at Mon, 03 Jul 2006 00:44:56 GMT in <1151887496.754207.224020@
75g2000cwc.googlegroups.com>, (Alexis) wrote :

>I'm making Napoleons today with a new chocolate recipe for the
>chocolate layer (recipe below). The cooking instructions include the
>line, "bake, covered with aluminum foil, until just set."
>
>Any idea how long that might be? I'd tried it once today and let it
>bake for about 25 minutes at the recommended 300degF. It was still
>liquid, and honestly I'm afraid to let it burn.

Just set = middle jiggles while edges look like Jello. Like other posters,
I'm surprised they don't recommend a water bath and from the recipe you
have, I think it would do no harm to do the whole thing inside a water bath
in the oven. A large roasting pan (a full-size hotel pan is ideal) would be
good for a water bath. You can keep the same oven temperature. (or increase
it slightly). The foil cover is a bit unusual. I presume that's in an
effort to prevent a top film. It does make it more difficult to check.

If you have access to an instant-read thermometer, during cooking you can
use that to gauge the proper point to remove. Aim for about 70C/160F in the
middle.

I wouldn't try reheating what you've already done. My suspicion is that the
results would be unpredictable.


--
Alex Rast

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