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NORTHAMERICA Punk Pastry PASTRY & BAKING NORTH AMERICA NORTH NORTH AMERICA Volume 2 Issue 5 2008 VOLUME 2 ISSUE 5 2008 Punk Pastry – Michelle Garcia Transmogrified Mangoes The Georgian Executive Pastry Chef Artis Kalsons WWW.P ASTRY NA.COM Almonds are in . Bin ittle runch, ouc f novativela n o reativit ver reatin. Dscover u ns ati monds. © 2008 Almond Board of California. All rights reserved. The Almond Board of California is a partner of the World Pastry Cup 2009. ALMF080336_Tart_PBNA.indd 1 10/9/08 9:39:49 AM 10.6.08 ABC FS&I ALMF080336_Tart Pastry&BakingNA/Nov-Dec Ind CS3 to x1a 210x297 -10 mm +3mm all 100% R2 Rdupe Fran Parker 303.381.6504 AD is C.Hisle Letter From The Editor Big Things Ahead! Read and Search Our Back Issues Before I get ahead of myself, I want to thank all those www.pastryna.com who contributed to the success of this magazine in 2008. There were a lot of late nights, coffee fueled design sessions and plenty of Papa John’s pizza. But in the end, Pastry & Baking North America put itself on the map with unparalleled coverage of the region’s dessert professionals along with a style and beauty deserving of our hard working readers. Thank you all very much! Now, some exciting news: commencing in January 2009, all our back issues of both Pastry & Baking North America and Pastry & Baking Asia Pacific will be posted in digital magazine format on our website – www.pastryna.com. Additionally, visitors will be able to use key words and search this library of digital editions for recipes. How cool is that! This leading edge technological offering comes courtesy of the very special people at Amoretti. Jack and Maral Barsoumian continue to demonstrate ground breaking commitment to promoting the arts of pastry, baking and dessert creation and we are very excited to have Amoretti on board as sponsor of our new Digital Editions department. As we turn the corner into 2009, don’t forget this magazine is about you. Let us know what you think? What you like or dislike and how we can make this publication the best it can be. Thank you! Regards, Joseph Marcionette Brought to you by: Editor-in-Chief Email: [email protected] 2 Pastry & Baking North America NLC 12728 Pastry&Bake SEPT08b 9/8/08 12:46 PM Page 1 ngaging customers Ewith fresh, gourmet chocolates and pastries has never been so easy. Many of the world’s leading establishments have already found the beautifully handcrafted creations of Norman Love Confections to be a valuable addition to their already impressive offering. Innovatively packaged for consistent and convenient delivery, Norman Love Confections puts the power of LOVE into your hands. TO ORDER: REPRESENTED BY 11380 Lindbergh Boulevard, Fort Myers, Florida 239.561.7215 • www.NormanLoveConfections.com 800.347.9477 • www.scff.com • E-mail: [email protected] astry&bakin P NORTH AMERICA g House Specials 24 6 24 Off The Wire The latest news, happenings, Ben’s Lab events and product updates for Ben Roche is the pastry chef at the well informed professional. Moto Restaurant in Chicago. Fascinated with science after discovering Alka Seltzer “bombs” as a kid, Ben’s approach to pastry 14 is unconventional. Regional Showcase 34 Join P&B NA on a tour of North America and beyond as we 32 visit with and showcase talented professionals who share their Chef in Focus favorite recipes. Chicago based punk pastry provocateur Michelle Garcia serves up sweets with a pinch of tatitude at the Bleeding Heart 44 organic bakery and her newly Grand Gateaux launched Chaos Theory Cakes and Confections. As one of Australia’s most celebrated pastry chefs, Kirsten Tibballs presents Grand Gateaux and her 66 46 original take on great cakes. Creative Cakes 62 Elisa Strauss from Confetti Cakes joins the publication and puts Wild Sweets forth the techniques and tools The Dubys dazzle with their leading required to create stunning, one of a kind cakes. edge approach to innovative creations. 4 Pastry & Baking North America astry&bakin P NORTH AMERICA g Published by Synergy1 Group, Inc. PUBLISHER Synergy1 Board of Directors EDITOR IN CHIEF Joe Marcionette CREATIVE DIRECTOR Lisa Dinges SENIOR EDITOR Campbell Ross Walker ASIA PACIFIC EDITOR Rachel Lee NETWORK MANAGER Michael Ethier If your job SENIOR WRITERS David Martell, Laura Geatty is to create beautiful chocolate... Let another professional CORPORATE OFFICES: take care of the tempering! North America PO Box 1662 Chocovision makes the best Ponte Vedra “tempering machine! Saves Florida 32004 me a lot time with no waste. Email: [email protected] A pastry chef’s best friend.!” Asia Pacific 32 Maxwell Road #03-07 Pang Kok Keong White House Building Executive Pastry Chef Canele Patisserie Singapore 069115 Chocolaterie Fax: (65) 6323 1839 www.PastryNA.com Made in the USA Pastry & Baking North America Volume 2, Issue 5. All rights reserved. © under Universal International and Pan American Copyright conventions. This publication is a creative work fully protected by all applicable copyright laws, as well as by misappropriation, trade secret, unfair competition and other applicable laws. www.Chocovision.com Looking for Distributors email [email protected] Off The Wire News, events and happenings from around the region Dessert FourPlay Iuzzini pairs cool with hot, crispy with creamy, sweet with spicy, and the expected – chocolate, strawberries, and cinnamon Created by Johnny Iuzzini, superstar pastry chef of the celebrated – with the unexpected – chiles, beets, and chocolatey puffs. four-star restaurant Jean Georges in New York, is a sophisticated The result: desserts that refresh, inspire, and satisfy beyond explosion of a familiar flavor that begins with the taste of expectations. Dessert FourPlay invigorates all the senses and strawberry rich on your tongue and ends with an effervescent inspires home cooks to create innovative desserts of their own. tingle in your nose. Far from the conventional slice of cake at the end of a meal, Johnny’s seasonal creations – four mini desserts in a quartet of complementary flavors and textures – are a culinary adventure. In Dessert FourPlay, he shares his secrets and inspirations, delivering standout recipes for incredible desserts that can be served alone or combined into his signature fourplay groupings, creating the perfect sweet finale for any meal. Throughout the book, Johnny offers tips on simplifying professional recipes and provides basic recipes for transcendent cakes, cookies, tuiles, ice creams, sorbets, granités, and more. These building blocks can be used to create magnificent multifaceted desserts, or they can be perfect desserts by themselves. Some recipes have surprising versatility: the shiny smooth chocolate glaze Johnny uses to ice cakes doubles as the ultimate hot fudge sauce; a lemony madeleine batter becomes a layer in a cake. 6 Pastry & Baking North America New Dog Bone Shape Flexipan Champions Join The From Demarle French Pastry School Demarle USA recently introduced their new Dog Bone shape Flexipan Gearing up to the meet the demand for enrollment mould. This new shape is perfectly designed to work well for making and maintain the level of excellent know throughout beautiful bite size baked, frozen, or chocolate treats hungry canines or the industry, The French Pastry School recently humans. This shape is sure to be a big hit with “dog friendly” bake shops, announced the addition of two world champion coffee shops, and patisseries who would like to bake healthy and safe instructors: En-Ming Hsu and Dimitri Fayard. treats for our best friends – both 2 and 4 legged. En-Ming Hsu joins the school as Chef Instructor These Flexipans come in two popular tray sizes; a 48 mould and returns to Chicago where she served as Executive arrangement for use in a Full Size 18 x 26 tray. And a 24 mould Pastry Chef at the Ritz-Carlton. Hsu led the United arrangement for use in a Half Size 13 x 18 tray. Flexipan moulds are States team to victory as their Team Captain at the made using the highest quality silicone materials integrated onto fiberglass World Pastry Cup in Lyon, France in 2001. That year, mesh material. These non-stick moulds are incredibly durable, never Hsu’s team won by the largest margin ever achieved. need greasing, and are NSF, FDA, and Kosher certified. Flexipan is the Hsu will begin teaching at The French Pastry School ideal choice for innovative bakery, pastry, chocolate, and frozen desert in January 2009, focusing on plated desserts creations. Flexipan products can be used at temperatures varying from instruction. -40ºF to 480ºF. “Bringing a World Champion to the team will Phone: 888 – FLEX-PAN greatly enhance the students’ learning, exposing them to another expert’s vision, passion and experience,” said Sebastien Canonne, M.O.F., co-owner and co- founder of The French Pastry School, “her students will benefit from her keen sense of art, design and creativity.” Dimitri Fayard also joins as a Chef Instructor after recently winning the 2008 Amoretti World Pastry Team Championship. In 2007, Dimitri was named one of the Top Ten Pastry Chefs in America and student at The French Pastry School can look forward to yet another expert in flavor profiles, French cakes and tarts. “Dimitri shows great devotion to the art of pastry,” said Jacquy Pfeiffer, co-owner and co-founder of The French Pastry School. “He’ll be an inspiration ChocoGun to his students as someone who continually challenges himself.” Design & Realisation in Canada has created the ChocoGun. Designed to The French Pastry School, founded by Chefs control cocoa butter’s temperature at all times, this piece of equipment Jacquy Pfeiffer and Sebastien Canonne, M.O.F., offers balances the tricky relationship between cocoa butter and air pressure to the best possible pastry instruction taught by master achieve original decoration effects such as velvet, snow, granulated, orange pastry chefs who have attained the highest skin, dots, lines, etc.
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