Page 28 - NA_3_5_2009

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My Imagination
Publisher’s Note:
Guest contributorThe French
Pastry School is owned and operated by pastry
chefs Jacquy Pfeiffer and Sebastien Canonne, M.O.F.
and offers instruction based on the artist-apprentice
model that has been in operation in Europe for
hundreds of years.
26 Pastry & Baking
North America
by
Crème Caramel
Burnt Orange Caramel:
Water 150g
Sucrose 500g
Freshly Squeezed Organic Orange Juice 100g
Crème Caramel:
Fresh Whole Milk 900g
Fresh Heavy Whipping Cream 35% fat 100g
Fresh Whole Egg 350g
Fresh Egg Yolks 40g
Sucrose
Method:
1. Bring the water and sucrose to a caramel and add the
tempered orange juice. Let cool before pouring the
caramel in the verrine.
2. Bring the milk and cream to a simmer.
3. Combine the eggs, egg yolks and sucrose.
4. Slowly temper the milk and cream into the egg and
sugar mixture.
5. Strain the crème caramel mixture and pour on top of
the set burnt orange caramel.
6. Bake in an oven at 150
°
C/302
°
F, vent closed till set.
7. Cover and refrigerate overnight.
Pecan Crumble
Unsalted Butter 82% Fat 216g
Fleur de Sel 3g
Almond Powder 240g
Sucrose 216g
Pastry Flour 216g
Arabica Ground Coffee Powder 10g
Crushed Pecans 200g
Verrine-Plated
Dessert in a Glass
Red Cherry Ragoût, Strawberry and Hibiscus Gelée,
Chai Tea/Orange Ice Cream, Pecan Crumble, Liquid
and Custard Crème Caramel
Method:
1. Combine the first six ingredients in a Kitchen Aid
mixer fitted with the paddle attachment. Mix slowly
until desired size for crumble is achieved and add
the crushed pecans.
2. Allow the crumble to rest in the cooler overnight.
3. Bake in a 160
º
C/320
º
F oven, vent open until golden
brown.