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. 

 

Chocolate Demo with Dean of Pastry Arts, Jacques Torres 2/1/2017

To kick off the month of February, Dean of Pastry Arts Jacques Torres prepared the ICC community for the upcoming Valentine’s Day holiday. Sharing words of wisdom on chocolate trends, the business side of Valentine’s Day and advice on how the famous Jacques Torres Chocolate locations handle one of the busiest seasons of the year.

Watch the full Facebook Live video, here. 

Want the ability to use the techniques shown here by Dean of Pastry Arts, Jacques Torres? Click Here to learn more about ICC’s Professional Pastry Arts program.

View the full gallery, here: 

PASTRY CHEF JASON LICKER REVEALS ‘LICKERLAND’ COOKBOOK + LAUNCH EVENT

lickerland-cover
French Culinary Institute  graduate and professional Pastry Chef, Jason Licker has announced the US release of his first-ever cookbook. Celebrating 56 Asian-accented desserts, each recipe is the embodiment of Jason’s journey throughout some of Asia’s most captivating culinary capitals. Lickerland collects Pastry Chef Licker’s most cherished recipes from his magical career, seamlessly balancing Asian ingredients with classic French pastry techniques and presented beautifully with images by award-winning photographer, Jason Michael Lang.

After spending the last 12 years traveling and cooking throughout Asia, Jason is heading back stateside to make the International Culinary Center the first stop on his American Lickerland tour. Currently available throughout Asia and Europe via www.JasonLicker.com, Jason will be commemorating the United States release at his alma mater, the International Culinary Center on Thursday, February 23, 2017 from 3:30pm-5pm ET.

You need to experience the bitter to realize how sweet things can be. This statement isn’t just about understanding your palate; it’s also about perseverance when faced with uncertainty. I never planned on becoming a chef. In fact, I had no idea what I was going to do. I may have always had a love affair with food, but it took a tragedy for me to realize it was actually my true calling. This book is about the memories I cherish that shaped who I am today. It’s about discovering flavors of the world in a journey that changed my life. I hope, in some small measure, it can help change yours. At the very least, you should be well-fed along the way.” Jason Licker, Pastry Chef

Limited signed copies will be available February 11th on www.JasonLicker.com or purchase on www.Amazon.com after February 23rd. A limited amount of signed copies will also be available at the event for purchase.

About the International Culinary Center®:

Founded by the late Dorothy Cann Hamilton as The French Culinary Institute in 1984, the International Culinary Center (ICC) is a global expert in professional culinary and wine education, with programs in New York, California and Italy, and graduates from more than 85 countries. The renowned six-month Total Immersion program has produced such talents as Bobby Flay, David Chang, Dan Barber, Christina Tosi and 15,000 more under the guidance of deans including Jacques Pepin and Jacques Torres. Awarded the coveted “School of Excellence” by accrediting commission ACCSC for its career education, ICC provides students with the credentials, confidence and connections to chart a successful career anywhere in the world.

About Jason Licker:

Before taking his passion for pastry into a global experience, Jason Licker received his diploma in Professional Pastry Arts through the French Culinary Institute (now the International Culinary Center®) in 1999. While in culinary school, Jason earned his first internship at Union Square Café in New York City and following graduation, earned a pastry cook position at the world renowned Jean-Georges Restaurant. Moving on to his first Pastry Chef position at Metrazur for Charlie Palmer at the age of 23, Jason elevated his craft yet again with a promotion to Executive Pastry Chef for The Shore Club in Miami Beach. Overseeing all food and beverage outlets including Nobu Miami Beach, Jason fueled his new found affinity for Asian cuisine. Holding positions as Executive Pastry Chef at the Peninsula New York, The Westin Bund in Shanghai, The Venetian Macau Hotel and Resort among others, the winner of Iron Chef Thailand (Dessert) is now making his way back stateside for the release of his inaugural pastry cookbook, Lickerland.

To RSVP for the event, email MTarigan@CulinaryCenter.com with subject Lickerland.

For all press inquiries, please email ASamartano@CulinaryCenter.com

 

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.

 

Alumni Spotlight: Melissa Carroll, Pastry Arts Class of 2012 [California]

In a new alumni spotlight feature, Professional Pastry Arts graduate Melissa Carroll talks to ICC on life after graduating from ICC California’s Professional Pastry Arts program in 2012. Following her California graduation, Melissa traveled the globe before landing in the pastry kitchen of the South Congress Hotel in Austin, Texas.

To me, ‘Love What You Do’ is an incredibly important phrase that everyone should tell themselves. If you’re not enjoying your career, you’re not enjoying your life. We all have to work to provide a life for ourselves. What’s the point in working a job your hate when you could be doing something you love? ”

– Melissa Carroll


ICC: Tell us a little bit about your day-to-day responsibilities working for the South Congress Hotel in Austin, Texas. 

Melissa: I am a pastry kitchen supervisor at the South Congress Hotel in Austin, Texas. My job entails everything I used to do as a pastry cook plus helping with ordering, inventory, and writing prep sheets for our pastry team of about 12 people. Because I work night shifts, I’m responsible for both plating desserts on the line and pastry production. Within the hotel, there are two restaurants, one event space, one ice cream truck, and one bakeshop/coffee shop that we produce for. 


ICC: How did you first get involved with the hotel? melissa-carroll-7

Melissa: Before moving to Austin about a year and a half ago, I applied for the job from Illinois and later had a phone interview with my Chef, Amanda Rockman. Once I arrived, we met for a formal interview and I was offered the position as a pastry cook.  


ICC: What inspired you to enroll in culinary school? Were there certain steps/ thoughts that lead you to the decision?

Melissa: I’ve loved cooking since I was about 12 years old. I always found myself watching cooking shows and enjoyed making dinner for my family every night. Going to culinary school was always something I knew I’d enjoy.


ICC: How and when did you know you wanted to work in the food industry? What about it was appealing to you?

Melissa: In high school, I had dreams of opening my own cafe one day. One of my favorite parts of cooking is being able to cook for other people. Seeing the look on someone’s face when they’re enjoying your food is very rewarding. After high school, I attended art school for a semester. I then took the following semester off to save up for culinary school. I later went back to art school while working in kitchens to finish up my Associates in Fine Arts.


ICC: What were your greatest challenges at school? And how were you able to overcome them?

Melissa: Some of my greatest challenges in culinary school were remembering all of the different types of creams and exact temperatures to cook certain things to. It’s something I still struggle remembering but flash cards were definitely my friends when test time came around.


ICC: If someone were hesitant about pursuing a culinary education, what you say to encourage them?

Melissa: If someone is interested in pursuing an education in the culinary industry I would suggest them to stàge at a restaurant they admire first. Restaurant life isn’t for everyone, but if it’s something that they feel they’d enjoy after stàging for a day or two, I’d say it’s worth it. Being able to cook for people and using your creativity with food as your medium is very fulfilling.


ICC: What is your fondest memory of culinary school? 

One of my favorite assignments at the ICC was coming up with my own seasonal dessert menu for a fictional restaurant concept. My chef instructors then picked two items from the menu and we had to present them. They chose the Gooey Butter Cake with a cranberry orange compote and cinnamon chantilly and a deconstructed “Fig Newton” with fig thyme jam, spiced shortbread, goat cheese anglaise, port wine reduction, and a candied thyme sprig. My favorite event that I was able to attend thanks to the ICC was a dessert tasting and tour at Farallon with Chef Emily Luchetti.

Mastering a Chocolate Candy Stand

By Kaitlin Wayne
Student,  Professional Culinary Arts

IMG_2369

When I first came to tour the International Culinary Center, I was completely impressed with all the beautiful displays of chocolate formed into all shapes and sizes. So, when the chocolate unit finally came around in my Professional Pastry Arts course, I must say I was nervous to take on this daunting task. How was I ever going to make a structure made of chocolate, strong enough to hold a vessel filled with chocolate confections? Designing and planning soon became my best friends. I was nervous and unsure of my ideas until I began to put them on paper and work out the kinks. Using all of the chocolate techniques we had learned in class, I was able to put those skills to work to create something I ended up being very happy with.

The most important part of chocolate work is tempering. Tempering, tempering, tempering. This process involves cooling and agitating the chocolate to precise temperatures to produce stable beta crystals. You can tell when chocolate has been properly tempered by its “snap,” shine, smooth texture and whether it sets quickly. (Insider tip: A digitial thermometer is your best way to ensure proper temperatures when tempering chocolate.) Now, once you have achieved getting your chocolate in temper, you can begin building your masterpiece. Some of the techniques I used included cutting the chocolate into my desired shapes – like leaves, a flower and a log. I also piped the chocolate into a disk for the milk chocolate portion of the flower, and used a paring knife to create the white chocolate petals.

While this was a stressful task at times, the end product was worth it! To be able to stand back and look at the work you have done knowing that you overcame what was once such an intimidating task is extremely rewarding. As pastry chefs, often we have to take on challenges that can be laced with pressure and difficulty, but we get through them only to push ourselves further the next time around.

Learn more about Professional Pastry Arts.