VOL2 2018

Gastronome is the official publication of the U.S. Chaîne des Rôtisseurs. The magazine provides coverage of local, regional, national and international Chaîne events as well as feature stories about members and member establishments.

Issue link:

Contents of this Issue


Page 18 of 147

What skills do you think teachers need to become successful educators? The primary skills of patience and being positive. A good educator must care about the students, their progress, and the work accomplished. You are their mentor, and you must lead by example. What do you enjoy about teaching culinary students? Giving knowledge, experiencing their progress under your tutelage, and enjoying their success. What is your favorite ingredient? Chocolate. Over the past decades, so much progress has been made in quality and variety. The sky's the limit with such a product—all the creations, from bonbons to showpieces, can be accomplished. What does the Chaîne mean to you? [It] means a lot to me: memorable adventures in gastronomy with like-minded people. Do you have a favorite Chaîne event? In the fall, our chapter organizes an evening with Italian-style cooking. [There is a] large table where we all sit together. It is a lot of fun. RED FRUIT OPERA JOCONDE SPONGE Almond powder 135g Caster sugar 45g Eggs 225g Flour 45g Egg whites 135g Caster sugar 90g Butter 70g Mix almond powder, 45g sugar, eggs, and flour in Robot Coupe®. Whip egg whites with 90g sugar to form a meringue. Fold into previous mixture, finishing with melted butter. Spread batter onto four 40 x 30 cm Silpat® in 24.5 x 24.5 cm frames. Bake 190°C for 5 minutes. RASPBERRY SOAKING SYRUP Water 75g Caster sugar 75g Raspberry purée 75g Raspberry liqueur 10g Boil all ingredients and set aside for assembly. RASPBERRY CONFIT Raspberry purée 300g Raspberry pieces 150g Invert sugar 105g Caster sugar 30g Pectin NH 15g Lemon juice 9g Gelatin mass 51g Boil raspberry purée, pieces, and invert sugar. Add sugar mixed with pectin and lemon juice and boil again. Off the heat add gelatin mass and blend. Refrigerate for assembly. Mix compote to form a creamy texture. VANILLA BUTTER CREAM Full cream milk 82g Vanilla bean 1 piece Egg yolks 67g Caster sugar 94g Butter, softened 348g Italian meringue 161g (base meringue) Boil milk with cut, scraped vanilla bean, egg yolks, and sugar. Whip to cool on mixer and gradually add softened butter. When cooled, fold in previous meringue, use immediately for assembly. RED MIRROR GLAZE Water 150g Caster sugar 300g Glucose 300g Evaporated milk 200g Gelatin powder 20g Water 120g White chocolate 300g Red fat-based glaze (as needed) Soak gelatin in 120g water. Boil coloring, water, sugar, and glucose. Pour onto condensed milk, soaked gelatin, and white chocolate. Emulsify with a hand blender and refrigerate. Use at approximately 32°C. ASSEMBLY Spread a thin layer of white chocolate onto a joconde sponge layer and place onto a 24.5 x 24.5 cm x 3cm high frame. Soak with raspberry syrup and spread a layer of vanilla butter cream, another soaked sponge layer, raspberry confit, butter cream, etc. Finish with a smooth layer of vanilla butter cream. Glaze on top and cut edges with a hot knife. OUR CHAÎNE CHEFS 2 0 1 8 v 2 :: G A S T R O N O M E :: 17

Articles in this issue

Archives of this issue

view archives of Gastronome - VOL2 2018