Caramel Poached Apples with Saffron, Yogurt and Sesame by Chef Joel Reno Chef Instructor The French Pastry School Chicago, Illinois 1994.2013 S.R.Canonne & J.A.Pfeiffer The French Pastry School, L.L.C
Table of Contents Caramel Poached Apples with Saffron, Yogurt and Sesame... 3 Caramel Poached Apples... 3 Yogurt Mousse... 4 Sesame Croquante... 4 Saffron Ice Cream... 5 Candied Orange Zest... 6 2
Caramel Poached Apples with Saffron, Yogurt and Sesame Caramel Poached Apples Granny Smith Apples 2 ea. Lemon Juice 5 g Plugrá Butter 82% Fat 30 g Orange Blossom Honey 40 g Salt Pinch Nielsen-Massey Tahitian Vanilla Bean 1 60 g 135 g Peel and core the apples, quarter them, and toss them with some lemon juice. Melt together the butter, honey, salt and vanilla. Make a dry caramel with sucrose. Deglaze the caramel with the melted butter mixture. Place the apples in a Cryovac bag with 30 grams of the caramel. Seal the bag and poach them at 83 C/181 F for 40 min - one hour. Caramel Apple Creamy Sauce Sauce is poaching liquid strained using 0.7 1.5% Xantham gum to the total weight of the poaching liquid, blended in. Cool. 3
Yogurt Mousse Fresh Heavy Cream 35% Patisfrance Gelatin Water Greek Yogurt 175 g 3 g 15 g 400 g 25 g 618 g Whip the cream to soft peak, set aside. Bloom the gelatin in five times its weight of water. Whisk the yogurt together with the sucrose over a double boiler until the sugar dissolves, add the gelatin. Fold in the cream and cast into desired mold. Sesame Croquante Simple Syrup at 30 Baume Spice House Black Sesame Seeds Spice House White Sesame Seeds Honey 100 g 25 g 25 g 10 g 160 g Mix all ingredients together with a spoon. Portion the mix onto a Silpat into desired shapes. Bake at 176 C/350 F for about 8 minutes or until set. 4
Saffron Ice Cream The Spice House Spanish Coupe Saffron Fresh Whole Milk Fresh Heavy Cream 35% Chef Rubber Powdered Glucose Inverted sugar Fresh Egg Yolks Chef Rubber Ice Cream Stabilizer 8-10 threads 518 g 186 g 101.5 g 28 g 18.5 g 28 g 3 g 0% fat milk powder 35 g Monostearate 2.5 g Total weight g Lightly toast the saffron threads. Combine the milk and the cream in a pot. Add the toasted saffron. At 25ºC/77ºF, add the sugars to the milk mixture. At 40ºC/104 ºF, mix in the egg yolks. At 45ºC/113ºF, add the stabilizer. Heat the ice cream mix to 85ºC/185ºF for 2 minutes. Cool the ice cream mix rapidly to 4ºC/39.2 ºC. Let the ice cream mix mature for 4 12 hours. Homogenize the ice cream mix with a hand blender. Freeze the ice cream in an ice cream machine. Transfer the ice cream to an airtight container, then deep-freeze it to ensure the stabilization of the product (to 40ºC). Keep the ice cream in a freezer at 25ºC/-13ºF. 5
Candied Orange Zest Orange Zest Water Patisfrance Glucose Nielsen-Massey Orange Blossom Water From 2 Oranges 400 g 200 g 50 g To taste 650 g Blanche the zest in boiling water 3 times. Bring the water, sucrose, glucose to a boil. Lower the heat and add the blanched zest. Simmer gently for about 45 minutes. When assembling season candied orange zests with orange blossom water to taste. 6
About The French Pastry School The French Pastry School of Kennedy-King College at City Colleges of Chicago is the premier international institution of pastry arts education. Superb instruction, superior equipment, and top quality ingredients enable the co-founders, Chefs Jacquy Pfeiffer and Sébastien Canonne, M.O.F., to uphold an exceptional educational facility for all things sweet and baked. The French Pastry School s team of award-winning instructors has grown to a faculty of many renowned chefs, including John Kraus, Sunny Lee, Eric Perez, and Joel Reno; 2011 National Pastry Champion Joshua Johnson; Master Cake Artist, Nicholas Lodge; World Baking Champion, Pierre Zimmermann; and World Pastry Champions, Patrice Caillot and En-Ming Hsu. The French Pastry School instructs over one thousand students and pastry professionals in hands-on classes each year and offers three main programs: L Art de la Pâtisserie, a full-time 24-week pastry and baking certificate program; L Art du Gâteau, The Professional Cake Baking and Decorating Program, a full-time 16-week certificate program; L Art de la Boulangerie, an 8-week Artisanal Bread Baking Course; and Continuing Education courses, 3- to 5-day long classes year-round for professionals as well as food enthusiasts. Additionally, the Chef Instructors of The French Pastry School lead demonstrations on the premises and around the country for thousands more pastry professionals and enthusiasts. The French Pastry School offers you the rare opportunity to learn the art of pastry in an intimate setting, being personally mentored by masters in their field. Your skills will be finely honed through hands-on practice and repeated exposure to the best pastry techniques, tools, and ingredients. Our school is dedicated only to the art of pastry, and it is our goal to be the finest pastry school in the United States, producing the best-prepared professionals entering the industry. The French Pastry School's programs are approved by the Illinois Community College Board through Kennedy-King College at City Colleges of Chicago. Students in our full-time certificate programs earn from 16 to 24 college credit hours. 7