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By Johnny Iuzzini
Examine the strawberry: its widely used taste and texture; its clean, candy odor. Now think an identical fruit distilled and carbonated for a fresh soda, slow-roasted for a reinvented strawberry shortcake, made right into a creamy strawberry ice cream and a chewy strawberry leather-based, and mixed with coconut cream and crisp chocolate pastry. on my own, each one dessert is a flavor of paradise, yet jointly this “fourplay,” or tasting, created by way of Johnny Iuzzini, big name pastry chef of the distinguished four-star eating place Jean Georges in ny, is a cosmopolitan explosion of a well-known style that starts with the style of strawberry wealthy in your tongue and ends with an bubbling tingle on your nostril. faraway from the traditional slice of cake on the finish of a meal, Johnny’s seasonal creations—four mini cakes in a quartet of complementary flavors and textures—are a culinary event. In Dessert FourPlay, he stocks his secrets and techniques and inspirations, supplying standout recipes for impressive truffles that may be served by myself or mixed into his signature fourplay groupings, growing the best candy finale for any meal.With the house cook dinner in brain, Johnny bargains pointers on simplifying specialist recipes and gives simple recipes for transcendent truffles, cookies, tuiles, ice lotions, sorbets, granit?s, and extra. those construction blocks can be utilized to create exceptional multifaceted muffins, or they are often ideal truffles via themselves. a few recipes have marvelous versatility: the glossy soft chocolate glaze Johnny makes use of to ice brownies doubles because the final sizzling fudge sauce; a lemony madeleine batter turns into a layer in a cake.Iuzzini pairs cool with scorching, crispy with creamy, candy with highly spiced, and the expected—chocolate, strawberries, and cinnamon—with the unexpected—chiles, beets, and chocolatey puffs. the outcome: truffles that refresh, encourage, and fulfill past expectancies. Dessert FourPlay invigorates all of the senses and conjures up domestic chefs to create cutting edge cakes in their personal.
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Extra resources for Dessert FourPlay: Sweet Quartets from a Four-Star Pastry Chef
Example text
5 Use the fondant marking tool to score vertical lines over the 3 Form a slight arc in the end of the brown fondant stem and place it on entire surface of the sheet of black fondant. B a piece of parchment paper. 6 Wrap the black fondant neatly around the bottom cake. Cut away excess fondant with a pastry wheel. 7 Place a parchment square on top of the cakelet and turn it right side up (wide end on top). 4 Roll the red fondant into a large gumball shape. 5 Use the cone tip of your fondant tool to create an indentation in the cherry and then insert the stem into it.
Adhere the strip around the bottom of the saucer using water and a paint brush. indd 54 8/29/14 5:24 PM At the Market Level Intermediate/Difficult Batter yields enough cake for 1 cakelet Fondant quantity listed is suitable to complete 1 cakelet My mother is an amazing cook, and I can still vividly recall how excited I would get when I would see her coming home from the market with bags filled with goodies. ) graced our dinner table every night. Mom showered us in culinary love, and it all started with those brown paper grocery bags.
Refrigerate. Assemble A 1 Remove the cakes from the refrigerator. 2 Apply water to center of the saucer cakelet and adhere the saucer to the teacup. 3 Place a parchment square on top of the cakelet and turn it right side up. 4 Dust a clean, dry work surface with cornstarch and roll out the chocolate or brown fondant until it is ⅛ in (3 mm) thick. 5 Use the 4-in (10-cm) circle cutter to cut out a circle. B 6 Thinly coat the top of the cakelet with Vanilla Frosting and adhere the brown circle. 7 Fill a piping bag fitted with a #4 tip with royal icing.