Highlights from The First-Ever Pastryland 2017 Charity Bake Sale

This fall, the International Culinary Center hosted the first-ever Pastryland Bake Sale, benefiting City Harvest. An afternoon for the ultimate sweet tooth, Pastryland celebrated the innovative talents and imaginations of pastry chefs, showcasing never-before-tasted desserts from the chefs of Per Se, The Modern, Del Posto, Patisserie Chanson, & many more. The event featured an 8-foot tall piped wall of royal icing (which used a total of 120 pounds of sugar), and an Ice Luge of white & dark chocolate shots presented Callebaut® and Five Acre Farms.

ICC would like to thank all the chef and restaurant participants for their delicious, one-of-a-kind contributions during the charity bake sale. As a result, ICC will be donating $5000 to support City Harvest in their hunger relief efforts.

The success of Pastryland would not have been possible without the generous support of our sponsors (listed below) and numerous attendees. In addition to the prestigious pastry chefs mentioned below, Pastryland also gathered social media curators such as Nina Joy of @TheFoodJoy and Sarah Merrill of @BigKidProblems as well as Dessert Professional, Dessert Buzz, The Wandering Eater blog, Union Square Hospitality Group and many others.


Caramelized White Chocolate Cake      | |    Daniel Alvarez – Pastry Chef, Union Square Café and Daily Provisions

PB + J     | |    Tyler Atwell* – Executive Pastry Chef, Lafayette

Marshmallo-licious Delight    | |    Anna Bolz* – Pastry Chef, Per Se

Assorted Linzer Cookies     | |    Stephen Collucci – Pastry Chef, Cookshop

Rhubarb Cake     | |    Douglas Hernandez – Pastry Chef, Oceana

Black + White Choux     | |    Daniel Keehner – Executive Pastry Chef, Union Square Events

Nusszopf     | |    Jiho Kim – Executive Pastry Chef, The Modern

Fudge + Dulce De Leche Bar    | |    Johana Langi – Executive Pastry Chef, The Lambs Club

Thai Tea + Coconut Tapioca    | |     Jason Licker* – Pastry Specialist & Author, Lickerland

Lemon Poppyseed Kouign Amann    | |    Rory Macdonald – Executive Chef, Patisserie Chanson

Schiacciata Con l’Uva    | |    Justine MacNeil* – Executive Pastry Chef, Del Posto

Blueberry Bundt Cake    | |    Michael Mignano – Executive Pastry Chef, Perrine at The Pierre Hotel

Chocolate Fig Cake    | |    Cynthia Peithman & Jansen Chan – Pastry Chef-Instructor & Director of Pastry Operations, International Culinary Center

Assorted Macarons    | |    Thomas Raquel – Executive Pastry Chef, Le Bernardin

Chocolate Chip Toffee Coffee Cookies    | |    James Rosselle – Corporate Executive Pastry Chef, iPic Theaters

Tarte au Chocolate au Sel et Sarrasin    | |    Daniel Skurnick – Executive Pastry Chef, Le Coucou & Buddakan

Sticky Toffee Drunken Donuts    | |    Tracy Wilk – Executive Pastry Chef, SaltBrick Tavern


Charity Partner: City Harvest

Platinum Sponsor: Callebaut®

Gold Sponsor: Sasa Demarle®

Silver Sponsor: KMT Waterjet

Bronze Sponsor: Innovative Sugarworks

Contributing Sponsors: City of SaintsFive Acre FarmsPalais Des ThésNY CakeMurray’s Baz Bagel & RestaurantMeyer’s BageriIce & ViceRenshawMichel et AugustinOatly

Pastry Plus Party Sponsor: Jacques Torres Chocolate

Leadership Partner: James Beard Foundation


All photos provided by Rachel Golden | Golden Raye Photography

Recipe: Chocolate Fig Cake Using Callebaut Chocolate

Our inaugural Pastryland charity bake sale, benefiting City Harvest, commenced on Saturday, September 9 as a part of the school’s Pastry Plus weekend. The generous Callebaut® Chocolate brand held the Platinum Sponsor title throughout the weekend, providing delicious variants of the finest Belgium chocolate. Making their product accessible to attendees, our bake sale also featured a chocolate luge where those who wanted to indulge chose between white and dark chocolate tastings.

Using Callebaut® Dark Couverture Chocolate, the International Culinary Center’s Director of Pastry Operations, Jansen Chan, created an exclusive dessert for the bake sale alongside ICC’s Pastry Chef-Instructor, Chef Cynthia Peithman, to sell to patrons of the Pastryland festivities.

My collaboration with Chef Cynthia Peithman was a celebration of two loves: chocolate and fig. We focused on creating textures with Callebaut’s dark chocolate – a tender chocolate sponge and a luscious chocolate buttercream – and pairing its flavor against the higher, sweeter notes of late summer figs.” – Jansen Chan, ICC’s Director of Pastry Operations

Watch the highlights from the weekend below and view the recipe to see how you could recreate this chocolate dessert at home.


Yield: 14 – 3” cakes

Components:

Chocolate Biscuit Dacquoise
Plain & Chocolate Buttercream
Fig Jam, about 250 grams
Port Gelée
Chocolate Décor, 3” discs
Black Mission Figs, 7 pieces


CHOCOLATE BISCUIT DACQUOISE
Yield: One half-sheet pan
Ingredients:

100 g. Callebaut® Dark Couverture Chocolate, 60.6%
130 g. Almond Flour
115 g. Sugar
115 g. Whites
¼ t. Salt
Powdered sugar, as needed

Procedures:

– Preheat the oven to 350°F (177°C).
– Prepare a half-sheet pan by applying pan release and parchment paper to the bottom.
– Place the chocolate in a bain-marie over low heat and stir to melt. Remove from heat when completely melted, and allow to cool slightly.
– In a bowl, sift the almond flour and reserve.
– Prepare a French meringue: Combine the egg whites and salt in the bowl of a stand mixer fitted with a whisk attachment. Whip the egg whites on medium speed until foamy.
– Gradually add the sugar a little at a time, until soft peaks form. Continue to whip the mixture to stiff peaks.
– Using a rubber spatula, carefully fold the almond flour into the meringue in three additions.
– Add about a quarter of the batter to the melted chocolate and stir vigorously to incorporate.
– Return the chocolate mixer to the remaining meringue and fold gently.
– Evenly spread the batter into the prepared pan.
– Dust with powdered sugar.
– Bake the dacquoise in the preheated oven for 18-20 minutes, or springy to the touch.
– Let the dacquoise cool completely before unmolding.
– Release the dacquoise from the pan by running a paring knife along the edges.


SWISS MERINGUE BUTTERCREAM

Yield: 1050 grams 

Ingredients:

150 g. Callebaut® Dark Couverture Chocolate, 60.6%
165 g. Egg whites*
285 g. Sugar
¼ t. Salt
450 g. Butter, cut into cubes
½ t. Vanilla extract

Procedure

– Place the chocolate in a bain-marie over low heat and stir to melt. Remove from heat when completely melted, and allow to cool slightly.
– In the bowl of an electric mixer, lightly whisk together the egg whites, sugar and salt and place over a pot of simmering water.
– Lightly whisk the mixture over the simmering water until the mixture is hot to the touch or a candy thermometer reads 140° F.
– Place the bowl on the electric mixer fitted with a whisk attachment and whisk on medium-high speed until doubled in volume.
– Whisk until the mixture reaches medium stiff peaks and has cooled down.
– Remove the whisk and replace with the paddle attachment.
– Begin adding the butter a few pieces at a time as it beats into the meringue.
– Add vanilla extract.
– Raise the speed of the mixture and beat until the buttercream is light and fluffy
– Remove about 1/3 of the buttercream and reserve on the side.
– With the remaining buttercream, pour in cooled, melted chocolate and stir quickly to incorporate.

*pasteurized egg whites may be used, if desired


PORT GELÉE

Yield: 250 grams
Ingredients:
4 shts. Gelatin, silver
50 g. Sugar
200 g. Port wine

Procedures:

– Soak the gelatin sheets in ice-cold water for about 5 mins. Drain well and reserve.
– In a small pot, bring 50 grams of water and sugar to a boil.
– Remove from heat, and add drained gelatin.
– Transfer the mixture to a bowl and stir in port.
– Allow mixture to set in the refrigerator for 6 hours or overnight.
– Using a whisk or a pair of forks, break the gelée into coarse, snow-like consistency.

Reserve chilled.

ASSEMBLY:

– Trim the chocolate dacquoise into 3” circles.
– Fill a pastry bag, outfitted with a star tip, with chocolate buttercream. Pipe a border of teardrops just within the edge of each cut cake.
– Fill the center generously with fig jam and ½ tsp. of port gelé
– Top each cake with a 3” chocolate disc.
– Fill a pastry bag, outfitted with a star tip, with plain buttercream. Pipe a small rosette on top of the center of each cake.
– Place black mission figs, cut in half*, on top of plain buttercream.
– Just to the right of the fig, garnish with additional port gelé

*If preparing in advance, brush the cut side of the fig with warmed apricot glaze prior to using.


For more information on Callebaut®, click here.