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The Master and His Crispies Francois Payard of Payard Patisserie – New York, NY
Pastry Chef Francois Payard didn't bring liquid nitrogen or any molecular equipment to the Main Stage for his presentation on Day 3 of ICC. He proclaimed, "basic isn't boring. And if you can do it perfectly, why not?" And so, he brought his simplicity to the big show for the pastry faithful who packed the stands on StarChefs final day at the SuperPier. Before he dove into his cooking demonstration, Payard noted, "people think I'm mean, but I'm not mean!"
He portrayed his true fun-loving and playful nature with his choice for the demo: the iconic sweet of every modern American's childhood, the beloved Rice Crispy Treat. "It's so simple to make. And really easy to fuck-up," said the thickly accented Frenchman as he used a paint brush to coat sheets of phyllo in clarified butter and cocoa powder. He stacked the sheets together and baked them between silicone mats to create a crisp geometric garnish to embellish the modest treat.
For the crispy itself, Payard combined the tried and true puffed rice cereal with PreGel's dark roasted hazelnut paste, milk chocolate, white chocolate, and peanut oil. He then plated the composed dessert-treat with chocolate mousse, caramelized nuts, caramel sauce, and powdered sugar.
When Payard finished the plate and held up the dressed-up American staple for all to see, the humble Rice Crispy Treat received wild applause. Preferring to let his food speak for itself, Payard concluded by saying, "You're lucky if you understood half of what I've said!" A wide smile crept across his face as the audience continued to applaud.
He portrayed his true fun-loving and playful nature with his choice for the demo: the iconic sweet of every modern American's childhood, the beloved Rice Crispy Treat. "It's so simple to make. And really easy to fuck-up," said the thickly accented Frenchman as he used a paint brush to coat sheets of phyllo in clarified butter and cocoa powder. He stacked the sheets together and baked them between silicone mats to create a crisp geometric garnish to embellish the modest treat.
For the crispy itself, Payard combined the tried and true puffed rice cereal with PreGel's dark roasted hazelnut paste, milk chocolate, white chocolate, and peanut oil. He then plated the composed dessert-treat with chocolate mousse, caramelized nuts, caramel sauce, and powdered sugar.
When Payard finished the plate and held up the dressed-up American staple for all to see, the humble Rice Crispy Treat received wild applause. Preferring to let his food speak for itself, Payard concluded by saying, "You're lucky if you understood half of what I've said!" A wide smile crept across his face as the audience continued to applaud.
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StarChefs.com™, the magazine for culinary insiders, has been serving the restaurant industry since 1995. StarChefs.com’s original culinary content is driven by in-person tastings and interviews across the world. Its mission is to catalyze culinary professionals’...