Chocolate decadence
Chocolate decadence
Patina Restaurant Group

Patina Caters the Emmy Awards Governor's Ball: 180 Cooks, 4,416 Bottles of Wine, 3000 Lbs. of Chickpeas + An Elaborate Brownie Recipe

Going to 62nd Primetime Emmy Awards Governor's Ball? Well, even if you're not either, about 3,500 elaborately overdressed people will be. This year's Emmy Awards will be held August 29th, and following the event, Joachim Splichal's Patina Restaurant Group will be catering the ball for all those folks from Glee (19 nominations), Mad Men (17 nominations), and 30 Rock (15 nominations).

Cooking dinner for Alec Baldwin, Jon Hamm and a bunch of pretend high school students requires a lot of paraphernalia. For those 3,500 guests, there needs to be 3,500 place settings, 2,500 Champagne flutes (taking into consideration the underage demographic, I guess), 13 Patina Group executive chefs, 180 cooks, 45 bartenders, 2 Grey Goose ice bars, 4,416 bottles of wine, 360 bottles of dessert wine, 437 pounds of Dungeness crab, 1,750 California avocadoes, 900 pounds of heirloom tomatoes, 984 pounds of rack of lamb, 300 pounds of chickpeas, 15 pounds of fresh rosemary, and 800 pounds of dark chocolate. What do you make with all this? Turn the page and get one very long recipe, which includes Duncan Hines cake mix and pop rocks. Did we mention Glee?

The menu, devised by Splichal and Patina Catering executive chef Alec Lestr, will consist of three courses: summer vegetable salad with avocado mousse, salsa verde, heirloom tomato gelée; rack of lamb with dried fruit crumble, chickpea puree, basil marinated grilled eggplant with summer vegetables and rosemary juice; and a dark chocolate decadence with smoked fleur de sel on Duncan Hines chewy fudge brownie. The fish option is a salmon ratatouille; vegetarians get portobello mushroom ravioli.

If it took you a few beats to assimilate that, particularly the part about the Duncan Hines brownie, we've done our fact-checking in the form of a recipe. A little something to throw together while you're watching the Emmy's. If it's too much for you, you can always wander over to Disney Hall and get a little something extra from Patina.

Dark chocolate decadence with smoked fleur de sel on Duncan Hines chewy fudge brownie

From: Chef/Founder Joachim Splichal; Pastry Chef Philippe Muze

Note: Pate de Glacer, a French dessert glaze, can be found at Surfas, The Chef's Warehouse and other cake supply stores.

Serves: 4

For the brownie:

185 grams Duncan Hines dark chocolate premium brownie mix

18 grams eggs

25 grams water

25 grams vegetable oil

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and place 6 ring molds 2.5 inch diameter on top.

2. In an electric mixer, whip all ingredients together one minute. With a pastry bag, pipe the batter into the rings, and bake approximately 20 minutes until cooked. Let cool. Cut circles into 2 ¼ inch diameter circles.

For the chocolate ganache:

75 grams dark chocolate, chopped

15 grams glucose

95 grams heavy cream

1 pinch smoked fleur de sel

25 grams chocolate pop rocks

1. Line the six 2.5 inch ring molds with plastic wrap or acetate strips, and place the 2.25 inch circles inside.

2. Warm the cream and glucose together, and pour over the chocolate. Add the fleur de sel, and mix with a hand-held immersion mixer until smooth. Let cool to lukewarm, so the ganache is thick and spreadable.

3. In a pastry bag, pipe the ganache on the brownies and sprinkle the pop rocks on top.

For the dark chocolate mousse:

65 grams heavy cream

6g grams milk

13 grams sugar

26 grams egg yolks

187 grams dark chocolate, chopped

235 grams heavy cream - whipped to soft peaks

1. Combine the 65 grams of heavy cream with the milk and 7 grams of the sugar, and bring to a boil.

2. Mix the egg yolks with 6 grams sugar and whisk until it turns a pale yellow color.

3. Whisk half of the hot cream mix into the egg yolk mix and then whisk this mix back into the remaining hot cream. Cook this mix until it reaches 180 degrees, and then pour over dark chocolate and blend with a hand-held immersion mixer until smooth.

4. Let cool to lukewarm, and then fold the whipped cream into the chocolate mixture. Place this mixture into a pastry bag, and pipe into rings, over the ganache and brownie. Let cool in refrigerator. When very cold, unmold, and remove acetate strip.

Chocolate glaze:

125 grams milk

50 grams glucose syrup

2 sheets gelatin

150 grams dark chocolate, chopped

150 grams Pate a Glacer

1. Soften the gelatin in cold water, for 5 minutes. Mix the chocolate with the Pate a Glacer.

2. Bring to a boil the milk and glucose, then add the gelatin. Pour over the chocolate and blend with a hand-held immersion mixer until smooth.

3. Cover with plastic wrap and let cool down. When slightly lukewarm, pour over cake to glaze. Reserve leftover glaze to sauce plate.

Milk chocolate chantilly:

110 grams heavy cream

60 grams milk chocolate

1. Warm the cream to 140 degrees and pour over milk chocolate. Blend with a hand-held immersion mixer until smooth. Let sit overnight.

To Serve:

1. Place the cake on a plate, and decorate with a few additional pop rocks. Place a scoop of chantilly on top of the cake, and drizzle some of the chocolate glaze around plate.

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