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How To make Gateaux Jos Louis (Joe Louis Cakes)
CAKE:
1/2 c Butter
1/2 c Sugar, granulated
2 Eggs;beaten
1 c Milk
1 tb White vinegar
1 ts Baking soda
2 c Flour;all purpose
1 ts Baking powder
1/4 c Cocoa powder;unsweetened
1/2 ts -Salt
1 1/2 ts Vanilla
VANILLA FILLING:
2 Egg whites
1/2 c Sugar, granulated
1 pn -Salt
2 tb -Water
1 ts Vanilla
CHOCOLATE ICING:
2 tb Butter
2 tb Cocoa powder;unsweetened
2 tb Light cream; up to 3 T
1/2 ts Vanilla
1/2 c Icing (Confectioner's) sugar
-approximate Gateaux Jos. Louis Home-made versions of this best selling commercial snacking cake turn up in recipe collections throughout the Beauce. A product of the giant Vachon bakery at St. Marie, it was launched by founder-bakers Arcade and Rose-Anna Vachon who named it for their eldest two sons Joseph and Louis and not, as some believe , after the heavyweight boxing champion, Joe Louis. Home recipes use a drop-cookie method and ~sometimes- a marshmallow filling. The baking cake is made automatically with a diameter of 3 1/2 inches (9 cm). To achieve a symmetrical look and a light texture, I adapted a recipe belonging to Mariette Scully Bourque of Notre Dame des Pins to the muffin tin. CAKE: Grease 12 medium muffin tins or 24 small ones. In a large bowl, cream butter and sugar together until fluffy. Measure milk into a 1 cup measure and stir in vinegar, then baking soda. In another bowl, sift or mix together flour, baking powder, cocoa powder and salt. Combine dry ingredients with butter mixture with milk; stir in vanilla. Fill prepared muffin tins half full of batter. Bake in a preheated 350F oven for about 10 minutes or until a tester inserted in centre comes out clean. Cool for 10 minutes in pan. Turn out onto rack and cool completely. VANILLA FILLING: In top of a double boiler, set over boiling water, combine egg whites, granulated sugar, salt and water. With an electric mixer, beat until stiff and fluffy, about 3 to 4 minutes. Remove from heat and beat in vanilla. CHOCOLATE ICING: Cream soft butter with cocoa powder. Blend in cream and vanilla. Stir in sifted icing (confectioner's) sugar until icing is of spreading consistency. Slice cakes in half horizontally. Fill with Vanilla Filling and spread tops and sides with Chocolate Icing. MAKES:about 12 MEDIUM or 24 SMALL MUFFIN SIZED CAKES SOURCE: _A Taste of Quebec_ by Julian Armstrong
How To make Gateaux Jos Louis (Joe Louis Cakes)'s Videos
Jos Louis - Gift
Give it a shake. It’s a cake.
It's like your birthday even when it's not. #HappyVachon
Joe Louis Cake #shorts #duncanhines #duncanhinesdessert #sponsored
Joe Louis Cake
Ingredients:
-1 box red velvet cake mix and all the required ingredients to make cake
-8 oz vanilla icing
-1 cup heavy whipping cream, divided
-1 ⅓ cups milk chocolate chips
Directions:
1. Prepare 2 8 inch red velvet cakes according to box directions. Let cool for 5 minutes in
pans before transferring to cooling racks to complete cooling.
2. Make the filling by mixing the vanilla icing with ⅔ cup heavy whipping cream. Mix for 3-5
minutes or so on medium speed until it has thickened.
3. Use a serrated knife to cut the dome/top off one of the cake layers so you have a flat top.
4. Put the cake on a plate.
5. Cover bottom cake layer with filling.
6. Add second cake layer upside down.
7. Put cake in freezer for 10 minutes.
8. Make a ganache by melting the remaining ⅓ cup whipping cream and chocolate chips in
a microwave safe bowl. I started with 30 seconds, stirred and did 10 more seconds. The
chocolate chips should be melted when done.
9. Return the cake to a cooling rack that has been placed on a sheet pan. This will catch
any ganache you spill. Pour the ganache over the cake and let set for 5-10 minutes.
Taste of Quebec ~ May West
Discover Quebec’s snacking cake: May West. At least my homemade version of May West. It is a well loved treat by many, one I hope you enjoy as well. May West is owned by Vachon Bakery Inc.
Recipe below.
Share in the comments your love of May West or if you make your own. Don’t forget to like the video.
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0:00 Introduction
0:20 The cake batter
3:24 The buttercream icing
4:26 The Vocab
4:40 Building the May West
5:25 Melting the chocolate
6:10 Covering with chocolate
6:29 The result!
#MayWest #MaeWest #Vachoncakes #Madefromscratch #francofoods #facnh #livefreeandparlezfrancais #comfortfood #quebec #worldfood #tasteofquebec #snackcakes
This week's vocab:
Baking powder - La poudre à pâte
Tablespoon - La cuillerée à soupe
Teaspoon - La cuillère à thé
Buttercream - La crème au beurre
To bake - Cuire
These are my mother’s, Agnès Bourgeois Boucher, recipes.
Cake:
⅔ Cup Shortening
1 Cup Sugar
2 Eggs
1 Tsp Vanilla
2 Cups Flour
4 tsp Baking powder
1 tsp Salt
⅔ Cup Milk
-Preheat the oven to 350F & prepare cake pan. For making the May West, I use a 13.5”x19” cookie sheet covered with parchment paper.
-Cream together shortening and sugar until light and fluffy.
-Beat the eggs and add to the shortening mixture, incorporate fully.
-In a separate bowl, combine the flour, baking powder and salt.
-Sift the flour mixture into the shortening mixture in 3 additions. Mix well between additions so it’s smooth.
For May West:
-Pour the batter into the prepared cookie sheet and spread evenly
-Put into a preheated 350F oven for 15 to 20 minutes or until it is cooked through.
Butter Cream:
½ cup room temperature Butter
Splash Vanilla
2 cups Powdered sugar
2 to 3 tbsp Milk
-Cream butter until light and fluffy
-Add the vanilla
-Sift the sugar into the butter in 3 additions. Mix well between additions so it’s smooth.
-Add milk 1 tbsp at a time until it has the desired consistency.
Chocolate covering:
-Use semi-sweet or dark chocolate for the covering.
-Melt the chocolate. The quantity will depend on how many May West you make. I made 6 large (3.5” round) so I used about 6 cups of chips.
-Make sure to control the heat so the chocolate does not burn.
Building the May West:
-Spread icing on top of 1 cake round then cover with another.
-Put in the freezer for 15 to 30 minutes.
-Cover with chocolate. I dipped the sides 1st then covered the top using a spatula.
-Put into the freezer for 15 minutes to make it easier to handle.
-Cover the remaining side with chocolate.
-Let the May West set before eating.
Enjoy!
Links:
History
Life jacket:
Mae West cocktail:
Interested in learning French? Visit FACNH.com
Filmed & Edited by Oskar Hirte of Willowfield Productions
♥Vachon Jos Louis Snack Cake | Food Review ♥ Dec 2nd 2020
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TASTE TEST TIME! Super Joe Louis cake!
I love trying new foods. Join me as I taste test Super Joe Louis cake! #tastetest #cake #chocolate #food #foodie
From Canada: Jos Louis, Anastasia Confections Coconut Patties & LU Pim’s Orange Review
Julia has sent us a HUMONGOUS box of chocolates and potato chips from Canada. In this video, we will be trying the Jos Louis Red Velvet snack cakes, the Anastasia Confections Coconut Patties and the LU Pim’s Orange cookies.
* Jos Louis Red Velvet snack cakes 1 cake = 250 calories
* Anastasia Confections Coconut Patties 150 calories per piece
* LU Pim’s Orange cookies 50 calories per cookie
Nestle: Mirage, Big ‘R Turk & Aero Candy Bar Review – From Canada March 2015
Music Credit: Cut and Run Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0