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
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
In a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5-7 minutes.
Slowly, add the egg and then milk. Mix to combine, making sure to scrape between additions.
Add the flour mixture to the bowl all at once, then mix on low speed until just combined.
Wrap dough well in plastic wrap and chill before rolling.
The dough can be stored for 3-4 days or frozen for up to 2 months.
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
Black and white sesame seeds, for garnish (optional)
Procedures for Gâteau Basque Assembly:
Prepare 8” cake pan or cake ring with butter or pan release spray.
Place the dough batter into a piping bag fitted with a #4 piping tip.
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.
Place the pastry cream in the center well, making sure no custard is touching the sides of the pan.
Sprinkle cherries on top of the pastry cream, pushing them in slightly to create a flat surface.
Pipe another spiral of dough on top of the pastry cream, sealing the filling in. If necessary, spread the dough smooth on top.
Brush the top of the dough with egg wash, and sprinkle with sesame seeds as desired.
Bake at room temperature 375 F for 25-30 mins., or until a deep, golden brown.
Allow to cool before unmolding.
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:
Blend sesame seeds and sesame oil until it forms a thick paste. Reserve.
In a medium saucepan, bring milk and half of the sugar to a boil.
Meanwhile, in a bowl, whisk eggs, sugar, and cornstarch together.
Off heat, add ¼ of hot milk to egg mixture and whisk. Return entire mixture to the pot.
Over medium heat, continue to cook with a whisk, until fully boiling. Allow to boil for 2 minutes.
Remove from heat and whisk in black sesame paste and salt.
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
1 t. vanilla extract
300 g. flour
1 t. baking powder
¾ t. salt
Procedures for Gâteau Basque Dough:
In a stand mixer with a paddle attachment, cream butter and sugar until light and fluffy.
Slowly add the eggs and vanilla to the mixture, scraping occasionally.
In a separate bowl, stir together the flour, baking powder and salt.
Add all the dry ingredients to the butter mixture and continue to paddle until just combined.
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.
400 grams confectioners’ sugar, plus additional as needed
Written by Angela Samartano ICC Social Media Manager
Christmas weekend has finally arrived, and the International Culinary Center lead chef-instructors are here to make sure you’re fully prepared for your home festivities. No matter which holiday your family celebrates, there’s never a wrong time to cook a ham from scratch. While not a culinary student myself, I was able to watch along as Chef Jeff Butler and Chef Pascal Beric demonstrated the process of creating a holiday ham from scratch to the Level 1 students in the Professional Culinary Arts with Farm-to-Table program. Needless to say, it was a multi-sensory experience – eyes were opened (to the rigorous multi-day process), mouths watered and noses were not disappointed at the smell and taste of the final product.
Charcuterie is a major portion of the Professional Culinary Arts program within Level 3. Cured meats are a staple in the culinary world, no matter where you are in the world and the International Culinary Center’s program truly prepares you for every and any meat-based dish you may desire.
Lead Chef-Instructor Jeff Butler, explains the importance of acquiring a professional education regarding proper techniques and execution of charcuterie.
Charcuterie is important because it differs greatly from regular cooking. It requires discipline, great attention to detail and patience. A dash extra of salt or the lack of an ingredient can result in an inedible product. In regular cooking, we can play with the seasoning and adjust until the moment we put it on the plate. In charcuterie, you might not know the results of a recipe until months later after the item has aged. Good charcuterie skills allow for the almost complete use of a pig from head to tail. It puts the chef in touch with ancient skills that go back thousands of years, history on a plate. You can’t learn it in a day and we put a lot of effort into the curriculum to give the student a strong foundation of charcuterie skills. Plus, you get to make hotdogs – and I love hotdogs.”
1- hind leg of pork with all bones removed except for the shank, approximately 10-12 lbs. 4.5-5.4 Kilo
5 Liter cold water
480 Grams of Kosher Salt
20 Grams of Pink Curing Salt #1
150 Grams of Honey
5 Grams Brine Phosphate (optional)
Activa Meat Glue (optional)
5 gallon Bucket
Hog ring pliers
Hand immersion blender
Powdered sugar shaker
Step by Step Process:
Step 1: Mix the water, salt, sugar, pink cure #1 and phosphate with the hand blender for approximately 2 minutes, until no solids are visible.
Step 2: Using the brine needle, gently pump the meat. Keep the meat in a large tub so as to not lose any leaking brine. Pump the brine in a grid pattern with a 1 inch spread. Do not try to poke needle through skin. Do try to pump around the shank. When finished pumping, submerge meat in remaining brine and the brine that has leaked off during pumping in the bucket.
Step 3: Let sit in refrigeration for 3 days. And then resume with the brine in the bucket and repeat step 2. This ensures that your meat is completely saturated with brine and the curing is complete.
Step 4: Let sit for 2 days. And remove from brine. Discard leftover brine. Pat meat dry with paper towel.
Step 5: Using Activa, in the powdered sugar shaker. Liberally dust the interior of the ham. This will keep the ham from having holes in the finished slices.
Step 6: Tie the Ham into the Ham netting.
Step 7: Twist the Ham inside the netting to tighten it upon itself and hog ring pliers to clamp the netting closed and to hold the tension. Use an extra hog ring to ensure it stays closed. Let the Ham sit in the refrigerator over night to set the Activa. You can also use butchers twine to truss the Ham, but take great care to keep it tight and trim loose ends to make sure they will not be caught in the immersion circulator.
Step 8: Set up the immersion circulator and set it to 145 F or 63 C. Submerge the ham in the water bath and cook for 14 hours. You can vacuum seal the Ham prior but you do not have to. The water bath will be discarded when finished.
Step 9: Remove Ham from the circulator. Take off netting , score the skin with a cross hatched pattern, be careful to not go into the flesh.
Step 10: Put ham in a roasting pan fitted with a rack. Begin to bake at 250 F. bake for 2 hours.
Step 11: Remove from oven and turn the temperature up to 450 degrees Fahrenheit with the convection fan turned on if possible.
Step 12: Brush ham with vegetable oil and place in the 450 degrees Fahrenheit oven after fully preheated.
Step 13: When the ham is beautifully browned remove it from oven and allow to rest for 30 minutes and serve with the sauce of your choice.
Step 14: ENJOY!
To learn more about the various levels of ICC’s Professional Culinary Arts program and reserve your spot during our January 30 start date, CLICK HERE.
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.
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.
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
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
Yield: 12-4 oz. muffin-size financiers
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
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.
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