The dining room at the institute
1) Combine the water, salt, and butter in a sauce pan and
bring to a boil.
2) Add the flour in one addition and cook over the fire, stirring
with a wooden spoon for one minute.
3) Remove from the heat and continue to stir, releasing some
of the heat.
4) Add the eggs one at a time, making sure to have each one
completely incorporated before adding another.
5) Immediately, fill a pastry bag and pipe onto parchment-lined pans.
6) Leave approximately one inch in between each piece.
7) Bake 400F convection until golden brown and dry.
8) Large Choux items may need to dry longer at a lower temperature.
1) Place the chocolate in a S/S bowl.
2) Combine heavy cream and sugar and bring to a boil.
3) Pour the hot cream over the chocolate and whisk to combine.
4) Add the vanilla and blend.
5) Refrigerate overnight to cool completely.
6) Whisk the cooled chocolate mixture until stiff peaks.
7) Do not over-whip or the mixture will separate.
8) Keep chilled for service.
1) Combine heavy cream and sugar (vanilla extract for Chantilly Cream) in a S/S bowl.
2) Whip to stiff peak with a thin wire whisk.
3) Do not overwhip or the butterfat will separate.
Chantilly Cream is made by adding 1 teaspoon vanilla extract to this recipe
1) Bring the berries, water, lemon juice, sugar, and corn syrup to a boil.
2) Cook for 8 minutes to burst the berries.
3) Make a slurry with the 3 tablespoons cornstarch and 2 tablespoons water.
4) Add the slurry to the boiling liquid stirring with a wooden spoon.
5) Bring back to a boil to thicken and clarify.
6) Strain through a china cap to remove the seeds and skin.
7) Strain through a chinoise to further strain.