Pastry & Baking Magazine - page 2

Hands On Chocolate
28 Pastry & Baking North America
By
Publisher’s Note:
Lauded as a master of
modern day confectionery arts, Chef Ewald Notter
is popularly known as a celebrated competitor,
eminent teacher and esteemed author. He has
an eye for color, an appreciation for textures
and a keen sense for details. In the same way fine
artists use acrylics, oils or clay as their mediums,
Ewald prefers to create his masterpieces by
using a palette of sugar and chocolate. Chef
Notter is widely respected as an innovator, having
introduced many ‘firsts’ that have helped mold the
craft and advance the industry. His most recent
venture has been partnering with Michele Pompei
and Lisa Dupar to create the Ewald Notter Group
LLC, called Lumette.
500g
Sugar
400g
Sweet Wine (Riesling)
10 cl
Apple Juice
10 cl
Ingredients
Weight
White Grapes (seedless)
Cream
446g
91g
3g
80g
Nutmeg Powder
152g
Grand Marnier
61g
Kirshwasser
16g
Weight
Holiday Spice Ganache
1. Smash grapes and sugar together and let rest for a few minutes.
2. Put grapes and sugar in a pot and add the liquids.
3. Cook on very low heat, simmering, until 65° Brix.
Holiday
Dessert
By Ewald Notter
Photos by Nicole Soper
Winter is known for dark tones and cold temperatures, but also for
holiday warmth, spices, and special ingredients to commemorate
the holiday as the light of the season. Commercially, Christmas is
green and red and the combination of these colors has come to
represent the holiday season. In my childhood, Christmas was a
time when we celebrated with products we did not have during the
rest of the year. Spices, tart oranges, gingerbread, ingredients like
this are what taste like home and taste like the holidays to me.
Invert Sugar
Butter
White Grape Preserves
1. Bring the cream and nutmeg to a boil.
2. Melt the dark chocolate halfway and place in the invert
sugar on top.
3. Pour the cream into the chocolate and create an emulsion
4. Add the alcohols and incorporate
5. At 33°C/92°F add the butter and burr mix
6. Use at 30°C/86°F
Guittard Soleil d’Or 38% Milk Chocolate
1 3,4,5,6,7
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