Chef Paul shares St. Patrick's Day recipes


Here's something to make your Irish eyes smile.

Madison College Chef Paul Short has put together videos demonstrating how to make corned beef and Bailey's Irish Cream Chocolate Cake with Hazelnut Sabayon. It's a perfect combination to celebrate St. Patrick's Day.

Corned beef 
Bailey's Irish Cream Chocolate Cake - part one
Bailey's Irish Cream Chocolate Cake - part two

Bailey’s Irish Cream Chocolate Cake with Hazelnut Sabayon
Yield: 1 10” fluted cake round

1.5 ounces semisweet Callebaut chocolate
3/4 cup hot brewed coffee
1.5 cups sugar
1 1/4 cups all-purpose flour
¾ cup unsweetened cocoa powder (not Dutch process)
1 teaspoons baking soda
¼ teaspoon baking powder
Pinch teaspoons salt
3 ounces of beaten eggs or 1 and a half egg.
6 tablespoons vegetable oil
¾ cup well-shaken buttermilk
1/4 teaspoon vanilla
½ cup Bailey’s Irish Cream

Preheat oven to 300°F and grease pans. Line bottom of the fluted cake pan with parchment paper, just the center area not the well. Butter the pan and sprinkle with a mixture of cocoa powder and flour. You can use a strainer to put an even dusting on the pan.

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Pour into greased and paper lined fluted baking pan and bake in middle of oven until a tester inserted in center comes out clean.

Cool cake completely in pan on rack. Run a thin knife around edges of pan and invert layer onto a rack. Carefully remove wax paper from the bottom of the cake.

Drizzle the Bailey’s Irish Cream around the fluted area of the cake, where the sabayon is going to be poured.

Yield: approximately 1 quart

1/4 ounce gelatin (I use leaf gelatin, but you can use powder, it's the same weight)
5 ounces granulated sugar                                                                                                                             
4 each egg yolks (from large eggs)                                                                                   
3 each whole egg (from large eggs)                                                                              
1 1/2 ounces of Frangelico                                                                                                                           
1 cup heavy cream    

If using leaf gelatin soak it in an ice bath, if using powdered gelatin bloom, it in cold water. Combine the sugar, yolks, whole egg and Frangelico in a large stainless bowl. Place bowl over a double broiler on medium heat, whisk the ingredients together until they are thick, and form a light-yellow color. Remove from heat. Squeeze the excess water from the gelatin and whisk into the hot sabayon; it should melt into the sabayon. Place mixture over an ice bath and whisk to chill the sabayon completely. If using powder gelatin, heat the bloomed gelatin back into a liquid and pour into the sabayon.

Pour in the heavy cream as it cools down.

Pour the sabayon into the finished fluted chocolate cake. Let set before serving.

Like to cook and bake?
Check out a career in culinary arts or baking/decorative arts at Madison College.