tiptree showstopper

Showstopping Popover Recipe From Heritage Bakers

Last year, ICC Professional Pastry Arts graduate and owner of Heritage Bakers, David Shalam took home the gold for his signature Heritage Bagel at the inaugural Tiptree World Bread Awards USA supported by American Bakers Association. This year, in addition to winning gold again for his Heritage Bagel, he also took home the top prize for his Little Scarlet Cream Filled Popovers.

David is known throughout Glen Cove, New York for the popovers at his bakery. Light and airy, his popovers are best described as a crossover between challah and brioche breads. At the World Bread Awards, the category of Tiptree Showstopper was created to highlight the award show’s partner, Tiptree. For this category, bakers are challenged to submit a bread that incorporates the best of Tiptree’s products. David immediately thought of one of their most popular jams, the Little Scarlet Strawberry Preserve, and a match was born! He knew that the tartness of the strawberry jam, combined with a sweet crème légère, would be the perfect filling for his signature popovers.

You can recreate David’s recipe that won bread gold using these ICC recipes below, combined with Tiptree’s Little Scarlet Strawberry Preserve! It’s a perfect addition to your holiday table, sure to impress your family and friends.

david shalam

Little Scarlet Cream Filled Popovers

Little Scarlet Cream

Crème Pâtissière

Yield: Approximately 750 g

Ingredients

475 mL milk

½ vanilla bean, split and scraped

125 g granulated sugar

50 g whole eggs

40 g egg yolks

50 g pastry cream powder

Procedure

  1. Combine the milk, scraped vanilla bean, and half of the sugar (125 g) in a medium saucepan over medium heat. Bring the mixture to a boil, stirring occasionally, and then remove it from the heat.
  2. Mix the whole eggs and egg yolks with the remaining sugar and pastry cream powder in a bowl. Whisk until the mixture is smooth.
  3. Whisking constantly, pour one-third of the milk mixture into the egg mixture to temper it.
  4. Next, add the tempered egg mixture to the saucepan with the remaining milk mixture over medium-high heat.
  5. Boil for 2 minutes, stirring constantly, until it is fully cooked and has thickened to the desired consistency. (Tip: If making a large batch of crème pâtissière, allow the milk in the saucepan to return to a boil before adding the egg mixture).
  6. Remove the crème pâtissière from the heat and transfer it to a plastic wrap-lined sheet pan. Remove the vanilla bean and discard or save for another use. Gently smooth out the mixture, then place a sheet of plastic wrap directly on the surface. This will prevent a skin from forming on top of the pastry cream. Set aside to cool completely. Refrigerate the crème pâtissière once it has cooled to room temperature and use within 1 week.

Crème Légère

Yield: Approximately 450g

Ingredients

300 g crème pâtissière

150 g heavy cream

100 g Little Scarlet Strawberry Preserve

Procedure

  1. Separate out 300 g of crème pâtissière and place into mixing bowl.
  2. In a bowl, whisk the crème pâtissière until smooth.
  3. Prepare a crème fouettée with the cream; whip to stiff-peak stage. Fold the crème pâtissière into the crème fouettée to make a crème légère.
  4. Fold 100 g of Little Scarlet Strawberry Preserve into the crème légère.

Popovers

Yield: 6 popovers

Ingredients

1 whole egg

1 egg yolk

½ tsp salt

150 mL milk

85 g all-purpose flour

50 g sugar

25 g cinnamon

Procedure

  1. Preheat an oven to 425°F. Mix the whole egg, egg yolk, salt, and approximately one-fourth of the milk.
  2. Whisk the flour into the egg mixture, making sure to whisk out all of the lumps before adding the remaining milk.
  3. Whisk in the remaining milk.
  4. Pour the batter into buttered muffin or popover pans, filling the molds only halfway; the popovers will triple in height.
  5. Place the pans in the hot oven and bake the popovers for approximately 25 minutes, or until puffed and well-browned.
  6. Allow popovers to completely cool. Combine sugar and cinnamon and roll popovers into mixture.
  7. Pipe Little Scarlet Cream into popovers and enjoy!

Special Instructions

  • Using only one-fourth of the milk with the egg mixture makes it easier to break up any lumps when the flour is added.
  • Buttering the top of the muffin pan as well as the insides prevents sticking.
  • The popovers will get very dark during baking, but must be baked thoroughly or they will collapse.
  • Unmold the popovers immediately after baking.
  • Popovers must be made as close to service as possible.
world bread awards

Two ICC Alumni Win at the 2019 World Bread Awards!

The Tiptree World Bread Awards came to New York for the second time to celebrate the very best in American bread bakers. Now in their seventh year since their founding in England, the Awards are the top annual competition for professional bakers in the United Kingdom.

The Awards include 13 categories, from sourdough to baguettes and bagels. The bakers in this year’s competition were judged by 36 industry professionals from around the country, including ICC’s very own Director of Pastry, Chef Jansen Chan and ICC alumni Melissa Weller (Highstreet on Hudson) and Rhonda Crosson (Meyers USA).

ICC graduate David Shalam, center, receiving his award
ICC graduate David Shalam, center, receiving his award

ICC is proud to recognize two alumni who took home awards this year in the categories of bagels, focaccia and the TipTree Showstopper. Clémence Danko’s bakery, Choc O Pain French Bakery in Jersey City, brought home the focaccia award for their focaccia baguette. Clémence is a 2010 graduate of ICC’s Art of International Bread Baking program and hires many ICC graduates to work at her bakery. David Shalam, 2011 graduate of ICC’s Professional Pastry Arts program and Founder/Head Baker of Heritage Bakers in Glen Cove, NY, took home the Bagel Award for his everything bagel, as well as the award for the TipTree Showstopper! For this award, he submitted his signature popovers and incorporated TipTree’s Little Scarlet strawberry jam into the recipe.

Congratulations to all of the evenings winners! Check out the full list of awards here.

About The Art of International Bread Baking Program:

Our Art of International Bread Baking program was created 20+ years ago to create the future bakers of tomorrow. In this program, students learn 85+ breads and learn the art of bread baking. In eight weeks, you’ll travel the world through bread baking in our pristine New York City kitchens. Develop a fundamental understanding of the science, ingredients and techniques you need to master artisanal hand-crafted breads. Learn more here.

About the Event Partners:

Tiptree has always had strong links with the USA. Scott Goodfellow, Wilkin & Sons Joint Managing Director commented, “C. J. Wilkin, the son of our founder, toured several states back in the 1890s, to learn about fruit growing and jam making. New York City has a global reputation for excellent food, so it makes the perfect spot for the inaugural overseas Tiptree World Bread Awards. We are very much looking forward to discovering the world of artisan bread that is available across the USA.”

The Food is GREAT campaign is a government initiative to support UK food and drink exports and to increase positive public perception and demand of UK food and drink around the world. www.great.gov.uk

The American Bakers Association (ABA) is the Washington D.C.-based voice of the wholesale baking industry. Since 1897, ABA has represented the interests of bakers before the U.S. Congress, federal agencies, and international regulatory authorities. ABA advocates on behalf of more than 1,000 baking facilities and baking company suppliers. ABA members produce bread, rolls, cookies, crackers, bagels, sweet goods, tortillas and many other wholesome, nutritious, baked products for America’s families. ABA works to grow and enhance the industry through public policy advocacy, education and networking. ABA brings together industry leaders to share ideas, develop industry solutions and network with industry colleagues.  Follow ABA with #AmericanBakers www.americanbakers.org

Photographs by Henry Kenyon

CELEBRATE NEW YORK BREAD WEEK AT ICC THIS OCTOBER

We’re gearing up for the ‘Bread Carpet’ this Fall! After their debut competition in 2018, the Tiptree World Bread Awards returns to New York City this October for the second annual competition—inviting professional bread bakers to stake their claim alongside some of the best breads in the world. ICC is proud to return as the Educational Partner for the Awards and we’re excited to share that Chef Jansen Chan (ICC Director of Pastry Operations) and ICC Graduates Melissa Weller (Highstreet on Hudson), Rhonda Crosson (Meyers USA) and Zoë Kanan (Simon & The Whale and Studio) will be bringing their expertise to the judging panel.

NY Bread Week 2019

In honor of their return to New York City, the organizers of the Tiptree World Bread Awards USA, in partnership with Edible Queens, are delighted to announce the first-ever New York Bread Week (Thursday October 24 – Wednesday October 30, 2019) to celebrate all things bread. With the Awards at the heart of it – Judging Day is on Tuesday October 29 and Awards Evening on Wednesday October 30 at Landmark on the Park, Central Park West – the week of events and activities is set to feature some of the best breads available in NYC. From bread and Tiptree jam-tastings at the world-famous Zabars to specials at bakeries & cookbook shops and bread baking classes at ICC, there will be no shortage of bread-related fun to enjoy!

Check out how you can join in the festivities at ICC below. Be sure to follow us @iccedu and #I♥NewYorkBreadWeek for bread baking tips from our dedicated Bread-Instructor, Chef Johnson Yu and his Art of International Bread Baking class!

bread week photo
Bread Appreciation Day at ICC: NY Bread Week Kick-Off!
October 24, 2019 | Thursday, 3:15-4:15pm

Open to ICC Students & Staff and by Invite Only

To kick-off New York Bread Week, we’re hosting a Bread Appreciation Day to thank our Art of International Bread Baking students and their instructor, Chef Johnson, for all that they do to provide delicious breads for the school each day! Throughout the day, we’ll be sharing a behind-the-scenes look at our dedicated bread kitchen, as well as baking, proofing and fermenting tips to achieve the perfect crust and crumb on our Instagram @iccedu. Then in the afternoon, we invite all ICC students, staff and guests to “break bread” together in the 2nd floor Amphitheater! Come and enjoy the freshly-baked loaves from the Bread class paired with a selection of jams provided by Tiptree and tea provided by Rishi Tea. Plus, you’ll be able to take a loaf, baguette or roll home with you!

ICC’s Artisanal Bread Baking Course
October 21-25, 2019 | Mon-Fri, 5pm-11pm
Price: $1,575
Register Here

Get ready to channel your inner bread baker during New York Bread Week 2019! This inspiring class—taught by the same instructors who teach our professional program—will train you in the proper mixing, kneading and professional bread baking techniques to make breads from around the world. In this 5-day course, you’ll gain the techniques to properly mix, ferment, fold, shape, score, finish and bake a variety of breads and viennoiseries including baguettes, brioche, challah, croissants, traditional loaf breads and more! Even if you have no prior experience making bread, you’ll discover the joy of baking and unleash its mysteries, while learning techniques for a spectrum of tastes and textures. Plus, students will receive a special gift from Tiptree, sponsor of the World Bread Awards USA. Click here to learn more.

Who Will Tread the ‘Bread Carpet’ This Fall? The Bread Oscars are Back in NYC & You Can Enter!

After a stunning debut in the fall, the Tiptree World Bread Awards return to New York City for 2019, to celebrate the very best American bread bakers and the International Culinary Center is proud to return as the Educational Partner for the Awards. For only the second time in the United States, bread bakers in America will have the opportunity to enter their breads to compete and stake their claim alongside some of the best breads in the world.

David ShalamIn 2018, the Awards’ very first year, two ICC alumni received awards for their excellent submissions in the categories of baguettes and bagels. Clémence Danko, Founder of Choc O Pain French Bakery in Jersey City, and a 2010 graduate of the Art of International Bread Baking Program, brought home the American Bakers Association Baguette Award for her Baguette Traditionelle. David Shalam, 2011 graduate of the Professional Pastry Arts program and Founder/Head Baker of Heritage Bakers in Glen Cove, New York, took home the Bagel Award for his signature Heritage Bagel.

Inspired by the UK Awards, the top annual competition for professional bakers in the United Kingdom, the USA Awards took off like a rocket – loaves were received from all round the country on the Judging Day in Dumbo, Brooklyn last October.

This year, ICC’s very own Chef Jansen Chan, Director of Pastry Operations, will again bring his expertise and knowledge to the judging panel which features a line-up of New York’s food aristocracy, including legendary Brooklyn baker and James Beard Foundation Award nominee Zachary Golper of Bien Cuit, Dana Cowin, renowned food editor, New York’s top foodie instagrammer Alexa Matthews, of EatingNYC, Claudia Sanchez, Editor, Edible Queens, Scott Goodfellow, Joint Managing Director, Tiptree and David and Tracey Zabar of Zabars.

breadChef Jansen, who worked in restaurants for nearly 15 years, knows the importance of integrating a dedicated bread program into your restaurant. As one of the first bites a diner will experience, he worked for years to cultivate the bread programs in restaurants, and eventually carried this experience to overseeing the Art of International Bread Baking program at ICC which trains the next generation of bread bakers.

When asked about his top tips for award winning hopefuls, Chef Jansen remarked that, “presentation [is key]! There are lots of great tasting products out there, but many bakers forget the first impact of the visual. It’s how we first consume. Make sure to consider the final look of the product by making it look attractive and distinct – it’s a competition and every bit counts.”  Read more of Chef Jansen’s top judging tips on the World Bread Awards blog here!

Celemence DankoFor the second year in a row, ICC is calling all bread bakers in our community—especially ICC alumni—to enter their exciting, and delicious, work for the 2019 Awards which includes 14 categories, from sourdough to baguettes, gluten-free, whole wheat and more. Judging Day will take place on Tuesday October 29, 2019 where a top panel of 40 judges will taste their way through all the entries. This year, the entry fee also includes a ticket to the fabulous Awards evening at Landmark on the Park on Wednesday October 30, 2019 to mingle with VIPs of the press, baking and foodie world.

Why enter? In addition to the $1000 cash prize for the Overall Winner of the awards, it’s important to raise awareness of the craft. Chef Jansen shared, “most people enjoy bread without considering the dedication and commitment to the art of bread making. Championing your great work by entering helps build a better build bread community and understanding of your talent.”

Submit your entry for the Tiptree World Bread Awards, supported by American Bakers Association, before Monday, September 30th, 2019! Click here for more information on the entry rules.

About the Event Partners:

Tiptree is headline sponsor of the World Bread Awards USA. The first Tiptree preserves were made in 1885 and Tiptree jams and preserves are now sold across the world, many of them made with fruit still grown on their farms in Essex www.tiptree.com

Tiptree has always had strong links with the USA. Scott Goodfellow, Wilkin & Sons Joint Managing Director commented, “C. J. Wilkin, the son of our founder, toured several states back in the 1890s, to learn about fruit growing and jam making. New York City has a global reputation for excellent food, so it makes the perfect spot for the overseas Tiptree World Bread Awards. We are very much looking forward to discovering the world of artisan bread that is available across the USA.”

Two ICC Alumni Win at the World Bread Awards

For the first time, the Tiptree World Bread Awards with Food is GREAT came to New York to celebrate the very best in American bread bakers. Now in their sixth year since starting in England, the Awards are the top annual competition for professional bakers in the United Kingdom.

The Awards include 13 categories, from sourdough to baguettes and bagels. The bakers in this year’s inaugural US competition were judged by 36 industry professionals from around the country, including ICC’s very own Director of Pastry, Chef Jansen Chan.

ICC is proud to recognize two alumni who took home awards this year in the categories of baguettes and bagels. Clémence Danko, Founder of Choc O Pain French Bakery in Jersey City, and a 2010 graduate of the Art of International Bread Baking Program, brought home the American Bakers Association Baguette Award for her Baguette Traditionelle. David Shalam, 2011 graduate of the Professional Pastry Arts program and Founder/Head Baker of Heritage Bakers in Glen Cove, New York, took home the Bagel Award for his signature Heritage Bagel.

Congratulations to all of the evenings winners! Check out the full list of awards here.

David ShalamCelemence Danko

About The Art of International Bread Baking Program:

Our Art of International Bread Baking program was created 20+ years ago to create the future bakers of tomorrow. In this program, students learn 85+ breads and learn the art of bread baking. In eight weeks, you’ll travel the world through bread baking in our pristine New York City kitchens. Develop a fundamental understanding of the science, ingredients and techniques you need to master artisanal hand-crafted breads. Learn more here.

About the Event Partners:

Tiptree has always had strong links with the USA. Scott Goodfellow, Wilkin & Sons Joint Managing Director commented, “C. J. Wilkin, the son of our founder, toured several states back in the 1890s, to learn about fruit growing and jam making. New York City has a global reputation for excellent food, so it makes the perfect spot for the inaugural overseas Tiptree World Bread Awards. We are very much looking forward to discovering the world of artisan bread that is available across the USA.”

The Food is GREAT campaign is a government initiative to support UK food and drink exports and to increase positive public perception and demand of UK food and drink around the world. www.great.gov.uk

The American Bakers Association (ABA) is the Washington D.C.-based voice of the wholesale baking industry. Since 1897, ABA has represented the interests of bakers before the U.S. Congress, federal agencies, and international regulatory authorities. ABA advocates on behalf of more than 1,000 baking facilities and baking company suppliers. ABA members produce bread, rolls, cookies, crackers, bagels, sweet goods, tortillas and many other wholesome, nutritious, baked products for America’s families. ABA works to grow and enhance the industry through public policy advocacy, education and networking. ABA brings together industry leaders to share ideas, develop industry solutions and network with industry colleagues.  Follow ABA with #AmericanBakers www.americanbakers.org