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34 Pastry & Baking
North America
Wood Fired
Publisher’s Note:
The San Francisco Baking
Institute (SFBI) is a world-renowned leader in
artisan bread and pastry education and consulting.
More information on SFBI can be found at
www.sfbi.com.
Greg Mindel is a Baking and Pastry Instructor at
the San Francisco Baking Institute (SFBI). His
primary role is to develop and teach a variety of
viennoiserie and pastry classes. Greg is inspired
and motivated by others who pursue quality and
have a high regard for the craft of making
exceptional food. More information on the SFBI
please visit www.sfbi.com.
By Greg Mindel
Photography by Tchell DePaepe
Ideal for restaurants, hotels, or modern cafés, corn brisée is a spin on classic
pâte brisée, or “broken dough,” indicating that the dough has a short and
flaky texture and less hydration than pie dough. Offering endless variety in
flavor and form, these pastries combine slightly sweet and savory elements
making them perfect for service at any time of the day.
For these products, I chose to replace a part of the flour in a standard
pâte brisée with freshly ground corn and freeze-dried corn to create a deep
corn flavor with a slight bit of natural sweetness.* Next, I created a simple
cream and a custard to complement the flavor and texture of the brisée. Then
I added a variety of inclusions to add depth of flavor, and finally topped the
pastries off with a simple salad to complement the rest of the dish.
Corn brisée is ideal for baking on the down-slope of a wood fired oven’s
heat cycle, after the fire subsides. The high heat helps the butter leaven the
pastry and creates a rich flakiness in the thinly rolled dough.
We hope you enjoy this recipe. Feel free to contact us with any questions.
Ingredients Baker’s % Weight (kg)
Pastry flour
37.72
0.566
Corn, freeze dried
5.46
0.082
Corn flour
10.74
0.161
Salt
1.10
0.017
Butter
32.28
0.484
Water, cold
12.70
0.191
Total
100.0
1.500
Corn brisée
Corn Brisée Tarts
Oven Setup
• After baking bread, remove fuel. Deck heat should
hover around to 600-620
°
F.
• The bake is indirect on half sheet trays, requiring
no additional setup.
• Bake for 20-25 minutes, depending on the pastry’s
size and shape.
Inclusions: dry salami, fromage blanc custard, fromage
blanc cheese, house-made raisins
*We use dried corn and grind it ourselves.
You can also purchase packaged corn meal
or corn flour; do not use corn grits – they
are too coarse.