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16 Pastry & Baking
North America
Regional Showcase
Toasted Walnut Cake with Peaches, Tarragon,
& Sherry and Brown Butter Ice Cream
Pastry Chef
Marché Restaurant
898 Santa Cruz Avenue
Menlo Park, CA
www.restaurantmarche.com
Adrienne Garcia
Walnut Cake
3
1
/
2
c Walnuts, toasted
5
1
/
2
c Sugar
2 tsp Salt
12 Eggs
2c Unsalted butter, softened
2 tbls Brandy
1
1
/
3
c All-purpose flour
1
1
/
2
tsp Baking powder
1. Preheat oven to 325
º
F and butter a
lined sheet pan.
2. Using a food processor, pulse walnuts,
sugar, and salt until fine.
3. Add the softened butter, brandy, and
eggs and mix until smooth.
4. Add the flour and baking powder and
mix just until combined.
5. Pour into the prepared pan.
6. Bake 12 minutes or until a skewer
comes out clean.
Brown Butter Ice Cream
2 c Butter
3 c Milk
3 c Cream
1 c Sugar
12 Egg yolks
2 tsp Salt
1. In a large saucepan, simmer the butter
until nut brown.
2. Meanwhile, combine the egg yolks and
sugar in a blender and mix until
lightened in color.
3. Slowly pour in warm brown butter
and blend until emulsified.
4. Wipe out the saucepan and pour in
the milk and cream.
5. Bring to a simmer, lower the heat, and
whisk in your yolk mixture. Cook over
low heat until the mixture coats the
back of your spoon.
6. Strain, chill thoroughly, and spin in
your ice cream maker.
Peach Puree
4 Peaches, sliced
4 Tarragon sprigs
1 tsp Ground ginger
1
/
4
c Brandy
1
/
2
c Brown sugar
1. Preheat oven to 425
º
F.
2. Combine the ingredients in a pan.
3. Roast in the oven until cooked
through (about 25 minutes).
4. Puree in a blender and strain.
Sherry Black Pepper Gastrique
1 c Sherry vinegar
1
1
/
2
c Sugar
2 tbls Water
2 tsp Ground black pepper
1. Combine the ingredients in a small
saucepan.
2. Whisk over medium heat until the
sugar dissolves.
3. Bring to a boil and cook about 5
minutes, or until it is the thickness
ofa syrup.
Candied Walnuts
2 c Sugar
2 tbls Water
2 c Walnuts, toasted
1. Combine the sugar and water in a pot
and cook until a light amber color.
2. Gently stir in the walnuts. Pour onto
a sheet rack to cool. Chop.
To assemble, cut the cake using a 3”
square cutter.Slice diagonally to get two
triangles. Thinly slice fresh peaches and
arrange them on top of the cake
triangles.Top with tarragon leaves,
candied walnuts, and brown butter ice
cream.Using squirt bottles, dot the plate
with peach puree and the sherry black
pepper gastrique.
Your Notes
Menlo Park