Save Room for Dessert with Jansen Chan of L'Ecole Slideshow


Check out our photos of the International Culinary Center's head of pastry at work

Jane Bruce

Chef Chan hasn't always been the expert he is now. "As a kid, I mastered the art of Jell-O fairly quickly," he jokes. "I got fancy by doing multiple layers of different flavors, fruits, and cream. Once I learned how to pipe whipped cream, Jell-O plating began..."

Master of Plating

Jane Bruce

Chef Chan hasn't always been the expert he is now. Once I learned how to pipe whipped cream, Jell-O plating began..."

Lesson Planning

Jane Bruce

When we stopped by to chat with chef Chan, he was working on a dessert to teach his students. "New lesson plans go through several stages: research, development, testing and editorial," he explained. "Once the topic is chosen, research begins to cover the general scope of knowledge. The subject is then dissected and organized into a realistic lesson plan, including recipes."

The Teaching Process

Jane Bruce

"Testing begins with the recipes, to see how they work in the kitchen classrooms," he says. "Photographs are taken to help illustrate finished products, as well as any tricky steps. Lastly, writing occurs by our editorial staff for polished text and clean presentation. This also includes any slides or pictures that may be necessary in the classroom."

Plating

Jane Bruce

Chef Chan was experimenting with a new dessert when we visited the ICC kitchen. Here he's seen piping a peanut butter icing.

Desserts

Jane Bruce

When discussing his favorite desserts, chef Chan says, "I love to make classic homey desserts — custards, pudding, pies, etc. They are standbys that make everybody happy, including myself. But for teaching, I think more complex desserts are better teaching tools. I love to teach composed desserts, as they integrate various textures, temperatures, and flavors. It’s a delicate balance of form and function that most people don’t appreciate."

Ingredients

Jane Bruce

"Although trendy ingredients come and go, I really like to work with highly acidic flavors, such as passion fruit, lime, or lemon juice, as both easily stand out and bring brightness to the palette," Chan says. "They also become versatile with so many other flavors."

Finished Dessert

Jane Bruce

The dessert chef Chan was working on was just an experiment while figuring out techniques to teach. This combination of peanut butter, chocolate, banana, and caramel was a perfect combination of flavors and textures.


Black Forest Yule Stump Cake

Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.

It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.

Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.

How to Cook Eggs

The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.

Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.

Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.

Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.

Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.

How to Freeze Eggs

Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.

Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.

Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.

Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.

Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.

Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.

Ingredients (24)

For the cake:

  • 1 1/4 cups water
  • 4 ounces unsweetened chocolate, finely chopped
  • 1/2 cup Dutch-process cocoa powder
  • 1 3/4 cups all-purpose flour, plus more as needed
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon fine salt
  • 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature, plus more as needed
  • 1 3/4 cups granulated sugar
  • 3 large eggs, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 1 1/2 teaspoons vanilla extract

For the cherries and syrup:

  • 1 (15-ounce) can dark sweet cherries in heavy syrup
  • 2 tablespoons kirsch or cherry-flavored liqueur
  • 1 tablespoon freshly squeezed lemon juice

For the whipped cream filling:

  • 2 tablespoons granulated sugar
  • 1 teaspoon cornstarch
  • 1 cup cold heavy cream
  • 1/2 teaspoon vanilla extract

To assemble:

  • 2 recipes Bittersweet Chocolate Frosting
  • 10 (2- to 3-inch) fresh rosemary branches
  • 1 large egg white, at room temperature
  • Powdered sugar, for dusting
  • 10 fresh cranberries
  • Meringue Mushrooms

Black Forest Yule Stump Cake

Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.

It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.

Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.

How to Cook Eggs

The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.

Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.

Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.

Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.

Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.

How to Freeze Eggs

Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.

Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.

Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.

Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.

Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.

Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.

Ingredients (24)

For the cake:

  • 1 1/4 cups water
  • 4 ounces unsweetened chocolate, finely chopped
  • 1/2 cup Dutch-process cocoa powder
  • 1 3/4 cups all-purpose flour, plus more as needed
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon fine salt
  • 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature, plus more as needed
  • 1 3/4 cups granulated sugar
  • 3 large eggs, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 1 1/2 teaspoons vanilla extract

For the cherries and syrup:

  • 1 (15-ounce) can dark sweet cherries in heavy syrup
  • 2 tablespoons kirsch or cherry-flavored liqueur
  • 1 tablespoon freshly squeezed lemon juice

For the whipped cream filling:

  • 2 tablespoons granulated sugar
  • 1 teaspoon cornstarch
  • 1 cup cold heavy cream
  • 1/2 teaspoon vanilla extract

To assemble:

  • 2 recipes Bittersweet Chocolate Frosting
  • 10 (2- to 3-inch) fresh rosemary branches
  • 1 large egg white, at room temperature
  • Powdered sugar, for dusting
  • 10 fresh cranberries
  • Meringue Mushrooms

Black Forest Yule Stump Cake

Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.

It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.

Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.

How to Cook Eggs

The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.

Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.

Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.

Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.

Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.

How to Freeze Eggs

Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.

Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.

Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.

Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.

Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.

Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.

Ingredients (24)

For the cake:

  • 1 1/4 cups water
  • 4 ounces unsweetened chocolate, finely chopped
  • 1/2 cup Dutch-process cocoa powder
  • 1 3/4 cups all-purpose flour, plus more as needed
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon fine salt
  • 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature, plus more as needed
  • 1 3/4 cups granulated sugar
  • 3 large eggs, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 1 1/2 teaspoons vanilla extract

For the cherries and syrup:

  • 1 (15-ounce) can dark sweet cherries in heavy syrup
  • 2 tablespoons kirsch or cherry-flavored liqueur
  • 1 tablespoon freshly squeezed lemon juice

For the whipped cream filling:

  • 2 tablespoons granulated sugar
  • 1 teaspoon cornstarch
  • 1 cup cold heavy cream
  • 1/2 teaspoon vanilla extract

To assemble:

  • 2 recipes Bittersweet Chocolate Frosting
  • 10 (2- to 3-inch) fresh rosemary branches
  • 1 large egg white, at room temperature
  • Powdered sugar, for dusting
  • 10 fresh cranberries
  • Meringue Mushrooms

Black Forest Yule Stump Cake

Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.

It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.

Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.

How to Cook Eggs

The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.

Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.

Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.

Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.

Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.

How to Freeze Eggs

Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.

Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.

Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.

Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.

Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.

Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.

Ingredients (24)

For the cake:

  • 1 1/4 cups water
  • 4 ounces unsweetened chocolate, finely chopped
  • 1/2 cup Dutch-process cocoa powder
  • 1 3/4 cups all-purpose flour, plus more as needed
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon fine salt
  • 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature, plus more as needed
  • 1 3/4 cups granulated sugar
  • 3 large eggs, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 1 1/2 teaspoons vanilla extract

For the cherries and syrup:

  • 1 (15-ounce) can dark sweet cherries in heavy syrup
  • 2 tablespoons kirsch or cherry-flavored liqueur
  • 1 tablespoon freshly squeezed lemon juice

For the whipped cream filling:

  • 2 tablespoons granulated sugar
  • 1 teaspoon cornstarch
  • 1 cup cold heavy cream
  • 1/2 teaspoon vanilla extract

To assemble:

  • 2 recipes Bittersweet Chocolate Frosting
  • 10 (2- to 3-inch) fresh rosemary branches
  • 1 large egg white, at room temperature
  • Powdered sugar, for dusting
  • 10 fresh cranberries
  • Meringue Mushrooms

Black Forest Yule Stump Cake

Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.

It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.

Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.

How to Cook Eggs

The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.

Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.

Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.

Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.

Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.

How to Freeze Eggs

Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.

Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.

Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.

Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.

Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.

Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.

Ingredients (24)

For the cake:

  • 1 1/4 cups water
  • 4 ounces unsweetened chocolate, finely chopped
  • 1/2 cup Dutch-process cocoa powder
  • 1 3/4 cups all-purpose flour, plus more as needed
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon fine salt
  • 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature, plus more as needed
  • 1 3/4 cups granulated sugar
  • 3 large eggs, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 1 1/2 teaspoons vanilla extract

For the cherries and syrup:

  • 1 (15-ounce) can dark sweet cherries in heavy syrup
  • 2 tablespoons kirsch or cherry-flavored liqueur
  • 1 tablespoon freshly squeezed lemon juice

For the whipped cream filling:

  • 2 tablespoons granulated sugar
  • 1 teaspoon cornstarch
  • 1 cup cold heavy cream
  • 1/2 teaspoon vanilla extract

To assemble:

  • 2 recipes Bittersweet Chocolate Frosting
  • 10 (2- to 3-inch) fresh rosemary branches
  • 1 large egg white, at room temperature
  • Powdered sugar, for dusting
  • 10 fresh cranberries
  • Meringue Mushrooms

Black Forest Yule Stump Cake

Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.

It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.

Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.

How to Cook Eggs

The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.

Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.

Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.

Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.

Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.

How to Freeze Eggs

Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.

Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.

Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.

Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.

Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.

Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.

Ingredients (24)

For the cake:

  • 1 1/4 cups water
  • 4 ounces unsweetened chocolate, finely chopped
  • 1/2 cup Dutch-process cocoa powder
  • 1 3/4 cups all-purpose flour, plus more as needed
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon fine salt
  • 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature, plus more as needed
  • 1 3/4 cups granulated sugar
  • 3 large eggs, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 1 1/2 teaspoons vanilla extract

For the cherries and syrup:

  • 1 (15-ounce) can dark sweet cherries in heavy syrup
  • 2 tablespoons kirsch or cherry-flavored liqueur
  • 1 tablespoon freshly squeezed lemon juice

For the whipped cream filling:

  • 2 tablespoons granulated sugar
  • 1 teaspoon cornstarch
  • 1 cup cold heavy cream
  • 1/2 teaspoon vanilla extract

To assemble:

  • 2 recipes Bittersweet Chocolate Frosting
  • 10 (2- to 3-inch) fresh rosemary branches
  • 1 large egg white, at room temperature
  • Powdered sugar, for dusting
  • 10 fresh cranberries
  • Meringue Mushrooms

Black Forest Yule Stump Cake

Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.

It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.

Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.

How to Cook Eggs

The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.

Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.

Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.

Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.

Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.

How to Freeze Eggs

Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.

Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.

Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.

Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.

Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.

Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.

Ingredients (24)

For the cake:

  • 1 1/4 cups water
  • 4 ounces unsweetened chocolate, finely chopped
  • 1/2 cup Dutch-process cocoa powder
  • 1 3/4 cups all-purpose flour, plus more as needed
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon fine salt
  • 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature, plus more as needed
  • 1 3/4 cups granulated sugar
  • 3 large eggs, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 1 1/2 teaspoons vanilla extract

For the cherries and syrup:

  • 1 (15-ounce) can dark sweet cherries in heavy syrup
  • 2 tablespoons kirsch or cherry-flavored liqueur
  • 1 tablespoon freshly squeezed lemon juice

For the whipped cream filling:

  • 2 tablespoons granulated sugar
  • 1 teaspoon cornstarch
  • 1 cup cold heavy cream
  • 1/2 teaspoon vanilla extract

To assemble:

  • 2 recipes Bittersweet Chocolate Frosting
  • 10 (2- to 3-inch) fresh rosemary branches
  • 1 large egg white, at room temperature
  • Powdered sugar, for dusting
  • 10 fresh cranberries
  • Meringue Mushrooms

Black Forest Yule Stump Cake

Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.

It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.

Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.

How to Cook Eggs

The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.

Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.

Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.

Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.

Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.

How to Freeze Eggs

Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.

Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.

Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.

Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.

Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.

Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.

Ingredients (24)

For the cake:

  • 1 1/4 cups water
  • 4 ounces unsweetened chocolate, finely chopped
  • 1/2 cup Dutch-process cocoa powder
  • 1 3/4 cups all-purpose flour, plus more as needed
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon fine salt
  • 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature, plus more as needed
  • 1 3/4 cups granulated sugar
  • 3 large eggs, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 1 1/2 teaspoons vanilla extract

For the cherries and syrup:

  • 1 (15-ounce) can dark sweet cherries in heavy syrup
  • 2 tablespoons kirsch or cherry-flavored liqueur
  • 1 tablespoon freshly squeezed lemon juice

For the whipped cream filling:

  • 2 tablespoons granulated sugar
  • 1 teaspoon cornstarch
  • 1 cup cold heavy cream
  • 1/2 teaspoon vanilla extract

To assemble:

  • 2 recipes Bittersweet Chocolate Frosting
  • 10 (2- to 3-inch) fresh rosemary branches
  • 1 large egg white, at room temperature
  • Powdered sugar, for dusting
  • 10 fresh cranberries
  • Meringue Mushrooms

Black Forest Yule Stump Cake

Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.

It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.

Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.

How to Cook Eggs

The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.

Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.

Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.

Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.

Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.

How to Freeze Eggs

Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.

Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.

Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.

Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.

Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.

Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.

Ingredients (24)

For the cake:

  • 1 1/4 cups water
  • 4 ounces unsweetened chocolate, finely chopped
  • 1/2 cup Dutch-process cocoa powder
  • 1 3/4 cups all-purpose flour, plus more as needed
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon fine salt
  • 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature, plus more as needed
  • 1 3/4 cups granulated sugar
  • 3 large eggs, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 1 1/2 teaspoons vanilla extract

For the cherries and syrup:

  • 1 (15-ounce) can dark sweet cherries in heavy syrup
  • 2 tablespoons kirsch or cherry-flavored liqueur
  • 1 tablespoon freshly squeezed lemon juice

For the whipped cream filling:

  • 2 tablespoons granulated sugar
  • 1 teaspoon cornstarch
  • 1 cup cold heavy cream
  • 1/2 teaspoon vanilla extract

To assemble:

  • 2 recipes Bittersweet Chocolate Frosting
  • 10 (2- to 3-inch) fresh rosemary branches
  • 1 large egg white, at room temperature
  • Powdered sugar, for dusting
  • 10 fresh cranberries
  • Meringue Mushrooms

Black Forest Yule Stump Cake

Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.

It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.

Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.

How to Cook Eggs

The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.

Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.

Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.

Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.

Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.

How to Freeze Eggs

Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.

Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.

Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.

Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.

Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.

Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.

Ingredients (24)

For the cake:

  • 1 1/4 cups water
  • 4 ounces unsweetened chocolate, finely chopped
  • 1/2 cup Dutch-process cocoa powder
  • 1 3/4 cups all-purpose flour, plus more as needed
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon fine salt
  • 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature, plus more as needed
  • 1 3/4 cups granulated sugar
  • 3 large eggs, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 1 1/2 teaspoons vanilla extract

For the cherries and syrup:

  • 1 (15-ounce) can dark sweet cherries in heavy syrup
  • 2 tablespoons kirsch or cherry-flavored liqueur
  • 1 tablespoon freshly squeezed lemon juice

For the whipped cream filling:

  • 2 tablespoons granulated sugar
  • 1 teaspoon cornstarch
  • 1 cup cold heavy cream
  • 1/2 teaspoon vanilla extract

To assemble:

  • 2 recipes Bittersweet Chocolate Frosting
  • 10 (2- to 3-inch) fresh rosemary branches
  • 1 large egg white, at room temperature
  • Powdered sugar, for dusting
  • 10 fresh cranberries
  • Meringue Mushrooms

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