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24 Pastry & Baking
North America
Sweet Spectrum
Publisher’s Note:
Alain Dubernard is associate
dean for baking and pastry arts at The Culinary
Institute of America (CIA). In this role, Chef
Dubernard is responsible for developing the college’s
baking and pastry arts curriculum, monitoring food
quality and cost, evaluating faculty, and fostering
student development.
A certified master baker and successful entrepreneur,
Chef Dubernard has worked in Mexico City, Paris,
and London. He is also a 2007 inductee in the
Académie Culinaire de France, and a member of
the Société Culinaire Philanthropique.”
Alain Dubernard’s love for food, especially for pastries, began
as a child in Mexico City. Growing up in Mexico with a family
steeped in French traditions – including a Cordon Blue graduate
for a grandmother – inspired his passionate respect for food.
“I remember how my grandmother and her two helpers
moved around the kitchen at incredible speeds preparing many
wonderful dishes finishing with an amazing dessert,” he says.“My
memories of Sundays, the fantastic fusion of French-Mex cuisine,
paired with great wine, are unforgettable.”
Throughout his career, Chef Dubernard always enjoyed
working with tropical and exotic fruits.When he came to the
Northeast part of the U.S., he discovered wonderful local apples
and continues to be surprised by how many different varieties
are available in this region.
These tasty local apples are featured in Chef Dubernard’s
recipe below.
Local Apple
Inspiration
by
MILK CHOCOLATE AND
CARAMEL MOUSSEWITH
CONFIT APPLES AND APPLE
CIDER SAUCE
Makes 10 portions
DAY ONE:
Prepare Chocolate Décor, Apple Confit,
Chocolate Chiffon Sponge, Crispy Base, Apple Cider Sauce,
and Apple Paper Batter
Chocolate Décor
Equipment
Medium bowl
Acetate sheet
Comb
Parchment paper
Cutting board
Ruler
Paring knife
Dough knife
1
/
2
sheet pan