Patrick Casula
Cap' Fruit Corporate Pastry Chef

Almond Red Fruit Macaron
Chef Casula demonstrated the many uses of Cap' Fruit Puree for doing plated desserts.Aptly tranaslated for by Francois Collett the chef displayed a vast array of recipes and answered questions about his philosophy on plated desserts. On this day the Chef opted to keep the flavors strong and present throughout all components on the plate "if you are using Ruby Peach you want peach flavor throughout the dessert". The chef also displayed a technique for chocolate writing on plates by melting chocolate with some oiland mixing in some cocoa powder on the marble, He then used a brush on the sauce to give a different look ( see picture above).When asked how much oil to add the Chef answered " if its hot in the kitchen use less oil if it's cool use more, you need to develope a feel for how much to use.
Click here for Chef Casula's
Almond Red Fruit Macaron Recipe

 

Chef Steve Klc's
Chocolate centerpiece
Click here for a larger version
Chef Steve Klc of www.pastryarts.com demonstrated chocolate techniques used in making his chocolate centerpiece. Most impressive was a new technique by P.Bertrand and P.Marand the Cocoa Barry Pastry Chefs in France.By putting tempered white chocolate pistoles in a cuisinart and processingthem he was able to mold the chocolate into any desired shape without losing temper (note the large white chocolate pieces on his centerpiece).It is very important that the chocolate never reaches 86* or it will not work.You must process the chocolate to around 84 and work it between acetate by hitting it with a rolling pin to remove some air and then working it.The Chef says that these pieces do not go out of temper and are very strong.Chef Klc also recommended a high velocity low pressure sprayer for a more consistent sprayed chocolate.He also demonstrated how to heat plastic sheets between silicon molds by using a heat gun then twisting them while warm to make more lifelike flowers and leaves.By doing this you can twist the plastic many ways and achieve twists in your chocolate piece that were previously impossible.
Red Wine Plum Stew and French Tarragon Ice Cream           
by Sebastion Cannone


Caramelized Hawaiian Gold Pineapple with Creme Caramel and toasted Macadamia Nut Cake

by En Ming Hsu

  Back