In the high-stakes world of competitive cooking, few chefs have captured the hearts and palates of viewers like Melodie “Mel” Asseraf. As a two-time champion of Food Network’s hit show “Chopped,” this Parisian-trained pastry expert has proven to be a culinary force to be reckoned with.
Mastering the Art of French Pastry
Asseraf’s journey to culinary stardom began long before her television debut. Born and raised in France, she developed a deep passion for baking at a young age, honing her skills under the tutelage of some of the country’s most renowned pastry chefs.
After earning her pastry diploma, Asseraf embarked on an impressive journey, training with the likes of Pierre Hermé, François Payard, and Laurent Duchêne – legends in the world of French pâtisserie. This rigorous education not only instilled in her a deep appreciation for baking but also equipped her with the technical mastery and creativity that would later become the hallmarks of her signature style.
Bringing Parisian Flair to the American Palate
Asseraf’s move to the United States was pivotal in her career. Determined to share her passion for French pastry with a new audience, she founded her own company, “Bake It with Mel,” offering professionally curated baking kits that allowed home cooks to recreate the flavours of Paris in their kitchens.
Inspiring a New Generation of Bakers
As Asseraf’s star continues to rise, she remains committed to sharing her love of baking with the world. Through her company, “Bake It with Mel,” her new book, “Baking with Mel,” and her appearances on “Chopped,” she not only provides home cooks with the tools and knowledge to create professional-quality pastries but also serves as a source of inspiration for a new generation of bakers.
“Baking is more than just a skill – it’s a way of life,” Asseraf says. “By empowering people to create delicious, beautiful treats in their own kitchens, I hope to inspire a renewed appreciation for the art of pastry and the joy it can bring to our lives.”
With her unwavering passion, technical mastery, and a dash of Parisian flair, Melodie “Mel” Asseraf has cemented her place as one of the most exciting and influential figures in the world of baking today.
The Signature Chocolate Chip Cookie That Stole the Show
Asseraf’s triumphant wins on “Chopped” were due in no small part to her signature dish – a decadent yet perfectly balanced chocolate chip cookie that showcased her exceptional baking prowess.
“The key to these cookies is the balance of flavours and textures,” Asseraf explains. “The rich, dark chocolate chips provide a deep, almost fudgy center, while the crisp edges and subtle hint of salt create a truly addictive experience.”
To achieve this harmonious blend, Asseraf relies on a careful selection of ingredients, including high-quality chocolate, cornstarch, and a unique blend of brown and white sugars. The recipe for these irresistible cookies is featured in her new book, Baking with Mel, along with a wealth of other classic French pastry recipes and techniques.
Chopped Champ Famous Chocolate Chip Cookies
Equipment
Ingredients
- 3/4 cup unsalted butter; at room temperature 170 g
- 1/2 cup granulated sugar 100 g
- 1/2 cup light brown sugar 160 g
- 1 large egg, at room temperature 50 g
- 1 large egg yolk, at room temperature 20 g
- 2 1/3 cups all-purpose flour 280 g
- 2 1/2 tbsp. cornstarch 20 g
- 2 tsp. baking soda 12 g
- 3/4 cup milk chocolate chips* 120 g
- 3/4 cup dark chocolate chips* 120 g
Instructions
- In a stand mixer fitted with a paddle attachment, add the butter, granulated sugar, and brown sugar and mix on
- medium speed for about 5 minutes. Add the egg and mix for 5 minutes until fully combined. Add the egg yolk and mix for 2 minutes longer until the batter is smooth.
- In a separate bowl, add the flour, cornstarch, and baking soda. Mix together to combine. Add to the butter mixture and beat until the butter absorbs the flour. Don't overwork the dough; its find if there are still some visible streaks of flour.
- Add the chocolate chips and mix for 2 minutes until the batter is smooth and combined.
- Let the dough rest for a couple hours in the fridge.
- Preheat the oven to 350°F (175°C) and line two baking sheets with silicone mats or parchment paper.
- Divide the dough into even-size balls. Don't use a scoop, measure on a digital scale and then roll tightly into balls. A great benchmark for adults: is 50 g (1¾ oz) per cookie. 20 g for kids.
- Place on prepared baking sheets in offset rows.
- Bake for 12 minutes or until lightly golden brown. The top of the cookie should still look slightly goey and soft with golden edges.**
- Store the baked cookies at room temperature for up to on week.
- Plan ahead: You can store unbaked cookie balls in the freezer in a zip-lock bag for a month. Bake the cookie balls from frozen, adding 3 minutes to the baking time.
Notes
Nutrition
