Food and Pastry: 2010

Sunday, October 24, 2010

Chocolate macarons

Ingredients,
200gr egg whites
230gr almond powder
400gr powder sugar
28gr cocoa powder

Sift the powders

After sifting

Whipping the whites

Equipment, a sheetpan with parchment paper, a bowl scraper, a silicon spatula, a pipping bag with a tip (asteco 806).

The whites stiff peak

Add the powders in two steps

Use the bowl scraper or the silicon spatula for the mix

First step of the mixing

End of the mixing the batter is a little runny and shiny

Trick, tuck the bag inside the tip to prevent the batter from running out

Once filled

Un-tuck the bag from the tip

Pipping

Leaving space between the macarons, will help a proper baking

Crusting in front od the oven

Checking on the crusting

The batter does not stick to the finger

Baking about 10 minutes at 330F

Coming out of the oven

ready for the filling

a bit of ganache

and Voilà

Rillettes Bouchées with chocolate glaze

Deconstruction & Combinations

Pairing of Chocolate with meats

Stage 1

Making Rillette approximately 6 hours

Slow cooking in rendered fat (Duck Fat)

Stage 2 - The adding of additional flavor profiles - Sultana

raisins and coco powder

Ganache Recipe STEP 1

- 500 grams Water

- 100 grams Milk Powder

50 grams Cocoa Powder

STEP 2 – ADD TO STEP 1

-10 grams Pectin

- 5 grams Salt

- 5 grams Sugar

STEP 3 POUR STEPS 1&2 OVER CHOCOLATE AT 218oF

STEP 4, when the glaze is cooled to 140°f add the bloomed gelatin (10 sheets)
STEP 5, when the glazed has cooled down to 90°f it is ready to be used

Using a ladle or chocolate funnel apply the chocolate to the turned out spheres over a screen, parchment and sheet pan

For the time Seattle is having a Chocolate Festival, we are participating,
Saturday October 23rd Chef Wynne is demonstrating a rillette bouché with a bitter chocolate glaze.
Sunday October 24th Chef Rondenet is demonstrating how to make Parisian Macarons.
Both recipes and detail pictures will be posted soon...

Saturday, October 2, 2010

IBIE wrap up

Last wednesday was the last day of IBIE, in Las Vegas, the two baking teams going to France are
Perou for South America and
The United States for Central and North America (see picture)


Bread Showpiece from Team USA

The national selection of the Chocolate Masters was won by Sylvain Bortolini (see picture).

Chef Bortolini's Showpiece

Both competitions, (bread and chocolate) will carry on in Paris at the 2012 Europain/Intersuc exposition...
to be continued.

Monday, September 27, 2010

IBIE Monday Summary

Monday International Baking Industry Exposition (IBIE).
      At the IBIE the French language prevails. Let's face it it is an international exposition. From hand tools to high volume industrial applications, and equipment the IBIE has something to offer for everyone at all levels.   The shear scale of this industry gathering is well in character with the scale of Las Vegas architecture - HUGE!!
      From sil-pat sheets, flexi-molds, to machinery (the size of buses) that produce thousands of pastries, and food items at the touch of computerized switch the show offers countless solutions in this comprehensive event for the industry, industry suppliers, and engineers of industry driven solutions to gather.
     Food highlights included our visit to International Foods & Ingredients, Inc. purveyors Chef Werner Schanzl, creations of desserts featuring the line of fruit purees, chocolate show piece work by Chef Bruno Couret and reacquaintence with Sales Director Paerick Dubreil. (see photos)

Showpiece by Chef Bruno Couret

Chef Werner

Sunday's International Baking Competition was on hand with Mexico, the United States and Canadian efforts on display. (see photos)

Team Canada

Team Mexico

Team USA

Finally a special thanks to Chef Laurent Baillon from Ai San Bernadino, Ca and French Gorrmet Pastries, Honolulu HI for the extended invite and hospitality of his team in Las Vegas and the IBIE.

Food and Pastry -From IBIE Las Vegas Chefs D. Wynne and A. Rondenet (AiS)