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Inside ICC: Creating Chocolate Truffles with Chef-Instructor Michael Zebrowski

Celebrate Valentine’s Day by creating your own chocolate truffles —and a heart-shaped box made of chocolate. Watch below as Pastry Chef-Instructor Michael Zebrowski shares some of the techniques learned within ICC’s Professional Pastry Arts program.


Ingredients Needed:

  • 454 grams (1 lb) Heavy Cream
  • 70 grams (2.5 oz) Invert Sugar
  • 1/8 teaspoon Salt
  • 680 grams (1 lb 8 oz) Chocolate (58-64%)
  • 227 grams (8 oz) Butter (softened)
  • 114 grams (4 oz) Liqueur
  • *Use a good quality liqueur like Cognac, Armagnac, Grand Marnier or dark rum.

Procedure for Chocolate Truffles: 

  • In a saucepan, bring the cream, sugar and salt to a boil
    Pour the hot mixture over the chocolate. Allow to stand for one minute, then emulsify, from the center out, until smooth
  • Stir in the softened butter and emulsify until homogeneous.
  • Gradually pour in the liqueur, stirring continuously to maintain an emulsion.
  • Cover the surface of the ganache with plastic wrap and allow to set up at room temperature.
  • Pipe the ganache into rounds that are as spherical as possible.
  • Roll the ganache into spheres by hand and chill again. At this point, the rolls may be refrigerated for several days before being finished.
  • Allow the spheres to temper from the refrigerator before coating twice in tempered chocolate.
  • After the second coating, roll the truffles in sifted cocoa powder before the chocolate sets. Once set, sift the excess cocoa powder off the finished truffles.

 

Create a chocolate heart-shaped box using techniques from Chef Michael! Learn more about ICC’s Professional Pastry Arts program, click here. 

 

valentines-hearts

Inside ICC: Creating Heart Sablée Cookies with Chef Jurgen David

In a brand new video, we get you geared up for Valentine’s Day 2017 with Senior Coordinator of Pastry Arts, Chef Jurgen David. Watch as Chef Jurgen elevates an average vanilla sablée cookie recipe into a festive edible arrangement sweet enough for your sweetheart. Follow his recipe below and watch along!

Want to learn from Chef Jurgen David? Click Here to learn more about our Professional Pastry Arts program in New York City.


Recipe: Vanilla Sablée Dough

Yield: 615 g

  • Ingredients:
    270 g all-purpose flour
  • 1/4 teaspoon salt
  • 225 g butter, room temperature
  • 100 g sugar
  • 20 g egg yolk
  • 1 teaspoon vanilla extract

Procedure: For the Vanilla Sablée Dough

  1. In a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5-7 minutes.
  2. Slowly, add the egg and then milk. Mix to combine, making sure to scrape between additions.
  3. Add the flour mixture to the bowl all at once, then mix on low speed until just combined.
  4. Wrap dough well in plastic wrap and chill before rolling.
  5. The dough can be stored for 3-4 days or frozen for up to 2 months.

 

cake-sesame

Celebrate Lunar New Year with a Black Sesame Gâteau Basque

In honor of the Lunar New Year this Saturday, January 28, Director of Pastry Operations Jansen Chan shares his recipe for a classic french pastry with an Asian twist. In collaboration Sinovision, Chef Jansen incorporates black sesame to further illustrate the fusions between French and Chinese cultures.

Watch and learn how to create this delicious treat to welcome in the year of the rooster.

“Traditionally, Lunar New Year is celebrated with a selection of confections or fresh fruit, which you can have out all day for visiting friends and family. The French pastry, Gâteau Basque, is rich and delicious, and this version incorporates a popular Asian ingredient, black sesame, in its creamy, custardy filling. It holds beautifully for a few days and is an unexpected dish to honor the New Year.” – Jansen Chan


Recipe: Black Sesame Gâteau Basque With Cherries
Yield: one – 8” cake

Ingredients for Gâteau Basque Assembly:

½ Gâteau Basque dough

½ Black sesame pastry cream, cooled

½ cup dried or poached and drained sour cherries

Egg wash

Black and white sesame seeds, for garnish (optional)


Procedures for Gâteau Basque Assembly:

  1. Prepare 8” cake pan or cake ring with butter or pan release spray.
  2. Place the dough batter into a piping bag fitted with a #4 piping tip.
  3. Starting in the center of the pan, pipe an even spiral of dough around the base of the pan, and up the sides, about 1” high.
  4. Place the pastry cream in the center well, making sure no custard is touching the sides of the pan.
  5. Sprinkle cherries on top of the pastry cream, pushing them in slightly to create a flat surface.
  6. Pipe another spiral of dough on top of the pastry cream, sealing the filling in. If necessary, spread the dough smooth on top.
  7. Brush the top of the dough with egg wash, and sprinkle with sesame seeds as desired.
  8. Bake at room temperature 375 F for 25-30 mins., or until a deep, golden brown.
  9. Allow to cool before unmolding.
  10. Serve at room temperature.

Ingredients for Black Sesame Pastry Cream:

100 g. black sesame seeds

60 g. sesame oil

500 g. milk

100 g. sugar

5 egg yolks

40 g. cornstarch

¼ t. salt


Procedures for Black Sesame Pastry Cream:

  1. Blend sesame seeds and sesame oil until it forms a thick paste. Reserve.
  2. In a medium saucepan, bring milk and half of the sugar to a boil.
  3. Meanwhile, in a bowl, whisk eggs, sugar, and cornstarch together.
  4. Off heat, add ¼ of hot milk to egg mixture and whisk. Return entire mixture to the pot.
  5. Over medium heat, continue to cook with a whisk, until fully boiling. Allow to boil for 2 minutes.
  6. Remove from heat and whisk in black sesame paste and salt.
  7. Transfer to plastic lined tray, cover with additional plastic wrap, and allow to cool.

Ingredients for Gâteau Basque Dough:

400 g. butter, at room temperature

400 g. sugar

6 eggs

1 t. vanilla extract

300 g. flour

1 t. baking powder

¾ t. salt

 

Procedures for Gâteau Basque Dough:

  1. In a stand mixer with a paddle attachment, cream butter and sugar until light and fluffy.
  2. Slowly add the eggs and vanilla to the mixture, scraping occasionally.
  3. In a separate bowl, stir together the flour, baking powder and salt.
  4. Add all the dry ingredients to the butter mixture and continue to paddle until just combined.
  5. Use immediately.
sprinklesss

Inside ICC Holiday Hacks: Homemade Sprinkles

Watch our final Inside ICC #HolidayHacks video for 2016 featuring Director of Pastry Operations Jansen Chan demonstrating how to create homemade sprinkles in your own kitchen! Use them as a garnish or mix-in your favorite cookie, muffin, or cake recipes for a colorful pop. Full recipe below. 

 


Ingredients:

400 grams confectioners’ sugar, plus additional as needed

7 grams dried egg whites

Pinch of kosher salt

50 g. water

Food colorings, as desired


Procedure:

  1. In five different bowls, place about 2 g. of food colors of your choice, separately. Ideally, bright and contrasting colors will be best.
  2. In a sixth bowl, mix together the sugar, dried egg whites and salt.
  3. Add water and mix to create a stiff dough. If the dough is too dry, add a few drops of water. If the dough is too wet, add a sprinkling of additional confectioners’ sugar.
  4. Divide the dough into six portions.
  5. Place each portion into the five bowls, reserving the sixth portion to keep white.
  6. Lightly roll the white dough into a ½” log and place on a lightly greased, parchment paper.
  7. Using gloves, working from the lightest color to the darkest colors, knead each mixture until it is fully homogenous. If the dough is too wet, add a sprinkling of additional confectioners’ sugar.
  8. Before moving on the next color, roll the dough into a ½” log and place adjacent to the initial white dough log.
  9. Repeat until all dough portions are mixed and placed the third log next to the second log and the fourth, fifth and sixth logs direction on top of the first three logs.
  10. Remove gloves and roll the parchment paper to compress the six logs to create one larger log.
  11. Unwrap from parchment paper and allow to dry 2-3 days at room temperature, unwrapped.
  12. Rotate the log after the first 24 hrs, to allow all sides to dry.
  13. Grate the dry log against a cheese grater and spread on another parchment paper to dry for a few hours as individual pieces.
  14. Store in an airtight container at room temperature, until needed.
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#InsideICC Holiday Hacks: Loaf Pan Saddle Technique + Pumpkin Bread Recipe

Watch as ICC Pastry Chef Instructor Aleishe Baska demonstrates how to properly saddle your loaf pan to prevent your favorite breads from sticking to the pan! Full recipe below!

Pumpkin Bread Recipe

Yield: 2 standard loaf pans

 

Ingredients:

  • 10 oz.  All-Purpose Flour
  • ½ tsp Salt
  • ½ tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Ground Cloves
  • 1 tsp Ground Nutmeg
  • 1 tsp Ground Ginger
  • 10 ½ oz. Granulated Sugar
  • 1 oz. Molasses
  • 4 oz. Butter
  • 15 oz. Pumpkin Puree
  • 2 oz. Nuts, toasted and chopped (optional)

Instructions:

  1. Preheat oven to 325°F
  2. Prepare pan with release spray and saddled in parchment paper.
  3. Sift flour, salt baking powder, baking soda and spices. Reserve.
  4. Cream butter, sugar, and molasses.
  5. Slowly add eggs.
  6. Add drys, alternating with pumpkin and nuts(optional)
  7. Divide into loaves
  8. Bake for 50-60 minutes or until a paring knife inserted into the center of the knife comes out clean.
  9. Unmold immediately and allow to cool to room temperature before wrapping or slicing.

 

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Inside ICC Holiday Hacks: Simple Pie Dough

In our latest edition of Inside ICC: Holiday Hacks, Pastry Chef Instructor Michael Zebrowski shows how to create a simple, yet perfect pie crust that will bring your homemade pies to the next level! Full recipe below.

 

Ingredients – Yields 10 (6-inch) pies 

1000 grams all-purpose flour

2 1/2 teaspoons salt

2 1/2 teaspoons sugar

560 grams cold butter, cut into 3/4 inch cubes

16 grams white vinegar.

Manual Process [As seen in video]

  • Combine the flour, salt and sugar in a large bowl. Sprinkle the cubed butter pieces over the dry ingredients
  • Using a bowl scraper or fingers, cut or rub the butter into the dry ingredients until the pieces are about 1/4 inch, or approximately the size of green peas.
  • Combine the ice water and the vinegar. Sprinkle half of the liquid over the butter and flour mixture. Using a rubber spatula or by hand, gently toss the mixture to incorporate. Continue adding the liquid, a little at a time, until the mixture forms a rough, shaggy dough. The dough should just hold together when pressed between two fingers.
  • Turn the dough out onto a lightly floured work surface. Divide the dough in half and gently shape it into two rounds. Wrap the dough in plastic wrap and refrigerate for at least 1 hour, preferably overnight. The dough can be refrigerated for up to 2-3 days or frozen for 1-2 months.
LEFTOVER COOKIE SCREENSHOT

#InsideICC Holiday Hacks: How To Use Leftover Candy

Wondering what to do with Halloween candy after (or before) October 31? Well, the International Culinary Center has you covered this season with a series of holiday hacks that will provide you with the inspiration to love what you do, in your own home kitchen. Learn how to kick up your cookie game a few notches with this Halloween inspired hack demonstrated by ICC Chef Instructor Lindsay Busanich. 

Recipe:

  • Start by chopping up any additional candy you may have around the house. Chocolate based candy works best. M&Ms, candy corn and Reese’s Pieces are used in the following video.
  • Fold candy into already-made chocolate chip cookie batter gently with spatula.
  • Place batter into small bread loaf pan to create thicker cookies. 4×4 inch pan used in video. 
  • Add additional candy pieces on top of batter
  • Bake at 350F degrees for 8-10 minutes until golden brown
  • Add more candy as for a decorative garnish!

 

For more videos, visit our YouTube channel: www.youtube.com/internationalculinarycenter

PumpkinFinancier_1

PUMPKIN FINANCIER

Join us at our next Open House for all programs on Tuesday, October 4 and watch our Director of Pastry Operations, Chef Jansen Chan demonstrate how to make these fall favorites! RSVP HERE

PUMPKIN FINANCIER
Yield: 12-4 oz. muffin-size financiers

Ingredients:

8 oz. Butter
1 t. Cinnamon, ground
½ t. Nutmeg, ground
¼ t. Ginger, ground
¼ t. Cloves, ground
¾ cup All-purpose flour
1 cup Almond flour
1 cup Powdered sugar
¼ t. Salt
7 Egg whites
½ cup Pumpkin puree
Powdered sugar, for dusting
Pumpkin seeds, optional, for garnish

PumpkinFinancier_2

Procedures:

In a medium saucepan, melt butter over medium heat, whisking occasionally. As the mixture begins to boil, continue stirring, until the butter is lightly browned and has a nutty aroma. Remove from heat immediately and add cinnamon, nutmeg, ginger and cloves. Allow to cool slightly.

Meanwhile, in another bowl, stir together the flours, powdered sugar, and salt. In another bowl, whisk the egg whites and pumpkin together until smooth. Add the dry ingredients and stir thoroughly.

Pour about 1/3 of the warm browned butter into the mixture and whisk, until smooth. Repeat twice more, adding 1/3 of the butter each time.

Allow mixture to rest and cool in the refrigerator, preferably overnight.

Preheat the oven to 400°F. Divide the batter into greased cupcake pans.

Top with pumpkin seeds and dust with powdered sugar.

Bake for about 15-20 minutes, or until golden brown. Let cool for 10 minutes before unmolding.

Serve warm or at room temperature.

 

salted_chocolate_cookie

Salted Double Chocolate Cookies

By ICC Professional Pastry Arts student Stephanie Rodriguez
Third Place Winner of the ICC 2016 Cookie Games

Country of Inspiration: United States of America
Yield: 4 dozen cookies

Ingredients for dough:

  • 5.3 oz/150 g. butter, unsalted
  • 1 ¼ cup brown sugar
  • 1 cup granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3.5 oz/100 g. glucose syrup
  • 2 ¾ cup + 2 tablespoon bread flour
  • ½ cup cocoa powder, Dutch-processed
  • 1 teaspoon baking soda
  • 1 teaspoon salt, kosher
  • 1.8 oz./50 g. chocolate chips, semi-sweet
  • 1.8 oz./50 g. chocolate chips, bittersweet
  • Coarse sea salt, for garnish, as needed.

Cookie games chocolate cookie recipe

Procedure:

1. In a tabletop mixer fitted with a paddle attachment, cream the butter and both sugars, until light and fluffy.
2. Gradually, add the eggs, vanilla, and glucose syrup, scraping the sides of the bowl well.
3. In a separate bowl, mix together the flour, cocoa powder, baking soda and salt.
4. Add the dry ingredients in one addition and combine at low speed until just mixed.
5. Add the chocolate chips and mix until combined. Remove the dough, wrap in plastic wrap and chill until firm. Let rest at least one hour.
6. Preheat the oven to 350°F. Portion the dough into 48 pieces and roll into balls. Place each portion onto a parchment-lined baking sheet, providing 1 ½” between each cookie, and flatten.
7. Top with a pinch of sea salt and bake for 7-10 minutes or until firm to the touch. Allow the cookies to cool before transferring.
8. Store well wrapped for 3-4 days.

cookie_honey_fennel

Burnt Honey and Fennel Cookie

By ICC Culinary Arts student Nicole Hope
Second Place Winner of the ICC 2016 Cookie Games

Country of Inspiration: Morocco
Yield: 4 dozen cookies

Ingredients for dough:

  • 8 oz/225 g. butter, unsalted
  • ½ cup honey
  • ¼ cup confectioner’s sugar
  • ¾ teaspoon salt
  • 1 ½ cup flour, all-purpose
  • 1 tablespoon fennel seed, coarsely chopped
  • Candied orange peels (see below)

Cookie Games International Culinary Center

Procedure:

1. In a medium saucepan, heat the honey over medium heat until the color turns to deep, dark caramel and reaches a temperature of 330°F, measured with a candy thermometer.
2. Remove the pan from the heat and carefully add butter, stirring until the butter is completely melted. Cool the mixture until the butter hardens again, stirring occasionally to make sure the honey doesn’t stick to the bottom.
3. In a tabletop mixer fitted with a paddle attachment, cream the cooled butter until light and fluffy. Add the confectioners’ sugar and beat until incorporated.
4. Add the flour and salt to the butter mixture in two batches, stirring to incorporate completely after each addition. Stir in the fennel seed and candied orange.
5. Turn out the dough onto parchment paper and roll into a log, 2 inches in diameter, and chill until firm, about 1 hour.
6. Preheat oven to 325°F. Slice log into rounds about ¼ inch thick and bake on a parchment-lined baking sheet. Bake 10-12 minutes, or until the edges are slightly golden.
7. Let sit 10 minutes before transferring to a wire rack to cool completely. Store well wrapped for 3-4 days.

Ingredients for Candied Orange:

  • 2 oranges
  • 2 ½ teaspoon granulated sugar

Procedure:
1. Using a vegetable peeler, peel the zest from each orange.
2. Remove any white pith with a paring knife and julienne the orange zest.
3. Put the zest in a small sauce pot and cover with water, bring to a boil and drain.
4. Put the orange peel back in the sauce pot and cover with water again, this time adding in the sugar.
5. Bring to a boil and reduce until all the water has evaporated.
6. Remove the candied orange onto a drying rack or parchment paper and allow to air dry for about 1 hour.