Page 54 - Pastry & Baking Magazine

Sweet Spectrum
52
Pastry & Baking North America
Publisher’s Note:
Having prepared desserts for
three U.S. Presidents and been named “best pastry
chef ” by top food magazines and restaurateurs,
Dieter Schorner currently teaches classical cakes to
students pursuing their degrees in baking and pastry
arts at The Culinary Institute of America. To learn
more about the world’s premier culinary college,
visit
Inspired by the classic movie Breakfast at Tiffany’s, Certified Master Baker
Dieter Schorner dreamed up this lovely dessert.Who wouldn’t want to
be presented with a gift from the famous jewelry shop? But while many
of us can’t afford Tiffany diamonds in this economy, this elegant and sexy
dessert gives us a taste of the finer things as we open it up and delight in
its amazing flavor.
Having prepared desserts for three U.S. presidents and Queen
Elizabeth, and been named “best pastry chef ” by top food magazines and
restaurateurs, Chef Schorner currently teaches classical cakes to students
pursuing their degrees in baking and pastry arts at The Culinary Institute
of America.
Equipment
Standing mixer with whip
attachment
Silicone pad or parchment paper
Rubber spatula
Wire whisk
12”
x 8” aluminum pan
Paring knife or offset spatula
2-
quart sauce pan
Spray gun
Freezer
Bain marie
Chef ’s knife
Pulled sugar bow
Orange Liqueur Soufflé Glacé wrapped in
Sponge Cake and Champagne Sauce
Breakfast at Tiffany’s
Gift Box Dessert
By
By Dieter Schorner
Photography by Phil Mansfield
Orange Liqueur Soufflé Glacé
Makes one 12” x 8”cake
8
ounces eggs
6
ounces egg yolks
ounces sugar
4
ounces orange liqueur
¼
ounce gelatin, granulated
ounces water
16
ounces heavy cream, whipped to soft peaks
1.
Line a ½ sheet pan with parchment paper.
2.
Combine the eggs, egg yolks, sugar, and orange liqueur in a mixer
bowl and whisk constantly over simmering water until the mixture
reaches 165˚F/74˚C.
3.
Transfer the bowl to the mixer and whip the eggs on a high speed
with the whip attachment until three times their original volume
and no longer increasing in volume.
4.
Meanwhile, bloom the gelatin in the water and melt.
5.
Fold the gelatin into the egg mixture. Fold in the whipped cream.
6.
Pour the mixture into the prepared pan and freeze for 3 to 4 hours.
7.
Unmold the glacé by lifting it out of the pan by the silicone/
parchment paper liner.
Place onto a cutting board. Cut into 2” x 2” squares and place on a
sheet tray lined with parchment paper.