Magazine article Sunset

Baby Dutch Babies

Magazine article Sunset

Baby Dutch Babies

Article excerpt

Miniaturizing the iconic poufy pancake isn't just a cute party trick--it's a practical one: By using a muffin tin, you can easily customize flavors for a crowd. This recipe makes a dozen chile-and-cheese Dutch babies, but you could, of course, reduce the quantities and fill the rest of the batch with fruit or any other add-ins you like.

HOW TO TEMPER CHOCOLATE

For glossy, streak-free chocolate bark (page 84), you'll want to master this. Be sure hands and tools are totally dry.

1. Melt 12 to 16 oz. chopped dark or white chocolate in a bowl over Vi in. barely simmering water, stirring, to 115[degrees] (110[degrees] for white chocolate), using a digital or instant-read thermometer.

2. Remove bowl, dry bottom, and let chocolate cool, stirring, to 95[degrees]. Add 4 oz. of the same chocolate in 2 large pieces. Cool, stirring, to 88[degrees] to 90[degrees] (86[degrees] to 88[degrees] for white chocolate).

3. Spoon out unmelted chocolate. Spread melted chocolate as recipe directs.

Chile Cheese
Baby Dutch
Babies

MAKES 12 (SERVES 4
TO 6) / 35 MINUTES

1. Preheat oven to
425 [degrees] with a rack in
center and another
beneath it. … 
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