using the parchment paper to help guide and create a tight roll. Continue rolling, pulling the parchment toward you and using it to push the cake up as you go. Once fully rolled, make sure the seam of the parchment is at the bottom, so the cake rests overtop – this will help keep the bûche’s shape and hold it in place. Let chill for 1 hour.
16. Remove the ganache from the fridge and allow to come to room temperature so it’s soft and spreadable (you can use a rubber spatula to paddle it so it becomes easier to spread). When you’re ready to frost and decorate the bûche, remove it from the fridge and gently peel away the parchment. Cut off the uneven ends so you’re left with clean sides/edges. Spread a generous layer of the ganache overtop, then repeat with a second layer. Decorate with your chocolate cut-outs and place the chocolate squares on each end. Serve and enjoy!

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The post Gluten-Free Bûche de Noël Recipe appeared first on VICE.