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Pastry Class: Ice Cream, Frozen Yogurt, Sorbet, and Tuile
by
Charles Kellogg
Calificación: 4.0
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%20and%20make%20it.%20I'm%20fairly%20confident.%20I've%20made%20plenty%20of%20cookies,%20scones,%20and%20creme%20brulee,%20and%20I%20have%20practiced%20both%20the%20chiffon%20cake%20and%20the%20pate%20a%20choux%20at%20home.%20I%20need%20to%20spend%20a%20little%20time%20reviewing%20the%20procedures.%20We%20will%20be%20given%20a%20list%20of%20ingredients,%20and%20times%20and%20temps%20for%20baking,%20but%20not%20the%20instructions.%3C/p%3E%3Cp%3EAnyway,%20we%20made%20a%20variety%20of%20churned%20frozen%20desserts.%20Each%20table%20made%20a%20different%20dessert.%20My%20table%20made%20chocolate%20malted%20ice%20cream.%20Other%20tables%20made%20French%20vanilla,%20black%20current%20frozen%20yogurt,%20green%20apple%20sorbet,%20and%20passion%20fruit%20sorbet.%3C/p%3E%3Cp%3EI%20learned%20what%20the%20French%20in%20French%20vanilla%20actually%20means.%20There%20are%20two%20types%20of%20ice%20cream;%20French%20and%20Philadelphia.%20French%20has%20eggs,%20Philadelphia%20does%20not.%20French%20style%20can%20also%20be%20referred%20to%20as%20frozen%20custard.%3C/p%3E%3Cp%3ESince%20French%20style%20ice%20cream%20has%20eggs,%20the%20base%20must%20be%20cooked%20to%20180%20F.%20This%20will%20ensure%20any%20nasty%20things%20get%20killed.%3C/p%3E%3Cp%3EI%20personally%20prefer%20the%20richness%20of%20the%20French%20style.%20Ice%20cream%20without%20eggs%20just%20doesn't%20have%20the%20right%20mouth%20feel%20to%20me.%3C/p%3E%3Cp%3EI%20love%20sorbets.%20I%20love%20fruit%20flavors,%20and%20particularly%20appreciate%20a%20well%20balanced%20sweet/tart%20combination.%20I%20like%20frozen%20yogurt%20that%20actually%20tastes%20like%20yogurt.%20I%20thought%20the%20black%20current%20frozen%20yogurt%20was%20the%20best.%20It%20had%20a%20very%20intense%20flavor,%20and%20a%20noticeably%20yogurt%20tang,%20but%20was%20still%20balanced.%3C/p%3E%3Cp%3EThe%20green%20apple%20was%20also%20very%20good.%20It%20had%20a%20great%20granny%20smith%20flavor,%20and%20they%20did%20a%20great%20job%20of%20capturing%20the%20color.%20That%20green%20is%20just%20from%20juicing%20the%20apples%20with%20the%20skin%20on,%20no%20coloring%20agent%20was%20added.%3C/p%3E%3Cp%3EThe%20passion%20fruit%20was%20probably%20a%20teaspoon%20of%20sugar%20away%20from%20greatness.%20It%20had%20a%20good%20flavor,%20but%20was%20a%20hair%20too%20tart,%20even%20for%20me.%3C/p%3E%3Cp%3EThe%20vanilla%20was%20a%20good%20vanilla,%20using%20bean%20rather%20than%20extract.%20Needed%20warm%20apple%20pie,%20though.%3C/p%3E%3Cp%3EOur%20chocolate%20malt%20wasn't%20bad.%20We%20used%20mostly%20milk%20chocolate,%20with%20a%20little%20bitter%20chocolate%20to%20up%20the%20flavor.%20Malt%20is%20not%20one%20of%20my%20favorite%20flavors,%20though,%20so%20it%20might%20appeal%20to%20someone%20that%20really%20likes%20malted%20milk%20balls.%3C/p%3E%3Cp%3ETuiles%20are%20thin,%20crisp%20cookies.%20The%20name%20comes%20from%20the%20French%20for%20'tile'.%20When%20just%20out%20of%20the%20oven%20they%20are%20malleable,%20and%20can%20be%20shaped.%20Probably%20the%20best%20known%20tuile%20to%20Americans%20is%20the%20fortune%20cookie.%3C/p%3E%3Cp%3EThe%20tuile%20batter%20is%20a%20thick%20paste%20that%20can%20be%20spread%20over%20a%20template%20or%20stencil.%20You%20can%20buy%20commercially%20made%20stencils,%20or%20cut%20your%20own%20out%20of%20food%20grade%20rubber%20or%20plastic.%3C/p%3E%3Cp%3EPlace%20the%20stencil%20on%20a%20silicon%20baking%20mat.%20Using%20a%20small%20spatula,%20spread%20the%20tuile%20batter%20over%20the%20stencil.%20Lift%20the%20stencil%20carefully.%3C/p%3E%3Cp%3EBake%20the%20tuile%20until%20light%20gold%20in%20color.%20Remove%20from%20oven,%20and%20shape%20quickly.%20If%20the%20tuile%20are%20too%20rigid%20to%20mold,%20return%20to%20the%20oven%20briefly%20to%20re-heat.%3C/p%3E%3Cp%3ETuile,%20like%20most%20crisp%20cookies,%20must%20be%20kept%20tightly%20sealed%20in%20air-tight%20containers.%20They%20will%20go%20stale%20quickly.%20They%20are%20often%20used%20as%20a%20garnish%20for%20plated%20desserts.%3C/p%3E%3Cp%3EAs%20always,%20all%20recipes%20are%20courtesy%20of%20Chef%20James%20Foran.%3C/p%3E%3Cp%3ERecipes%3C/p%3E%3Cp%3EIn%20the%20bowl%20of%20a%20stand%20mixer,%20cream%20together%20butter%20and%20sugar.%20slowly%20add%20egg%20white,%20occasionally%20scraping%20down%20bowl.%3C/p%3E%3Cp%3EAdd%20flour%20in%20two%20stages.%20When%20smooth,%20add%20vanilla%20and%20salt.%20Cover%20and%20chill%20for%201/2%20hour.%3C/p%3E%3Cp%3EPre-heat%20oven%20to%20325%20F.%3C/p%3E%3Cp%3EOn%20a%20sheet%20pan%20lined%20with%20a%20silicon%20baking%20mat.%20Place%20tuile%20stencils%20on%20mat.%20Using%20a%20small%20spatula,%20smooth%20tuile%20batter%20over%20stencils.%20Remove%20stencils,%20and%20clean%20up%20mat.%3C/p%3E%3Cp%3EBake%205%20-%2010%20minutes,%20or%20until%20lightly%20browned.%20Remove%20from%20oven%20and%20quickly%20shape,%20if%20desired.%3C/p%3E%3Cp%3EHappy%20Eating!%3C/p%3E){kind=link}