Page 26 - NA_3_4_2009

Basic HTML Version

My Imagination
Publisher’s Note:
Owner of
d Bar Desserts
in Denver,
Colorado Keegan Gerhard is an award winning pastry chef
and emcee of Food Network’s highest rated show
Food
Network Challenge
.
24 Pastry & Baking
North America
d
=
mc
3
by
1.1 Praline Sablé
Butter 290g
Granulated sugar 115g
Milk 80g
Amoretti Hazelnut Pralinosa item #8 120g
AP flour 390g
1. Cream the butter and add the sugar.
2. Beat in a mixer with the paddle attachment until the mixture becomes
pale and fluffy.
3. Meanwhile, warm the milk and praline paste slightly and beat in the
praline to obtain a supple and shiny emulsion.
4. Incorporate this mixture into the creamed butter and add the sifted
flour.
5. Pipe the sable praline into individual rings or desired shape.
6. Bake in a convection oven at 160
º
C for 10 to 15 minutes.
The meaning of the “formula” is:
d
elicious
equals m
ilk
c
hocolate
3
ways.
The idea behind this dessert was to serve milk chocolate,
hazelnut and raspberry 3 ways... and then some! In a dessert
and wine bar one of the fun challenges is coming up with
imaginative ways to integrate drinks and cocktails into
your desserts. Amoretti Martini Mixes give you the ability
to offer your guests cocktails they want with quality flavor
options that live up to the professional pastry chefs exacting
standards.
Hand tools:
Rubber spatula
Whisk
Disposable piping bag
Plain piping tip
Martini bar kit
Large rectangle plate
Small martini glass
Digital thermometer
Equipment:
Rectangle flexipan
Half sheet pan (2)
Half Silpat
Small mixing bowl (2)
Small sauce pot
Small dredger (rasp.
Powder)
Glass rimmer
Stand mixer