Chef’s Nest: PreGel America and Cacao Barry Joint Demonstration with Two Top Pastry Chefs

Local Los Angeles pastry chefs and industry professionals gained insight into the talented minds of Chefs Ramon Perez and Jerome Landrieu at a recent joint demonstration presented by PreGel AMERICA and Cacao Barry. The event was held at Bakon USA in Torrence, CA, and featured some of today’s most innovative techniques, products, and recipes in pastry.

Chef Perez started off the morning presenting his Anise Hyssop Ice Cream with Raspberry Noodles. This dish included a raspberry meringue, eucalyptus yogurt, pistachio sponge, raspberry marshmallow noodles and anise hyssop ice cream. After preparing each component, Chef Perez’s assembly began with the eucalyptus yogurt surrounded by alternating pieces of pistachio sponge and raspberry meringue. He utilized PreGel’s 5-Star Chef Pastry Select Pistachio Paste, a natural pistachio paste made from 100% Sicilian pistachios, and 5-Star Chef Pastry Select Raspberry Compound, a refreshing and classic raspberry flavor. Raspberry noodles made using PreGel’s Albumissimo (Egg White Base) graced the plate, intertwining all the ingredients in a beautiful display. A quenelle of the anise hyssop ice cream finished the dish.

Following Chef Perez with an equally spectacular showcase, Director of Barry Callebaut’s Chocolate Academy, Chef Jerome Landrieu, presented two plated desserts including a Donut Interpretation and Fraise Citrus Field. His interpretation of the classic donut featured a chocolate tartlet shell filled with lemon marmalade and hazelnut caramel marmalade covered with a chocolate glaze. A crunchy hazelnut tuile finished the presentation. Chef Landrieu’s second dessert, Fraise Citrus Field, consisted of a lemon ganache topped with a strawberry faux sorbet and lemon cremeux over a baked pate sablee.

Both chefs involved intrigued guests during their demonstrations by circulating samples of the flavorful pastry components displayed. The presentation was both informative and innovative, leaving fascinated guests eager to enhance their culinary talents utilizing the creative techniques dynamically exhibited by Chefs Perez and Landrieu.

Method Of Preparation

1. Mix sugar with VersiWhip, xantham gum and guar gum.
2. Mix water with 5-Star Chef Pastry Select Raspberry Compound and lime juice.
3. Whisk in VersiWhip. Whip in stand mixer on medium speed to stiff peaks.
4. Reserve in piping bag.

Method Of Preparation

1. Warm milk to 55°C/131°F.
2. Place a drop of the rennet in each mold.
3. Add goat milk. Allow to set in refrigerator.

Method Of Preparation

1. Combine dry ingredients in a mixer with a paddle attachment.
2. Add cold butter and cut into the mixture until it resembles coarse sand.
3. Melt the chocolate.
4. Slowly pour melted chocolate over the mixture just until it comes together.
5. Turn the mixture out onto a parchment-lined sheet tray and refrigerate until firm.
6. Crumble mixture by hand into small pieces onto a silpat-lined baking sheet.
7. Bake in the oven at 176°C/350°F until done.
8. Remove from the oven and allow it to cool slightly; toss gently in Mycro.

Method Of Preparation

1. Begin to cook sugars with 75g water to 140°C/284°F.
2. Meanwhile hydrate PreGel Albumissimo (Egg White Base) with 75g water.
3. Begin to whip with whisk attachment on low-medium speed.
4. Hydrate PreGel Textura (Mousse Base – Gelatin Replacement) in the 50g water.
5. Add to egg whites.
6. Once sugar reaches 140°C/284°F, pour slowly over egg whites.
7. Continue to whip until cool.
8. Add 5-Star Chef Pastry Select Raspberry Compound and incorporate well.
9. Transfer to piping bag fitted with small piping tip. Pipe “noodles” over mixture of PreGel Magic Sugar (Isomalt), freeze-dried raspberry powder and PreGel Dextrose.

Method Of Preparation

1. Heat goat milk and whisk in PreGel Textura (Mousse Base – Gelatin Replacement).
2. Add to yogurt.
3. Add eucalyptus oil.
4. Pour into iSi canister and charge 2X.
5. Refrigerate 4 hours.

Method Of Preparation

1. Melt butter at 50°C/120°F. Sift flour, sugar, salt and baking powder.
2. In food processor mix eggs with invert sugar. Then add dry ingredients, 5-Star Chef Pastry Select Pistachio Superior Paste (Pure Pistachio) with lime zest, followed by butter.
3. Bake at 150°C/360°F for about 14 minutes.

Assembly

1. Unmold the “Cheese” and place on desired plate.
2. Pipe random drops of meringue, following an imaginary line along the “Cheese”, about 7 drops.
3. As piping, set the tip about a half inch away from the plate, pipe, and lift up each drop.
4. Place 5 raspberries along the same line, allowing the dish to flow, and resemble a garden.
5. Manipulate five pieces of marshmallow by bending it and intertwining, place along the raspberries and meringue.
6. Using a needle tip attachment for the i.s.i canister, place 9 random drops of yogurt. Placing one or two inside raspberries. Randomly place 5 previously cut pieces of Pistachio cake in half inch squares.
7. Quenelle the Ice Cream and place on top. Garnish with micro anise hyssop, place 8-10 leaves; again taking into consideration the flow of the plate up.

Find all the recipes from the 5-Star Ambassador Demonstrations at
www.5-starpastryseries.com/5-star_recipes/