Recipes from Young Chefs® Academy

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Each visit to Young Chefs® Academy is a new experience with fresh monthly themes and exciting new recipes created by our staff of highly qualified teachers, chefs and nutritional experts. Young Chefs® Academy explores a veritable smorgasbord of recipes, teaching young chefs how to make everything from Alsacian Quiche to homemade fudgesicles. Check out the Current Class Schedule for the Young Chefs® Academy nearest you.

For the Choco Loco Summer Mini-Camp, our curriculum writers had fun creating over 30 recipes, including this kid-favorite, Milk Chocolate Roulade.  Enjoy!

Milk Chocolate Roulade 

Ingredients
1 Tbsp. butter, melted
3 oz. milk chocolate, chopped 1 Tbsp. sugar
3 eggs
1⁄2 cup sugar
1 cup all-purpose flour
1 Tbsp. cocoa powder 1/8 tsp salt
2 cups heavy cream2 Tbsp. powdered sugar 1 tsp vanilla
1 oz. milk chocolate, shaved or chopped for garnish

Equipment
Jelly roll pan Parchment paper Pastry brush
Food processor
Stand mixer with whip Sifter
Rubber spatula
Offset spatula
Pastry bag with star tip Serrated knife
YCA Recipe - Milk Chocolate Roulade

Create It!
1. Preheat oven to 400°F. Line a jelly roll pan with parchment paper and brush the bottom and sides well with the melted butter. Set aside.
2. In the food processor, place the chocolate and sugar in the bowl and pulse until the sugar and chocolate is finely ground.
3. Place the eggs and sugar in the bowl of the stand mixer and whip until the eggs become very pale yellow and thick, about 5 minutes.
4. In a bowl measure the flour and cocoa powder and sift together. Add the salt and mix into the flour and cocoa.
5. Add the ground chocolate to the flour mixture and blend together.
6. In three stages, fold the flour mixture into the egg mixture.
7. Pour the batter into the jelly roll pan and using an offset spatula spread the batter evenly onto the pan making sure it is an even thickness all throughout the pan.
8. Bake in the oven for about 8-10 minutes, until the cake is set and springs back when touched.
9. Remove from the oven and let cool slightly. Loosen the edges of the cake with a small sharp knife and place another piece of parchment over the top of the cake. Cover with a kitchen towel. Flip the cake over and set it down on the counter. Remove the pan and gently peel the parchment off the bottom of the cake. Roll up, starting with the long end roll up the cake inside the towel and place it seam side down to completely cool.
10. Place the bowl of the stand mixer in the freezer for a few minutes and then measure the cream into the bowl and whip until it is thick. Add the powdered sugar and vanilla and continue to whip until stiff peaks form.
11. Remove and store in the refrigerator until cake is completely cool.
12. When the cake is ready, unroll it and spread about half of the cream in an even layer leaving a 1 inch boarder all the way around.
13. Roll it back up and place it on a sheet pan. With the leftover cream use it to decorate the outside of the cake. You can use a pastry bag with a star tip or just spread it on with a spatula. Sprinkle the chopped chocolate over the top.

Slice, using a serrated knife and serve.
Yield: 12-15 servings

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Beat the heat with cool treats from our Chillin' in the Kitchen Camp Can-I-Cook® Summer Mini-Camp! Get ready for ‘cool’ fun and escape the sizzle of summer with Candied Bacon Ice Cream!

Candied Bacon Ice Cream


Ingredients
For the candied bacon:
5 strips bacon
2 tsp. light brown sugar
For the ice cream:
3 Tbsp. salted butter
3⁄4 cup brown sugar, light or dark, packed 1 1⁄2 cups half-and-half
5 large egg yolks
1 1⁄4 cups half-and-half
2 tsp. vanilla
1⁄4 teaspoon cinnamon (optional)

Equipment
Sheet pan lined with foil Measuring cups/spoons Heavy saucepan
Rubber spatula
Mixing bowls Strainer
Ice cream maker
Read It!
(Read your recipe all the way through before you begin!)
Mise!
Place It!
(Get everything out and ready to cook!)

Create It!
To candy the bacon: Heat oven to 400°F. Lay the strips of bacon on a baking sheet lined with an aluminum foil, shiny side down. Sprinkle the brown sugar evenly over each strip of bacon. Bake for 12-16 minutes. Halfway through cooking, flip the bacon strips over and drag them through the dark, syrupy liquid that’s collected on the baking sheet. Continue to bake until the bacon is dark as mahogany. Remove from the oven and cool the bacon on a wire rack. Once the bacon is cool and crisp, chop it into small pieces, about the size of rice grains. To make the ice cream: Melt the butter in a medium, heavy saucepan. Stir in the brown sugar and half-and-half. Pour the rest of the half-and-half and set a mesh strainer over the top.
In a separate bowl, stir together the yolks, then gradually add some of the warm brown sugar mixture to them, whisking constantly as you pour. Pour the mixture back into the saucepan.

Cook over low to moderate heat, constantly stirring and scraping the bottom of the pan with a spatula, until the custard thickens enough to coat the spatula. Strain the custard into the half-and-half and sit until cool to room temperature. Add the vanilla and cinnamon, if using. Refrigerate the mixture. Once it’s thoroughly chilled, freeze in an ice cream maker according to manufacturer’s directions.

Add the bacon bits during the last few minutes of churning, or stir them in when you remove the ice cream from the machine.
Yield: About 3⁄4 of a quart 

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We are taking a trip through France in Le Cuisine de France Camp Can-I-Cook® Summer Mini-Camp! This simple elegant chicken recipe took us by surprise - it's incredibly tasty. Trust us and try it!

Poulet Au Comte Chicken with Comte Cheese 


Ingredients
1 chicken, cut into 8 pieces 1 Tbsp. vegetable oil 3⁄4 cup chicken stock 2 Tbsp. Dijon mustard 1 cup comte cheese (Swiss or Gruyere), grated

Equipment
Large skillet Measuring cups/spoons Wooden spoon 9X13 baking dish Grater 

Create It!
Preheat oven to 425°F.
2. Season the chicken liberally with salt and pepper. Set aside.
3. Heat the oil in the skillet and brown the chicken until golden on both sides. Remove the chicken, discard the oil leaving the brown bits on the bottom of the pan and place the chicken in a single layer in the baking dish.
4. Deglaze the pan by pouring the chicken stock in the hot skillet, stirring the stock with a wooden spoon scrape the bottom of the pan removing the brown bits stuck to the bottom. Add the mustard and stir to combine.
5. Pour this over the chicken and bake for 30-40 minutes. Remove from the oven and sprinkle the cheese over the top and return to the oven until the cheese melts and starts to brown. Remove and serve.

Yield: 6 servings

All recipes are written in an easy to follow format including; Read It! (Read your recipe all the way through before you begin), Mise en Place! (Get everything out, in it's place and ready to cook), Ingredients, Equipment needed, & Method (Time to Cook - Create it!).

Stay tuned for more Recipes from Young Chefs® Academy! Have an idea for a recipe or blog post? Let us know in the comments below! Thank you, Young Chefs Academy for kids, tweens, and teens.

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