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Hands On Chocolate
60 Pastry & Baking North America
Publisher’s Note:
Prior to his joining Guittard
Chocolate as the in-house pastry chef, Donald
Wressell spent 19 years at the Four Seasons
Beverly Hills where he was named the 2005 Pastry
Chef of the Year, won Silver and Gold medals in
the Grand Salon Culinaire and placed second at
the Les Masters du Chocolat competition. Chef
Donald also represented the USA four times in
Le Coupe du Monde de la Patisserie and recently
captained the winning team at the 2011 National
Pastry Team Championship.
Diamants are very buttery and crumbly cookies that are
usually rolled out in a log shape, rolled in sugar, sliced and
baked. In this installment of Hands On Chocolate, we
have added cocoa powder to a traditional diamant recipe
to achieve deep color and mild chocolate flavor.
These French style cookies (“diamant” means diamond
in French) are easy and inexpensive to produce yet yield
exceptional dividends by adding diversity and a certain je
ne sais quoi to your menu.
290g Unsalted butter
145g Sugar                             
4g Fine Salt                              
655g All Purpose Flour             
116g E. Guittard Cacao Rouge
2g Saigon Cinnamon             
3 Egg Whites                          
Pinch of Salt
Nib Sugar
150g E. Guittard Cacao Nibs      
150g Sugar 
Photos by Vanessa Stump