Pies

Sweet and Savory Recipes from over 80 Great Chefs — Photography by Battman
 Distributed in the United States by Battman Studios
New York, New York

Published by Alan “Battman” Batt

Text and Photographs © 2011 by Battman
All rights reserved. Printed in Canada.

ISBN 0-933477-34-1

www.battmanstudios.com

Editor: Lisa Sragg

Assistant Editor: Bree Mercurio
Recipe Editor: Jennifer McCoy, mccoy.jc @ gmail.com
Book design: enmoda design, nyc

Front cover photograph: Emily Wallenjack; Veritas, New York

Back cover photograph: David Carmichael; Gilt, New York
Cover photography: Battman
Restaurants and Chefs
1789 Restaurant Mallory Staley 162 Daniel Dominique Ansel 62 Negril Villiage Duwaine Harris 118
21 Club Kimberly Bugler 10 David Burke at Bloomingdales Katie Rosenhouse 64 Negril Villiage Jermaine Morgan 118
ABC Kitchen Cindy Bearman 12 David Burke Townhouse Josue Ramos 114 Nobu Fifty Seven Gabriele Riva 110
Abe & Arthur’s Gustavo Tzoc 14 DB Bistro Moderne Ashely Brauze 66 Oceana Jansen Chan 112
Adour Alain Ducasse Sandro Micheli 16 DBGB Myriam Eberhardt 68 Park Avenue Richard Leach 122
Ai Fiori Robert Truitt 8 Del Posto Brooks Headly 70 Pearl Oyster Bar Rebecca Charles 128
Ardesia Amorette Casaus 18 Dovetail Michal Shelkowitz 72 Peels Shuna Lydon 130
Asellina Carlos J Zhagui 20 Du Jour Bakery Vera Obias 76 Print Heather Carlucci-Rodriguez 132
Astor Bake Shop George L. McKirdy 22 Ed's Chowder House John Miele 74 Quattro Gastronomia Italiana Marcello Guevara 136
Aureole Pierre Poulin 56 Eleven Madison Park Angela Pinkerton 78 Red Rooster Harlem Marcus Samuelsson 126
Bar Basque Celeste Reyes 26 Gilt David Carmichael 84 Rouge Tomate James Distefano 134
Bar Boulud Ghaya F. Oliveira 28 Goat Town Nicholas Morgenstern 86 Rubirosa Angelo Pappalardo 138
Bar Breton Lindsey Hatt 32 Gotham Bar & Grill Deborah Racicot 88 Sushi Samba Michelle Duran 142
Barbounia Jose Paulo Cortes 30 Havana Central Stanley Licairac 90 Telepan Larissa Raphael 148
Barbounia Efraim Nahon 30 I Trulli Patti Jackson 94 Tenpenny Gerardo Minos 82
Blue Hill Alex Grunert 34 Ice Cream 101 Jacqueline Zion 92 The Dutch Kierin Baldwin 150
Blue Smoke Jennifer Giblin 36 Ideas In Food Aki Kamozawa 96 The Harrison Colleen Grapes 152
Brasserie 8 /2
1
Ilma Lopez 38 Ideas In Food H. Alexander Talbot 96 The Modern Patrick Clark 154
Butter Alexandra Guarnaschelli 40 Kyotofu Michelle Park 100 The Sea Grill Michael Gabriel 140
Café Boulud Noah Carroll 42 Landmarc Regina Anderson 102 Trestle on Tenth Danielle Kapner 156
Catch Thiago Silva 24 Le Bernardin Michael Laiskonis 6 Trestle on Tenth Ralf Kuettel 156
Claudio's Café Claudio Quito 44 Little Pie Company Arnold Wilkerson 116 Tribeca Grill Stephane Motir 160
Colliccio & Sons Stephen Collucci 46 Locanda Verde Karen DeMasco 104 Trump Soho Antonio Bachour 158
Compass TJ Obias 48 Mad Mac Ludovic Augendre 106 Veritas Emily Wallenjack 80
Cookshop Amanda Cook 50 Mad Mac Florian Bellinger 106
Coppelia Julian Medina 52 Mandarin Oriental Paul Nolan 144 Independent Chefs

Corton Shawn Gawle 54 Mas (Farmhouse) Catrine Oscarson 164 Pichet Ong 146
Corton Shawn Gawle 58 Max Brenner Max Brenner 120 Patricia Williams 124
Craft Jennifer McCoy 60 Mesa Grill Clarisa Martino 108 Jennifer Yee 98
Pies...
...just thinking about it makes me want to skip the main course and head straight
for the dessert. There usually isn’t much of a variety when you’re looking over a
menu or in a bakery. Not so in this book. There are over eighty varieties and a lot
of variations.

The most prevalent one is lemon meringue. Ingredients aside, look at Bob Truitt’s
(Ai Fiori) Meringue. It could remind you of Russian architecture. Then, turn to
Celeste Reyes’ (Bar Basque) Pyramid, and Sandro Micheli (Adour) who used
Italian meringue. Ghaya Oliveira’s (Bar Boulud) Apple and Concord Grape Pie
made my kids think of a caterpillar. The crust on Alex Guarnaschelli’s (Butter)
Savory Winter Vegetable Pie is wonderful. If you’re interested in over the top, it’s
in this book too. David Carmichael’s (Gilt) Inverted Blueberry Pie has everything in
the inside while Dominique Ansel’s (Daniel) Raspberry Pie has what seems like a
retractable top to reveal the fruit. Richard Leach (Park Avenue) put his Apple Pie
in a white chocolate box. I’d like to know when Shawn Gawle (Corton) had the time
to make his savory Porc and Potato Pie. I remember calling Colleen Grapes at The
Harrison and she said she wanted to make a Grasshopper Pie. The problem was
that she needed grasshoppers and it took awhile to find them. For the month or
so that I waited for Colleen to call me and let me know she was ready, I assumed
that it was going to be real GRASSHOPPER pie. For anyone who doesn’t know,
it’s the green color that the name is derived from.

There are so many great pies I can’t possibly pick a favorite, but it is definitely one
of my favorite books. Please take your time looking through this book and enjoy it.

Battman
 Foreword
As a young girl, one of my first attempts at baking was to make my own lattice-topped,
triple berry pie. I’d seen countless chefs make them on television and my mother was always
making perfectly golden, sweetly perfumed pies whenever there was an abundance of fresh
fruit around. How hard could it be? But my first attempt wasn’t so glorious: the soggy,
cookie-like crust sprinkled with a superfluous amount of sugar had shrunken under a watery
filling of berries and lemon juice. Not my finest moment. But since that day I like to think I’ve
become a sort of pie connoisseur; carefully crimping each buttery sweet crust around a
brightly flavored filling of my choice. But one can only make so many fruit pies.
Fortunately, what I found in this book was a treasure chest of ingenious ideas to not only
make the best and most appealing pies possible, but some unconventional recipes to glam
up and shake up the old standards.
There just may be no dessert more versatile, comforting, or enticing than pie. It’s one of
the few sweets that thrives year-round, whether adorned with the bright berries of summer
or cloaked in the syrupy spiced fruits of winter. There is a style for every appetite, every
occasion; from savory pies with salty flaked crusts blanketed over hearty fillings to sweetened
sucrée topped with clouds of citrus cream and toasted meringue. Bite-sized pastries bursting
with hot cherry filling stand up to a mélange of plump little whoopie pies; proving that the
simplicity, affordability and sheer allure of this classic dessert will never go out of fashion.
In Pies, some of the top chefs in the country have come together to celebrate this timeless
dessert with inspired recipes and vibrant photographs by Alan “Battman” Batt. It’s the latest
in Batt’s line of trendy and exceptional cookbooks that feature everyone from Jean Georges,
Daniel and Eric Ripert to the “little guys”. In preparation, each chef is given carte blanche to
create any dish they like within the realm of the theme given. Sometimes, as was the case
with the book The Colors of Dessert, they’re forced to literally pick out of a hat to see what
they’ll be working with. But mostly they’re only gently guided toward what they’ll design,
whether the dish must be petite, seasonal, or a type of pasta, pudding or Pie. They never
disappoint. Each volume is filled with vividly colored photos of dishes that are passionately
created, uniquely representative of the chefs inside, and paired with simple recipes for anyone
to recreate at home.
But perhaps the most important part of these books is their cause. A portion of all proceeds
are donated to support Action Against Hunger/ACF International. This global organization
fights world hunger and saves lives each day through the prevention and treatment of
malnutrition; most often during and after emergency situations of conflict, war and natural
disaster. Their staff of over 4,600 is made up of everyone from nutritionists to nurses, water
engineers, agronomists, and a broad range of others who are trained to help. They have
collaborated with local communities and government agencies from more than 40 countries,
from Africa to Asia, Latin America to Europe; implementing programs that help communities
regain self-sufficiency with long-term solutions. By buying a copy of Pies, you’ll not only find
new baking favorites at the hands of some of the most well-known chefs in the country, but
you’ll bring life and joy to those less fortunate. That’s a treat worth savoring.
Katie Rosenhouse
Pastry Chef, David Burke at Bloomingdale’s
 Le Bernardin
EXECUTIVE PASTRY CHEF

Michael Laiskonis

Pecan Pie
PICTURED WITH SWEET POTATO SORBET, BOURBON CARAMEL AND WHIPPED CREAM

MAKES TWELVE SERVINGS

ALMOND DOUGH PECAN FILLING

1 cup + 2 tablespoons unsalted butter, softened 1

/2 cup packed light brown sugar
/4 cup sugar
3
3 tablespoons sugar
/3 cup almond flour
1
1
/3 cup honey
1 large egg yolk 10 tablespoons unsalted butter
1 large egg
3 tablespoons heavy cream
3 cups all-purpose flour
1 pound 5 ounces pecans, lightly toasted and crushed
/4 teaspoon baking powder
1

6 • Combine sugars, honey and butter in a large pot over high heat. Boil for 6 minutes. Remove
• Sift flour and baking powder; set aside.
from stovetop and carefully stir in the heavy cream.
P I E S

• In a stand mixer fitted with a paddle attachment, cream the butter, sugar, and almond flour.
• Add the pecans and mix thoroughly. Pour the filling evenly into the baked tart shells. Bake
• Add the egg yolk and whole egg, scraping down the sides of the bowl. Add the sifted flour
and baking powder, mixing until just incorporated. for 20 minutes until golden brown.
• Transfer dough onto a lightly floured surface. Form into two flat rectangles and wrap tightly
in plastic wrap. Place dough in the refrigerator and let rest a minimum of one hour, or up to TO FIND RECIPES FOR THE PICTURED VERSION OF THIS DESSERT, PLEASE VISIT: WWW. THECHEFSCONNECTION . COM

two days.

• After resting, transfer dough to a lightly floured surface. Roll each piece to 1/8 -inch thickness
(the dough should measure roughly 12-inches in diameter). Brush away excess flour.
• Lightly spray two 8 x 1-inch ring molds with non-stick cooking spray. Place on a parchment-
lined baking sheet. Line the rings with the dough, trimming the top edge and pressing the
dough into the base of the ring to ensure there are no air pockets. Allow unbaked tart shells
to rest for 30 minutes in the refrigerator.
• Place a rack in the center of the oven and preheat to 350ºF.
• Bake tart shells for 7- 8 minutes until set, but with no color. Leave the tart ring around the
par-baked shell and allow to cool.
 EXECUTIVE PASTRY CHEF ALTAMAREA GROUP

Robert Truitt

Lemon Meringue and Praline

MAKES EIGHT SERVINGS

SUCRE MEYER LEMON CURD

185 grams unsalted butter, softened 11/5 sheets gelatin
175 grams sugar 250 grams Meyer lemon juice
150 grams egg yolks 150 grams sugar
450 grams all-purpose flour 160 grams egg yolks
140 grams whole eggs
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar
150 grams unsalted butter, softened
together until well combined. Slowly add yolks, scraping down the sides of the bowl between
each addition. Add flour and mix until just combined. • In a small bowl filled with ice water, soak gelatin for about five minutes or until soft; squeeze
• Wrap dough in plastic wrap and store in refrigerator overnight. out excess water and set gelatin aside.
8 • Combine gelatin, lemon juice, sugar, yolks, and eggs in a small pot. Bring to a boil over low
• On a lightly floured surface, roll dough to 1/8 -inch thickness.
heat, whisking constantly, and cook until just thickened. Remove from stovetop and strain
P I E S

• Preheat oven to 325°F.

through a fine-mesh sieve.
• Line a 13 3/4" by 4 1/2 " rectangle tart mold with dough. Refrigerate until cool, about 20 minutes.
• When the mixture has cooled to 40°C, transfer to the bowl of a food processor. Add butter
• Line pie shell with parchment paper, fill with pie weights and bake until golden brown, about
and blend until smooth and shiny.
12-15 minutes. Allow tart to cool before filling.
• Fill the tart with curd and place in refrigerator for 30 minutes.

PRALINE GANACHE
SWISS MERINGUE
2 sheets gelatin
150 grams egg whites
225 grams heavy cream
225 grams sugar
350 grams praline paste
• Combine sugar and egg whites in a heat-proof bowl. Place over a pot of boiling water. Cook
• In a small bowl filled with ice water, soak gelatin for about five minutes or until soft; squeeze
to 55°C, while whisking constantly.
out excess water and set gelatin aside.
• Transfer mixture to the bowl of a stand mixer fitted with the whip attachment, mix on medium
• In a small pot, bring heavy cream to a boil. Remove from stovetop, add gelatin and stir until
speed until lukewarm.
dissolved.
• Fill a piping bag, fitted with a round tip (Ateco # 805), with meringue. Pipe meringue “kisses”
• In a mixer fitted with the paddle attachment, blend the praline paste with a small amount of
on top of tart. Gently brown meringue with a kitchen torch.
slightly warmed cream. Continue to slowly add cream and mix until completely emulsified.
• Spread ganache in the bottom of tart, filling only a third of the tart shell.
 EXECUTIVE PASTRY CHEF

Kimberly Bugler

Peach and Almond Pie

PICTURED WITH STONE FRUIT COMPOTE AND APRICOT- ROSEMARY SORBET

MAKES EIGHT SERVINGS

ALMOND PIE DOUGH PEACH FILLING

12 tablespoons unsalted butter, softened /4 cup almond flour

3
5 ripe peaches, preferably with red skin 1 tablespoon all-purpose flour
/2 cup confectioner’s sugar
1
1 /2 teaspoons almond extract
1
2 ripe apricots 1 teaspoon pure vanilla extract
/2 teaspoon fine sea salt
1
2 1/2 cups all-purpose flour 3
/4 cup sugar /2 cup sliced dried apricots
1

• Place a rack in the center of the oven and preheat to 325ºF. • Cut peaches and apricots in eighths.
• Place the butter in the bowl of a stand mixer fitted with the paddle attachment, and process • Add sugar, flour, vanilla, and sliced dried apricots and stir.
on medium speed until creamy and even in texture. • Set aside for 20 minutes, then stir again.
• Add confectioner’s sugar and salt. Mix until light and fluffy, occasionally scraping down sides • Fill pre-baked shells three-quarters full.
10 of bowl with a rubber spatula.
• Add almond flour and almond extract and mix until thoroughly combined.
P I E S

ALMOND JACONDE
• Add all-purpose flour and mix until fully incorporated.
1 large egg 1 tablespoon sugar
• Transfer the dough to plastic wrap and form into a 1- inch thick disk; wrap in the plastic and
1 large egg yolk 1 tablespoon unsalted butter, melted but not hot
refrigerate at least 45 minutes. 1
/2 cup almond flour /3 cup sliced almonds
1

• Remove dough from refrigerator and on a lightly floured surface roll to /8 -inch in thickness.
1 2 tablespoons cake flour Confectioner’s sugar, for dusting
• Spray eight 3-inch stainless steel hexagon molds with non-stick cooking spray and place on
1
/4 cup + 1 tablespoon egg whites
a parchment-lined sheet tray.
• Place a rack in the center of the oven and preheat to 350ºF.
• Line hexagon molds with dough. Place in refrigerator for 30 minutes or until chilled.
• In a bowl with a rubber spatula, mix together egg, yolk, and both flours to make a paste.
• Place 1 coffee filter inside each unbaked pie shell. Fill with pie weights. • In a separate bowl, whip the whites and sugar to medium peaks.
• Bake for 20-25 minutes or until shell is cooked through but has not colored. • Fold whipped egg whites into paste in 2 additions.
• Cool for 10 minutes and carefully remove filled coffee filters. • Transfer to a pastry bag fitted with a medium round tip and pipe over peach filling.
• Sprinkle with sliced almonds.
• Dust the tops of the pies with confectioner’s sugar.
• Bake for about 30 minutes or until tops of pies are puffed and golden brown. Remove
from oven and cool to room temperature.
• While still warm, but not hot, carefully remove molds.

TO FIND RECIPES FOR THE PICTURED VERSION OF THIS DESSERT, PLEASE VISIT: WWW. THECHEFSCONNECTION . COM
 PASTRY CHEF

Cindy Bearman

Milk Chocolate Mousse Pie with Pretzel Crust, Caramel Gelée and Chocolate Glaze
PICTURED WITH CARAMEL TUILE AND CARAMEL SAUCE

MAKES TEN TO TWELVE SERVINGS

MILK CHOCOLATE MOUSSE • Place a rack in the center of the oven and preheat to 325ºF.
1 /2 cups milk chocolate, chopped
1
3 large egg yolks • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars
(Valrhona brand recommended) 3 tablespoons water until combined—about 5 minutes.
2 1/2 cups heavy cream 1
/2 cup sugar • Slowly add the eggs, one at a time, and mix on medium speed until well combined.
3 sheets gelatin 1 teaspoon corn syrup • Reduce mixer to low speed. Sift together the all-purpose flour, almond flour and kosher salt;
add the pretzel crumbs; slowly add to the bowl and mix until combined—about 3-5 minutes.
• Gently melt the milk chocolate over a double boiler. Keep warm until ready to use.
• Wrap dough in plastic wrap and let rest in refrigerator overnight.
• Whisk heavy cream to medium peaks and set aside in the refrigerator.
• In a small bowl filled with ice water, soak gelatin for about five minutes or until soft; squeeze • On a lightly floured surface, roll the chilled dough about 1/8 -inch thick and line an 8 x 2-inch
12 out excess water and set gelatin aside. round tart pan. Refrigerate for 20 minutes.
• Place egg yolks into the bowl of a stand mixer fitted with the whisk attachment and whip on • Line tart shell with parchment paper and pie weights and bake for 10 -12 minutes, or until
P I E S

lowest setting. light golden brown.

• In a small pot, simmer the sugar, corn syrup and 3 tablespoons water over medium heat,
occasionally swirling mixture in pot, until mixture reaches 235ºF on a candy thermometer.
CARAMEL GELÉE
• Immediately remove mixture from stovetop; increase speed on mixer to medium; slowly pour
/2 cup sugar
1 1
/2 vanilla bean, split and seeded (optional)
the sugar mixture into the whipping egg yolks; immediately add gelatin; increase speed on
1 cup heavy cream 3 large egg yolks
mixer to high; whip until light in color and thickened—about 15 minutes.
11/2 teaspoons corn syrup 3 sheets gelatin
• Turn off mixer, pour in the melted milk chocolate and whip on medium speed until combined.
• Transfer mixture to a large bowl. • In a small bowl filled with ice water, soak gelatin for about five minutes or until soft; squeeze
• Using a rubber spatula, fold about /4 of the whipped cream into the chocolate mixture. Fold
1
out excess water and set gelatin aside.
in the remaining whipped cream in 2 stages until combined. • In a small pot, cook sugar over high heat, adding a little at a time, until all the sugar is a light
• Immediately pour mousse into pre-baked pie shell; leaving a 1/2 -inch from top. Freeze to set. golden brown.
• Add the heavy cream, corn syrup and vanilla bean and bring to a boil.
PRETZEL PIE CRUST • Slowly pour half of the liquid over the yolks while whisking constantly. Return mixture to the
2 sticks unsalted butter, room temperature 3 1/2 cups all-purpose flour pot and cook over medium heat for 3 minutes while whisking constantly.
/2 cup sugar
1
/2 cup almond flour
1
• Remove from stovetop, sieve into a large bowl. Place mixture over another large bowl of ice
1 cup confectioner’s sugar /4 teaspoon kosher salt
1
water and chill until room temperature.
3 large eggs, room temperature 11/4 cups pretzel crumbs, ground finely from • Pour on top of the frozen Milk Chocolate Mousse and smooth out until the top is completely
salted pretzels in a food processor covered. Freeze until set.
RECIPE CONTINUES ON PAGE 166
 EXECUTIVE PASTRY CHEF

Gustavo Tzoc

Triple Chocolate Boston Cream Pie

SERVED WITH CHOCOLATE TUILE AND CHOCOLATE SORBET

MAKES FOUR SERVINGS

MILK CHOCOLATE PASTRY CREAM WHITE CHOCOLATE WHIPPED CREAM

2 cups whole milk 6 large egg yolks 2 cups heavy cream

/2 cup sugar
1
4 tablespoons all-purpose flour 4 tablespoons confectioner’s sugar
/2 stick (4 Tbsp) unsalted butter
1
4 tablespoons cocoa powder 1 tablespoon white chocolate liqueur
1 /4 cups milk chocolate, chopped
1
1 pinch salt 4 tablespoons mini dark chocolate chips
1 vanilla bean, split and seeded
• In a stand mixer, whip the cream and sugar until soft peaks form.
• In a small saucepot, bring milk, sugar, butter, chocolate, and vanilla to a simmer over medium • Fold in white chocolate liqueur and chocolate chips. Store in refrigerator until ready to use.
heat, whisking constantly to dissolve.
14 • In a bowl, combine yolks, flour, cocoa, and salt, whisking until combined. Add mixture to the
TO SERVE
saucepot and cook, whisking constantly, until it starts to thicken. Be careful not to let bottom
P I E S

Ground Oreo Cookie Crumbs

of pot scorch.
• When just thickened in consistency remove from stovetop, pass through a strainer, pushing • Spoon Oreo crumbs into bottom of each glass. Top with layer of Milk Chocolate Pastry Cream.
it through with a spatula. Cover in plastic wrap and store in refrigerator until ready to use. • Add another layer of Oreo crumbs. Top with a layer of Dark Chocolate Mousse.
• Finish with White Chocolate Whipped Cream. Top with chocolate decoration or your favorite
ice cream.
DARK CHOCOLATE MOUSSE

1 cup dark chocolate chips 4 tablespoons sugar

/4 cup whole milk
1
2 teaspoons vanilla extract
4 large egg yolks, lightly beaten 2 cups heavy cream

• In a bowl set over a pot of simmering water, melt chocolate and milk together, stirring with a
spatula until melted evenly.
• In the bowl of a stand mixer, whip yolks and sugar on high speed until lightly pale and fluffy.
Reduce to slow speed and slowly add the warm melted chocolate. Transfer to a large bowl.
Let cool to room temperature.
• In the bowl of a stand mixer, whip the cream and vanilla on medium speed until soft peaks
form. Fold into the chocolate mixture with a spatula in three additions.
 PASTRY CHEF

Sandro Micheli

Meyer Lemon Meringue Tart

PICTURED WITH CANDIED ZEST AND PULLED SUGAR DECORATION

MAKES EIGHT SERVINGS

CRUST MEYER LEMON FILLING

9 tablespoons unsalted butter 3 cups confectioner’s sugar

/2 teaspoon salt
1
10 large eggs
/3 cup confectioner’s sugar
1
12/3 cups Meyer lemon juice
1 large egg 6 1/2 sticks unsalted butter, cut into cubes
/4 cup almond flour
1
2 sheets gelatin
11/2 cups all-purpose flour
• In a small bowl filled with ice water, soak gelatin for about five minutes or until soft; squeeze out
• Place a rack in the center of the oven and preheat to 300ºF. excess water and set gelatin aside.
16
• In the bowl of a stand mixer fitted with the paddle attachment, mix the butter on medium • In a large mixing bowl, whisk the sugar and eggs until light in color; add the Meyer lemon juice
P I E S

speed until softened. and cook over double boiler, while whisking constantly, until the mixture reaches 180 ºF.
• Add the sugar and mix until light and fluffy. • Remove bowl from top of double boiler and let stand at room temperature until it cools to 120 ºF.
• Add the egg and mix until just combined. • Add the gelatin and butter, stirring until dissolved.
• Add the flours and mix until just combined. • Divide the filling amongst the baked tart shells and store in refrigerator until ready to use.
• Remove dough from the mixer; flatten into a disc; wrap in plastic wrap and chill for at least
two hours. ITALIAN MERINGUE

7 large egg whites

• On a lightly floured surface, roll the dough to 1/8 -inch thick. Line eight 5 x 1-inch tart molds,
/2 cup + 2 tablespoons sugar
1

trimming away any excess dough. Place tart shells in refrigerator for 20 minute or until firm.
• Line the shells with parchment and pie weights; bake until crust is a golden brown—about
8-10 minutes. Cool to room temperature before filling.
6 tablespoons water
• In the bowl of a stand mixer fitted with the whip attachment, mix the egg whites on low speed.
• Meanwhile, in a small saucepot combine the sugar and water and simmer until it reaches 250ºF.
• Increase the speed of mixer to medium and slowly pour the hot sugar over the egg whites, while
the mixer is running. Increase speed to high and whip until thick, glossy and room temperature.
• Transfer the mixture to a pastry bag fitted with a Saint Honore pastry tip. Pipe the meringue on
top of the tart; use a kitchen torch to caramelize. Store in the refrigerator until ready to serve.

TO FIND RECIPES FOR THE PICTURED VERSION OF THIS DESSERT, PLEASE VISIT: WWW. THECHEFSCONNECTION . COM
 CHEF / OWNER
Amorette Casaus

Mangalitsa Pie
MAKES ONE 9- INCH OR TWO 3- INCH PIES

PIE CRUST MANGALITSA LOIN

3 1/2 tablespoons Mangalitsa pork lard 1 teaspoon salt 12 ounces Mangalitsa pork loin /2 teaspoon ground mace
1

3 1/2 tablespoons unsalted butter 1 medium egg, lightly beaten /2 teaspoon mild chili powder
1
/2 teaspoon ground clove
1

2 cups all-purpose flour + 1/2 cup, for dusting /2 cup warm water
1
/2 teaspoon ground dried thyme
1
/4 teaspoon ground coriander
1

1 tablespoon freshly ground white pepper

• In a small saucepan over low heat, melt butter and lard together (do not bring to a boil).
• Place 2 cups flour and salt in the bowl of a stand mixer fitted with a paddle attachment. On low • Trim the fat off the loin. Grind the meat, or mince very finely.
speed, add the egg and mix for a few seconds. Slowly add the butter/lard mixture and continue • Stir ground pork loin and spices together until well combined.
to mix until just combined. Slowly add water, as needed, and continue to mix until dough just
comes together. CARAMELIZED VIDALIA ONIONS AND CAMEO APPLES
• Remove from mixer; divide in two, flatten each into a disc, wrap in plastic wrap; chill for 1 hour. 2 tablespoons grapeseed oil 1 sprig thyme
• On a lightly floured surface, roll each piece of dough into 1/8 - inch thick sheets, large enough for 2 medium Vidalia onions, thinly sliced Salt, to taste
18 one 9-inch pie pan. Line pan with one sheet, leaving any excess dough on edge of pan. 1 bay leaf 1 Cameo apple, peeled, cored and grated
Refrigerate pie shell and extra sheet of dough until ready to use.
P I E S

• In a sauté pan, heat grapeseed oil over medium heat. Add the onion, thyme and bay leaf; season
with salt and cook until translucent and tender.
CURED BACON
• Increase heat to medium-high, and add the grated apple; continue to cook until caramelized.
2 tablespoons pink salt 1 tablespoon + 2 teaspoons whole garlic, crushed
• Transfer mixture to a shallow baking dish and cool to room temperature. Discard bay leaf and thyme.
1 cup kosher salt 1 tablespoon + 2 teaspoons ground nutmeg
/4 cup light brown sugar
3
1 tablespoon + 2 teaspoons fresh thyme, stems removed
TO SERVE
20 fresh bay leaves 1 tablespoon + 2 teaspoons freshly ground black pepper
Salt, to taste Fresh parsley, finely chopped
2 tablespoons crushed juniper berries 1 pound Mangalitsa pork belly
Fresh sage, finely chopped 2 large egg yolks, lightly beaten
• In a large bowl, combine the salts, sugar and spices together; season the belly by evenly coating
• Preheat oven to 475ºF.
it with the spice mixture. Tightly double wrap the seasoned pork belly in plastic wrap; refrigerate
• In a large bowl, stir Cured Bacon, Mangalitsa Liver, Mangalitsa Loin and Caramelized Vidalia Onions
for 4 to 5 days to cure. Turn the package over at least once each day.
and Cameo Apples together until evenly combined.
• After curing, wash spices off with water and pat dry with paper towels. Grind the meat or mince
• Season with salt, sage and parsley to taste.
very finely. Refrigerate until ready to use.
• Fill the lined pie shell full; top pie with second sheet of dough and trim excess dough leaving about
1-inch over the edge of the pie plate; crimp edges of dough decoratively to seal.
MANGALITSA LIVER
• Glaze with beaten egg yolk and bake for 15 minutes. Lower oven to 350º and bake for an additional
1 pound Mangalitsa pork liver, ground /4 teaspoon ground clove
1
35 minutes, or until the center of the pie reaches 165ºF on a meat thermometer and crust is deep
1 tablespoon freshly ground white pepper 1 teaspoon of each ground ginger and nutmeg
golden brown.
• In a large bowl, stir all ingredients together; refrigerate until ready to use.
 PASTRY CHEF

Carlos J. Zhagui

Winter Apple Pie

PICTURED WITH VANILLA ICE CREAM , VANILLA TUILE , RASPBERRY SAUCE , GROUND PISTACHIOS , FRESH BERRIES AND MINT

MAKES T WELVE 4- INCH OR T WO 8- INCH PIES

PIE CRUST PIE FILLING

2 cups all-purpose flour 3 /2 sticks (1 /4 cups) unsalted butter, cold, cubed

1 3
/4 cup sugar
1
/4 cup raisins
1

/2 cup stone ground whole-wheat flour

1
1 large egg /2 cup light brown sugar
1
/4 cup dried dates
1

/3 cup sugar
1
1 large egg yolk /4 cup all-purpose flour
1
/4 cup candied orange zest
1

/2 teaspoon salt
1
1 tablespoon vanilla extract 11/2 tablespoons cornstarch /4 cup of chopped walnuts
1

/2 teaspoon baking powder

1
/4 cup brandy, optional
1
1 teaspoon ground cinnamon /4 cup + 2 tablespoons brandy
1

/2 teaspoon ground nutmeg

1
1 teaspoon vanilla extract
• Sift flours, sugar, baking powder and salt.
/4 teaspoon ground cloves
1
1 tablespoon unsalted butter, plus
• Place the sifted ingredients and butter in the bowl of a stand mixer fitted with the paddle
20 /4 teaspoon ground allspice
1
more to grease pie plate
attachment and mix on low speed until pea size crumbles form.
5 Granny Smith apples, peeled, cored 1 large egg yolk, beaten
P I E S

• In a small bowl, whisk the egg, yolk, vanilla, and brandy together. Slowly add to the mixer
until the dough is moist and just holds together.
• Remove dough from the mixer and form into two flat discs. Wrap each in plastic wrap and
refrigerate for one hour or until firm.
TO FIND RECIPES FOR THE PICTURED VERSION OF THIS DESSERT, PLEASE VISIT: WWW. THECHEFSCONNECTION . COM
and cut into thin slices Cinnamon sugar ( 1/2 cup sugar with 1 teaspoon
/4 cup dried cherries
1
cinnamon)
• Place a rack in the center of the oven and preheat to 350ºF.
• Grease pie plates with melted butter. Set aside.
• In a large bowl, whisk the sugars, flour, cornstarch and spices together.
• In another large bowl, toss the apples, dried fruit, orange zest, walnuts, brandy, and vanilla
together. Add the dry ingredients and toss until well combined. Set aside.
• Roll each disc of pie dough between parchment paper to about 1/8-inch thick.
• Divide and line pie plates with one sheet of dough, allowing excess dough to hang over edge.
• Strain excess liquid from apple mixture and fill pies, mounding apples in the center and dot
with butter. Divide and top pies with second sheet of dough and trim excess dough leaving
about 1/2 -inch over the edge of the pie plate. Crimp edges of dough to seal.
• Brush the top of the pies with egg yolk and sprinkle with cinnamon sugar. Cut a small slit in
the top of each pie and transfer to a baking sheet.
• Bake small pies for 20 minutes and large pies for 60 minutes or until golden brown.
 CHEF / OWNER

George L. McKirdy

Rustic Apple Pie

MAKES ONE 10- I N C H PIE

BRISÉE DOUGH PIE FILLING

2 sticks (1 cup) unsalted butter, cold, /4 cup + 1- 2 tablespoons ice water

1
5-6 Granny Smith apples, peeled and cored /3 cup currants
1

cut into 1/4 -inch cubes 3-4 tablespoons heavy cream /4 cup sugar
3 1 tablespoon cornstarch
3 /4 cups all-purpose flour
1 Sugar, for topping /2 teaspoon ground cinnamon
1 /2 stick (4 tablespoons) unsalted butter
1

/4 teaspoon kosher salt

3
1 tablespoon cocoa powder 2 tablespoons water
/2 cup chopped walnuts
1

• Place the butter, flour and salt in the bowl of a stand mixer fitted with a paddle attachment

and mix on low speed until the mixture resembles coarse cornmeal. Slowly pour in the ice • Grate the Granny Smith apples, using the largest holes of a box grater, into a large mixing
22
water, as needed, and mix until the dough just comes together. bowl. Set aside.
P I E S

• Form dough into a thin, flat disc and wrap in plastic wrap. Place in refrigerator for 3-4 hours • Combine the sugar, cinnamon, cocoa, walnuts, currants, and cornstarch into another mixing
to allow the dough to relax and harden. (Prepare apple filling while dough is chilling). bowl. Set aside.
• In a large saucepot, set over medium heat, melt the butter. Add the grated apples and stir in
• Place a rack in the center of the oven and preheat to 375ºF.
the remaining ingredients. Add water and continue to cook, stirring frequently, until the fruit
• Lightly butter a 10" stainless steel ring mold and place on a parchment-lined baking sheet.
has softened and the liquid on the bottom of the pot has begun to boil.
• Remove the dough from the refrigerator and roll into a 14-inch diameter circle on a lightly
• Pour mixture into a large baking dish, lined with parchment paper, to cool.
floured surface.
• Place dough over the center of the ring mold and gently line, allowing excess dough to hang

over edge.
• Fill with cooled pie filling, fold over edges of dough onto pie filling. Brush dough with heavy

cream. Generously sprinkle entire pie with granulated sugar and bake for 25-35 minutes or
until crust is a deep golden brown. Let cool for an hour at room temperature before serving.
 EXECUTIVE PASTRY CHEF

Thiago Silva

“Sneaky” Pumpkin Pie

M A K E S T W E LV E S E RV I N G S

TART DOUGH PUMPKIN CUSTARD FILLING

/4 cups unsalted butter, cold, cut into cubes

3
/2 teaspoon baking powder
1
2 cups pumpkin puree /2 teaspoon salt
1

1 cup + 2 tablespoons sugar 6 large egg yolks 1 can (14 oz) sweet condensed milk 1 teaspoon ground cinnamon
1 teaspoon salt 1 teaspoon vanilla extract 1
/2 cup whole milk /2 teaspoon ground ginger
1

3 cups all-purpose flour 1 teaspoon almond extract 3 large eggs /4 teaspoon ground nutmeg
1

6 large egg yolks /4 teaspoon ground allspice

1

• Combine the butter, sugar, salt, flour and baking powder in the bowl of a stand mixer fitted
24
with the paddle attachment. Mix on low speed until the butter breaks down and the mixture • Place a rack in the center of the oven and preheat to 300ºF.
P I E S

looks sandy. • In a large mixing bowl, combine all ingredients and whisk smooth.
• Add the yolks, vanilla and almond extract, and continue to mix until well combined. • Pour filling into the prepared tart shell, and bake for 15- 20 minutes or until slightly firm and
• Form the dough into a flat disc, wrap in plastic wrap and refrigerate for one hour or until firm. just set.
• Let cool to room temperature before serving.
• Place a rack in the center of the oven and preheat to 350ºF.
• Remove the dough from the refrigerator and roll to 1/8 -inch thickness. Line twelve 6-inch tart
shells, trimming away any excess dough. Pierce the shells with a fork and place in freezer for CHEF ' S NOTE

15 minutes to chill. The pumpkin pie is pictured with carrot cake, carrot reduction, cream cheese ice cream,
• Place tart shells on a baking sheet and bake for 12 minutes or until dough is a light golden cranberry gelée, cilantro mint sauce, crystallized pistachios, and carrot chips. The flavors
brown. Let cool to room temperature before filling. combine to make a carrot cake…sneaky!

TO FIND RECIPES FOR THE PICTURED VERSION OF THIS DESSERT, PLEASE VISIT: WWW. THECHEFSCONNECTION . COM
 EXECUTIVE PASTRY CHEF

Celeste Reyes

Meyer Lemon Meringue Pie with Basil Drizzle

MAKES EIGHT SERVINGS

MEYER LEMON CURD • Add ice water 1 tablespoon at a time, pulsing until mixture just begins to clump together. It
1 sheet gelatin 5 large eggs yolks is ready when the dough holds together when pinched.
6 sticks (3 cups) unsalted butter 1 cup fresh Meyer lemon juice • Remove dough from the mixer; flatten into a disc, wrap in plastic wrap and chill for 1 hour.
13/4 cups sugar 1 teaspoon salt
• Remove dough from the refrigerator and roll to 1/4 - inch thickness on a lightly floured surface.
5 large eggs
Cut out eight 4 x 1-inch rectangular pieces and place on the prepared sheet pan.
• In a small bowl filled with ice water, soak gelatin for about five minutes or until soft; squeeze • Bake for 12-15 minutes or until golden brown.
out excess water and set gelatin aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until
MERINGUE
light and fluffy.
4 large eggs whites /2 cup corn syrup
1

• Slowly add eggs, yolks, lemon juice, and salt. Mix until combined.
/4 cup sugar
3
2 tablespoons water
26 • Pour mixture into a 2-quart saucepan and cook over low heat until mixture reaches 170ºF,
about 10 minutes, stirring constantly. • Place egg whites, sugar, corn syrup and water into the top of double boiler. Beat to combined.
P I E S

• Remove from stovetop and add gelatin sheet, stirring to combine. Pour into eight 4-ounce • Place mixture over rapidly boiling water and beat constantly until stiff peaks form.
pyramid molds and freeze for 2-4 hours or until hardened. • Remove from stovetop. Transfer to pastry bag fitted with a large star-shaped tip. Set aside.

• Remove the lemon curd from molds and place onto serving dishes. Let thaw in refrigerator
BASIL DRIZZLE
for 2-4 hours before serving.
1 large bunch fresh basil
1 cup corn syrup
PIE DOUGH

3 sticks (11/2 cups) unsalted butter 1 cup sugar • Fill a large bowl with ice water. Set aside.

4 cups all-purpose flour /2 cup ice water

1 • In a large saucepan, bring 3 cups water to a boil; add basil and blanch for 3 minutes.

1 teaspoon salt • Strain immediately, place cooked basil in ice water and let cool completely. Remove basil and
squeeze out all excess water.
• Cut butter into 1/2 -inch cubes and place in the freezer for one hour or until thoroughly chilled.
• With a hand-held immursion blender, puree the corn syrup and blanched basil until smooth.

• Place a rack in the center of the oven and preheat to 350ºF.

• Lightly grease a sheet pan with non-stick cooking spray or butter. TO ASSEMBLE
• Combine all-purpose flour, salt, sugar in a food processor; pulse to mix. • Place one piece of Meyer Lemon Curd on each plate.
• Add butter and pulse 6-8 times, until mixture resembles coarse meal, with pea-sized pieces • Pipe meringue alongside the curd; use a kitchen torch to caramelize.
of butter. • Prop a rectangle of Pie Dough against the meringue and curd.
• Decorate the plates with the Basil Drizzle.
 PASTRY CHEF

Ghaya F. Oliveira

Hesperides — Apple and Concord Grape Pie with Almond Macaronade

A U T H O R ’ S N O T E : I N G R E E K M Y T H O LO G Y , H E S P E R I D E S WA S A B L I S S F U L G A R D E N W H E R E I M M O R TA L I T Y - G I V I N G G O L D E N A P P L E S G R E W .

M A K E S F O U R A P P L E P I E S — T W E LV E S E RV I N G S

CONCORD POACHED APPLES SWEET DOUGH

12 Granny Smith apples /2 cup + 2 tablespoons sugar

1
2 1/4 sticks unsalted butter 1 teaspoon salt
3 cups water 3 cups Concord grape juice 1 /3 cups confectioner’s sugar
1
2 large eggs, lightly beaten
3 1/2 cups flour
• Preheat a combination oven to steam, or fill a large pot three-quarters full with water and
bring to a simmer. • In the bowl of a standing mixer fitted with a paddle, beat the butter with confectioners sugar
• In a saucepot, combine the water, sugar and grape juice and bring to a simmer, stirring until until creamy.
sugar is dissolved; set aside. • Slowly add the flour and salt and mix until just combined. Scrape the sides of the bowl with
• Peel, slice and core the apples using a hand-cranked apple peeler slicer and corer. Divide a rubber spatula and mix again to fully incorporate.
28 apples into two large heat-proof large vacuum-sealable bags and split the grape syrup • Add the eggs and mix until dough is completely smooth.
between the two. • Turn out dough onto a lightly floured surface and form into a ball, then flatten into a 1-inch
P I E S

• Seal bags using a sous vide machine and transfer to combination oven or pot of simmering thick rectangle. Wrap the dough in plastic wrap and chill for at least 2 hours.
water and cook until tender—about 25 minutes.
• Transfer bags to an ice bath to chill for at least 2 hours. Remove the apples from the bag • On a floured surface, roll the dough to a thickness of 1/4 -inch and cut into four 4 1/2 " x 8 1/2 "
and reserve the cooking liquid for the gelée. rectangles. Chill rectangles until ready to use.

CONCORD GRAPE GELÉE ALMOND MACARONADE

4 cups cooking liquid from the apples 3 tablespoons pectin NH 9 large egg whites 11/4 cups confectioner’s sugar
1 cup sugar, divided 2 tablespoons + /2 teaspoon sodium alginate
1
1 /4 cups sugar
3
2 cups almond flour

• In a medium saucepot, combine the apple cooking liquid with 3/4 of a cup of the sugar and
bring to a boil.
• In a small bowl, combine the remaining sugar with the pectin NH and sodium alginate.
Slowly pour into the boiling juice, whisking constantly to combine. Boil for another 4 minutes,
and set aside to cool.
• Refrigerate until the mixture sets into a thick jelly-like consistency.
• Preheat oven to 350°F and line a jelly roll pan with parchment paper.
• In a stand mixer fitted with a whisk attachment, whip the egg whites until frothy. Slowly add
the sugar and continue to whip until they reach a stiff peak.
• In a medium bowl, combine the almond flour and confectioner’s sugar. Using a rubber spatula,
gently fold the almond mixture into the egg whites until just evenly incorporated.
• Spread the batter onto the prepared sheet pan in an even layer. Bake for about 12 minutes,
rotating the pan halfway through the baking time, until light golden brown and set. Cool the
cake on a baking rack. Once cooled, cut the macaronade into four 2 1/2 " x 5" rectangles.

RECIPE CONTINUES ON PAGE 166

 EXECUTIVE CHEF Efraim Nahon
PASTRY CHEF Jose Paulo Cortes

Spinach and Tomato Quiche with Goat Cheese

MAKES TEN 4- INCH PIES

QUICHE SHELL QUICHE BATTER

2 cups all-purpose flour, sifted, divided 2 cups heavy cream

1 teaspoon salt 1 cup Greek yogurt
2 sticks (1 cup) chilled unsalted butter, cut into 1/4 -inch pieces 7 large eggs
/4 cup ice water
1
1 pinch nutmeg
1 teaspoon salt
• Place one cup flour and the salt in the bowl of a stand mixer fitted with a paddle attachment.
1 teaspoon white pepper
With the mixer set on low speed, gradually add butter. Add remaining flour and continue to
mix until the mixture resembles coarse cornmeal. Slowly pour in the ice water, as needed, • Combine the heavy cream, yogurt and eggs in a blender and puree on low speed for a few
and mix until the dough just comes together. seconds. Add the nutmeg, pepper and salt and increase the speed to high and blend for 30
30 • Remove dough from the mixer; flatten into an 8-inch disc, wrap in plastic wrap and chill for seconds to a minute, or until the batter is light and foamy.
at least 1 hour, or up to a day.
P I E S

FILLING
• Place a rack in the center of the oven and preheat to 375ºF.
• Remove dough from refrigerator and on a lightly floured surface, roll to 1/8 -inch in thickness.
2 medium white onions, thinly sliced
Cut dough into 6-inch rounds. Carefully line each pie mold with one round of dough, allowing 4 tablespoons olive oil
excess to hang over edge. Trim any dough that extends more than a one inch over the sides. 2 bunches spinach
• Place in the refrigerator or freezer for at least 20 minutes.
Salt and pepper
• Remove from refrigerator, line shells with parchment paper and fill with pie weights. Bake for
12 cherry tomatoes
25-30 minutes or until the edges of the dough are lightly browned. Remove the pie weights 1 cup (8 ounces) goat cheese, cut into small pieces
and parchment paper and bake another 5-10 minutes or until deep golden brown. Cool on a 1 tablespoon black sesame seeds
rack before using. • Place a rack in the center of the oven and preheat to 325ºF.
• Sauté the onions in olive oil, over high heat, until soft and just caramelized.
• Bring a large pot of water to a boil and blanch spinach for a couple of minutes, or until soft
and bright green. Drain liquid and combine with sautéed onions. Add salt and pepper to taste.
• Divide filling amongst the shells and top with just enough of the Quiche Batter to cover. Top
with cherry tomatoes, goat cheese and sprinkle with sesame seeds.
• Bake for 30 minutes or until the top of the quiche is browned and the filling is set.
• Remove the quiche from the oven and let cool at room temperature on a rack. Serve warm.
 PASTRY CHEF

Lindsey Hatt

Raspberry Sablé
PICTURED WITH CARAMEL ICE CREAM , ALMOND TUILE , RASPBERRY COULIS

MAKES EIGHT SERVINGS

BRITTANY SABLÉ TO SERVE

2 sticks (1 cup) unsalted butter, softened /2 teaspoon salt

1
Raspberry jam Confectioner’s sugar
1 cup + 1 tablespoon sugar 1 /2 cups all-purpose flour
1
Fresh raspberries Mint leaves
1 teaspoon baking powder
• Place a small dot of raspberry jam in the center of each plate. Place a cookie on top of jam.
• Place a rack in the center of the oven and preheat to 350ºF. • With the back of the spoon gently spread a thin layer of jam on each cookie. Line up 6 to 8
32
• Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and fresh raspberries on top. Dust the dessert and plate with confectioner’s sugar.
P I E S

mix on low speed until combined. With the mixer running on low, slowly add baking powder, • Garnish with a scoop of ice cream, almond tuile, mint leaf and raspberry coulis.
salt and flour, scraping down the bowl as needed. Mix until just combined.
• Remove the dough from the bowl, wrap in plastic wrap and chill for 1 hour or until firm. TO FIND RECIPES FOR THE PICTURED VERSION OF THIS DESSERT, PLEASE VISIT: WWW. THECHEFSCONNECTION . COM

• On a lightly floured surface roll the dough to a 6 x 12-inch rectangle, half of an inch thick,

leave a little extra dough around the edges since it will be trimmed to make the tart bottom.
• Place the dough onto a baking sheet and bake for 8 -10 minutes or until golden brown.

Allow the cookie to cool then carefully transfer to a cutting board. Using a serrated knife
carefully cut into 3-inch squares.
 PASTRY CHEF

Alex Grunert

Buckwheat Honey Pie

M A K E S T W E LV E S E RV I N G S

BUCKWHEAT CRUST BUCKWHEAT HONEY FILLING

1 cup bread flour 1 cup all-purpose flour 1 cup sugar

/3 cup buckwheat flour

1
1 teaspoon Maldon sea salt 4 large egg yolks
1 large egg
/3 cup unsalted butter, cold, cubed
2
plus more for topping
/8 teaspoon vanilla extract
1

/3 cup water
1 1
/4 teaspoon ground cinnamon
2 tablespoons Meyers spiced rum
11/4 teaspoons malt powder 2
/3 cup buckwheat honey /4 cup hazelnuts
1

34 1 /4 teaspoons salt
1
1 cup unsalted butter, soft Confectioner’s sugar
P I E S

• Place a rack in the center of the oven and preheat to 375ºF. • Place a rack in the center of the oven and preheat to 325ºF.
• In the bowl of a stand mixer fitted with the paddle attachment, mix flours with butter until • Sift flour; add salt and cinnamon.
just combined. • In the bowl of a stand mixer fitted with the paddle attachment, mix the honey, butter and sugar
• Add water, malt powder and salt, and continue to mix until just comes together. until light and fluffy.
• Remove dough from bowl, wrap in plastic wrap and refrigerate for about 30 minutes. • Mix yolks, egg, vanilla extract and rum together, add to whipped butter; continue whipping for
• Remove dough from refrigerator and roll to 1/8 -inch thickness on a lightly floured surface. about one minute.
Gently line a 8-inch pie plate, leaving a rough edge of dough hanging over the rim. • Fold dry ingredients in by hand until just incorporated. Spread batter evenly into prepared pie
• Prick the bottom of the pastry shell a few times with a fork. Line dough with parchment crust; sprinkle with hazelnuts and sea salt.
paper and fill with pie weights. • Bake for about 30 minutes or until golden brown.
• Bake for 10-15 minutes or until golden brown. Let cool. Remove weights and parchment. • Remove from oven; let cool. Sprinkle with confectioner’s sugar.
 PASTRY CHEF

Jennifer Giblin

Fluffer-Nutter Pie
MAKES ONE 10- I N C H PIE

CARAMEL FILLING MERINGUE TOPPING , CONTINUED

2 cups sugar 4 tablespoons unsalted butter • In a small saucepan, combine the sugar, corn syrup, water and salt; cook over medium heat
/2 cup water
1
/4 cup heavy cream
3
until mixture reaches 240ºF.
1 teaspoon corn syrup 1 pinch salt • Immediately increase the speed of the mixer to medium and very slowly pour the hot sugar
1 vanilla bean, split & seeded mixture over the eggs whites. Increase speed of mixer to high and whip until egg whites are
thick, glossy and at room temperature.
• In a medium saucepan, combine the sugar, water, corn syrup, and vanilla bean; cook over
medium heat until caramel is amber in color, swirling pan occasionally to stir.
• Immediately remove from stovetop; add the butter, cream and salt, and whisk to combine. BANANA TOPPING
Let cool to room temperature. /2 cup dark brown sugar, firmly packed
1
2 tablespoons heavy cream
36 1 stick ( /2 cup) unsalted butter
1
6 bananas, chopped
P I E S

PEANUT BUTTER MOUSSE • In a large saucepan, combine the brown sugar and butter; heat over medium-high heat until
/2 cup cream cheese
1
/2 cup milk
1
mixture just begins to bubble, stirring frequently.
2 cups peanut butter 1 tablespoon vanilla extract • Add the heavy cream; increase heat to high and bring to a boil.
/4 cup confectioner’s sugar
3
• Add the chopped bananas and cook for 1 minute.
• Remove from stovetop and let cool to room temperature.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese, peanut
butter, and confectioner’s sugar until well combined.
• Gradually add the milk and vanilla extract; mix until evenly combined. TO SERVE

1 (10" ) store-bought Graham Cracker or Vanilla Wafer Crust

1 cup roasted peanuts
MERINGUE TOPPING

3 large egg whites 1 teaspoon corn syrup • Place the peanuts in the pie shell and add enough Caramel Filling to just cover the nuts.
1 pinch cream of tartar /4 cup water
1
• Spread an even layer of Peanut Butter Mousse over the peanuts and caramel.
1 cup sugar 1 pinch salt • Spread the Meringue over mousse and gently toast with a kitchen torch until golden brown.
• Serve with a generous amount of Banana Topping spooned over each slice and plate.
• In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites and cream
of tartar on low speed.
 EXECUTIVE PASTRY CHEF

Ilma Lopez

Cherry-Peach Cream Pie

MAKES SIX SERVINGS

PIE DOUGH MILK CREMEUX

2 1/2 cups all-purpose flour 1 stick (1/2 cup) unsalted butter, cold, cubed 1 cup heavy cream /2 cup sugar
1

1 teaspoon salt /4 cup cold water

1
1 cup whole milk /2 cup dry milk powder
1

1 teaspoon baking powder Turbinado sugar, for dusting 11/4 ounce envelope powdered gelatin 6 large egg yolks
/2 cup cold water
1

• Combine all dry ingredients in the bowl of a stand mixer fitted with a dough hook.
• Add butter and mix until it resembles pea-sized crumbs. Add water and mix until dough forms.
• Remove from mixer, wrap in plastic wrap and let rest in the refrigerator for 30 minutes.
• Place a rack in the center of the oven and preheat to 325ºF.
• On a lightly floured surface, roll dough 1/4 " thick; sprinkle with turbinado sugar and refrigerate
until firm—about 15 minutes.
• Remove dough from refrigerator and cut 6 triangles, about 3 x 6 inches in size, and 18 leaves,
38
using a 1-11/2 inch leaf-shaped cutter. Arrange cut pieces on a parchment-lined baking sheet,
cover with another piece of parchment paper and top with another baking sheet.
P I E S
• In a medium saucepan, bring heavy cream and milk to a boil.
• In a small bowl, combine gelatin and cold water; let hydrate until firm—about 5-7 minutes.
• In a medium bowl, whisk sugar, milk powder, and egg yolks together until smooth.
• Pour half the hot milk into egg mixture while whisking constantly, add to saucepan and return
to stovetop. Continue whisking over high heat until cremeux becomes thick and pudding-like.
• Remove from stovetop, whisk in gelatin and strain into a medium heatproof bowl. Place over
a large bowl of ice water until cool.
• Transfer cremeux to a pastry bag fitted with a small round pastry tip.

• Bake about 8 -12 minutes or until light golden brown. Remove top baking sheet immediately
and let cool to room temperature.
PEACH SORBET
8 medium peaches, peeled and pitted 1 vanilla bean, split and seeded
POACHED CHERRIES 11/2 cups water 3 tablespoons lemon juice
2 cups orange juice /2 pound (about 30) cherries,
1
/4 cup sugar
1

1 vanilla bean, split and seeded pitted, cut in half

• Puree peaches in food processor or blender until smooth.
• In medium saucepan, bring the juice and vanilla pod and seeds to a boil; reduce to a simmer. • In a small saucepan, boil water, sugar, vanilla bean pod and seeds until sugar is dissolved;
• Add cherries, cook for about 1 minute or until the cherries are slightly soft. remove vanilla bean pod. Add sugar syrup to peach puree; add lemon juice.
• Remove from stovetop and let cool to room temperature. • Freeze sorbet according to manufacturer’s instructions.
• Transfer sorbet into a pastry bag fitted with a half-inch round pastry tip. Store in freezer until
the sorbet is just firm enough to pipe.
CARAMELIZED PEACHES
• Pipe tubes of sorbet onto a parchment-lined baking sheet; store in freezer until ready to use.
6 ripe medium peaches, peeled, pitted, 1 cup honey
cut in half and each half into 6 pieces 3 tablespoons rice wine vinegar
TO ASSEMBLE
• In a medium sauté pan, bring the honey to a boil; reduce to medium heat.
• Pipe pearls of Milk Cremeux over the surface of each triangle.
• Add peaches and caramelize until slightly soft, but firm enough to hold their shape—about 2
• Cut sorbet tubes into 2-inch pieces and place diagonally on each triangle.
minutes. Remove from stovetop and add rice wine vinegar.
• Arrange cherry halves and peach slices on top of Cremeux and Sorbet. Top with three leaves.
 EXECUTIVE CHEF AND HOST OF THE FOOD NETWORK SHOW “A LEX ’ S D AY O FF ”
Alexandra Guarnaschelli

Savory Winter Vegetable Pie

MAKES ONE 9- INCH PIE — SERVES 8 TO 10

PIE CRUST VEGETABLE FILLING , CONTINUED

5 cups all-purpose flour 2 cups shortening • Add carrot and parsnip halves; toss to coat with the butter. Season with salt and add the
+ additional for rolling the crust 2 sticks unsalted butter, cut into cubes brown sugar. Continue to cook another minute or two.
1 teaspoon sugar + 1 tablespoon for greasing tin • Add beer and continue cooking until the carrots and parsnips are tender when pierced with
2 teaspoons salt /3 cup + 2 tablespoons ice water
2
the tip of a knife. Add a splash of water to finish the cooking process, if needed.
• While the carrots and parsnips are cooking, fill a medium pot with water and add the beets.
• Lightly grease a 9-inch pie tin with 1 tablespoon of butter. Set aside.
Bring to a simmer, then add a pinch of salt and cook until tender, but still firm, about 30-45
• Combine flour, sugar and salt in a large metal bowl. Work the shortening and 2 sticks cubed
minutes. Remove beets from the water and let cool until able to be handled; peel and slice
butter in with your fingers until almost smooth. Add ice water and continue to mix.
into bite-size pieces.
• Place dough on a lightly floured surface and cut in half. Roll out one piece of dough until at
• In a medium bowl, toss together the carrots, parsnips, beets and fennel with any remaining
40 least 4-5 inches wider than pie tin. Gently place dough into pie tin and press into the bottom
cooking liquid from the carrots/parsnips; stir to blend. Season with salt, to taste. Let cool to
and sides of tin. Pinch any excess at the top. Place the pan in the refrigerator to rest.
P I E S

room temperature.
• Roll the second half of the dough for the top of the pie. Place on a baking sheet; cover in
plastic wrap and store in refrigerator until ready to use.
TO ASSEMBLE AND COOK

• Place a rack in the center of the oven and preheat to 425ºF.

VEGETABLE FILLING
3 tablespoons unsalted butter
1 teaspoon caraway seeds
1 teaspoon coriander seeds
2 pounds medium carrots, ends trimmed
and thoroughly peeled, cut in half lengthwise
2 pounds medium parsnips, ends trimmed
and thoroughly peeled, cut in half lengthwise
• Spoon the filling onto the bottom pie crust.
Kosher salt, to taste
• Remove the top crust from refrigerator and place over the top of pie. Pinch the dough to seal
/2 cup light brown sugar
1
the bottom and top crusts in a fluted decorative edge. Cut a small slit in the center of the top
2 bottles Heineken beer
of the pie and fold back the dough so it looks like open pages of a book.
/2 -1 cup water (if needed)
1
• Bake for 10 minutes; lower oven temperature to 375º and bake for an additional 30 minutes.
2 pounds medium beets
Lower temperature to 325º and bake for an additional 10 minutes or until the vegetables are
1 bulb fennel, top and tough outer layers
tender when pierced with the tip of a knife. Remove from oven and fully cool before cutting.
removed, sliced into 1/2-inch rounds

• Place butter in a large skillet and cook over medium heat until butter melts and just begins CHEF ’ S NOTE

to brown. • Serve with a salad dressed in a vinaigrette made with lemon juice or Sherry vinegar to further
• Add caraway and coriander seeds; toss to coat with the butter and cook for about 1 minute. illuminate the flavors of the filling.
 PASTRY CHEF

Noah Carroll

Lemon Meringue Pie

PICTURED WITH CHANTILLY , CONFIT LEMON ZEST AND LEMON POWDER

MAKES SIX SERVINGS

LEMON CURD ITALIAN MERINGUE

1 sheet gelatin 3 large eggs 1 cup sugar

/2 cup lemon juice
1
13 tablespoons unsalted butter, cubed, room temperature 3 large egg whites
/2 cup sugar, divided
1

• Soak the gelatin sheet in ice water for at least 5 minutes and squeeze out excess water.
• In a small saucepan, combine the gelatin, lemon juice with half of the sugar and cook over
medium heat.
• In a heatproof bowl, whisk the remaining sugar with the eggs. When the juice comes to a
boil, slowly stream half of it into the egg mixture, while whisking, and whisk back into pot.
42 • Cook on low heat, stirring with a heatproof spatula, until the mixture reaches 185ºF on a
candy thermometer; most of the bubbles will disappear and mixture will thicken.
P I E S
• Place egg whites in the bowl of a stand mixer fitted with the whisk attachment.
• In a small saucepot, combine sugar with just enough water to make the sugar feel like wet
sand (make sure there are no grains of sugar on the sides of the pot). Place over high heat,
and at the same time begin to whip the egg whites on low speed.
• Once the sugar reaches 240°F on a candy thermometer, remove from stovetop. Slowly pour
the sugar syrup over the egg whites, with the mixer running. Once all of the syrup is added,
increase the speed of the mixer to high and continue whipping until the bowl is slightly warm
to the touch.

• Strain through a fine mesh sieve into another bowl and cool at room temperature, stirring
occasionally, until it cools to 70°F.
• Using a hand blender or whisk, mix in the softened butter and transfer to a pastry bag.
• Pipe the curd into twelve 11/2 -inch round dome silicone molds; freeze solid.
• Once frozen solid, pop out of the mold and fuse two half spheres together by running your
finger around the seam to seal, continue process to make 6 spheres. Return to freezer.
• Immediately remove the meringue from the mixer and while wearing rubber gloves, place
approximately 1/4 cup of the Italian meringue in the palm of your hand. Remove one of the
frozen spheres of Lemon Curd from freezer and roll in the meringue until completely coated.
Place the sphere on a tray and form spikes in the meringue with your fingertips. Repeat with
remaining spheres.
• Place in the refrigerator for 1 hour before serving so the curd can soften.

COOKIE CRUMBLE TO SERVE

/2 cup sugar
1
• Place enough Cookie Crumbs to make about a 3-inch circle on a plate and place the lemon
11/2 cups all-purpose flour sphere in the center.
11/2 sticks (12 tablespoons) unsalted butter, room temperature • Using a kitchen torch, toast the meringue until light golden brown.
• Pipe three dots of chantilly on each plate and top each dot with a piece of confit lemon zest.
• Preheat oven to 350°F and line a baking sheet with parchment paper.
• Sprinkle a line of lemon powder on the plate to garnish and serve immediately.
• In a stand mixer fitted with a paddle attachment, combine the sugar and flour. Add butter
and mix on low speed until crumbly dough forms.
• Sprinkle dough onto prepared baking sheet and transfer to the oven. Bake for 12 minutes TO FIND RECIPES FOR THE PICTURED VERSION OF THIS DESSERT, PLEASE VISIT: WWW. THECHEFSCONNECTION . COM

or until golden brown.

• Cool at room temperature, then break into small pieces and reserve in an airtight container.
 CLAUDIO'S CAFE
CHEF / OWNER

Claudio Quito

Gulab-Malai Pie
MAKES ONE 9- INCH PIE — SIX TO EIGHT SERVINGS

PIE CRUST FILLING

2 /2 cups cake flour

1
1 tablespoon salt 10 pieces Rasmalai
1 /3 cups bread flour
2
3 /2 tablespoons sugar
1
10 pieces Gulab
/4 cup shortening or unsalted butter
3 1
/2 cup cold water Rasmalai and gulab can be purchased in an Indian market or on-line sources.

• Sift the flours together and place in a large bowl.

• Add the shortening or butter and gently rub the mixture, between the palms of your hands, TO FINISH

44 into small pieces or lumps. • Preheat oven to 350ºF.

• In a small bowl, combine the salt, sugar and water; whisk until dissolved. Add to the flour • Press dough into a 9-inch pie shell to line. Layer in the rasmalai and gulab until full. Cover
P I E S

mixture and fold gently until the dough is lumpy and sticky. with the top crust, trim excess around edges, crimp edges decoratively to seal.
• Wrap dough in plastic wrap and refrigerate until firm. • Bake for 20-25 minutes or until golden brown.

• Separate the dough into two pieces for a top crust and bottom crust. On a lightly floured

surface, roll each piece of dough to 1/8 -inch thickness.

 PASTRY CHEF

Stephen Collucci

Apple Cranberry Crumb with Walnut Streusel

MAKES ONE 9- INCH PIE

APPLE PIE FILLING WALNUT STREUSEL

5-6 large apples of different variety 1 pinch nutmeg 4 cups all-purpose flour 1
/2 teaspoon salt
/2 cup sugar
1 1
/4 cup all-purpose flour 1 cup dark brown sugar 1
/2 cup chopped walnuts
/4 cup brown sugar
1
1 cup apple cider /4 cup + 2 tablespoons sugar
3
2 sticks + 6 tablespoons unsalted butter, cubed
/4 teaspoon cinnamon
3
1 cup fresh cranberries /2 teaspoon cinnamon
1

/2 teaspoon salt
1

• In the bowl of a stand mixer fitted with a paddle attachment, add all ingredients except butter;
• Slice the apples about a /4 -inch thick (apples can be peeled or left with skin on if preferred).
1
mix until combined.
• In a large bowl, mix the apples with all both sugars, cinnamon, nutmeg, salt, and flour until • Add cold butter and mix at a low speed until medium sized crumbs form.
completely coated.
46 • In a large pot, bring apple cider to a boil and add apples.
TO ASSEMBLE
• Cook until the mixture thickens and the apples are just tender—about 3 - 5 minutes. Stir in
P I E S

• Place a rack in the center of the oven and preheat to 350ºF.

cranberries, remove from stovetop and let cool to room temperature.
• Pour apple pie filling into prebaked pie shell; top generously with Walnut Streusel.
• Bake until the streusel is golden brown and filling begins to bubble—about 45-60 minutes.
PIE CRUST
• Set aside for 30 minutes before serving.
6 cups all-purpose flour 4 sticks (2 cups) unsalted butter, cold, cut into cubes
1 pinch salt 1 cup cold water
2 tablespoons sugar

• Place a rack in the center of the oven and preheat to 325ºF.

• In a large bowl, combine flour, salt and sugar; add butter and mix until walnut-sized pieces
of butter form.
• Slowly add water and continue to mix until a ball of dough forms.
• Place dough between two sheets of parchment paper and roll to about 1/4 -inch in thickness.
• Line a 9-inch pie pan; trim excess dough and decoratively crimp edge. Chill for 30 minutes.
• Prick the bottom of the pastry shell a few times with a fork. Line the dough with parchment
paper and fill with pie weights.
• Bake for 10-15 minutes. Remove the parchment paper and bake for 6-10 minutes more or
until deep golden brown. Set aside on a rack before using.
 PASTRY CHEF

TJ Obias

Chocolate S’mores Tart

PICTURED WITH COCOA NIB ICE CREAM AND CARAMEL SAUCE

MAKES SIX TO EIGHT SERVINGS

CARAMEL CHOCOLATE GANACHE SWISS MERINGUE

2 cups milk chocolate, chopped 11/2 cups heavy cream 1 cup egg whites
1 cup sugar 1 pinch sea salt /4 cup sugar
3

2 tablespoons unsalted butter /4 cup confectioner’s sugar

1

• Place the chocolate chips in a large mixing bowl. Set aside. • Whisk the egg whites and granulated sugar over a double boiler until warm.
• In a medium saucepot, cook the sugar over low heat until golden brown. • Add the confectioner’s sugar and transfer to the bowl of a stand mixer fitted with the whip
• Immediately add the butter, cream and salt; whisk together to combine. attachment. Whip on high speed until stiff peaks form.
• Pour the hot mixture over the chocolate and allow chocolate to melt completely. Stir until well • Store in refrigerator until ready to use.
48 combined and pour into 2-inch ring molds.
• Refrigerate until fully set and chilled.
P I E S

GARNISH

Caramel sauce
GRAHAM CRACKER * Cocoa nib ice cream (can be substituted with chocolate ice cream)
2 sticks (1 cup) unsalted butter 1 cup whole wheat flour
• Spread a few tablespoons of Swiss Meringue on each serving plate. Using a kitchen torch,
/4 cup sugar
1
1 cup all-purpose flour
gently burn the meringue to a golden brown color.
/4 cup light brown sugar
1
1 teaspoon salt
• Top meringue with a Graham Cracker, a disc of Caramel Chocolate Ganache, and garnish
1 tablespoon honey 1 teaspoon baking soda
with caramel sauce.
1 cup cake flour 4 teaspoons cinnamon

• In the bowl of a stand mixer fitted with a paddle attachment, mix the butter, sugars and honey. TO FIND RECIPES FOR THE PICTURED VERSION OF THIS DESSERT, PLEASE VISIT: WWW. THECHEFSCONNECTION . COM

• Whisk the flours, salt, baking soda and cinnamon together in a separate bowl, then slowly add
them to the butter and sugar and mix until a smooth dough forms.
• Remove dough from mixer and roll to 1/8 -inch thickness between sheets of parchment paper.
• Refrigerate until fully chilled.

• Preheat oven to 350ºF.

• Bake for about 10 minutes or until light golden brown.
• Remove from oven and cut into rectangular shapes while still warm.

* NOTE: THIS STEP CAN BE REPLACED BY BUYING A GOOD QUALITY GRAHAM CRACKER
 PASTRY CHEF

Amanda Cook

The Mudder Fluffer Pie

MAKES ONE 9- INCH PIE

PEANUT BUTTER SHORTBREAD • Add eggs slowly, incorporating well. Add vanilla. Add the dry ingredients; fold until combined.
2 sticks (1 cup) unsalted butter, soft 1 teaspoon vanilla extract • Spread mixture over prepared Peanut Butter Shortbread crust and bake for about 8 minutes,
/2 cup sugar
1
1 teaspoon salt or until a toothpick inserted into the center of the cake comes out clean. Let cool completely.
/4 cup light brown sugar
1
2 1/2 cups all-purpose flour
/4 cup smooth peanut butter
3

PEANUT BUTTER BAVARIAN

• In the bowl of a stand mixer fitted with the paddle attachment, add butter and mix until very 1 cup smooth peanut butter 3 sheets gelatin
smooth. Add sugars gradually and beat until fluffy. /4 cup half and half
3
/2 cup heavy cream
1

• Add the peanut butter and vanilla, mix until smooth. /4 cup sugar
1
/2 cup crème fraîche
1

• Add the salt and flour and beat until just blended.
• Remove dough from mixer; flatten into a disc; wrap in plastic wrap and chill for about 1 hour.
• Place a rack in the center of the oven and preheat to 350ºF.
50 • Lightly spray the bottom of a 9-inch springform pan with non-stick cooking spray. Set aside.
• When dough is ready, remove from refrigerator and roll to 1/4 -inch thickness between sheets
P I E S
1 teaspoon salt
• In a small bowl filled with ice water, soak gelatin for about five minutes or until soft; squeeze
out excess water and set gelatin aside.
• Combine peanut butter, half and half, sugar and salt in a small saucepan over medium heat,
stirring often until sugar has dissolved and mixture is smooth. Remove from stovetop. Add the

of parchment paper. Chill dough briefly to set and remove paper from dough.
• Place prepared pan on top of sheet of dough and cut a circle of dough large enough to fit
into the base of the pan by tracing a circle around the pan with a paring knife. Place circle of
dough into the pan and gently press into base.
• Bake until entire surface of dough is golden brown—about 12 -14 minutes. Let cool.
gelatin to peanut butter mixture and mix until dissolved. Let cool to room temperature.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the cream and crème
fraîche and whip until soft peaks form. Once peanut butter mixture is cooled, fold in cream
mixture gently until thoroughly incorporated.
• Spread over prepared Fudge Cake. Allow to set in refrigerator several hours to overnight.

• Once set, run the blade of a thin knife around the edge to loosen pie from the sides of pan.
FUDGE CAKE
/2 cup cake flour
1
1 cup packed light brown sugar
/2 teaspoon baking soda
1
/4 stick (6 tablespoons) unsalted butter
3 MERINGUE TOPPING

/2 teaspoon salt
1
2 tablespoons water 3 large egg whites
3 ounces unsweetened chocolate, 2 large eggs, beaten /2 cup + 2 tablespoons sugar
1

chopped fine /2 teaspoon vanilla extract

1
• Place a rack in the center of the oven and preheat to 350ºF.
• Sift together the flour, baking soda and salt. Set aside.
• Place chopped chocolate in a medium bowl. Set aside.
• In a small pot, combine the sugar, water and butter. Bring to a boil and pour over chopped
chocolate, stirring until chocolate has melted. Allow mixture to cool to room temperature.
• In a bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until frothy.
Slowly add the sugar and mix until meringue is thickened, stiff and glossy.
• Immediately spread mixture over the peanut butter layer. Refrigerate for about 10 minutes to
set. Once set, release the sides of the springform pan. Using a kitchen torch, toast meringue
to a golden color. Alternatively, put pie under broiler for a few minutes to brown.
• Serve immediately with hot fudge sauce and chopped peanuts, if desired.
 EXECUTIVE CHEF

Julian Medina

Gaucho Pie
MAKES ONE 10- INCH PIE

DOUGH BEER - POTATO PUREE

2 cups all-purpose flour 2 cups dark beer

/2 stick (4 tablespoons) unsalted butter
1
2 cups water
1 cup olive oil 3 Idaho potatoes, peeled and diced
/2 cup water
1
/4 stick (6 tablespoons) unsalted butter
3

1 pinch kosher salt Kosher salt, to taste

• Place a rack in the center of the oven and preheat to 325°F • In a large pot, over high heat, bring the beer and water to a rolling boil. Add potatoes and let
• In a medium bowl, mix together all the ingredients with a fork until dough just comes together. boil for 10 minutes, or until potatoes become fork tender. Remove and drain. Let cool.
Cover dough with a moist towel and rest for 30 minutes at room temperature. • In a large bowl, combine cooked potatoes, butter and salt; mash until a smooth consistency.
52 • On a lightly floured surface, roll out dough to 1/4 -inch thickness and line the 10-inch pie dish
trimming away any excess dough. Place in refrigerator for 30 minutes.
P I E S

TO ASSEMBLE AND SERVE

• Prick the bottom of the pastry shell a few times with a fork. Line dough with parchment paper
• Preheat oven to 375°F.
and fill with pie weights. Bake for 20 minutes. Remove and let cool to room temperature.
• Place Beef Filling in the cooked pie shell and top with Beer-Potato Puree. Bake for 25-30
minutes or until potatoes are golden brown. Serve warm.
BEEF FILLING

2 tablespoons olive oil, to sauté Kosher salt, to taste

1 Spanish onion, diced
2 red peppers, diced
3 cloves garlic, minced
1 carrot, diced
3 pounds lean ground sirloin
2 cups diced tomato
1 teaspoon red pepper flakes
1 tablespoon chopped parsley
1 cup dark beer

• In a large sauté pan, over medium heat, cook the onion, garlic, red peppers and carrot in olive
oil. When vegetables begin to release moisture, add the ground sirloin and salt. Cook until the
meat begins to brown.
• Add the diced tomato, red pepper flakes, parsley, beer and more salt, to taste. Cover and let
continue to cook for another 10 minutes. Let cool.
 PASTRY CHEF

Shawn Gawle

Porc & Potato Pie - Tartiflette

MAKES SIX PIES

PORK AND CHICKEN CONSOMMÉ PIE DOUGH

2 pounds chicken legs, skin removed 12 ounces whole tomatoes, cores removed 3 1/2 cups all-purpose flour 1 large egg
2 pounds pork spare ribs 12 ounces leeks, white part only, peeled, washed 13/4 cups potato starch 3 tablespoons vinegar
/2 cup grapeseed oil
1
2 tablespoons white peppercorns 2 tablespoons salt /2 cup cold water
1

12 ounces white onion, peeled, cut 16 cups water 3 sticks (11/2 cups) cold unsalted butter, cubed
in half crosswise Sea salt
• Sift flour, potato starch and salt; combine in the bowl of a food processor and pulse to mix.
2 cups red wine
• Add butter and pulse 6-8 times or until the mixture resembles coarse meal with pea-sized
• Preheat oven to 450ºF. pieces of butter.
• Chop chicken legs into 1- inch pieces, season with salt. Coat with grapeseed oil and roast in • Add egg and vinegar; pulse 3-4 times to combine. Add the water, 2 tablespoons at a time,
a baking dish until just browned. Separately, repeat steps with spare ribs. Once browned, pulsing until the mixture begins to clump together. If you pinch some of the crumbly dough
54
drain away excess fat from the chicken and ribs using a fine-mesh strainer and discard. and it holds together, it’s ready. If not, add a little more water and pulse again.
• Meanwhile, place onions in a large saucepot and cook over high heat until charred. Add the • Remove dough from the mixer; flatten into a disc, wrap in plastic wrap and chill for 1 hour.
P I E S

chicken legs and ribs; deglaze with red wine; cover and marinate overnight in refrigerator.
• Place a rack in the center of the oven and preheat to 350ºF.
• Line a baking sheet with parchment paper. Set aside.
• Add vegetables and peppercorns to saucepot. Cover with water and bring to a boil. Skim the
• On a lightly floured surface, roll the dough to 1/8 -inch in thickness. Prick dough with a fork
surface of broth. Season with salt. Simmer gently for 5 hours, skimming often to remove fat.
and refrigerate for 30 minutes.
• Strain liquid through a fine chinois into a bowl. Place over a large bowl of ice water to cool.
• Cut 6 rounds slightly larger than the spherical mold you are using with a fluted cutter, place
on baking sheet and bake for 10-12 minutes or until the crust is a deep golden brown.
SAUCE CIVET

4 quarts Pork/Chicken Consommé

TARTIFLETTE FILLING
2 tablespoons unsalted butter
1 cup potato, peeled /4 cup white wine
1
1 tablespoon pig’s blood
/2 cup cubed bacon (or pork belly)
1
1 tablespoon fresh thyme leaves
• Reduce the Pork/Chicken Consommé over medium heat, skimming away any fat and foam. /2 stick (4 tablespoons) unsalted butter
1
4 ounces Reblochon cheese
• With a pastry brush, clean sides of pot so there is no charring or burnt sauce from reducing. /2 cup white onion, diced
1

• Reduce the consommé to 1 quart. Strain through a chinois. Chill and reserve.
• Slice potato on a mandolin, paper-thin.
• When ready to serve, warm 1 cup of the liquid to a simmer. Whisk in the butter then remove
• Render bacon with butter in a saucepot. Add onion and cook over medium heat until soft.
from stovetop. While off the heat, whisk in the blood.
• Add potato and deglaze with white wine. Cover and simmer until potato slices are tender.
• Remove from stovetop; add thyme and cheese.
RECIPE CONTINUES ON PAGE 166
 PASTRY CHEF

Pierre Poulin

King Pie
MAKES ONE 11- INCH PIE

PUFF PASTRY ALMOND CREAM

4 cups all-purpose flour 1 cup sugar 1 tablespoon vanilla extract

11/2 teaspoons salt 11/2 cups almond flour 1 tablespoon almond extract
3 /4 sticks (1 /2 cups + 2 Tbsp) unsalted butter, chilled, divided
1 1
2 sticks (1 cup) unsalted butter 1 tablespoon cornstarch
1 cup ice water 1 pinch salt 3 tablespoons rum
4 large eggs, divided Confectioner’s sugar
• Sift together the flour and salt into a large mixing bowl. Dice 6 tablespoons of the chilled
1 large egg yolk
butter, then using a pastry cutter or your fingers, blend until mixture forms a coarse meal.
Make a well in the center of the mixture and add the ice water. Using a rubber spatula, • Preheat oven to 450°F.
gradually blend the water into the flour mixture; mixing just until a rough, sticky dough is • In a medium bowl, mix together the almond flour, sugar, butter, and salt. Add three eggs plus
56 formed. Wrap dough in plastic wrap and refrigerate for 1 hour. the one yolk, vanilla, and almond extract; mix until smooth and fluffy. Add cornstarch and rum
and mix until incorporated.
P I E S

• Place the remaining butter on a sheet of parchment paper. Using a rolling pin, smash until
• Divide the dough into two pieces. Roll out one sheet of puff pastry into an 111/2 -inch square on
pliable, then work it into a 5-inch square. Remove dough from the refrigerator and place on
a lightly floured work surface. Roll out dough into a 12-inch circle, being careful not to pull a lightly floured surface; brush off excess flour from both sides of the sheet. Cut out an 11-inch

or tear the dough (it may still be very rough and tacky.) Transfer the butter square into the round by tracing around an inverted plate with tip of a paring knife. Transfer round to a buttered

center of the circle and fold the edges of the dough over the butter, pressing to seal edges. large baking sheet (not dark metal, as pastry may brown too much), discarding trimmings, and

You should now have a square of butter wrapped in dough. chill. Repeat procedure with second half of dough, leaving round on floured surface.
• Beat the remaining egg with a fork and brush some over top of second round. Score the round
• Using a rolling pin, roll the square into a 16 x 8-inch rectangle. Fold the rectangle 3 times,
as you would fold a business letter. Place the rectangle in front of you lengthwise and roll decoratively all over using tip of a knife, then make several small slits all the way through the

into another 16 x 8-inch rectangle. Repeat folds, then wrap the dough in plastic wrap and pastry, at about 2-inch intervals, to create steam vents.
• Brush some egg in a 1-inch-wide border around edge of chilled pastry round. Mound almond
refrigerate for 1 hour.
cream in center of chilled round, spreading slightly. Immediately cover with decorated round and
• Return the rested dough to a lightly floured surface and repeat the process of rolling dough
press edges together lightly. Holding a small spoon with side at an angle, press around edge to
into a rectangle and folding two more times. Wrap the dough in plastic wrap and refrigerate
seal pie decoratively.
for at least 1 hour or up to 2 days.
• Bake pie in lower third of oven until puffed and pale golden—about 13 -15 minutes. Dust pie
• Remove the dough from refrigerator and place on a lightly floured work surface. Roll into a with confectioner’s sugar and bake in upper third of oven until edge is deep golden brown and
16 x 8-inch rectangle and fold 3 times. Wrap and refrigerate for 2 hours. Now the pastry is shiny, 12 -15 minutes more. Transfer to a rack to cool slightly, 5 -10 minutes. Serve warm.
ready to be rolled and used in the desired puff pastry recipe.
 PASTRY CHEF

Shawn Gawle

Moon Pie
PICTURED WITH CHOCOLATE AIR AND CANDIED LEMON ZEST

MAKES TWENTY SERVINGS

GINGER MARSHMALLOWS CHOCOLATE CHIFFON BATTER , CONTINUED

1 /4 cups ginger, peel, slice into /4" pieces

1 1
10 sheets gelatin • Slowly add the condensed milk and egg; mix until smooth.
2 cups sugar, divided 1 tablespoon + 11/2 teaspoons glucose syrup • Remove the bowl from the mixer and fold dry ingredients into mixture in three parts until
11/4 cups cold water, divided 1 tablespoon + 11/2 teaspoons trimoline evenly incorporated.
• Let stand at room temperature for 30 minutes to rest.
• Place ginger, 3/4 cup sugar, and 1 cup water in a saucepot and bring to a boil. Remove from
• Divide batter into 3 x 1-inch metal rings, filling about halfway full.
stovetop and let cool to room temperature. Refrigerate for 24 hours to steep. Strain syrup
• Bake for 12 -14 minutes or until set.
through a fine-mesh sieve. Reserve liquid; discard ginger.
• Place a sheet of acetate, lightly coated with non-stick cooking spray on a flat surface.
• In a small saucepot, bring 3/4 cup of prepared ginger syrup to a boil. Add gelatin and stir until CHOCOLATE GLAZE

dissolved. 2 cups water /3 cup crème fraîche

1

58
• Transfer ginger/gelatin mixture to the bowl of a stand mixer fitted with the whip attachment /2 cup sugar
1
2 1/2 gelatin sheets
P I E S

and whip on low speed. 1 cup cocoa powder

• In a small saucepot, cook 11/4 cups sugar, 1/4 cup water, glucose and trimoline to 234°F over
• In a small bowl filled with ice water, soak gelatin for about five minutes or until soft; squeeze
medium heat. With the mixer running, immediately pour hot syrup into the bowl, increase the
out excess water and set gelatin aside.
speed of mixer to high and whip until mixture is room temperature.
• Bring water and sugar to a boil, remove from stovetop and whisk in cocoa and crème fraîche.
• Pour mixture over sheet of acetate, cover with another sheet coated with non-stick cooking
• Return mixture to a simmer; remove from stovetop and strain through a fine sieve.
spray, and roll marshmallows to 1-inch thick. Let cool to room temperature to set.
• Add the gelatin and stir until dissolved.
• Cool to 86°F before glazing.
CHOCOLATE CHIFFON BATTER

13/4 cups all-purpose flour 1 stick ( 1/2 cup ) unsalted butter, cut into cubes and
TO ASSEMBLE
/2 cup cocoa powder
1
at room temperature
• Cut both the Marshmallow and Chiffon Cake with a 3-inch ring cutter.
/2 teaspoon salt
1
1 cup + 2 tablespoons sugar
• Trim off a half-inch part of each by moving the same ring cutter inward to create a moon-
11/2 teaspoons baking soda 1 large egg
shaped marshmallow.
1 vanilla bean, split and seeded 3
/4 cup condensed milk
• Warm the Chocolate Glaze to 70°F. Place the chiffon cake on a rack and slowly pour glaze
• Place a rack in the center of the oven and preheat to 325ºF. over the cakes to evenly coat. Refrigerate until the glaze is set.
• Sift together flour, cocoa powder, salt and baking soda. Set aside. • For each seving, remove from rack and place on the center of your plate.
• In the bowl of a stand mixer fitted with paddle attachment, combine the butter, sugar and • Place the half-inch trimmed marshmallow next to the glazed chiffon cake.
vanilla bean and mix on medium speed until very smooth • Garnish with broken up pieces of the chocolate air and candied lemon zest.

TO FIND RECIPES FOR THE PICTURED VERSION OF THIS DESSERT, PLEASE VISIT: WWW. THECHEFSCONNECTION . COM
 PASTRY CHEF

Jennifer McCoy

Huckleberry Streusel Pie

SERVED WITH BUCKWHEAT HONEY ICE CREAM AND HUCKLEBERRY - ROSEMARY COMPOTE

MAKES TEN 3- INCH PIES

BLONDE SABLÉ DOUGH OATMEAL STREUSEL TOPPING

10 tablespoons unsalted butter, at room temperature 1 large egg 10 tablespoons unsalted butter /4 cup + 2 tablespoons light brown sugar
1

/2 cup sugar
1
2 cups all-purpose flour 2 cups all-purpose flour /4 teaspoon salt
3

Pinch sea salt /4 cup rolled oats

1
/4 teaspoon ground cinnamon
1

• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar and • In a small saucepan, melt butter. Let stand at room temperature until just cooled.
salt for one minute on low speed. • In a large mixing bowl, stir together remaining ingredients. Slowly pour butter over dry ingredients
• Add the egg and continue to mix for one minute. and stir constantly until mixture has a course sandy texture.
• Add the flour, all at once, and continue to mix until just combined—about 1-2 minutes. • Gently spread mixture on a parchment-lined baking sheet and refrigerate for about 30 minutes
60
• Transfer dough to a clean surface and gently knead for about one minute. or until chilled.
P I E S

• Flatten dough into a thin disc and roll between two pieces of parchment paper to about • Once chilled, break up any large clumps into pea-sized pieces. Refrigerate until ready to use.
/4-inch thickness. Chill rolled dough for about 1 hour.
1

• Remove and replace one piece of the parchment, turn the dough over, remove and discard HUCKLEBERRY PIE FILLING

the other. 4 cups fresh or frozen huckleberries /2 teaspoon salt

1

• Using a 4 -inch ring cutter, cut rounds of dough and gently line your pie molds on a lightly 1 teaspoon ground vanilla powder 2 tablespoons + 2 teaspoons cornstarch
floured surface. Transfer pie shells to a parchment-lined baking sheet and trim excess dough /2 cup + 1 tablespoon sugar
1

from the edges. Refrigerate about 1 hour or until hardened.

• Preheat oven to 325ºF.
• Preheat oven to 325ºF. • In a large mixing bowl, gently stir all ingredients together until evenly incorporated. Let stand
• Bake shells for 10-14 minutes or light golden brown. Let cool to room temperature. about 15 minutes to macerate.
• Drain excess liquid from mixture and divide berries evenly amongst ten tart shells. Top with a
generous amount of Oatmeal streusel and bake for 12-15 minutes or until streusel is golden
brown and filling is bubbly.

• Serve pies warm or at room temperature with Buckwheat Honey Ice Cream and Huckleberry-
Rosemary Compote, if desired.
 EXECUTIVE PASTRY CHEF

Dominique Ansel

Raspberry and Lime Marshmallow Pie

T WO 8- INCH PIES

LIME MARSHMALLOWS ALMOND JACONDE , CONTINUED

11 grams gelatin sheets 93 grams egg whites • Preheat oven to 325°F.

265 grams sugar Finely-grated zest of 1 lime • On a floured surface, roll the dough into a 10-inch circle and about 1/8 -inch. Line a 8" x 1/2 "
52 grams glucose Confectioner’s sugar, as needed round tart pan with a removable bottom, trimming away excess dough. Prick the dough with
80 grams water a fork, line with parchment paper or a large coffee filter and fill with pie weights.
• Bake for 12-14 minutes, until golden brown. Cool at room temperature.
• Lightly grease a jellyroll pan. Set aside.
• Soak gelatin in ice water 20 minutes; squeeze dry.
• In a medium saucepot, combine the sugar, glucose and water and cook over high heat until it LEMON CREAM

reaches 267°F on a candy thermometer. 2 grams gelatin sheets 96 grams lemon juice
• Meanwhile, in a stand mixer fitted with the whip attachment, begin mixing egg whites on slow 160 grams eggs 3 grams lemon zest
62 speed. Once frothy, increase speed to high and whip whites to soft peaks. 133 grams sugar 106 grams unsalted butter, room temperature
• Slowly pour the hot sugar mixture in a thin stream into whipping egg whites. Once incorporated,
P I E S

• Soak gelatin in ice water 20 minutes; squeeze dry.

continue whipping on high speed until mixture has stiffened and cooled to room temperature. • In a small bowl, whisk together eggs and sugar. Set aside.
• Fold in lime zest and transfer mixture to the prepared baking sheet, using an offset spatula to • In a medium saucepot, combine lemon juice and zest; cook over low heat until just comes to
spread marshmallows into an even layer. a boil.
• Cover surface of the marshmallows with plastic wrap. Let rest overnight at room temperature. • Slowly whisk 1/3 of the lemon juice into egg mix, then gradually whisk back into the saucepot.
Cut into half-inch cubes and toss in confectioner’s sugar to prevent sticking. • Place on medium-low heat and cook, constantly stirring with a heat-proof spatula, for 3-4
minutes, until thickened. Remove from heat, add gelatin, stir to dissolve, and cool to 105°F.
ALMOND JACONDE • Add butter to the lemon mixture and puree with an immersion blender to combine.
30 grams almond flour 48 grams cornstarch • Pour lemon cream into the prepared vanilla sable crust. Refrigerate for 2-3 hours or until set.
1 gram salt 48 grams eggs
165 grams all-purpose flour 128 grams unsalted butter, softened TO ASSEMBLE AND GARNISH
/2 gram vanilla powder
1
80 grams confectioner’s sugar 100 grams seedless raspberry jam Raspberry tuile (optional)
• In a medium bowl, stir both flours, salt, vanilla powder, and cornstarch together. Set aside. 1 pint raspberries Micro Basil (optional)
• In the bowl of a stand mixer fitted with a paddle, mix butter and confectioner’s sugar until just • Place raspberry jam in a small piping bag.
combined. Add eggs one at a time, scraping the sides of the bowl as needed with a rubber • Once the lemon cream is set, arrange two rings of raspberries around the perimeter with the
spatula. Slowly add the dry ingredients until fully combined. cavities facing upwards; fill the cavities with the raspberry jam.
• Wrap dough in plastic wrap and refrigerate overnight, or at least 4 hours. • Arrange the lime marshmallows in the center of the pie.
• If desired, garnish with raspberry tuile and micro basil. Serve immediately.
 PASTRY CHEF

Katie Rosenhouse

Ice Cream Sundae Pies

MAKES SIX MINI PIES

CHOCOLATE PIE CRUST BROWNIE BATTER

1 /2 sticks ( /4 cup) unsalted butter

1 3
2 /2 cups all-purpose flour
1
3 tablespoons unsalted butter 2 tablespoons cocoa powder
/2 cup sugar
1
/4 cup cocoa powder
1
3 ounces dark chocolate, chopped /3 cup all-purpose flour
1

6 large egg yolks 1 pinch salt 1 large egg 1 pinch baking powder
/2 cup sugar
1
/4 teaspoon salt
1

• Place a rack in the center of the oven and preheat to 350ºF.

• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar • In a heatproof bowl set over a pot of simmering water, melt the chocolate and butter together.
together until combined. Remove from stovetop and whisk in the egg and sugar, followed by the cocoa, flour, baking
• Slowly add one egg yolk at a time, scraping the sides and bottom of the bowl with a rubber powder, and salt.
spatula each time to avoid any lumps. • Divide the batter evenly between the chilled tart shells. Bake for about 15 minutes or until a
64 • Turn off the machine and add the remaining ingredients. Slowly mix together until a soft cake tester inserted into the brownie comes out clean and the tart shell is set. Let cool.
dough forms.
P I E S

• Remove the dough from bowl, wrap in plastic wrap, flatten into a disc and refrigerate for 30
PECAN CARAMEL
minutes or until thoroughly chilled.
/4 cup sugar
3
/2 teaspoon salt
1

• On a lightly floured surface, roll dough to a 1/4 -inch thick rectangle. Cut out six 5-inch circles
/4 cup water
1
/4 cup chopped pecans
3

and lay into 3-inch mini tart shell pans, gently pressing into place with fingertips. Refrigerate
1 cup heavy cream
to chill.
• Roll out the remaining dough scraps to 1/4 -inch thick sheet. Use a knife or pastry cutter to • In a small pot, combine the sugar and water and boil until it reaches a deep amber color.

cut long thin strips. Lay these strips on a cookie sheet lined with parchment paper, weaving • Remove from heat and slowly stir in the heavy cream. Add the salt and chopped pecans, let

them to create a lattice pattern. cool to just warm and pour evenly over the prepared tarts.
• Bake for 10 -12 minutes or until crisp. Break into large pieces and set aside.
• Immediately prepare Brownie Batter. TO SERVE

1 pint vanilla ice cream Colored sprinkles

1 pint strawberry ice cream 6 Maraschino cherries
Whipped cream

• When ready to serve, top the tarts with scoops of vanilla and strawberry ice cream. Top with
broken pieces of lattice, whipped cream, sprinkles and a cherry.
 PASTRY CHEF

Ashely Brauze

Cranberry and Quince Mini Pies

MAKES FOUR SERVINGS

PIE DOUGH CRANBERRY - QUINCE FILLING

2 1/2 cups all-purpose flour 4 quince, peeled, cored and sliced 1 vanilla bean, split and seeded
1 teaspoon salt into 1- inch slices 1 star anise
1 teaspoon sugar 1 (750 ml) bottle Verjus 1
/2 cup grenadine
2 sticks (1 cup) chilled unsalted butter, cut into pieces /4 cup sugar, divided
3
2 cups fresh cranberries
1 cinnamon stick 1 tablespoon cornstarch
• In a medium-sized bowl, mix flour, salt and sugar. Using a pastry blender, cut in butter, working
until mixture resembles coarse meal. • Place quince slices in a medium saucepot and cover with verjus, 1/4 cup of sugar, cinnamon
66 • Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still stick, vanilla bean, star anise, and grenadine. Over medium-low heat, bring to a low simmer.
crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Cover and cook for 30-40 minutes or until fruit is easily pierced by a knife.
P I E S

• Divide dough in half, and flatten halves into disks. Wrap separately in plastic; refrigerate at • Remove from stovetop and let cool. Strain excess liquid and blot fruit dry on a paper towel.
least one hour. Set aside.
• In a small bowl, toss fresh cranberries, remaining sugar and cornstarch until evenly coated.
• To form the pie shells: divide one half of the dough into four small balls. Roll the balls into
Set aside.
3 1/2 -inch wide by 1-cm thick rounds. Press the rounds evenly into four muffin tins, leaving a
/4-inch overhang at the rims. Transfer lined shells to the refrigerator until set.
1

• Roll the remaining piece of dough to 1 cm thick and cut into 1/4 -inch strips. Refrigerate until TO ASSEMBLE AND BAKE

ready to use. • Preheat oven to 375°F.

• Place 2 slices of quince on the bottom of each pie shell; top with a spoonful of cranberries.
Repeat until pie is full and filling is domed over the top.
• Arrange lattice crusts on the top of the pies and pinch the edges with your fingers to seal.
Trim the edges as needed with a paring knife.
• Bake for 10 -15 minutes, then reduce oven to 325°F. Continue to bake for another 15-20
minutes or until filling is bubbling at the top of the lattice and crust is golden brown. If the
crust becomes too dark before the fruit is cooked, lightly cover the pies with aluminum foil
and continue to bake until done.
 PASTRY CHEF

Myriam Eberhardt

Blueberry and Mascarpone Tart

MAKES TEN TO T WELVE SERVINGS

PATE BRISÉE (MAKES TWO 10-INCH TART SHELLS) MASCARPONE CREAM FILLING

9 tablespoons unsalted butter, at room temperature /4 teaspoon salt

1
1 cup mascarpone 1 large egg yolk
1 cup + 2 tablespoons confectioner’s sugar 1 large egg, lightly beaten /4 cup sugar
1
11/2 tablespoons half & half
1 /4 cups all-purpose flour
3
2 tablespoons all-purpose flour Finely grated zest of 1 lemon
1 large egg
• Place the butter, confectioner’s sugar, flour and salt in the bowl of a stand mixer fitted with
the paddle attachment. Mix on medium-low speed until the mixture is crumbly. Add the egg • Preheat oven to 300°F.
68 and continue to mix only until the mixture comes together to form a moist, soft dough. • Place mascarpone in the bowl of a stand mixer fitted with a paddle attachment and mix on
• Turn the dough out onto a work surface and divide the dough in half evenly, flatten each low speed.
P I E S

half into a disk and wrap the disks individually in plastic wrap. Chill one disk of dough in the • Add the sugar and flour and mix until well combined.
refrigerator for at least 1 hour. (You can freeze the extra disk of dough for up to one month • Add the egg and yolk; mix until well combined.
for later use.) • Remove the bowl from the mixer, scrape down the sides of the bowl with a rubber spatula
and add the lemon zest. Mix by hand until evenly incorporated.
• Place a 10" tart pan with a removable bottom on a parchment-lined baking sheet. Set aside.
• Pour filling into the pre-baked tart shell and bake for 10 minutes, or until the filling is set.
• Remove the dough from the refrigerator and on a lightly floured surface, roll the dough into
• Refrigerate until chilled.
a circle, about 1/8" thick. Carefully transfer the sheet of rolled dough over the tart pan and
line the base and sides evenly, taking care not to stretch the dough as you work. Run the
BLUEBERRY TOPPING
rolling pin over the top of the pan to remove the excess dough. Refrigerate for at least 30
3 1/2 cups fresh blueberries Finely grated zest of 1 lemon
minutes before baking.
/3 cup blueberry jam
2
/8 teaspoon ground nutmeg
1
• Preheat the oven to 350ºF. Line the chilled tart shell with a piece of parchment paper and
fill with dried beans or rice. Bake the tart for 18-20 minutes, until par-baked and very light • In a mixing bowl, toss together all ingredients until just combined.
golden brown. • Spoon the blueberries evenly over the top of the chilled tart, forming a mound in the center.
• Let the tart cool to room temperature on a baking rack; carefully remove parchment paper
and pie weights. Set tart shell on a baking sheet until ready to fill.
TO FINISH

• Decorate top of tart with small dollops of mascarpone ( 1 cup ), slices of candied lemon peel
and a light sprinkling of ground nutmeg.
 PASTRY CHEF

Brooks Headly

Spina Rossa Polenta Crostata with Sour Raisins and Pink Lady Apples
MAKES SIX SERVINGS

POLENTA BUDINO POLENTA CROSTATA SHELL

3 cups whole milk 1 (16 ounce) box instant polenta

/2 cup sugar
1
2 tablespoons salt
1 teaspoon salt
• Place a rack in the center of the oven and preheat to 350ºF.
/3 cup coarse non-instant polenta
1

• Prepare the instant polenta as instructed on the box, adding extra water as needed; cook
2 large eggs
until very loose and runny.
70 2 tablespoons olive oil
• Pour a thin layer onto a non-stick baking mat. Bake until thin and crisp—about 20 minutes.
2 tablespoons unsalted butter
P I E S

• Bring milk, sugar and salt to a boil.

TO SERVE
• Whisk in polenta and simmer over low heat for 1 hour, stirring frequently, or until liquid has
Sour raisins
been completely absorbed. Remove from stovetop.
Pink lady apple chunks

• In a small bowl, lightly beat the eggs; slowly pour into the warm polenta, whisking constantly. Tangerine zest

Return the mixture to the stovetop and cook over low heat for 3 minutes or until thickened.
• Break Polenta Chips into irregular shards.
• Remove from stovetop and whisk in olive oil and butter. Keep warm until ready to serve.
• Spread a layer of Polenta Budino onto each chip.
• Garnish each with sour raisins, pink lady apple chunks, tangerine zest, and a squirt of
tangerine juice.
 PASTRY CHEF

Michal Shelkowitz

Strawberry Ricotta Pie

PICTURED WITH DULCE DE LECHE , POPCORN ICE CREAM AND CARAMEL POPCORN

MAKES EIGHT SERVINGS

PIE DOUGH RICOTTA CUSTARD

11/2 cups all-purpose flour /2 cup unsalted butter, cold and diced into small cubes
1
/4 cup sugar
3
4 large egg yolks
2 teaspoons sugar /4 cup cold water
1
11/4 cups heavy cream 2 cups whole milk ricotta cheese
1 teaspoon salt 1 egg, beaten 2 large eggs
/4 cup vegetable shortening
1

• In a food processor (or alternatively, in a large bowl) combine all dry ingredients. Add butter
72 and shortening, and quickly pulse until butter resembles small pea-size crumbs (if mixing by
hand, use a pastry cutter to work in butter and shortening).
P I E S
• In a medium saucepot, bring cream and sugar to a simmer over medium-high heat.
• In a large bowl, whisk eggs and yolks together. Set aside.
• Place ricotta in a large bowl. Set aside.
• Remove hot cream from stovetop; slowly pour the hot liquid over the eggs, while whisking

• Add the cold water and continue to mix just until dough comes together. Dough should still
look crumbly.
• Form dough into a rough square, wrap in plastic and refrigerate for at least 1 hour.
• On a floured work - surface, roll out dough to about 1/4-inch thick. Cut into eight rectangles
large enough to line individual 4 x 11/2 -inch rectangular pie molds. Line pie tins, trimming
away any excess from edges, and chill in refrigerator for 30 minutes.
constantly. Pour mixture over ricotta and whisk thoroughly to combine.
• Refrigerate until chilled—about an hour.
• Place a rack in the center of the oven and preheat to 300ºF.
• Once mixture is cool, fill pie shells to the top with custard and bake for 10-14 minutes.
Edges of custard should be set, but the center should jiggle slightly when tray is shaken.

• Place a rack in the center of the oven and preheat to 350ºF. TO SERVE

• Prick the bottom of the pastry shell a few times with a fork. Line the dough with parchment About 30 small, ripe strawberries, Sugar, to taste (optional)
paper and fill with pie weights. stems removed, cut into quarters Popcorn Ice Cream
• Bake for about 12 minutes, or until light golden brown. Remove parchment paper and pie Lemon zest, to taste Caramel Corn
weights, lightly brush shells with a little beaten egg and return to oven for one more minute. 1 teaspoon balsamic vinegar

• Toss strawberries in a bowl with lemon zest and balsamic vinegar. Add sugar, if desired.
• Arrange strawberries on cooled tarts.
• Garnish with Popcorn Ice Cream and Caramel Popcorn, if desired.

TO FIND RECIPES FOR THE PICTURED VERSION OF THIS DESSERT, PLEASE VISIT: WWW. THECHEFSCONNECTION . COM
 EXECUTIVE CHEF

John Miele

Mango Lime Pie

MAKES ONE 9- INCH PIE

PIE CRUST MANGO LIME CURD

1 cup all-purpose flour 2 sheets gelatin, bloomed in ice water

/2 teaspoon salt
1
3 sticks + 2 tablespoons unsalted butter
/2 cup shortening
1
1 cup + 2 tablespoons sugar
/4 cup water
1
Finely grated zest of 2 limes
6 large eggs
• Place a rack in the center of the oven and preheat to 300ºF.
/4 cup + 2 tablespoons fresh lime juice
1

• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse
74 /2 cup + 2 tablespoons mango puree
1

crumbs. Stir in water until mixture forms a ball. Wrap dough in plastic, and refrigerate for 4
Pinch salt
hours to overnight.
P I E S

• In a small bowl filled with ice water, soak gelatin for about five minutes or until soft; squeeze out
• Roll out dough to 1/8 -inch thickness on a lightly floured surface and line a 9-inch pie shell.
excess water and set gelatin aside.
Trim the excess dough from the edges and crimp decoratively.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, sugar and
• Line dough with a parchment paper and fill with pie weights. Bake for 8 -10 minutes.
lime zest. Add the eggs, one at a time. Add lime juice, mango puree and salt; mix until combined.
Remove parchment paper and pie weights and continue to bake 4-6 minutes or until deep
• Pour mixture into a medium saucepan and cook over low heat, stirring constantly until thickened,
golden brown. Cool on a rack before using.
about 10 minutes. The lime curd will thicken at about 175ºF, or just below a simmer. Remove
from the stovetop; stir in the gelatin until dissolved. Set aside.
• Fill pie shell with warm curd and allow to set at room temperature. Once set, serve immediately
or refrigerate until ready to serve.
• Garnish with fresh mango and freshly shaved coconut.
 CHEF / OWNER

Vera Obias

Frozen Meyer Lemon Pie

PICTURED WITH BLOOD ORANGE SORBET FILLED ALMOND MACARON , FIZZY MERINGUE , FRESH GRAPEFRUIT, CANDIED KUMQUAT, WHITE CHOCOLATE DOME AND CURL

MAKES TWELVE SERVINGS

FROZEN MEYER LEMON MOUSSE PIE DOUGH

1 cup heavy cream /2 cup sugar

1
11/3 cups cake flour /2 stick ( 1/4 cup) unsalted butter, cold, cubed
1

/2 cup fresh Meyer lemon juice

1
2 sticks (1 cup) unsalted butter /2 teaspoon salt
1
/4 cup shortening, cold
1

2 large eggs 1 recipe Italian Meringue 1 tablespoon sugar /4 cup ice water, or as needed
1

• Whip cream to soft peaks. Set aside in refrigerator until ready to use.
• In a small pot, combine the lemon juice, eggs, sugar and butter. Cook over medium heat,
whisking constantly, until mixture thickens and is the consistency of a gel.
• Remove from stovetop and strain into a large bowl. Place bowl over another large bowl filled
76 with ice water and cool to room temperature.
• Once cool, fold one-third of the Italian Meringue into the lemon mixture until smooth. Repeat
P I E S
• Place a rack in the center of the oven and preheat to 350ºF.
• In a large bowl, combine flour, salt and sugar. Cut butter and shortening into dry ingredients
using a pastry cutter until the mixture resembles coarse cornmeal, leaving some bits of butter
and shortening in larger pieces, about the size of a small pea, for a crisp and flaky texture.
• Drizzle a few tablespoons of ice water over the surface of the flour mixture and, using your
hands, quickly rub the water into the flour. Continue to add the water, one tablespoon at a

with remaining two-third parts of Italian meringue. time, just until it holds together when you press a handful of it into a ball. The dough should
• Place twelve 3 /2 -inch metal ring molds on a flat baking sheet lined with parchment paper or
1
be evenly moist, but not wet, nor perfectly smooth in texture.
a silicon mat. • Turn the dough out onto a lightly floured work surface. Gather and press the dough into a
• Divide the mousse amongst the ring molds and freeze until solid—several hours to overnight. ball, wrap well in plastic wrap, and let chill in the refrigerator for 20 minutes.
• On a lightly floured work surface, or between sheets of parchment or waxed paper, roll out
the dough in a rectangular shape, about 1/4 -inch thick. Transfer dough to a baking sheet and
ITALIAN MERINGUE
refrigerate for 20 minutes.
1 cup sugar
• Cut out twelve 3-inch circles and place on a parchment-lined baking sheet.
/2 cup (about 3) egg whites
1

• Bake for 7-10 minutes—or until light golden brown.

1 sheet gelatin
• Let cool to room temperature.
• In a small bowl filled with ice water, soak gelatin for about five minutes or until soft; squeeze
out excess water and set gelatin aside.
TO ASSEMBLE
• Place egg whites in the bowl of a stand mixer fitted with whip attachment; mix on low speed.
• Gently warm the sides of the metal ring molds with your hands and push the frozen mousse
• In a small pot, combine sugar and about 1/3 cup water and simmer over medium, occasionally
out of the mold and on to the center of desired serving dish. Top with a disk of pie dough.
brushing the sides of the pot clean with a wet pastry brush to prevent sugar crystallization.
• Serve with almond macaron filled with blood orange sorbet, fizzy meringue, fresh grapefruit,
• Once the mixture reaches 220ºF, immediately remove from stovetop; increase the speed of
candied kumquat slices, tempered white chocolate dome and white chocolate curl, if desired.
mixer to medium; slowly pour the hot mixture over the egg whites with the mixer running; add
the gelatin; increase the speed to high; whip until thick, glossy and room temperature. TO FIND RECIPES FOR THE PICTURED VERSION OF THIS DESSERT, PLEASE VISIT: WWW. THECHEFSCONNECTION . COM
 PASTRY CHEF

Angela Pinkerton

Chocolate Tart
PICTURED WITH SALTED CARAMEL ICE CREAM , CHOCOLATE SORBET, COCOA NIB TUILE AND CARAMEL SAUCE

MAKES EIGHT SERVINGS

SUCRÉE DOUGH CHOCOLATE GANACHE

2 tablespoons unsalted butter, softened /4 cup heavy cream

3

2 tablespoons sugar 3 tablespoons glucose

/2 vanilla bean, split and seeded
1
6 ounces dark chocolate, chopped (72% Valrhona Araguani recommended)
/4 teaspoon salt
1

• Place chocolate in a small bowl. Set aside.

Finely-grated zest of 1 small orange
• Bring cream and glucose to just under a boil.
1 large egg yolk
78 • Pour over chocolate and allow to rest for a minute to melt completely. Blend together with
/4 cup all-purpose flour
3

a hand blender.
P I E S

• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter
and sugar until light and fluffy.
• Add vanilla seeds, salt, zest and yolk and mix until well incorporated.
• Add flour and mix until just combined.
• Flatten dough into a thin disc, wrap in plastic wrap and refrigerate for one hour.
• Transfer mixture to a vacuum-sealable bag and, using a Cryrovac machine, remove the
excess air.
• Pour mixture into a 6 1/2 x 4 1/2 -inch sheet pan that is lined with acetate. Refrigerate to set.
Cut chilled ganache into eight 7/8 , 11/4 and 11/2 -inch rounds.

• On a lightly floured surface, roll dough about 1/8 - inch thick. Transfer sheet of dough to a TO ASSEMBLE

baking sheet, cover with plastic wrap and chill for ten minutes. • Place one 7/8 , 11/4 and 11/2 -inch ganache disks on each plate.
• Preheat oven to 350ºF. • Spoon the Sucrée Crumbs beside the Ganache.
• Bake for 8 -10 minutes or until golden brown. • Arrange sucrée shards randomly around the plate.
• Let cool to room temperature. • Lightly warm the ganache with a hand-held torch until just shiny.
• Break about half of the dough into small shards and set aside. Transfer remaining dough • Sprinkle lightly with Maldon salt.
to the bowl of a food processor and process until finely ground crumbs. Set aside.

TO FIND RECIPES FOR THE PICTURED VERSION OF THIS DESSERT, PLEASE VISIT: WWW. THECHEFSCONNECTION . COM
 PASTRY CHEF

Emily Wallenjack

Concord Grape Linzer Pie

MAKES ONE 8- INCH PIE

LINZER PIE DOUGH CONCORD GRAPE JAM , CONTINUED

/4 cup + 2 tablespoons chopped hazelnuts

1
Finely-grated zest of /2 lemon
1
• Return to a boil and cook until the sugar is completely dissolved, stirring frequently.
/2 cup hazelnut flour
1
Finely-grated zest of 1/3 orange • Whisk the pectin and 2 tablespoons of sugar together in a small bowl and slowly whisk into
13/4 cups + 11/2 tablespoons all-purpose flour 1 teaspoon baking powder the boiling juice.
/4 cup sugar
3
/4 cup unsalted butter, room temperature
3
• Reduce heat to medium and whisk frequently to prevent the bottom from burning.
1 teaspoon ground cinnamon 1 large egg • Once the jam thickens slightly, test its consistency by placing a drop on a cold plate. Allow
/4 teaspoon ground clove
1
1 large egg yolk drop of jam to cool completely. If it has a jelly-like consistency or a sheet comes off the top,
it is done.
• Grind the hazelnuts and hazelnut flour in the food processor until the nuts are slightly wet,
• Pour the jam into a shallow bowl and place plastic wrap over the surface to prevent a skin
about 3 minutes.
from forming.
80 • Place the flour, hazelnut mixture, sugar, spices, zests and baking powder into the bowl of
• Place the jam over a large bowl filled with ice water and let cool.
a stand mixer fitted with a paddle attachment and mix on a low speed.
P I E S

• Add butter and continue to mix until incorporated.

• Add egg and yolk; continue to mix to combine. FILLING

• Lightly coat an 8-inch tart pan with removable base with non-stick cooking spray. 4 cups Concord Grape Jam for Filling
• Press approximately two-thirds of the dough into the base and sides of the tart pan. The 3 tablespoons cornstarch
dough should be about /8-inch thick and very even.
1
/2 teaspoon lemon zest
1

• Chill the pie shell in the refrigerator while making the filling. Keep the remaining dough at /2 vanilla bean, scraped and seeded
1

room temperature and tightly wrapped in plastic wrap.

• Combine all ingredients in a large bowl and whisk smooth.
• Pour the mixture into the chilled pie shell.
CONCORD GRAPE JAM FOR FILLING

3 cups + 2 tablespoons sugar, divided

TO FINISH
3 cups water
• Place a rack in the center of the oven and preheat to 325ºF.
4 quarts Concord grapes, washed, burr mixed, and strained (equals 9 1/2 cups juice)
• Place remaining hazelnut dough into a piping bag fitted with an Ateco plain #803 pastry tip.
1 vanilla bean, split and seeded
• Pipe a lattice on top of the pie, leaving about a half-inch between each strip.
2 tablespoons apple pectin
• Bake until the dough is a deep golden brown—about 25 to 35 minutes.
• In a large pot, bring 3 cups of sugar and water to a boil. • Let cool to just warm or room temperature before slicing.
• Once the sugar syrup is at a rolling boil (around 250°F) whisk in the concord juice slowly;
be careful, as it will splatter. Add the vanilla bean.
 CHEF

Gerardo Minos

Kaffir Lime Pie

PICTURED WITH ESPRESSO SAUCE , PISTACHIO ICE CREAM AND COFFEE GELÉE

MAKES FOUR TO SIX SERVINGS

KAFFIR LIME PIE FILLING MERINGUE

1 cup sugar 2 large eggs 3 large egg whites

/4 teaspoon salt
1
1 large egg yolk 11/4 cups sugar
1 /2 tablespoons all-purpose flour
1
4 tablespoons unsalted butter, melted 1 tablespoon honey
/2 teaspoon baking powder
1
/4 cup + 2 tablespoons kaffir lime juice
1

• Place eggs in the bowl of a stand mixer fitted with a whip attachment and mix on low speed.
• Place a rack in the center of the oven and preheat to 275ºF. • Place the sugar and honey in a small saucepan, with just enough water to create a mixture
• In a large bowl, whisk the sugar, salt, flour and baking powder together. that resembles wet sand.
• Add eggs and yolks and whisk until combined. • Cook over medium heat until it reaches 250ºF, swirling mixture every minute or so.
• Add butter; whisk smooth. • Immediately remove the sugar and honey mixture and slowly stream over the egg whites, with
82 • Add kaffir lime juice; whisk smooth. the mixer running. Once the mixture is fully incorporated, increase the speed of the mixer to
• Strain mixture through a fine mesh sieve and divide evenly amongst 2 x 1- inch silicon molds. high and whip until thick, glossy and cool, about 10 minutes.
P I E S

• Bake for 20 minutes or until just set.

• Let cool for 2 hours at room temperature before serving.
TO ASSEMBLE

• Place one rectangle of Coffee Dough on desired serving place.

COFFEE DOUGH • Top with one rectangle of Kaffir Lime Filling on top.
2 1/4 cups all-purpose flour 2 large egg yolks • Pipe Meringue on top of Kaffir Lime Filling.
/4 cup confectioner’s sugar
3 1 teaspoon instant espresso powder • Serve with pistachio ice cream, espresso sauce and coffee gelée.
13/4 sticks unsalted butter, cubed 1 teaspoon coffee extract
TO FIND RECIPES FOR THE PICTURED VERSION OF THIS DESSERT, PLEASE VISIT: WWW. THECHEFSCONNECTION . COM
• Place a rack in the center of the oven and preheat to 325ºF.
• Place the flour and sugar in a bowl of a stand mixer fitted with the paddle. Add butter and
mix until a course meal forms.
• Add remaining ingredients and mix until smooth.
• Remove the dough from the mixer, wrap in plastic wrap and refrigerate for one hour.

• On a lightly floured surface, roll the dough to 1/4-inch in thickness and cut into rectangles, the
same size of the kaffir lime pie.
• Arrange rectangles on a parchment-lined baking sheet and bake for 15 minutes or until light
golden brown.
 PASTRY CHEF

David Carmichael

Inverted Blueberry Pie

MAKES SIX SERVINGS

FROZEN BLUEBERRY ORB GRAHAM CRACKER MERINGUE

4 pints blueberries /2 cup egg whites (about 4 large egg whites)

1

1 /2 cups water
1
/2 cup + 2 tablespoons sugar
1

/4 cup sugar
3
1 cup graham cracker crumbs

• Combine berries and water in a pot; bring to a boil and simmer for 15 minutes. Once all the
flavor and color are bled from the fruit, strain all liquid from the fruit with a fine sieve. Discard
fruit. Whisk sugar into the warm liquid until dissolved. Cool to room temperature. Separate a
half-cup of chilled juice to use for Macerated Blueberries; use remaining juice to fill molds.
• Using twelve 2 1/2 -inch diameter stainless steel hemisphere molds, fill six of the mold 1/4 -inch
84 from the top. Place an empty hemisphere mold on top of each and securely wrap the seam
with masking tape, creating six spheres. Be sure that no liquid can escape.
P I E S
• Place a rack in the center of the oven and preheat to 180ºF.
• Combine egg whites and sugar in the bowl of a stand mixer fitted with the whip attachment
and mix to stiff peaks on medium speed.
• Transfer mixture to a pastry bag fitted with a round tip and pipe Hershey’s Kiss-sized pieces
onto a sheet tray lined with parchment paper.
• Sift graham cracker crumbs over meringue until completely coated.
• Bake until completely dry—about 2-3 hours.

• Fill a heavy duty well rounded bowl with enough liquid nitrogen to cover at least /4 -inch of
3

the height of the sphere. Using the back side of a 2-ounce ladle to stir, gently place one orb
MACERATED BLUEBERRIES
into the liquid nitrogen. Immediately and rapidly begin to stir the orb around, in every direction,
/2 cup blueberry juice (reserved from Frozen Blueberry Orb recipe)
1

until all the liquid inside the orb is completely solidified to the interior walls of the metal sphere.
/4 cup sugar
1

Place in freezer and repeat the process for the remaining 5 orbs.
8 ounces fresh blueberries
• After a minimum of 20 minutes in freezer, one by one, begin to unmold the blueberry spheres
by first removing the tape and then quickly running under room temperature water. Each half • Combine blueberry juice and sugar in a saucepan and simmer until reduced to thick syrup.
of the mold should easily pull away. Return the blueberry sphere to freezer. Once all six are • Cool to room temperature and toss over fresh blueberries to coat.
unmolded, cut a half-inch hole on the bottom of each orb. Reserve in freezer until ready to fill.

TO ASSEMBLE

ACACIA HONEY CHANTILLY 6 ounces graham cracker crumbs

2 cups heavy cream Segments of 2 Mandarin oranges
/3 cup acacia honey
1

• Place one Orb in desired serving bowl, over a bed of graham cracker crumbs, hole side up.
1 teaspoon vanilla bean powder
• Pipe a bit of Acacia Honey Chantilly into orb, layer with graham cracker crumbs, Macerated
• Combine cream, honey and powdered vanilla in a large mixing bowl and whip to stiff peaks. Blueberries, Graham Cracker Meringue, and orange segments until the orb is full.
• Transfer to a pastry bag with a small round tip. Store in refrigerator until ready to fill frozen • Serve immediately.
Blueberry Pie spheres.
 CHEF / OWNER

Nicholas Morgenstern

Apple Pie
MAKES ONE 9- INCH PIE

DOUGH APPLE FILLING

4 1/2 cups all-purpose flour /4 cup sugar + more for topping

1

2 teaspoons salt /2 cup dark brown sugar

1

4 tablespoons sugar 2 teaspoons salt

2 sticks (1 cup) unsalted butter, cubed and refrigerated 3 tablespoons all-purpose flour
/2 cup lard, cut into pieces and frozen
1
1 teaspoon ground cinnamon
/4 -1 cup ice water
3
2 tablespoons cornstarch
1 tablespoon lemon juice
86 • In the bowl of a stand mixer, combine the flour, salt and sugar. Add cubed cold butter and
9 Gala, Granny Smith or Empire apples, peeled, cored and chopped into 1/2 -inch pieces
frozen lard and mix with paddle on medium-low speed until the mixture resembles coarse
P I E S

/2 stick (4 tablespoons) unsalted butter, cubed

1

parmesan cheese. Do not over mix.

• Slowly add the ice water while mixing until the dough just comes together.
• Remove the dough from the mixer, cut in half and shape each half into a disc. Wrap each
disc in plastic and refrigerate for 30 minutes.
• On a lightly floured surface, roll each piece of dough a little less than /4 - inch thick. Transfer
1
one sheet of dough over the pie plate and press into the corners of the plate and let the
dough hang over the edges. Refrigerate pie shell and second sheet of dough while making
the filling.
1 large egg, lightly beaten
• Preheat oven to 350ºF.
• Remove second sheet of dough from refrigerator to just soften.
• In a large bowl, toss sugars, salt, flour, cinnamon, cornstarch, lemon juice, apples. and butter
together until evenly coated. Pour the filling into the prepared pie shell.
• Top the pie with the remaining sheet of dough, pressing the edges of the shell and the top
layer together firmly. With kitchen shears, trim the edge of the pie crust about 1/4 - inch wider
than the pie plate. Cut two slits in the top of the pie to vent steam.
• Lightly brush the top of the pie with beaten egg. Sprinkle generously with sugar.

• Bake for 35-45 minutes, or until shell is a deep golden brown and filling is soft.
 PASTRY CHEF

Deborah Racicot

Rhubarb Papaya Pie

PICTURED WITH PAPAYA SAUCE , SOUR CREAM - GUAVA SORBET AND RHUBARB CHIPS

MAKES TEN SERVINGS

ALMOND SUCRE DOUGH PUFF PASTRY TOP

11/4 sticks unsalted butter, cubed 2 large eggs 1 box puff pastry
13/4 cups confectioner’s sugar 3 cups all-purpose flour 4 ounces melted unsalted butter
1 /2 cups almond flour
1
/2 teaspoon salt
1

• In a mixing bowl of a stand mixer fitted with paddle attachment, combine the butter, sugar
and almond flour and mix until very smooth.
• Add the eggs and mix on low speed until smooth.
• Add the rest of the ingredients to the bowl; mix on low speed mix until smooth.
• Wrap the dough in plastic wrap and for at least one hour to overnight.
• On a lightly floured surface, roll the dough out to 1/8 -inch thick rectangular sheet.
88 • Place the sheet of dough on a baking sheet and place in the freezer to chill.
P I E S
• Roll the puff pastry to 1/8 -inch thick sheet. Place in freezer until completely chilled.
• Cut ten 3-inch squares and return to freezer.
• Once the squares are frozen, using Ateco #3 and #5 round pastry tips, punch holes out of the
squares. Return squares to the freezer to chill.
• Preheat the oven to 350ºF
• Line a baking sheet with a silicon baking mat. Place a sheet of parchment on top of the silpat
and brush it with the melted butter. Place the frozen puff squares on the buttered parchment,
sprinkle sugar on top of the puff squares.
• Top the puff squares with another sheet of buttered parchment, place another silicon baking

• Once the dough is frozen, cut ten 11/2 x 10-inch long strips; return to the freezer to chill. mat and baking sheet on top.
• Cut the remaining dough into ten 3-inch squares; place in freezer to chill. • Bake for 10 minutes, rotate pan and bake another 10-15 minutes or until light golden brown.
• When ready to assemble, spray ten 3-inch square molds lightly with non-stick cooking spray. • Allow to cool completely and set aside.
Place one strip of dough into the mold and form it snugly and neatly on the sides. Place the
mold back into the freezer. Once all of the molds are lined with dough, slide the squares of RHUBARB PAPAYA FILLING
dough into molds and press them gently into the bottom, making sure to form them neatly 2 pounds rhubarb, cut into 1/2 -inch pieces 2 teaspoons ground allspice
and without seams. 2 pounds papaya, cut into 1/2 -inch pieces 3 tablespoons cornstarch
• Place in freezer until chilled; trim any overhanging dough from the tops of the molds with a 2 teaspoons ground cinnamon 1
/2 cup water
paring knife.
• Mix the rhubarb with the sugar and spices. Cover and refrigerate overnight.
• Preheat the oven to 325ºF.
• Cut ten 5 x 5-inch square pieces of parchment paper, and then cut each corner into center • In a large saucepan, cook the rhubarb over medium heat until it releases its liquid.
and line the tarts with paper; fill with pie weights. • In a small bowl, combine the water and cornstarch and add to the rhubarb. Cook the mixture
• Bake for 20 minutes or until golden brown. until just thick about 3-5 minutes. Add the papaya.
• Let cool to room temperature. Remove the weights once fully cooled. • Pour the mixture into a shallow pan to cool.

TO ASSEMBLE

• Fill each tart shell full with rhubarb filling, and bake at 350ºF until just warm.
TO FIND RECIPES FOR THE PICTURED VERSION OF THIS DESSERT, PLEASE VISIT: WWW. THECHEFSCONNECTION . COM • Dust the top of the puff square with confectioner’s sugar and place it on the top of the tart.
 EXECUTIVE CHEF

Stanley Licairac

Guava Cream Pie

MAKES ONE SERVING

1 teaspoon melted butter 6 tablespoons guava paste

1 teaspoon flour 2 tablespoons cream cheese
2 empanada disks, 5-inch flour pastry dough, /4 cup shredded mozzarella
1

Goya brand recommended 1 large egg, beaten

• Place a rack in the center of the oven and preheat to 325ºF.

90 • Coat a 3-inch cast iron skillet with melted butter and lightly dust with flour.

• Take 1 empanada disk and press into place to line skillet leaving about 1/3 -inch over the edge.
P I E S

• Layer guava paste, cream cheese, mozzarella, and repeat until finished with product.

• Using a pie cutter, cut six 1/3 -inch wide strips from the remaining empanada disk and cover the

pie in a crisscross pattern to create a lattice.

• Brush the top of pie lightly with beaten egg.

• Bake for 8 minutes or until golden brown.

 CHEF / OWNER

Jacqueline Zion

Banana Split Pie

MAKES EIGHT TO TEN SERVINGS

GRAHAM CRACKER CRUST PINEAPPLE FILLING

2 cups graham cracker crumbs 1 pinch salt /2 pineapple, diced

1 1
/2 cup sugar
/4 cup light brown sugar, packed
1
1 stick ( /2 cup) unsalted butter, melted
1
/2 cup pineapple juice
1
1 vanilla bean, split and seeded, or 1 teaspoon vanilla extract
/2 teaspoon ground cinnamon
1
/2 cup water
1

• Place a rack in the center of the oven and preheat to 300ºF. • Place all the ingredients in to a shallow saucepot and cook over low heat until the pineapple
• In a large stainless steel bowl, mix the graham cracker crumbs, brown sugar, cinnamon and is tender and the liquid is reduced to a light syrup consistency—about 10 minutes. Remove
salt together. Add the butter and stir until the mixture is evenly moistened. from stovetop and cool to room temperature.
• Pack the crust firmly into a 9-inch pie plate, making sure to press crust evenly on the sides
of the plate. Bake the crust until golden brown—about 7 minutes. Let cool.
WHIPPED CREAM
92
1 cup heavy cream
P I E S

HOT FUDGE SAUCE 3 tablespoons confectioner’s sugar

/4 cup semi-sweet chocolate chips
3
/2 cup light corn syrup
1
/2 teaspoon vanilla extract
1

1 cup bittersweet chocolate chips 1 cup sugar

• Whip the cream and sugar until soft peaks form; add the vanilla extract and whip until stiff
/2 stick (4 Tbsp) unsalted butter
1
11/2 teaspoons vanilla extract
peaks form. Store in refrigerator until ready to use.
11/2 cups heavy cream

• Place the chocolates, butter and cream in a double boiler to melt. Stir to combine, remove
PRALINES
from stovetop and set aside.
/4 cup water
1

• In a heavy bottomed saucepot set over medium heat, bring the corn syrup, sugar and vanilla
/4 cup sugar
1

to a boil. Stir in chocolate mixture and continue to cook on medium heat for 5 minutes.
1 cup pecan pieces
• Remove from stovetop and cool to room temperature.
• Place a rack in the center of the oven and preheat to 300ºF.
• Line a half-baking sheet with parchment paper. Set aside.
STRAWBERRY FILLING
• Bring the water and sugar to a boil. Remove from stovetop and pour the syrup into a large
1 pound fresh strawberries, hulled and small diced
bowl. Add the pecans and stir until evenly coated. Strain pecan through a fine mesh sieve
/2 cup sugar
1

and discard liquid. Spread pecans evenly on baking sheet and bake for 10 minutes.
11/2 teaspoons fresh lemon juice
• Cool to room temperature and break up any clusters.
• Place strawberries, sugar and lemon juice in a shallow saucepot and cook over low heat until
mixture is bubbly and the strawberries have broken down. Let cool. RECIPE CONTINUES ON PAGE 166
 EXECUTIVE CHEF

Patti Jackson

Quince Tarte Tatin

PICTURED WITH SPICE GELATO AND LAMBRUSCO JELLY

MAKES SIX SERVINGS

8 1/4 cups water, divided 2 cinnamon sticks

3 cups sugar, divided 2 bay leaves
8 whole cloves 4 quince, peeled, cored and sliced 1/4-inch thick
2 pieces star anise 1 sheet prepared puff pastry

• In a large stockpot, bring 8 cups water and 2 cups sugar to a boil.

• Place the spices in a sachet or wrap in cheesecloth, add to the pot and let boil for 5 minutes.
94
• Add the quince slices, and reduce heat to medium. Cook for 1 to 11/2 hours, or until quince
P I E S

are rose colored and tender. Remove from stovetop and cool to room temperature.

• Bring the remaining 1/4 cup water and sugar to a boil and cook until medium golden caramel.

Remove from the stovetop and carefully pour about 2 tablespoons of caramel into each of six
3 1/2 x 1-inch non-stick tartlet or cake pans. Set aside to cool.
• Drain the quince. discard sachet and set aside the poached fruit slices. (Reserve the spiced

quince syrup for serving or another use, if you wish.)

• Preheat oven to 375ºF.

• Layer quince slices in a circular, rose-like pattern until pans are full.
• Cut the puff pastry into six 4-inch circles and prick each circle a few times with a fork. Place

the puff pastry circles on top of the quince, and bake on a sheet pan lined with parchment
paper until pastry is golden—about 20-25 minutes.
• Let tarts stand at room temperature for about 5 minutes, then invert onto desired serving dish.

TO FIND RECIPES FOR THE PICTURED VERSION OF THIS DESSERT, PLEASE VISIT: WWW. THECHEFSCONNECTION . COM
 CHEFS / OWNERS

Aki Kamozawa and H. Alexander Talbot

Apple Pie & Coffee

MAKES EIGHT SERVINGS

CARAMEL APPLE JELLY AND PUREE APPLE PIE ICE CREAM

100 grams sugar 3 grams fine sea salt 1500 grams milk 1 gram ground cinnamon
200 grams hard cider 2.5 grams low acyl gellan 380 grams dried apple rings 1 gram powdered ginger
200 grams apple cider 335 grams Caramelized White Chocolate Ganache 0.5 gram nutmeg
4 grams fine sea salt
• In a medium sized, heavy-bottomed pot set over medium heat, cook sugar until mahogany
in color. • In a medium pot, bring the milk, dried apple rings, caramelized white chocolate ganache, salt,
• Remove the pan from stovetop and carefully add the hard cider, apple cider and salt. Return cinnamon, ginger and nutmeg to a simmer. Immediately turn off heat, cover pot and let steep
the pot and cook over medium low heat to simmer, stirring constantly until the caramel has for 30 minutes.
melted and hardened. • Transfer the ice cream base to a blender and puree until smooth.
• Transfer the hot liquid into a blender and blend on low, increasing the speed until a vortex • Place ice cream base into a large bowl and place over another large bowl of ice water to chill.
forms in the center. Sprinkle the acyl gellan into vortex and increase the speed to medium. • Pour chilled base into a Pacojet container; freeze overnight and process according to Pacojet
96
Blend for 30 seconds. manufacturer’s instruction.
• Immediately strain the mixture through a fine mesh sieve into a sauce gun. Dispense the hot
P I E S

liquid into an 8 x11-inch Pyrex pan. Stop when the foamy head of the cider base nears the
CARAMELIZED WHITE CHOCOLATE GANACHE
tip of the sauce gun. Discard the excess.
200 grams white chocolate
• Let stand at room temperature until cool, then refrigerate to chill completely.
220 grams cream cheese, diced
• Once the jelly has set, dice half into 1/4 -inch cubes. Place the remaining half of the jelly in a
3 grams salt
blender and puree for 2 minutes until it is a smooth thick puree.
• Refrigerate the diced jelly and puree separately until ready to use. (They will keep for up to • Place the white chocolate in a mason jar and loosely screw on the lid. Place the mason jar
5 days in refrigeration.) in a pressure cooker and add enough water to fill the chamber one-quarter full.
• Seal the pressure cooker and bring up to temperature and high pressure. Cook the chocolate

CARAMEL APPLE ROULADE on high pressure for 30 minutes.

1 large Fuji apple, peeled • Let the pressure dissipate naturally and then remove the chocolate from the pressure cooker.

Reserved caramel apple puree
• Using a Japanese vegetable sheeter, at setting #3, shave the apple into one large ribbon.
• Roll the apple ribbon into a tight cylinder, approximately 2-inches in diameter. Trim away any
remaining apple ribbon.
• Place the apple cylinder into a vacuum bag; add reserved caramel apple puree and vacuum
seal to compress.
• Store the compressed apple in the refrigerator until ready to serve.
Let the chocolate cool before removing it from the mason jar. Roughly chop the caramelized
white chocolate.
• Place the cream cheese into a medium pot over medium heat until melted. Once the cream
cheese is smooth and beginning to bubble, add the caramelized white chocolate and salt.
• Using an immersion blender, mix the cream cheese and chocolate together into a smooth
homogenous mixture. Pour into a heatproof bowl or shallow baking dish and let cool to room
temperature. Store in a lidded container in the refrigerator for up to a week.
RECIPE CONTINUES ON PAGE 167
 Jennifer Yee
PASTRY CHEF

Butterscotch Banana Cream Pie

MAKES ONE 9- INCH PIE

SWEET TART DOUGH BUTTERSCOTCH PUDDING , CONTINUED

11/2 cups all-purpose flour /2 teaspoon kosher salt

1
• In a small bowl filled with ice water, soak gelatin for about five minutes or until soft; squeeze
/2 cup confectioner’s sugar
1
1 large egg out excess water and set gelatin aside.
9 tablespoons unsalted butter, cold, 1 large egg yolk • Combine the dark brown sugar and cornstarch in a large saucepot and whisk together. Add
cut into cubes 1 large egg white 3 1/2 cups of milk to the pot and whisk again.
• In a separate bowl, whisk together the remaining 1 cup of milk, salt and egg yolks until well
• In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, salt, and
combined; add to pot.
butter. Mix on low speed until ingredients have a sandy texture.
• Over medium heat, cook the mixture until it thickens substantially, while whisking constantly.
• Add egg and yolk and mix until a smooth dough forms.
It should have a similar consistency to lemon curd.
• Remove from mixer and shape into a flat disk, wrap in plastic and chill for at least 30 minutes.
• Remove from stovetop and add the gelatin, browned butter and vanilla. Whisk together until

• Lightly spray a 9-inch round, straight-sided, bottomless tart ring with non-stick cooking spray
98
and place on a flat sheet tray lined with parchment paper or a silicone mat.
• Place a rack in the center of the oven and preheat to 350ºF.
P I E S
well combined and the gelatin is fully dissolved.
• Pour pudding into a shallow bowl and cover the surface with plastic wrap to prevent a skin
from forming. Refrigerate until cold, thickened and ready to use.

• On a lightly floured surface, roll the dough to /8 - inch thickness, about one and a half times
1

the size of the tart ring. CHANTILLY

• Transfer dough to the ring and press into place to line ring. Trim excess dough and, if desired, crimp 2 cups heavy whipping cream
the very top edge of the dough. Prick the bottom of the tart several times with a fork. 1 tablespoon sugar
• Place the unbaked tart in the freezer for 10 minutes, and then bake until light golden brown, /2 vanilla bean, split and seeded or 1 teaspoon vanilla extract
1

about 10-15 minutes.

• In the bowl of a stand mixer, or by hand, whip all ingredients together until smooth and stiff
• Let cool to room temperature. Meanwhile, lightly beat the reserved egg white until smooth.
peaks form. Store in refrigerator until ready to use.
• Once the tart shell is cooled, remove from ring. Brush the inside of the tart shell, bottom and
sides, with the egg white.
• Return to oven for 2 minutes or until the egg white has dried. Allow to cool and set aside. TO SERVE

4 large ripe bananas

BUTTERSCOTCH PUDDING • Peel and slice bananas into 1/4-inch thick coin-shaped slices.
1 /2 cups packed dark brown sugar
1
4 large egg yolks • Line the bottom of the tart shell with a layer of the bananas.
6 tablespoons cornstarch 2 sheets gelatin • Transfer the Butterscotch Pudding to a bowl and beat with a rubber spatula to soften. Pour
4 /2 cups whole milk, divided
1
6 tablespoons browned butter the pudding into the tart shell and spread smooth, until just full.
1 teaspoon kosher salt 1 teaspoon vanilla extract • Place another layer of sliced bananas over the pudding and top with spoonfuls of Chantilly.
 CHEF

Michelle Park

Blueberry Yuzu Pie

MAKES EIGHT TO TEN SERVINGS

PIE DOUGH BLUEBERRY FILLING

2 cups all-purpose flour, plus extra for rolling 4 cups (11/4 pounds) fresh blueberries
/2 cup finely ground blanched almonds or almond flour
1
2 3/4 cups + 11/2 tablespoons sugar
1 teaspoon salt 2 1/2 tablespoons cornstarch
1 heaping teaspoon light brown sugar 2 tablespoons yuzu juice
2 sticks (1cup) unsalted butter, very cold, cut into 1/2 -inch cubes
• In a large mixing bowl, toss all ingredients together until well combined. Set aside.
6-8 tablespoons ice water

100 • Combine the flour, almonds, salt and sugar in a food processor and pulse to mix. CRUMBLE TOPPING
• Add butter and pulse 6-8 times, until mixture resembles coarse meal, with pea size pieces /3 cup sugar
1
P I E S

of butter. /4 teaspoon cinnamon

1

• Add ice water one tablespoon at a time, pulsing until mixture just begins to clump together. /4 cup all-purpose flour
3

If you pinch some of the crumbly dough and it holds together, it is ready. If not, add a little 6 tablespoons unsalted butter
more water and pulse again.
• Mix sugar, cinnamon and flour, cut in butter and blend until crumbly.
• Remove dough from mixer; flatten into a disc, wrap in plastic wrap and chill for one hour.

• Remove dough from refrigerator and roll to 1/4-inch in thickness on a lightly floured surface. TO ASSEMBLE

Line ten 3-inch round tart shells, trimming away any excess dough. • Place a rack in the center of the oven and preheat to 350ºF.
• Fill each pie shell full with Blueberry Filling. Top generously with Crumble Topping.
• Bake for about 30 minutes or until crumble is golden brown and filling is just starting to bubble.
• Let stand until warm before serving.
 PASTRY CHEF

Regina Anderson

Chicken Pot Pie

MAKES FOUR SERVINGS

CHICKEN BISCUIT TOPPING

2 pounds chicken legs and thighs 2 cups all-purpose flour

2 cups chicken stock 2 tablespoons + 2 teaspoons baking powder
2 sprigs fresh thyme 2 teaspoons kosher salt
1 bay leaf 2 teaspoons sugar
13/4 cups heavy cream
• Combine chicken, stock, and herbs in a medium pot and bring to a simmer. Cover and cook
for 30 minutes, or until the meat is cooked through and no longer pink. • Preheat the oven to 350ºF.
• Strain and reserve the stock and let the chicken cool. Discard the bay leaf and thyme. • Mix the flour, baking powder, salt, and sugar in a large bowl. Pour in the heavy cream and
• When chicken is cool enough to handle, pick off the meat and shred into pieces, discarding mix until combined.
the bones and skin. Set aside. • On a lightly floured surface, roll dough to about 1/4 -inch thick.
102
• Using a round cookie cutter, cut out discs at the same diameter as the four filled bowls.
P I E S

VEGETABLES
• Cover the bowls with the biscuit and bake for 20 minutes or until golden.

2 tablespoons unsalted butter

1 small white onion, peeled and diced into small pieces
1 carrot, peeled and diced into small pieces
2 stalks celery, diced into small pieces
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
/2 cup all-purpose flour
1

/2 cup peas (fresh or frozen)

1

/2 cup corn kernels (fresh or frozen)

1

• Melt the butter in a medium sized pot over medium heat. Add the onion, carrot, celery, salt,
and pepper and cook until soft—about 5 minutes.
• Add flour and stir to coat the vegetables. Cook for 1 minute, then add the reserved stock.
Bring to a simmer, stirring, until just thickened and slightly reduced — about 2 minutes.
• Add peas, corn and shredded chicken. Separate into 4 small ovenproof bowls and set aside.
 PASTRY CHEF

Karen DeMasco

Marmalade Tart
MAKES NINE 2 X 3- INCH TARTS

TART DOUGH TO ASSEMBLE

1 /4 cups + 3 tablespoons all-purpose flour

1 2 sticks (1 cup) unsalted butter, chilled, 9 tablespoons lemon or orange marmalade
/2 cup whole wheat flour
1 cut into small pieces 1 egg, whisked well
1 tablespoon sugar 1 large egg 2 tablespoons demerrara sugar or turbinado sugar
1 teaspoon kosher salt 2 tablespoons whole milk
• Place a rack in the center of the oven and preheat to 350ºF.
• Combine flours, sugar, salt, and butter in the bowl of a dry food processor. In a separate • Roll the dough out on a floured surface to about 1/4 -inch thick, and using a ruler and a pizza
bowl, whisk together the egg and milk. cutter, cut into 2 x 3 - inch rectangles. Place on a tray and store in refrigerator while putting
104
• Pulse the food processor about 10 short pulses or until the butter resembles small pebbles together the tarts.
P I E S

and the flour begins to appear slightly damp. Add the milk mixture all at once and pulse • Remove 3 rectangles from the refrigerator and brush the entire surface with the beaten egg.
until dough becomes wet and holds together when squeezed in your palm. Spoon 1 tablespoon of marmalade in the center of each piece and spread so there is about
• Pour this mixture into a mixing bowl and press it together until it forms a dough. Wrap the /4 -inch border around the edge. Place another piece of dough on top of each, sandwiching
1

dough in plastic wrap and form into a flat disk. Chill the dough for at least 1 hour or for up the marmalade. Use your fingers to carefully pinch the edges to seal, starting with the two
to 3 days. short sides. After they are pinched together, use a fork to make a decorative edge. Poke 3
fork marks on top of each tart.
• Return to tray and chill until all of the tarts are put together. Repeat procedure with remaining

rectangles.
• Brush each top with egg wash and sprinkle with coarse sugar. Bake chilled tarts for about

30 minutes, rotating the pan halfway through baking, until golden brown.
• Serve warm or at room temperature.
 CHEF / OWNER Florian Bellinger
CHEF / OWNER Ludovic Augendre

Milk Chocolate – Passion Fruit Tart

SERVED WITH PASSION FRUIT CREAM, GANACHE CHOCOLATE , AND A MAD MAC VANILLA MACARON

MAKES ONE 8- INCH PIE

SWEET PASTRY CRUST PASSION FRUIT CREAM , CONTINUED

195 grams all-purpose flour 113 grams chilled unsalted butter, cut into small pieces • Remove from stovetop. Transfer mixture to a large bowl. Let cool at room temperature to
50 grams sugar 1 large egg, lightly beaten about 100ºF. Whisk in butter until smooth.
/8 teaspoon salt
1
• Refrigerate overnight.

• Combine the flour, sugar, and salt in the bowl of a food processor fitted with a metal blade • Transfer the passion fruit cream to a piping bag with a #11 round pastry tip. Refrigerate until
and pulse a couple of times. Add butter and pulse until the mixture resembles coarse meal. ready to use.
Add the egg and process for about 10 seconds until incorporated and the mixture begins to
form a ball. Gather the dough together and flatten into a disk, cover with plastic wrap, and
MILK CHOCOLATE JIVARA GANACHE
106 refrigerate until firm—about 15-30 minutes.
140 grams heavy cream
• Lightly butter and flour a 8-inch tart pan with a removable bottom. Roll the dough into about
80 grams whole milk
P I E S

a 9-inch circle and drape it in pan. Roll a rolling pin over the edges of the pan to remove the
210 grams milk chocolate, chopped (40% Valrhona Jivara recommended)
excess dough. Cover with plastic wrap and transfer to the freezer for about 15 minutes.
10 grams unsalted butter, room temperature
• Place a rack in the center of the oven and preheat to 400ºF. With a fork, prick the bottom
of the crust. Place the pan on a baking sheet and bake for 5 minutes. Reduce temperature • Place chocolate in a small bowl. Set aside.
to 350ºF and continue baking until the crust is light golden in color—about 15 minutes. • In a saucepan, bring heavy cream and milk to a boil. Pour over chocolate and allow to rest
Remove and cool completely on a wire rack. for about 3 minutes to melt completely. Blend together with a whisk.
• Add butter and stir until combined.
• Let cool at room temperature for 20 minutes.
PASSION FRUIT CREAM

75 grams passion fruit juice 95 grams sugar

10 grams lemon juice 160 grams (room temperature) unsalted butter, cubed TO ASSEMBLE

2 large eggs
• In a small saucepan, bring passion fruit and lemon juice to a boil over medium heat.
• In a medium mixing bowl, whisk eggs and sugar together; slowly pour into saucepan while
whisking constantly. Continue to cool until thick and creamy, while whisking constantly.
• Pipe the Passion Fruit Cream into tart shell until halfway full. Cover with ganache until full.
Refrigerate until set and ready to serve. Reserve remaining ganache to use as sauce.
• Spoon Passion Fruit Cream and remaining warm ganache on a square or rectangular plate.
• Cut a fresh passion fruit in half and spoon some of the juice and seeds to decorate plates.
• Optional: Add a “ Mad Mac” Vanilla Macaron.
 EXECUTIVE PASTRY CHEF

Clarisa Martino

Peach Pie
PICTURED WITH GINGER & MACADAMIA NUT CRUNCH ICE CREAM AND MACADAMIA NUT BRITTLE

MAKES T WELVE SERVINGS

PEACH PIE FILLING

12 ripe peaches, peeled, roughly chopped A few drops lemon juice

1 cup sugar /8 teaspoon salt
1

/2 vanilla bean, split and seeded

1
2 teaspoons fresh grated ginger

• Toss all ingredients together in a bowl.

P ATE B RISEE D OUGH 1 cup cold water

4 cups all-purpose flour 1 large egg, lightly beaten
108
1 teaspoon salt 3 tablespoons sugar
P I E S

3 sticks (11/2 cups) unsalted butter, cubed

• Place 24 small round pie tins, 3 1/2 inches in diameter on a baking sheet. Set aside.
• In the bowl of a stand mixer fitted with paddle attachment, begin mixing flour and salt on low speed. Add
butter all at once. Mix until the butter is pea sized.
• Add water and mix until dough just comes together. If dough is still dry, add more water, one tablespoon
at a time.
• Wrap dough in plastic wrap and store in refrigerate overnight.

• Place a rack in the center of the oven and preheat to 350ºF.

• Divide the dough in half. On a lightly floured surface, roll each piece to 1/8 -inch in thickness. Use a 5-inch
round cookie cutter to cut out 24 circles dough. Fit each round of dough into 24 pie pans.
• Fill the pie shells with Peach Pie Filling. Cover the peaches with the top crust. Crimp the edges to seal.
(You may need to trim the dough before crimping.) Lightly brush with beaten egg. Sprinkle with about 3
tablespoons of sugar. Cut slits on top of pie.
• Bake for about 45 minutes or until golden brown.

TO FIND RECIPES FOR THE PICTURED VERSION OF THIS DESSERT, PLEASE VISIT: WWW. THECHEFSCONNECTION . COM
 EXECUTIVE PASTRY CHEF

Gabriele Riva

Cheesecake Evolution
PICTURED WITH SAUTÉED RASPBERRIES , GORGONZOLA GELATO AND SHICHIMI CARAMEL TUILE

MAKES EIGHT SERVINGS

BRETON SABLÉ CREAM CHEESE MOUSSE

/3 cup sugar
1 /3 cup all-purpose flour (Petra No. 9, preferred)
2 2
/3 sheet gelatin 2 tablespoons whole milk
5 tablespoons unsalted butter 1 /4 teaspoons baking powder
3
1 cup cream cheese 1
/2 cup sour cream
1 /2 large egg yolks
1 /4 teaspoon salt
3 1
/4 cup sugar 1
/2 cup heavy cream

• Preheat oven to 300ºF. • In a small bowl filled with ice water, soak gelatin for about five minutes or until soft; squeeze
• In a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed out excess water and set gelatin aside.
until soft. • In a stand mixer, on medium speed and fitted with the paddle attachment, cream together the
• Add yolks, one at a time, and mix until combined. cream cheese and sugar until soft.
110
• Sift flour and baking powder; add salt to flour mixture and stir together well. Add all of the dry • In a small saucepan, heat milk, add gelatin and stir until dissolved.
P I E S

ingredients to mixer and mix until just combined. • Reduce the speed of the mixer to low; add milk and gelatin. Mix until well combined.
• Remove dough from mixer and divide in half. Place each half between 2 pieces of parchment • Add sour cream and mix until evenly incorporated.
paper and roll to about 1/16 -inch in thickness. • Using a rubber spatula, pass mixture through a fine mesh sieve.
• Place in freezer for 5-10 minutes or until frozen. When frozen, remove top piece of parchment • Whip heavy cream to soft peaks and fold into cream cheese mixture.
and place on baking sheet, paper side down. • Transfer mousse to a large pastry bag fitted with a #30-sized round pastry tip. Refrigerate for
• Bake for 12 -14 minutes or until golden brown. for at least two hours to set.
• Remove dough from the oven and immediately cut into rectangles that measure 5-inches long
by 1-inch wide. TO SERVE
• Let cool on a flat surface and set aside.
Sautéed Raspberries
Shichimi Caramel Tuile
Gorgonzola Gelato

• Place one rectangle of Breton on each desired serving dish.

• Pipe a line of Cream Cheese Mousse onto Breton.
• Garnish with sautéed raspberries, shichimi caramel tuile and a scoop of Gorgonzola gelato.

TO FIND RECIPES FOR THE PICTURED VERSION OF THIS DESSERT, PLEASE VISIT: WWW. THECHEFSCONNECTION . COM
 EXECUTIVE PASTRY CHEF

Jansen Chan

Apple Pie
WITH PIE CRUST ICE CREAM , WARM APPLE COMPOTE , CINNAMON CRUST AND GREEN APPLE SORBET

MAKES TWELVE SERVINGS

WARM APPLE COMPOTE PIE DOUGH CRUMBLE FOR PIE CRUST ICE CREAM

2 pounds Gala apples, peeled, cored and roughly cut into 1/2 -inch cubes 1
/2 cup all-purpose flour 2 sticks (1 cup) unsalted butter, cold, cubed
/4 cup sugar
1
1 teaspoon sugar 1 tablespoon cold water
1 tablespoon fresh lemon juice 1 pinch salt

• In a large sauté pan, combine all the ingredients and cook over medium-high heat, stirring • Sift the flour, sugar and salt together into the bowl of a stand mixer fitted with the paddle
occasionally. Apples will begin to break down and soften. Continue cooking for about 15 attachment. Add the cold butter and mix on slow speed until pea sized crumbles form.
minutes or until most of the moisture has evaporated. • Add the water and continue mixing until the dough comes together.
• Immediately transfer to a bowl and let cool. • Remove dough from mixer; wrap in plastic wrap and refrigerate overnight.
112
• Place a rack in the center of the oven and preheat to 400ºF.
P I E S

CINNAMON CRUST • On a lightly floured surface, roll the dough to 1/8 -inch thickness.
1 /2 cups all-purpose flour
1
1 /2 sticks ( /4 cup) unsalted butter, soft
1 3
• Bake about 20 minutes or until golden brown. Let cool and then crumble into rough crumbs.
11/2 cups confectioner’s sugar /3 cup honey
1
Set aside until ready to use.
/4 teaspoon salt
1
6 large egg whites
1 tablespoon ground cinnamon
PIE CRUST ICE CREAM

• Place a rack in the center of the oven and preheat to 350ºF. 2 cups whole milk 1 cup sugar, divided
• Sift flour, cinnamon, confectioner’s sugar, and salt together in a bowl. 2 cups heavy cream 12 large egg yolks
• In another bowl, whisk the butter and honey together until smooth. Slowly add the egg
• In a large pot, bring milk, cream, and half of the sugar to a boil.
whites and continue to whisk until well incorporated.
• In a large bowl, whisk the remaining sugar and yolks together until well combined.
• Add the sifted dry ingredients and continue mixing until smooth.
• Slowly pour half of the hot milk into the sugar and yolk mixture, whisking constantly. Return
• Spread the batter thinly on a silicon baking mat-lined tray in a form that is suitable for the
the entire mixture to the pot and stir with a spatula until slightly thickened and reaches 185ºF.
shape you desire, and bake for 9 minutes or until golden.
• Immediately transfer to a bowl set over another bowl of ice water, and stir occasionally until
• Immediately remove from the oven and form around a ring or other desired mold. Let cool.
well chilled. Once cool, cover and refrigerate overnight.

• Process in an ice cream freezer according to manufacturer’s instructions. Add 1 cup of Pie
Dough Crumbles towards the end of the churn mixture. Store in freezer until ready to serve.

RECIPE CONTINUES ON PAGE 168

 PASTRY CHEF

Josue Ramos

Rhubarb Tart
PICTURED WITH CRÈME FRAÎCHE ICE CREAM , RHUBARB TUILE AND COCONUT FOAM

MAKES FOUR TO SIX TARTS

PATE SUCRE VANILLA PASTRY CREAM , CONTINUED

11/2 cups all-purpose flour
1 cup confectioner’s sugar
/4 teaspoon salt
1
9 tablespoons unsalted butter, cold, cut into small pieces • Once the pastry cream has just thickened, remove from the stovetop.
1 large egg yolk • Transfer mixture to a shallow dish and cover with plastic wrap to prevent a skin from forming.
Refrigerate until cool.

• Pulse the flour, sugar and salt together in the bowl of a food processor. Add butter and pulse
until about pea sized. Slowly add the yolk, pulsing until the dough forms clumps. RHUBARB COMPOTE

• Turn the dough out onto a work surface and knead until just smooth. Wrap in plastic wrap and 1 pound rhubarb, trimmed of leaves 3 tablespoons fresh lemon juice
chill for about 2 hours. Finely-grated zest of 1 medium orange /2 cup sugar
1

• Butter four to six 3-inch fluted tart pans with removable bottoms. Roll dough on floured sheet • Preheat the oven to 350°F.

114 of parchment paper into 5-inch rounds, lifting and turning occasionally to free from paper. • Combine rhubarb, orange zest, lemon juice, and sugar in an 8 x 8-inch glass baking dish;

• Gently line tart pans, trimming overhang to 1/4 inch. Fold overhang in, making double-thick sides. toss together until rhubarb is well coated. Cover dish with aluminum foil and bake until the
P I E S

Pierce crusts all over with fork. Freeze the crusts for 30 minutes. rhubarb mixture is bubbling—about 35 minutes. Remove the foil and continue baking until
• Preheat oven to 375ºF. Butter the shiny side of 4-6 pieces of aluminum foil and buttered side the juices are slightly thickened—about 20 minutes.
down, place tightly over frozen crusts. Place on a baking sheet and bake for 10 -15 minutes. • Remove from the oven and let cool.

• Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon.
Bake the crusts another five minutes or until firm and golden brown. SUGAR TUILE DISK
• Transfer the pans to a rack and cool the crusts to room temperature. Sugar, as needed

• Generously coat the back of a metal baking sheet with non-stick cooking spray.
VANILLA PASTRY CREAM • Spread a thick layer of sugar in 4-inch diameter circles on the baking sheet. With a kitchen
4 cups whole milk 3
/4 to 1 cup sugar torch, gently caramelize until deep golden caramel.
1 vanilla bean, split and seeded /2 cup all-purpose flour
1
• Let cool to room temperature.
9 large egg yolks /2 cup cornstarch
1

• In a large pot, bring the milk and vanilla bean to a boil. TO ASSEMBLE

• In a large bowl, whisk the egg yolks and sugar together until well incorporated. Gradually add
the flour and cornstarch and whisk smooth.
• Slowly add the hot milk to the bowl, whisking gently and constantly.
• Return the mixture to the pot and return to a boil, cooking over medium heat and stirring
constantly with a rubber spatula or wooden spoon.
• Place one tart shell on desired serving plate.
• Fill with 1 tablespoon of pastry cream and 2 tablespoons of Rhubarb Compote. Place a sugar
disk on top and gently torch just enough to melt the sugar on top of the rhubarb.
• Serve immediately.
TO FIND RECIPES FOR THE PICTURED VERSION OF THIS DESSERT, PLEASE VISIT: WWW. THECHEFSCONNECTION . COM
 CHEF / OWNER

Arnold Wilkerson

Deep Dish Cherry Pie

MAKES ONE 9- INCH PIE

OLD FASHIONED DOUGH CHERRY PIE FILLING

2 1/2 cups unbleached all-purpose flour 6 cups (1 pound, 12 ounces) frozen, pitted Montmorency cherries
1 tablespoon sugar 11/8 cups sugar plus additional for topping
1 teaspoon salt /4 cup instant tapioca
1

1 stick ( /2 cup) unsalted butter, cubed and chilled

1
1 teaspoon freshly squeezed lemon juice
/2 cup lard or vegetable shortening, cubed and chilled
1
1 large egg
1 large egg, beaten 3 tablespoons cold water
/4 cup cold water
1

• In a large bowl, combine the frozen cherries and sugar. Let stand until cherries are thawed,

116 • In a large bowl, whisk the flour, sugar, and salt together. Add the butter and lard. Using your stirring gently occasionally. Drain the cherries in a colander, reserving the juice.
fingertips or a pastry blender, work the fat into the flour until the mixture forms pieces the • In a small saucepan, combine the reserved juice and tapioca; let stand for 5 minutes. Over
P I E S

size of peas.
• Combine the beaten egg and cold water. Add the egg and water a fast, steady stream, while
stirring with a fork. Continue stirring, occasionally cleaning off the dough on the fork, until the
flour is almost completely mixed in, but the dough does not form a ball.
• Transfer the dough onto a flat work surface. Work in the remaining flour by using the heel of
your hand to gently combine the dough just until it holds together. There should be several
small pieces of butter and lard visible.
• Divide the dough into two pieces, shape each piece into a 6-inch disk, wrap tightly in plastic
wrap and refrigerate for at least 2 hours or overnight.
medium heat, stirring frequently, bring the mixture to a full boil. Remove pan from stovetop.
Stir in the lemon juice.
• In a large mixing bowl, pour the hot cherry juice mixture over cherries and gently stir together.
Cover the bowl and refrigerate until thoroughly chilled—about 2 hours.
• Preheat the oven to 425°F.
• On a lightly floured surface, roll the dough to 1/4 -inch thick. Line the pie plate; do not trim the
excess dough from shell; fill shell just full with cherry filling. Set aside in refrigerator.
• Roll the remaining dough into a 13-inch circle and cut twelve 1-inch wide lattice strips. Brush
the lattice strips with the egg glaze and sprinkle with sugar.
• Arrange the strips over the cherry filling in a lattice pattern. Trim the bottom crust edge and
the strips to a 1-inch overhang. Fold the bottom crust edge up over the lattice strips to form
a thick edge. Crimp the edges decoratively, pressing together with your thumb and forefinger.
• Bake the pie for 20 minutes. Reduce oven temperature to 350°F. and continue to bake the
pie for an additional 40 minutes, or until the pastry is browned and the juices are bubbling.
• Let the pie cool completely on a wire rack before serving it at room temperature.
 Chefs Duwaine Harris and Jermaine Morgan

Coconut Tarts
MAKES EIGHT 3- INCH TARTS

DOUGH COCONUT FILLING

2 cups all-purpose flour 5 tablespoons unsalted butter 1 large coconut, grated /2 teaspoon grated nutmeg
1

/2 teaspoon salt
1
3 tablespoons shortening 1 cup crushed pineapple /2 teaspoon almond extract
1

2 teaspoons baking powder /4 cup ice water

1
1 cup light brown sugar 1 teaspoon vanilla extract
/4 cup sugar
1
1 tablespoon unsalted butter 1 large egg, beaten
/2 teaspoon cinnamon
1

• Place a rack in the center of the oven and preheat to 350ºF.

118
• Sift flour, salt, baking powder and sugar into a large mixing bowl.
P I E S

• Using a dough blender, cut the butter and shortening into the flour until the dough resembles TO ASSEMBLE AND BAKE

a course cornmeal. • Place a rack in the center of the oven and preheat to 350ºF.
• Slowly add the water and stir until dough just comes together. • In a medium pot, combine all of the filling ingredients (except egg) and cook over low heat
• Flatten the dough into a disc, wrap in plastic wrap and refrigerate for 30 minutes. for 15 minutes. Let cool.
• On a lightly floured surface, roll the dough to 1/4 -inch thick. Using a 3-inch round cutter, cut • Add the egg and mix together.
out 6 to 8 circles. Pinch the edges to form a ridge. • Divide the filling amongst the eight pie shells.
• Place circles on greased baking sheets and prick the bottom of the pastry shell a few times • Bake for 15-20 minutes or until golden brown.
with a fork. Line dough with parchment paper and fill with pie weights. • Let cool to room temperature and garnish with a cherry before serving.
• Bake for 10-15 minutes. Remove the parchment paper and bake for 6-10 minutes more, or
until deep golden brown. Cool on a rack before using.
 CHEF / OWNER

Max Brenner

Chocolate Pizza
MAKES EIGHT TO TEN SERVINGS

1 pound store - bought pizza dough /2 ounce white chocolate chips

1

2 teaspoons unsalted butter, melted 1 cup chopped large marshmallows

/2 ounce milk chocolate chips
1
or miniature marshmallows

• Position the oven rack on the bottom of the oven and preheat to 450 ºF.

• Line a large baking sheet with parchment paper.

120 • Roll the dough into a 9-inch round. Transfer to the prepared baking sheet. Using your fingers,

make indentations all over the dough. Brush with melted butter. Bake until the crust is crisp
P I E S

and golden brown—about 20 minutes.

• Immediately sprinkle with the chocolate chips and marshmallows. Bake until the chocolate just

begins to melt—about 2 minutes. Cut the pizza into wedges and serve.
 EXECUTIVE PASTRY CHEF

Richard Leach

Apple Pie in a Box

PICTURED WITH GRAHAM CRACKER CRUMBS , CHOCOLATE CARAMEL SAUCE , CARAMEL STICKS AND MINT

MAKES TWO PIES — FOUR SERVINGS

SPICED WHITE - CHOCOLATE BOX PIE DOUGH , CONTINUED

8 ounces tempered white chocolate Pinch ground ginger • Place a rack in the center of the oven and preheat to 325ºF.
/2 teaspoon ground cinnamon
1
Pinch ground cardamom • On a lightly floured surface, roll the dough until 1/4-inch thick, prick with a fork.
• Transfer to a parchment-lined baking sheet. Bake until golden brown—about 20-30 minutes.
• Combine the spices and the tempered chocolate.
• Allow to cool to room temperature; break into small 1-inch pieces.
• Using a small 1-inch flat paintbrush, paint a thin layer of the spiced chocolate on the inside
• Place a layer of the pieces on top of the whipped mascarpone in each box.
of two boxes. Place in a cool space and allow to harden.
Note: The mold used to make box was a 4" x 11/2 " clear plastic box from the Container Store.
APPLE PIE FILLING

5 cups peeled and diced apples 1 vanilla bean, split and seeded
WHIPPED MASCARPONE FILLING
2 tablespoons unsalted butter 1 cinnamon stick
122 1 cup mascarpone cheese 11/2 sheets gelatin 1
/2 cup light brown sugar 3 tablespoons cornstarch dissolved in 1/4 cup water
/2 cup heavy cream
1
2 tablespoons hot water
P I E S

1
/4 cup sugar
/4 cup sugar
1

• Combine all ingredients in a large saucepot and bring to a simmer. Cook until the apples are
• In the bowl of an electric mixer fitted with the whip attachment, combine the mascarpone,
tender, stirring frequently.
heavy cream and sugar. Whip until thick.
• Remove from stovetop and allow apples to cool to room temperature.
• In a small bowl filled with ice water, soak gelatin for about five minutes or until soft; squeeze
• Spread a layer of the apple pie filling on top of the pie dough pieces in each box.
out excess water, transfer to another small bowl and add hot water. Stir until fully dissolved.
• Add gelatin mixture to the whipped mascarpone; continue to whip until thick again.
• Transfer mixture to a pastry bag fitted with a round pastry tip, and carefully pipe a thin layer MEDJOOL DATE PUREE

of the whipped mascarpone into the base of the box. 1 cup diced Medjool dates
2 cups water

PIE DOUGH • Combine ingredients in a small saucepot and simmer until soft.
13/4 cups all-purpose flour • Puree smooth in a food processor.
1 stick ( /2 cup) salted butter, cold and cut very small
1
• Transfer date puree to a pastry bag, fitted with a round pastry tip and pipe a thin layer on top
/2 cup + 2 tablespoons cold water
1
of the apple pie filling in each box.

• Combine all ingredients in a food processor and mix until the dough just comes together.
TO FIND RECIPES FOR THE PICTURED VERSION OF THIS DESSERT, PLEASE VISIT: WWW. THECHEFSCONNECTION . COM
• Remove dough from food processor and wrap in plastic wrap. Let dough rest 30 minutes at
room temperature. RECIPE CONTINUES ON PAGE 168
 Patricia Williams
CHEF

Open Faced Tomato Pie

MAKES SIX SERVINGS

SLOW ROASTED TOMATOES TO ASSEMBLE

1 (28 ounce) can tomatoes, San Marzano brand preferred 1 sheet frozen puff pastry
1 tablespoon sea salt 6 teaspoons honey, divided
1 teaspoon freshly ground black pepper 2 tablespoons olive oil
4 sprigs thyme 2 medium onions, thinly sliced
2 bay leaves 1 clove garlic, thinly sliced
/4 - /2 cup olive oil
1 1
2 teaspoons whole grain mustard
/2 cup basil, thinly sliced
1

• Preheat oven to 250ºF.

1 egg, lightly beaten
• Drain the juice from the tomatoes and reserve for another use.
124
• Place the tomatoes in an ovenproof Dutch oven. Add salt, pepper, thyme and bay leaves. • On a lightly floured surface, roll the puff pastry to 1/8 -inch thick and pierce the entire surface
Add olive oil to just cover the tomatoes. with a fork. Cut out six 4-inch rounds of dough and place on a parchment-lined baking sheet.
P I E S

• Bake for four hours. Strain tomatoes of excess liquid and let cool. Freeze until ready to use.
• Place six 4-inch tart pans on a baking sheet, lightly spray with non-stick cooking spray and put
1 teaspoon honey into each pan. Set aside.
• Place a rack in the center of the oven and preheat to 375ªF.
• In a sauté pan, cook the olive oil, onions and garlic on low heat until very soft and caramelized.
Add a tablespoon or two of water, if necessary.
• Remove from the heat and add the mustard and the basil.
• Divide the onion mixture between the tart pans, cover with tomatoes and top each pan with
one round of puff pastry.
• Lightly brush the puff pastry with egg.
• Bake for about 20 minutes or until golden brown and cooked through.
• Unmold onto desired serving dishes immediately.
 CHEF / OWNER

Marcus Samuelsson

Black and White Mud Pie

PICTURED WITH SPICED CHOCOLATE SAUCE AND CANDIED ORANGE PEELS

MAKES ONE 9- INCH P IE

OREO CRUST TO FINISH

12 ounces Oreo cookie crumbs 9 ounces 56% chocolate, melted

1 cup sugar 2 teaspoons garam masala (available in Indian markets or on-line sources)
1 stick ( 1/2 cup) unsalted butter
• In the bowl of a stand mixer fitted with the paddle attachment, mix the remaining cream
• Preheat oven to 325ºF. cheese filling on medium speed until softened.
• In a large bowl, combine the crumbs and sugar. • Slowly add the melted chocolate and garam masala and mix until smooth.
• In a small saucepan, simmer the butter until just browned. Pour over the crumbs and stir • Pour over white layer and chill 4 hours before slicing.
until well incorporated.
126
• Press crust evenly into pie plate and bake for 8 -10 minutes or until just set. Let cool to TO FIND RECIPES FOR THE PICTURED VERSION OF THIS DESSERT, PLEASE VISIT: WWW . THECHEFSCONNECTION . COM
P I E S

room temperature.

CREAM CHEESE FILLING

1 pound cream cheese 1 cup sugar

3 cups heavy cream 2 vanilla beans, split and seeded
/2 cup whole milk
1
5 sheets gelatin

• In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese on
medium speed until softened.
• In a small bowl filled with ice water, soak gelatin for about five minutes or until soft; squeeze
out excess water and set gelatin aside.
• Combine the cream, milk, sugar and vanilla in a saucepot and heat to a simmer.
• Stir in the gelatin until dissolved. Pour over cream cheese and mix until smooth.
• Pour half of the cream cheese filling into crust and chill for 4 hours. Reserve the remaining
filling for later use.
 CHEF / OWNER

Rebecca Charles

Pearl Oyster Bar Lobster Pot Pie

MAKES FOUR SERVINGS IN ONE LARGE OR FOUR INDIVIDUAL SOUFFLÉ DISHES

PASTRY POT PIE , CONTINUED

2 cups all-purpose flour 2 sticks (1 cup) unsalted butter, cold, cut into small cubes • Season to taste with salt and pepper. Remove from stovetop and swirl in truffle butter. Set
/2 teaspoon salt
1
/4 cup ice-cold water
1
aside until ready to use.
• On a lightly floured surface, roll dough to a 1/4 -inch thickness.
• In a food processor, pulse the flour and salt a couple of times to combine.
• Using a soufflé dish as a pattern, cut the pastry around the dish with a paring knife, leaving
• Add the butter and pulse the mixture until it has the consistency of sand. Add the water and
a half-inch all around for shrinkage.
pulse a few more times until dough just comes together.
• Line a cookie sheet with parchment paper, lay out pastry rounds; cut steam vents into tops.
• Transfer dough to a lightly floured surface and knead gently until dough just holds its shape.
• Ladle a generous amount of lobster meat into each soufflé dish. Spoon the vegetables and
• Divide dough into 2 pieces; flatten each into a disc about 1-inch thick. Wrap with plastic and
sauce on top, leaving a half-inch of space on the top.
refrigerate until chilled.
• Place pastry on top, pinch edges of dough to seal, brush with egg, and bake for 5 minutes
128 or until the filling starts to bubble and the pastry is golden brown.
POT PIE
P I E S

3 tablespoons unsalted butter, divided 1 cup fresh or frozen peas, shelled

LOBSTER STOCK
10 small cremini mushrooms, quartered /2 cup sugar snap peas, strung, cut on bias into
1

11/2 pounds cooked lobster bodies 1

/4 bulb fennel, cored and sliced
5 shallots, chopped quarter-inch pieces
2 tablespoons vegetable oil 1 saffron thread
1 cup amontillado sherry Freshly ground black pepper
1 large onion, chopped 3 parsley sprigs
11/2 cups Lobster Stock (see recipe) Kosher salt
1 celery stalk, chopped 2 thyme sprigs
5 cups heavy cream 2 tablespoons truffle butter (optional)
1 carrot, peeled and chopped 1
/2 teaspoon black peppercorns
1 cup white or gold potatoes, cut into Meat from 4, 1-pound lobsters, cooked, picked,
1 parsnip, peeled and chopped 6 ounces canned crushed tomatoes
quarter-inch dice cut into one-inch chunks
1 bulb garlic, cut in half widthwise 1 cup dry white wine
/2 cup carrots, cut into 1/4 -inch dice
1

• Preheat oven to 400ºF.

• Preheat the oven to 425ºF.
• Toss vegetables in oil and lay on roasting pan in single layer; roast in oven until browned.
• In a large sauté pan melt 2 tablespoons butter over medium heat. Add the mushrooms with
• Remove the head sack from the lobsters. Place lobster bodies in a stockpot with roasted
a pinch of salt and sauté slowly until lightly browned. Set aside in a bowl.
vegetables, saffron, herbs, wine and tomatoes. Add four quarts of water.
• Add remaining butter to the pan and sauté shallots with a pinch of salt over low heat until
• Bring to a boil; reduce heat to a simmer for 11/2 hours.
translucent. Return mushrooms to pan and deglaze with sherry. Add the lobster stock and
reduce sauce to roughly 5 tablespoons. • Strain the stock through a fine-mesh sieve; discard solids and let cool to room temperature.
• Add the cream and potatoes and simmer for 1 minute. Add the carrots and peas (if frozen, • Pour into small plastic containers to store. Use stock within a couple of days, or freeze for
add last) and reduce the sauce by one third, about 5 minutes. Add the snap peas. future use.
 PASTRY CHEF

Shuna Lydon

3 – 1 Cream Pie
MAKES EIGHT TO TEN SERVINGS

PIE DOUGH CHOCOLATE CREAM

10 tablespoons unsalted butter /2 teaspoon kosher salt

1
/2 cup dark chocolate, chopped (70% preferred)
1

11/2 cups all-purpose flour Ice water, as needed /4 cup heavy cream
3

Pinch kosher or sea salt

• Grate butter on a large-holed cheese grater and freeze for 1 to 3 hours.
• Bring cream to a rolling boil.
• When butter is absolutely frozen, combine flour and salt in the bowl of a stand mixer fitted
• Pour boiling cream over chopped chocolate and let stand 5 minutes, whisk smooth.
with a paddle attachment and mix for a few seconds.
• Add pinch of salt and whisk to incorporate.
• Add butter all at once and mix for about 2 minutes. Slowly add ice water, as needed, until
• Pour chocolate cream into a glass container. Cover with plastic wrap and let stand at room
dough just comes together. Turn dough out onto a lightly floured surface and press gently
temperature, without moving, handling or agitating container 12 hours to overnight, in the
into a flat, round disk and double wrap in plastic wrap. Refrigerate for 2 to 4 hours.
coolest part of your kitchen.
130 • Remove dough from refrigerator and on a lightly floured surface, roll into an even circle to
line a pie plate. Line pie plate with dough, allowing at least a half-inch of excess dough to COCONUT PASTRY CREAM
P I E S

hang over edge. 1 tablespoon sugar /2 teaspoon kosher salt

1

• Freeze pastry shell for at least 1 hour.

/2 vanilla bean, split and seeded
1
/4 cup coconut milk, divided
3

• Preheat oven to 400ºF.

/2 cup heavy cream (non ultra-pasteurized
1
2 large eggs, lightly beaten

• Place frozen pie plate on cookie sheet, line with parchment paper or aluminum foil and fill
cream preferred) /4 cup + 3 tablespoons turbinado sugar
1

shell full with pie weights. Bake for at least 30 minutes, until shell is dark golden brown. /4 cup whole milk
3
/4 cup all purpose flour, sifted
1

• Remove pie weights and continue to bake for a few more minutes, or until entire surface of
4 tablespoons shredded unsweetened coconut, /2 cup sweetened condensed milk
1

the shell is cooked through. Let cool to room temperature. toasted darkly 1 tablespoon unsalted butter

• Thoroughly mix sugar and vanilla bean seeds together in a small bowl using index finger and
CARAMELIZED BANANAS thumb to disperse vanilla seeds evenly.
2 ripe bananas 4 tablespoons dark brown sugar • Place cream, milk, toasted coconut, vanilla bean sugar, salt and 1/2 cup of coconut milk in a
1 tablespoon unsalted butter Kosher or sea salt 3-quart non-reactive, heavy bottomed saucepan. Cook on low-medium heat until simmering.
Whisk; remove from stovetop and let stand at room temperature for 1 hour.
• Peel and slice bananas into 1/2 to 3/4 -inch pieces.
• Melt butter over medium heat in large skillet until hot. • In a medium bowl combine eggs, remaining 1/4 cup coconut milk and sweetened condensed
• Sprinkle brown sugar into skillet and stir with a wooden spoon. milk; whisk smooth.
• Add bananas and sauté over medium-high heat, stirring frequently, until completely cooked. • In another medium bowl combine flour and turbinado; whisk until uniform. Create a “well” in
• Cool to room temperature and season to taste with a dash or two of salt. the center of the bowl. Set aside.
THE COCONUT PASTRY CREAM RECIPE CONTINUED ON PAGE 168
 EXECUTIVE PASTRY CHEF

Heather Carlucci-Rodriguez

Rhubarb Raspberry Pie

MAKES ONE 9- I N C H PIE

CRUST TO FINISH

2 cups all-purpose flour 1 /2 sticks ( /4 cup) unsalted butter, cut into half-inch cubes,
1 3
• Place a rack in the center of the oven and preheat to 375°F.
2 tablespoons sugar frozen 15 minutes • On a lightly floured surface, roll larger disk of dough until 12-inches round. Transfer dough
/4 teaspoon salt
3
7 tablespoons ice water to a 9-inch glass pie dish and press into place to line dish, letting excess dough hang over
the edge. Spoon filling into pie shell.
• Blend flour, sugar, and salt in food processor for five seconds. Add butter and pulse mixture
• Roll smaller disk of dough until 11-inches round. Cut desired shapes out of dough to create
until coarse meal forms.
vents. Lay dough over top of filling and trim along edges. Crimp edge of dough firmly to seal.
• Add 6 tablespoons ice water and pulse mixture until moist clumps form, adding the remaining
• Brush with beaten egg and sprinkle with remaining sugar.
tablespoon if dough is dry.
• Bake pie until filling bubbles thickly and crust is golden, covering edge with foil if browning
• Gather dough into ball. Divide into two pieces, one slightly larger than the other. Flatten into
too quickly—about 55 minutes. Let cool completely before serving.
132 disks and wrap in plastic wrap. Chill one hour or up to one day.
P I E S

FILLING

10 cups rhubarb, sliced into half-inch pieces, /2 teaspoon ground cardamom

1

(about 2 /2 pounds)
1
1 pinch black pepper
1 pint raspberries 3 tablespoons cornstarch
/3 cup + 2 teaspoons sugar, divided
2
1 egg, lightly beaten
2 /2 teaspoons grated orange peel
1

• Combine rhubarb, raspberries, 2/3 cup sugar, orange peel, cardamom and black pepper in a
large deep skillet. Cook over medium-high heat until liquid starts to bubble. Reduce heat to
medium. Cover skillet and simmer until the rhubarb is almost tender, stirring very gently and
occasionally to prevent rhubarb from losing shape—about 8 minutes.
• Add cornstarch, stirring constantly.
• Remove from stovetop and let cool to room temperature. (Filling may be stored in refrigerator
for up to two days.)
 EXECUTIVE PASTRY CHEF

James Distefano

Coconut Cream Pie with Shaved Coconut and Chocolate Cigarettes

MAKES EIGHT TO TEN SERVINGS

CHOCOLATE SABLÉ DOUGH COCONUT PUDDING

2 sticks + 1 tablespoon unsalted butter /2 cup + 2 tablespoons all-purpose flour

1
3 cups canned coconut milk 3 cups coconut puree
/2 cup + 1 tablespoon confectioner’s sugar
1
/4 cup + 1 tablespoon coconut flour*
1
5 tablespoons Coco Lopez Cream of Coconut 1 tablespoon agar-agar*
/4 teaspoon kosher salt
1
/4 cup+ 2 tablespoons buckwheat flour*
1 1
/8 teaspoon vanilla extract, bourbon variety recommended 1 pinch of sea salt
Finely-grated zest of 1 orange 3 tablespoons cocoa powder
• In a large pot, combine coconut milk, coconut puree, Cocoa Lopez and vanilla.
1 large egg
• In a small bowl, combine agar-agar and salt together; whisk into large pot with liquids and bring
• Place butter in the bowl of a stand mixer fitted with a paddle attachment. Begin to mix on to a boil over medium heat, stirring frequently.
low speed to soften the butter. Once butter has become soft, add the confectioner’s sugar • Once the liquid has come up to a boil, lower heat and continue to simmer for 5 minutes, stirring

134 and continue to mix until evenly incorporated—about 3-5 minutes. frequently as liquid thickens.
• Add the kosher salt and orange zest, and mix for two more minutes. • Pour mixture into a shallow baking tray and cool in the refrigerator for 1-11/2 hours.
P I E S

• Add the egg and continue to mix until well combined.

• Transfer chilled coconut pudding to a blender and process until mixture has a creamy, pudding-
• Sift the flours and cocoa powder together and slowly add them to the dough. Continue to
like consistency.
mix until evenly incorporated.
• Strain through a fine mesh strainer and transfer pudding into an airtight container. Store in
• Remove the dough from the mixer, shape into a flat disc and wrap in plastic wrap.
refrigerator until ready to use.
• Chill in the refrigerator for at least 4 hours prior to using.

• On a lightly floured surface, roll the dough to 1/4 -inch thickness. Place on a parchment-lined
GARNISH
sheet tray and refrigerate for one hour. Toasted coconut shavings

• Remove dough from the refrigerator and carefully line one 8-inch tart shell or 10 individual
Shaved dark chocolate

shells, trimming away any excess dough. Refrigerate tart shells until firm. Fleur de sel

• Place a rack in the center of the oven and preheat to 350ºF.

Fresh cilantro leaves

• Line shells with parchment paper and pie weights; bake for 15-20 minutes or until set.
• Fill each shell just full with the coconut pudding, leaving about an eighth of an inch of space for
• Allow to cool on a wire rack.
the garnish. Top each tart with toasted coconut, chocolate shavings, a pinch of fleur de sel and
a few cilantro leaves. Serve immediately.

* COCONUT FLOUR, BUCKWHEAT FLOUR AND AGAR-AGAR CAN COMMONLY BE FOUND AT YOUR LOCAL NATURAL FOODS STORE .
 PASTRY CHEF

Marcello Guevara

Pastiera Napoletana
PICTURED WITH BITTER ORANGE SAUCE , VANILLA GELATO , CRYSTAL ORANGE CHIP AND CANDIED KUMQUAT

MAKES EIGHT 4- INCH PIES

PIE DOUGH FILLING

20 tablespoons unsalted butter /2 pound barley wheat

1
Finely-grated zest of 1 lemon
3 cups all-purpose flour 2 cups water 2 tablespoons orange flower water*
4 large egg yolks 1 /4 cups ricotta
1
1 teaspoon vanilla extract
11/3 cups confectioner’s sugar 11/4 cups mascarpone 2 teaspoons ground cinnamon
1 cup sugar /2 cup chopped candied fruit*
1

• In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and flour
/4 cup + 2 tablespoons whole milk
1
Pinch salt
together until mixture resembles a course meal.
4 large eggs *Available in specialty food shops
136 • Add the yolks and continue to mix until just combined.
• Add the sugar and continue to mix until just smooth. • In a medium pot, bring barley wheat and water to a boil. Reduce heat to a simmer and
P I E S

• Remove the dough from the mixer, wrap in plastic wrap and refrigerate for two hours. cook, stirring occasionally, until all water is absorbed and wheat is cooked through. Let cool
to room temperature.
• On a lightly floured surface, roll the dough to 1/4 -inch thickness. Cut eight 5-6-inch rounds
• Place a rack in the center of the oven and preheat to 350ºF.
and line each pie shell, reserving any excess dough to finish pies. Lightly prick the base of
• In a large bowl, stir the ricotta and mascarpone together until smooth.
the pie shells with a fork and place on a baking sheet.
• Add the remaining ingredients and continue to stir until evenly combined.
• Store in refrigerator until ready to bake.
• Divide the filling amongst the eight pie shells. Set aside.
• On a lightly floured surface, roll the remaining pie dough to 1/4 -inch thick. Cut the dough into
strips and cover the pies in a crisscross pattern to create a lattice.
• Bake for 30 minutes, or until golden brown. Let cool to room temperature before removing
pies from pans. Dust with confectioner’s sugar before serving, if desired.

TO FIND RECIPES FOR THE PICTURED VERSION OF THIS DESSERT, PLEASE VISIT: WWW. THECHEFSCONNECTION . COM
 RUBIROSA CHEF / OWNER

Angelo Pappalardo

Mushroom and Prosciutto Pie

MAKES ONE 14- INCH PIE

SAUCE TO ASSEMBLE AND BAKE

1 cup sliced button mushrooms 9 ounce pre-made pizza dough (bought from your local pizzeria)
Olive oil /4 cup all-purpose flour, for dusting
1

1 cup finely chopped onion 2 tablespoons coarsely ground Semolina di Grana Duro
3 cloves garlic, finely chopped /2 cup fresh mozzarella, cut into half-inch cubes
1

1 bunch thyme, tied together with butcher twine 1 cup chopped cremini mushrooms
/4 ounce dry porcini mushrooms, soaked in warm water until soft, removed and squeezed dry
1
/2 cup sugar snap peas, cut in half
1

/2 cup brandy
1
/4 pound prosciutto, sliced thin (La Quercia* brand preferred)
1

138 3 cups chicken stock 1 cup baby arugula, lightly packed

1 cup heavy cream 1 tablespoon extra virgin olive oil
P I E S

1 teaspoon aged balsamic vinegar

• Over medium-high heat, sauté button mushrooms in olive oil until caramelized.
• Add onions and garlic and continue to cook until they just start to brown.
• Add thyme and dry porcini mushrooms; deglaze pan with brandy. When the brandy is almost
completely reduced, add the chicken stock and reduce by two-thirds. Add cream and reduce
by half.
• Remove the thyme stems and transfer to a heat-proof container. Refrigerate until cool.
Salt and pepper
• Preheat oven to 400ºF.
• Generously flour a flat work surface and roll dough until it is about 14-inches in diameter.
• Place dough on a large cookie sheet lightly dusted with semolina.
• Spread about one cup of cooled sauce on the dough.
• Evenly top with mozzarella, mushrooms and snap peas.
• Bake for 10 -15 minutes or until crust is a deep golden color. Remove from oven and place
the prosciutto on pie.
• Toss the arugula with the olive oil salt and pepper and scatter evenly over pie.
• Drizzle the aged balsamic over pie and cut into six slices.

*L A Q UERCIA PROSCIUTTO CAN BE PURCHASED ONLINE AT HTTP :// WWW. LAQUERCIA . US / HOME /)
 EXECUTIVE PASTRY CHEF

Michael Gabriel

Whoopie Pies
MAKES 4 CHOCOLATE AND 4 WHITE PIES

CHOCOLATE CAKE WHOOPIE PIES WHITE CAKE WHOOPIE PIES

11/2 cups sugar /2 teaspoon baking powder

1
11/2 cups sugar /2 teaspoon baking powder
1

6 tablespoons vegetable oil 2

/3 cup unsweetened cocoa powder 6 tablespoons vegetable oil /4 teaspoon salt
1

2 large eggs, beaten /4 teaspoon salt

1
2 large eggs, beaten /2 cup whole milk
1

1 /3 cups all-purpose flour

1
/2 cup buttermilk
1
2 cups all-purpose flour 1 teaspoon vanilla extract
1 teaspoon baking soda 1 teaspoon vanilla extract 1 teaspoon baking soda

• Place a rack in the center of the oven and preheat to 325ºF. • Repeat exact same method for Chocolate Cake whoopie pie, omitting the cocoa powder
• Combine the sugar, oil and eggs in the bowl of a stand mixer fitted with the whisk attachment, and replacing whole milk for buttermilk.
140 and whip on medium speed for 10 minutes or until light and fluffy. Reduce speed of mixer to
lowest setting. FILLING
P I E S

• Sift flour, baking soda, baking powder, cocoa powder and salt, and slowly add to the whipped 11/2 cups confectioner’s sugar 3 tablespoons unsalted butter, melted
eggs. Mix on low speed until incorporated. 3 cups shortening /2 cup heavy cream
1

• Add the buttermilk and vanilla extract and mix until incorporated. /4 teaspoon salt
1
Flavoring extract (mint, orange and raspberry suggested)
• Divide the batter evenly amongst a medium-sized muffin pan, lightly sprayed with non-stick
cooking spray. • Combine the sugar, shortening and salt in the bowl of a stand mixer fitted with the paddle

• Bake for 15 minutes or until a toothpick inserted into the center of the cake comes out clean.
• Let cool to room temperature. Trim tops off cakes and set aside until ready to assemble pies.
attachment and mix on low speed for 5 minutes or until smooth.
• Add the melted butter and mix until smooth.
• Slowly add the cream and continue to mix until smooth.
• Remove filling from mixer and divide between 3 separate bowls. Stir in flavoring, to taste.
• Transfer fillings into 3 separate pastry bags fitted with a small star-shaped pastry tip and
store at room temperature until ready to assemble pies.

TO ASSEMBLE

• Pipe filling on half of the cakes and then place the second half on top to make a sandwich.
 PASTRY CHEF

Michelle Duran

Banana Cream Pie

MAKES FOUR SERVINGS

SESAME PASTRY CREAM TO ASSEMBLE

1 cup whole milk 2 tablespoons cornstarch 2 bananas, sliced half-inch thick

/3 cup sugar, divided
1
2 tablespoons unsalted butter Canola oil, for frying
2 large egg yolks 2 teaspoons vanilla extract
• Remove pie dough from refrigerator and place three slices of banana in the center of each
1 large egg /4 cup sesame paste
1

square. Brush the edges of the dough lightly with water and fold each of the corners of the
• In a heavy saucepan, combine the milk and half the sugar. Bring to a boil over medium heat. dough into the center. Pinch edges to seal. Place pies in the freezer for 30 minutes.
• In a medium bowl, whisk together the eggs and egg yolks. Stir together the remaining sugar
• In a medium saucepan heat oil to 350ºF.
and cornstarch; then stir into the egg until smooth.
• Deep-fry about 5 minutes or until light golden brown. Remove from oil and place on a dish
• When the milk comes to a boil, pour into the egg mixture in a thin stream while whisking
lined with paper towels. Serve warm.
constantly. Return the mixture to the saucepan and slowly bring to a boil, stirring constantly
142
to prevent the eggs from curdling or scorching on the bottom of the saucepan.
• When the mixture comes to a boil and just thickens, remove from stovetop. Stir in the butter,
P I E S

TO SERVE

vanilla extract, and sesame paste and mix until completely combined. Bananas, sliced quarter-inch thick Whipped cream
• Pour pastry cream into a heat-proof container and tightly cover the surface with plastic wrap Turbinado sugar Caramel sauce
to prevent a skin from forming. Store in refrigerator until cool. Confectioner’s sugar Chocolate chopsticks

PIE DOUGH
2 1/2 cups all-purpose flour
11/4 teaspoons salt
/4 teaspoon baking soda
1
/4 teaspoon baking powder
1
• Lightly coat banana slices with turbinado sugar. Using a kitchen torch, caramelize sugar until
golden brown.
/2 tablespoons sugar
1
• Spread a thin layer of the Sesame Pastry Cream onto each serving plate. Place three pies
/2 cup + 2 tablespoons shortening
1
between four slices of banana onto each plate.
/2 cup + 2 tablespoons whole milk
1
• Garnish with caramel sauce, whipped cream, confectioner’s sugar and chocolate chopsticks.

TO FIND RECIPES FOR THE PICTURED VERSION OF THIS DESSERT, PLEASE VISIT: WWW. THECHEFSCONNECTION . COM
• Combine the dry ingredients in a stand mixer fitted with a paddle attachment; add shortening
and mix on low speed until it resembles the consistency of sand.
• Add milk and mix for about 3 minutes until dough just comes together.
• Remove dough from mixer and knead for about 2 minutes until smooth. Wrap in plastic wrap
and let rest for 15 minutes.
• On a lightly floured surface, roll dough to 1/4-inch thickness. Cut into twelve 3 x 3-inch squares.
Place squares on a parchment-lined baking sheet and refrigerate for 15 minutes.
 EXECUTIVE PASTRY CHEF

Paul Nolan

Chocolate-Coconut Cream Pie

PICTURED WITH MANGO - CARAMEL SAUCE , COCONUT TUILE , TOASTED COCONUT SHAVINGS AND GOLD LEAF

MAKES TEN SERVINGS

CHOCOLATE DOUGH COCONUT FILLING

11/2 sticks (3/4 cup) unsalted butter 1 large egg 1

/2 cup unsweetened shredded coconut 1 large egg
1 /3 cups confectioner’s sugar
1
/4 cup large egg yolks
1
1 cup condensed milk 1 pinch salt
3 cups all-purpose flour /4 cup heavy cream
1

• Place a rack in the center of the oven and preheat to 325ºF.

/4 cup cocoa powder
1

• In a small bowl, whisk all of the ingredients together.

• Place a rack in the center of the oven and preheat to 325ºF. • Fill tart shells about 1/3 full and bake for about 15 minutes, or until golden.
• In a bowl of a stand mixer fitted with a paddle attachment, mix the butter, sugar, flour, and • Let cool to room temperature.
cocoa powder on slow speed until pea size crumbles form.
144 • Slowly add the egg, yolks and cream and mix until smooth.
GANACHE
• Remove the dough from the mixer and wrap in plastic wrap. Refrigerate for 1 hour.
P I E S

1 cup heavy cream

1
/4 cup whole milk
• On a lightly floured surface, roll the dough to 1/8 -inch thickness.
11/2 cups semisweet chocolate chips (64% chocolate preferred)
• Line ten 3 /2 -inch tart shells with dough and bake for 8 minutes. Let cool.
1

• Place chocolate chips in a medium bowl and set aside.

COCONUT CREAM • In a small saucepot, scald the milk and heavy cream; do not bring to a boil. Pour over the

2 cups heavy whipping cream chocolate and stir gently until smooth.
/2 cup cream of coconut (Coco Lopez variety preferred)
1 • Pour onto coconut-filled tart shells until just full.
• Transfer tarts to refrigerator to set.
• In a small saucepot, bring the heavy whipping cream to a boil; add the cream of coconut and
stir to combine.
TO SERVE
• Remove from stovetop and let stand at room temperature to cool. Refrigerate overnight.
Toasted coconut shavings Manco-caramel sauce
• Just prior to assembling the pie, whip the coconut cream to stiff peaks. Transfer to a pastry Gold leaf Coconut tuile
bag, fitted with a large round pastry tip. Store in refrigerator until ready to use.
• Pipe a dollop of Coconut Cream on each tart
• Garnish with toasted coconut shavings, gold leaf, mango-caramel sauce and coconut tuile.

TO FIND RECIPES FOR THE PICTURED VERSION OF THIS DESSERT, PLEASE VISIT: WWW. THECHEFSCONNECTION . COM
 PASTRY CHEF

Pichet Ong

Yuzu Lime Eskimo Pie with Oreo Cookie Crust

PICTURED WITH BLACKBERRIES , PASSIONFRUIT FOAM , YUZU CHOCOLATE SAUCE , CHOCOLATE PEARLS AND MICRO MINT

MAKES T WELVE SERVINGS

OREO CRUST YUZU FILLING

11/4 cups Oreo cookie crumbs, ground finely 2 cups + 3 tablespoons heavy cream 2 tablespoons lime juice
6 tablespoons unsalted butter, melted, room temperature /3 cup + 2 tablespoons sugar
1
/2 cup + 1 tablespoon cream cheese
1

/4 cup light brown sugar

3
/4 teaspoon sea salt
1
1 stick (1/2 cup) unsalted butter, softened
/4 teaspoon kosher salt
1
11/3 cups white chocolate, chopped Finely-grated zest of 2 limes
/4 cup + 1 tablespoon yuzu juice
3

• Lightly spray an 8 x 6 x 1-inch baking pan with non-stick cooking spray, line pan with plastic
146
wrap, leaving a three-inch overhang on each side. • In a medium pot, heat cream, sugar and salt. At the first sign of boil, remove from stovetop,
P I E S

• In a large bowl, stir together all the ingredients until evenly combined. add chocolate, and stir until smooth.
• Reserving about /4 cup of crust for plating, evenly distribute the crust in pan and press down
1
• Using a hand blender or whisk, incorporate yuzu and lime juices, followed by cream cheese
firmly to form an even layer, about 1/4 -inch thick. and butter. Let stand until mixture cooled to room temperature, and then stir in lime zest.
• Place pan in freezer and let set at least one hour. • Pour mixture over the prepared crust, filling all the way to the top. Cover top loosely with
plastic wrap, gently pushing out any air bubbles that appear.
• Freeze until set—about 4 hours to overnight.

• Once frozen, unmold the pie by turning pan over onto a flat work surface or cutting board,
gently pulling on the excess plastic wrap to loosen. Turn the frozen pie right side up and cut
into 12 portions, trimming edges as necessary.
• Transfer the cut pieces to a baking sheet or an airtight container and store in freezer until
ready to serve.

TO FIND RECIPES FOR THE PICTURED VERSION OF THIS DESSERT, PLEASE VISIT: WWW. THECHEFSCONNECTION . COM
 PASTRY CHEF

Larissa Raphael

Hot Blueberry Pie

SERVED WITH BLUEBERRY SAUCE AND VANILLA - BLUEBERRY SWIRL ICE CREAM

MAKES ABOUT T WELVE PIES

BLUEBERRY PIE DOUGH BLUEBERRY PIE FILLING

3 cups all-purpose flour 1 cup blueberries

/4 teaspoon salt
3
/4 cup + 1/2 teaspoon sugar
1

/4 cup cold lard

3
11/2 tablespoons all-purpose flour
/4 cup + 2 tablespoon ice water
1
/2 teaspoon fresh lemon juice
1

Canola oil, for frying Finely-grated zest of 1 lemon

148 /4 teaspoon ground cinnamon
1

• In the bowl of a stand mixer fitted with the paddle attachment, add the flour and salt and
1 pinch salt
P I E S

mix on low speed. Add pork fat and continue to mix until the mixture resembles cornmeal.
/4 cup water
1

• Add water, one tablespoon at a time, until dough is moist but not fully combined. Remove
the dough from the mixer and knead by hand until smooth. • Combine all of the ingredients in a small pot and bring to a boil. Cook for 2 to 3 minutes on
• Shape dough into a flat disk, wrap in plastic wrap and refrigerate until cold. medium-low heat, stirring frequently.
• Use a pasta machine to roll dough very thin, about /16 -inch thick.
1
• Transfer blueberry filling to a shallow dish and refrigerate until cool.
• Cut small disks of dough using a 4-inch round cutter. Place one tablespoon of filling in the
center of each circle. Moisten edges with a dab of water and fold in half, pressing edges TO FIND RECIPES FOR THE PICTURED VERSION OF THIS DESSERT, PLEASE VISIT: WWW . THECHEFSCONNECTION . COM

together to seal. Transfer pies to a parchment-lined plate and refrigerate until ready to fry.
• Fill a medium pot about halfway full of canola oil. Heat over medium-high heat to 350ºF.
Fry pies until golden brown—about 4 to 5 minutes.
• Place pies on a paper towel-lined plate to drain excess oil. Serve warm.
 PASTRY CHEF

Kierin Baldwin

Chocolate Cream Pie with Chocolate-Espresso Crumb Crust

MAKES ONE 8- INCH PIE

CHOCOLATE ESPRESSO CRUMB CRUST CHOCOLATE CREAM FILLING , CONTINUED

11/2 cups chocolate cookie crumbs 2 tablespoons cacao nibs • Combine 1 tablespoon milk and gelatin in a small bowl.
1 tablespoon all-purpose flour 1
/2 teaspoon kosher salt • In a large saucepot, cook 1/4 cup sugar, over medium heat to a light amber caramel. Continue
2 tablespoons dark brown sugar 3 tablespoons unsalted butter, melted to add remaining sugar, one tablespoon at a time, until all the sugar is caramelized.
1 tablespoon finely ground espresso 2 ounces bittersweet chocolate, chopped • Pour remaining milk into the caramel and bring to a boil, whisking to dissolve any hardened
caramel.
• Place a rack in the center of the oven and preheat to 325ºF.
• In a large bowl, combine egg, yolk, cornstarch, flour, cocoa powder and salt. Whisk smooth.
• Combine all the ingredients, except the butter and chocolate, in the bowl of a stand mixer
• Slowly whisk in the caramel milk, about a 1/2 cup at a time.
fitted with the paddle attachment. With mixer running at low speed, slowly add the butter,
• Return entire mixture to the saucepot, bring to a boil over medium heat; whisking constantly.
and mix until evenly combined.
Let mixture boil for two minutes, while whisking constantly.
• Transfer mixture to an 8-inch pie plate and press crumb crust evenly into base and sides
150 • Remove the mixture from the stovetop and whisk in the gelatin mix, chocolates and butter
of the pie plate.
until evenly incorporated.
• Bake for about 15- 20 minutes or until the crust feels firm and set.
P I E S

• Strain mixture through a fine-mesh sieve into a large bowl. Directly cover surface of mixture
• Cool the crust to room temperature.
with plastic wrap to prevent a skin from forming and refrigerate until cold.
• Over a double boiler, melt the chocolate and pour into the cooled pie crust. Gently brush
the melted chocolate over the base and sides of the crust. Let stand at room temperature • When the chocolate cream has completely cooled, gently mix with a rubber spatula to soften.
until the chocolate hardens. • In a separate bowl, whip the heavy cream to soft peaks, add the ground espresso beans, and
fold into the softened chocolate cream.
• Spoon the mixture into the pie shell, smooth the surface and refrigerate until fairly firm in the
CHOCOLATE CREAM FILLING
center—about an hour.
2 cups milk, divided 1 teaspoon kosher salt
/2 teaspoon powdered gelatin
1
2 tablespoons unsalted butter
/2 cup sugar, divided
1
2 ounces Valrhona Manjari 64% Chocolate (or other KAHLUA CREAM TOPPING

/2 vanilla bean, split and seeded

1
good quality semi-sweet chocolate) 11/2 cups heavy whipping cream
1 large egg 2 ounces Valrhona Guanaja 70% Chocolate (or other 2 tablespoons dark brown sugar
1 large egg yolk good quality bittersweet chocolate) 2 tablespoons Kahlua or other coffee-flavored liqueur
1 tablespoon cornstarch 1 cup heavy whipping cream
• Whip the heavy cream and dark brown sugar until just begins to thicken. Add the Kahlua and
3 tablespoons all-purpose flour 1 teaspoon finely ground espresso
whisk just until soft peaks form.
2 tablespoon cocoa powder
• Spoon the whipped cream decoratively on top of pie. Store in refrigerator until ready to serve.
 PASTRY CHEF

Colleen Grapes

Grasshopper Pie with Honey Ganache

PICTURED WITH PASSION FRUIT CURD, WHIPPED CREAM AND MINT SPRIGS

MAKES ONE 10- INCH PIE

COOKIE CRUST WHITE CHOCOLATE MINT MOUSSE

6 Oreo cookies, ground finely 2 1/2 tablespoons unsalted butter, melted 2 cups heavy cream, divided /4 cup + 2 tablespoons simple syrup
1

/4 teaspoon vanilla extract

1
/4 cup Chocolate Cake Crumbs, recipe follows
3
2 ounces mint leaves 3 large egg yolks
1 pound white chocolate, chopped /2 tablespoon crème de mint
1

• Place a rack in the center of the oven and preheat to 325ºF. 1

/4 teaspoon kosher salt 2 dashes mint bitters
• Place all ingredients into a bowl and mix together until evenly combined.
• Press into a 10-inch pie tin and bake for 10 minutes. Let cool; then store in refrigerator. • In a small saucepan, add 1 cup cream and cook over low heat until just warm. Remove from
stovetop; add the mint and cover until cool, then place in refrigerator until chilled. Pour mixture
through a fine-mesh strainer and press the mint with back of spoon. Reserve mint liquid.
CHOCOLATE CAKE CRUMBS
• Melt the chocolate over a double boiler. Reserve warm until ready to use.
/2 cup all-purpose flour
1
6 tablespoons hot water
• Place the remaining 1 cup heavy cream, salt, and mint-infused heavy cream in the bowl of a
152 /4 cup cocoa powder
1
/4 cup canola oil
1

stand mixer fitted with the whisk attachment and whip until soft peaks form. Reserve whipped
/2 cup sugar
1
1 large egg, lightly beaten
P I E S

cream in refrigerator until ready to use.

/4 teaspoon baking soda
1
/4 teaspoon vanilla extract
3

• Place yolks in bowl of a stand mixer fitted with the whip attachment and mix on medium speed.
1 pinch kosher salt 11/2 teaspoons crème fraîche
In a small saucepot, cook the simple syrup over high heat to 238º, immediately remove from
• Place a rack in the center of the oven and preheat to 325ºF. stovetop and slowly pour mixture over yolks with the mixer running. Increase speed of mixer to
• Grease, flour and line a 6-inch cake pan with parchment paper. Set aside. high and whip until light, fluffy and cool.
• Place flour, cocoa powder, sugar, baking soda, and kosher salt in a bowl. Whisk hot water, • Gently fold melted chocolate into whipped egg yolks, followed by whipped cream and liqueurs.
oil, 2 tablespoons beaten egg, vanilla, and crème fraîche together. Add the wet ingredients • Pour over Honey Ganache, return to refrigerator and let chill for an hour.
into dry and whisk smooth.
• Pour into the prepared cake pan and bake for about 25 minutes. Let cool completely.
TO SERVE
• Cut cake into small cubes and press through a fine mesh sieve to create crumbs. Set aside.
Passion Fruit Curd
Whipped Cream
HONEY GANACHE Mint Sprigs
6 ounces dark chocolate, chopped (61% preferred) 1
/4 teaspoon kosher salt
• Place one slice of pie on desired serving dish. Garnish with passion fruit curd, a quenelle of
2 tablespoons acacia honey 3
/4 cup heavy cream
whipped cream and a mint sprig.
• Place the chocolate, honey and salt in a heat-proof bowl.
• Bring cream to a boil. Pour over chocolate and whisk smooth. Cool at room temperature. TO FIND RECIPES FOR THE PICTURED VERSION OF THIS DESSERT, PLEASE VISIT: WWW. THECHEFSCONNECTION . COM

• When ganache begins to thicken, pour into prepared pie shell. Refrigerate until ready to use.
 PASTRY SOUS CHEF

Patrick Clark

Turtle Pie
PICTURED WITH CARAMEL PARFAIT , CARAMEL SAUCE , CARAMELIZED PECANS AND CHOCOLATE TUILE

MAKES TEN SERVINGS

VANILLA DOUGH CHOCOLATE PIE

1 /4 cups all-purpose flour

1
One sheet tray lined with Vanilla Dough 2 tablespoons unsalted butter, softened
11/2 teaspoons sugar /3 cup sugar
2
1 tablespoon vanilla extract
1 stick ( /2 cup) unsalted butter, cut into small pieces
1
/3 cup cornstarch
1
2 cups dark chocolate chips, divided
2 tablespoons ice water /2 teaspoon salt
1
Sweetened whipped cream or whipped topping
1 teaspoon vanilla extract 4 egg yolks (optional)
1 large egg yolk, lightly beaten 3 cups whole milk

154 • Place a rack in the center of the oven and preheat to 325ºF. • In a 2-quart saucepan, stir sugar, cornstarch and salt together.
• In the bowl of a food processor, combine the flour and sugar. Add butter, and process until • In a large mixing bowl, whisk together egg yolks and milk. and gradually blend milk mixture
P I E S

mixture resembles a coarse meal— about 10 seconds. into sugar mixture.

• With the machine running, gradually add water, vanilla and egg yolk through the feed tube.
Process just until dough holds together without being wet or sticky; do not process more
than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is
crumbly, add a bit more water, one teaspoon at a time.
• Turn dough out onto a large piece of plastic wrap. Press into a flat circle. Wrap in plastic
and chill for at least an hour.
• Roll dough to 1/4 -inch thick and line the bottom of a parchment-lined jelly roll pan.
• Bake until just brown— about 8 -12 minutes and let cool to room temperature.
• Cook over medium heat, stirring constantly, until mixture comes to a boil. Let boil for one
minute, stirring constantly, or until mixture coats the back of a spoon.
• Remove from stovetop; stir in the butter and vanilla. Add 13/4 cups chocolate chips; stir until
chips are melted and mixture is well blended. Add remaining 1/4 cup of chocolate chips and
continue to stir until melted.
• Pour into prepared sheet tray; press plastic wrap directly onto filling. Refrigerate for several
hours or until chilled and firm.
TO FIND RECIPES FOR THE PICTURED VERSION OF THIS DESSERT, PLEASE VISIT: WWW . THECHEFSCONNECTION . COM
 CHEF / OWNER Ralf Kuettel
PASTRY CHEF Danielle Kapner

Apricot Linzertorte
MAKES ONE 9- INCH PIE

3 1/2 ounces hazelnuts /4 teaspoon baking powder

3

4 ounces blanched almonds 1 teaspoon cinnamon

11/2 sticks (3/4 cup) unsalted butter, room temperature /8 teaspoon ground cloves
1

1 cup sugar, divided /4 teaspoon salt

1

1 large egg 11/2 cups apricot jam

11/2 cups all-purpose flour, plus more for rolling Confectioner’s sugar for dusting

• Preheat the oven to 350ºF.

• Toast the nuts on a baking sheet until lightly browned—about 10 minutes. Once cool, grind
the nuts with a 1/4 cup of the sugar in a food processor until fine. Set aside.
156
• In the bowl of a stand mixer fitted with the paddle attachment, cream butter and remaining
sugar until light and fluffy. Add egg and mix until smooth.
P I E S

• In a separate bowl, combine the flour, baking powder, cinnamon, clove, and salt. Add the dry
ingredients and ground nuts, and mix slowly until combined.
• Remove dough from the mixer and divide in half. Press one half evenly into the bottom and
sides of a 9-inch tart pan with a removable bottom, using your fingertips. If dough is sticky,
lightly flour the tips of your fingers.
• Roll remaining half of dough on a piece of floured parchment paper into a circle about 12
inches in diameter. Chill the tart shell and rolled sheet of dough for at least 30 minutes, or
until firm.
• Preheat oven to 350ºF.
• Spread apricot jam evenly into tart shell with an offset spatula.
• Using a fluted pastry wheel, cut the circle of dough into ten strips about 3/4 -inch wide.
Arrange five strips across the top of the tart, starting with one strip in the middle and evenly
placing strips towards the edge. Arrange five more strips across the first layer diagonally to
create a lattice pattern.
• Bake for 40 to 45 minutes or until golden brown. Cool completely before removing from pan.
When ready to serve, dust with confectioner’s sugar.
 EXECUTIVE PASTRY CHEF

Antonio Bachour

Milk Chocolate Mousse Pie with Pretzel Crust

PICTURED WITH FRESH RASPBERRIES , TOASTED MERINGUE , LEMON CURD, RASPBERRY POWDER AND CHOCOLATE CURL

MAKES TWELVE 3- INCH TARTS

PATE SUCRÉE WHITE CHOCOLATE RASPBERRY GANACHE

2 sticks (1 cup) unsalted butter, cold 2 large egg yolks, room temperature 8 ounces white chocolate, chopped /4 cup heavy cream
1

/2 cup sugar
1
3 cups all-purpose flour, sifted 4 tablespoons unsalted butter, softened 1 tablespoon light corn syrup
/2 teaspoon salt
1
2 tablespoons heavy cream /2 cup raspberry puree
1
1 tablespoon raspberry liqueur

• Place the butter in the bowl of a stand mixer fitted with a paddle attachment and beat on low
speed for 2-3 minutes, or until lightly creamed together. Stop the mixer and scrape down the
sides of the bowl. Add the sugar and mix for 30 seconds.
• Add the salt and egg yolks, one at a time, and mix until well combined, scraping down the
sides of the bowl after each addition.
158 • Add the flour and mix until the dough just about comes together—about 30 seconds. Add the
cream, then pulse the mixer on low speed for 15-30 seconds, or until the dough is smooth.
P I E S
• Place the white chocolate and butter in a medium heat-proof bowl.
• In a small saucepot, bring the heavy cream, raspberry puree, and corn syrup to a boil over
medium heat.
• Immediately pour the hot cream mixture over the white chocolate. Stir until all the chocolate
is melted—about two minutes. When the mixture is smooth, stir in raspberry liqueur.
• Allow the ganache to cool to room temperature.
• Divide the ganache amongst the tart shells and chill in refrigerator for at least 4 hours.

• Remove the dough from the bowl and wrap in plastic wrap. Chill for at least 1 hour. (At this
• Garnish tart with whipped cream and fresh raspberries.
point, the dough will keep in the refrigerator for up to 3 days or may be rolled out and frozen
for up to a month.)
TO FIND RECIPES FOR THE PICTURED VERSION OF THIS DESSERT, PLEASE VISIT: WWW. THECHEFSCONNECTION . COM

• On a lightly floured surface, roll the dough to about 1/8 -inch thick and cut into twelve 4-inch
circles. Gently line the tart shells, trimming away any excess overhang. Chill in refrigerator for
about 15 minutes.
• Place a rack in the center of the oven and preheat to 350ºF.
• Prick the bottom of the pastry shell a few times with a fork. Line dough with parchment paper
and fill with pie weights.
• Bake for 10-15 minutes. Remove the parchment paper and bake for 6-10 minutes more, or
until deep golden brown. Let cool on a rack before using.
 EXECUTIVE PASTRY CHEF

Stephane Motir

Raspberry Crème Brûlée Tart

MAKES EIGHT 4- INCH TARTS

PATE SUCRÉE TO FINISH

2 sticks + 5 tablespoons unsalted butter Fresh raspberries

4 1/4 cups all-purpose flour, divided Turbinado sugar, as needed
13/4 cups confectioner’s sugar, divided Chopped pistachios
3 large eggs Raspberry sauce
/4 cup + 2 tablespoons blanched almond flour
1

• Place a rack in the center of the oven and preheat to 350ºF.

• In the bowl of a stand mixer fitted with the paddle attachment, add butter, 1 cup all-purpose • Remove dough from refrigerator and on a lightly floured surface, roll to 1/8 -inch in thickness.
flour and 1 cup confectioner’s sugar and mix on low speed until mixture has a sandy texture. Line eight 4-inch round tart molds. Refrigerate 15 minutes.
• Add eggs and mix until incorporated. • Remove molds from refrigerator and line with parchment paper and pie weights; bake 7-10

160 • Add almond flour, remaining sugar and all-purpose flour and mix until just combined. minutes or until golden brown. Remove the parchment and weights and let cool.
• Remove from mixer, wrap in plastic wrap and refrigerate until chilled and firm—about 1 hour. • Fill each tart shell with a layer of raspberries, top with Crème Brulee and spread smooth.
P I E S

Place in freezer for 15 minutes.

• Remove from freezer and sprinkle with turbinado sugar and caramelize using a kitchen torch.
CRÈME BRÛLÉE
• Served with chopped pistachios and raspberry sauce.
4 cups heavy cream
3 vanilla beans, split and seeded
/4 cups sugar, divided
3

10 large egg yolks

• Place a rack in the center of the oven and preheat to 300ºF.

• In a saucepot, bring heavy cream, vanilla and half of the sugar to a boil.
• In a bowl, combine the remaining sugar with eggs yolks and whisk smooth. Slowly pour the
hot cream into the yolks, whisking constantly until evenly incorporated. Strain through a fine
mesh sieve into a large, glass baking dish.
• Place glass dish in the center of a larger baking or roasting pan. Fill larger pan with warm
water until halfway full. Cover with foil and carefully place in the oven. Bake until just set—
about 50 minutes.
• Remove from the water bath and refrigerate to cool.
 PASTRY CHEF

Mallory Staley

Sweet Corn and Blueberry “Pie”

MAKES FOUR TO SIX SERVINGS

SWEET CORNBREAD BLUEBERRY COMPOTE

/4 cup all-purpose flour

3
1 cup whole milk 2 cups fresh blueberries
/4 cup sugar
1
6 tablespoons honey /2 cup sugar
1

/2 cup + 2 tablespoons cornmeal

1
2 large eggs 1 tablespoon fresh lemon juice
1 tablespoon baking powder 4 tablespoons unsalted butter, melted
• Place all ingredients into a small saucepan and boil for 5 minutes, stirring frequently.
1 teaspoon salt
• Remove from stovetop and let cool to room temperature.
• Preheat oven to 325ºF.
• Spray a 9 x 13 inch pan with non-stick cooking spray and lightly dust with flour. Set aside.
CARAMEL POPCORN
• Combine flour, sugar, cornmeal, baking powder, and salt in a large mixing bowl. In another
11/2 cups plain popcorn, popped /2 cup water
1

mixing bowl, combine the milk, honey and eggs and whisk smooth.
162 /4 cup light corn syrup
1
/4 teaspoon baking soda
1

• Slowly whisk the liquid mixture into the dry ingredients until completely smooth. Whisk in the
1 cup sugar 1 teaspoon vanilla extract
P I E S

melted butter.
4 tablespoons unsalted butter, softened /2 teaspoon salt
1

• Pour batter into prepared pan and bake for about 8 -10 minutes, or until golden brown and
springs back to the touch. • Place the popcorn in a large mixing bowl. Set aside.
• In a medium saucepot, cook the corn syrup, sugar, butter and water to 325ºF. Immediately
remove from the stovetop and stir in the baking soda, vanilla extract and salt. Take care, as
SWEET CORN ICE CREAM
the caramel mixture will bubble.
1 cup heavy cream 5 large egg yolks
• Slowly drizzle the caramel mixture over the popcorn and stir until evenly coated. Spread the
1 cup whole milk /4 cup sugar
3

caramel corn onto a baking sheet and let cool at room temperature until crisp.
3 ears corn kernels (reserve cobs)

• In a large pot, bring the cream, milk, corn kernels, and corn cobs to a boil. Remove from the
TO ASSEMBLE
stovetop and allow the mixture to steep at room temperature for 30 minutes. Strain the mixture
• In small glasses, layer 2 tablespoons Blueberry Compote, 1 small disc of Cornbread, 1 scoop
into another pot and return to a boil.
of Ice Cream and 2 tablespoons of Caramel Corn. Repeat and serve immediately.
• In a large bowl, whisk the egg yolks and the sugar together until completely incorporated.
• Slowly pour the hot milk mixture into the egg mixture, while whisking constantly. Return the
mixture to the pot, place over low heat and cook for 30 seconds, stirring constantly.
• Remove from stovetop, strain into a large bowl and place over another large bowl filled with ice
water to chill.
• Once cool, process in an ice cream machine according to the manufacturer’s instructions.
 PASTRY CHEF

Catrine Oscarson

Malted Milk Chocolate Cream Pie

MAKES ONE 8- INCH PIE

CRUMB CRUST MERINGUE TOPPING

12 ounces finely ground chocolate cookie crumbs 8 large egg whites

7 tablespoons melted unsalted butter /4 cup sugar
3

1 pinch salt 1 tablespoon vanilla extract

• Grease an eight-inch springform pan. Set aside. • Place egg whites and sugar in a bowl of a stand mixer and place over a pan of simmering
• In a medium bowl, mix together the chocolate cookie crumbs, melted butter, and salt until water.
the mixture resembles wet sand. • Whisk continuously until the egg whites are warm to the touch and the sugar is completely
• Gently press mixture into bottom and sides of pan. Chill for at least 30 minutes. dissolved. Remove from stovetop and add vanilla extract.
• Transfer the bowl to the mixer and use the whisk attachment to beat egg whites on medium
164
speed until just thickened. Increase speed to high and mix until stiff peaks form.
CHOCOLATE FILLING
P I E S

• Remove pie from refrigerator. Using a rubber spatula, drop dollops of meringue on top of pie;
12 ounces milk chocolate pieces /4 cup sugar
1

pull the meringue upwards, creating peaks.

(high-quality such as Valrhona 40% Jivara) 1 pinch salt
• Use a kitchen torch to brown meringue peaks.
1 cup whole milk, divided 1 tablespoon vanilla extract
• Serve immediately or refrigerate and serve cold.
1 /2 teaspoons powdered gelatin
1
11/2 cups heavy cream
/2 cup + 2 tablespoons malted milk powder
1

• Melt chocolate over a double boiler. Set aside.

• In a small bowl, combine half a cup of milk and gelatin to dissolve and set aside.
• In a medium pan, add remaining milk, malted milk powder, sugar, and salt. Whisk together
and bring to a simmer over medium heat. Pass though a fine sieve into a large bowl and
add gelatin mixture.
• Slowly pour mixture into the melted chocolate, stirring continuously with a rubber spatula
until smooth.
• Whip heavy cream to soft peaks. Fold the whipped cream into the chocolate mixture until
fully incorporated without over mixing.
• Pour the filling into the prepared crust. Cover with plastic wrap and chill for at least 3 hours,
or overnight.
 CONTINUED FROM PAGE 12 CONTINUED FROM PAGE 54

ABC Kitchen Corton

CHOCOLATE GLAZE GARNISH

/2 cup whole milk

1 1 tablespoon corn syrup 2 carrots, peeled
/4 cup + 3 tablespoons heavy cream
1 /2 cup dark chocolate (58% or 60% recommended)
1
2 zucchini
/4 cup water
1 13/4 cups dark confectioner’s coating chocolate
• Thinly slice carrots and zucchini peel, lengthwise on a mandolin. Blanch separately in salted water
/4 cup sugar
1 (available from baking supply shops or online)
for 1 to 2 minutes, shock in an ice water bath. Cut each strip lengthwise into 1/4-inch wide strips.
• In a small pot, bring the milk, heavy cream, corn syrup, water, and sugar to a boil. • Lay zucchini strips onto an oiled piece of plastic wrap. Take one carrot strip at a time and weave
• Pour over dark chocolate and coating chocolate and mix with an immersion blender until smooth. it in between each piece of zucchini alternating over-under as you go.
• Remove frozen pie from freezer and pour the glaze on top of Caramel Gelée and smooth out to • Take the woven vegetables and gently place inside a plastic wrap-lined half spherical dome, about
reach the edges. one-cup in size.
TO FIND RECIPES FOR THE PICTURED VERSION OF THIS DESSERT, PLEASE VISIT: WWW. THECHEFSCONNECTION . COM

TO SERVE

Olive oil
Fleur de sel
CONTINUED FROM PAGE 28
• Warm the Tartiflette Filling in a small saucepan.
Bar Boulud
• Fill the zucchini/carrot lined molds with the tartiflette filling up to 1/4-inch from the top. Fold over
CHOPPED GRANNY SMITH APPLE the excess zucchini and carrot to enclose the filling.
1 Granny Smith apple • Invert the mold onto the baked pie shell. Gently remove the metal mold then the plastic wrap.
1 tablespoon fresh lemon juice • Spoon 2 to 3 spoonfuls of the Sauce Civet on the center of the plate.
166 1 tablespoon Absolut glaze (clear pastry glaze) • Place the pie shell with the sphere directly in the center of the sauce.
P I E S

• Core and finely chop the apple (unpeeled) and toss with the lemon juice and clear glaze. • Season the lattice sphere with olive oil and fleur de sel.

TO ASSEMBLE AND BAKE

• Preheat oven to 375°F and line a baking sheet with parchment paper. CONTINUED FROM PAGE 92
• Place three poached apples on top of a macaronade rectangle, one next to another. Fill the core
Ice Cream 101
of each apple with the Concord Grape Gelée.
• Place a rectangle of Sweet Dough on top of each apple, and using your hands, gently mold the TO ASSEMBLE

dough over top of the apples, until it covers them completely. 2 ripe bananas
• Transfer to the prepared baking sheet and repeat to make all four pies. Score a small x on top /2 gallon vanilla ice cream, softened
1

on each apple.
• Slice the ripe bananas into 1/2 -inch rounds and arrange in the bottom of crust. Top with 1/2 -inch
• Bake for about 12 minutes or until crust is golden brown. Keep warm until ready to serve.
layer of ice cream.
• Arrange the fillings in a circular pattern starting with the hot fudge on the perimeter, followed by
TO SERVE
a smaller circle of strawberry and a smaller circle of pineapple filling in the middle. Cover with
12 two-inch tips of dried vanilla bean
another layer of ice cream.
Granny Smith Apple, chopped
• Top pie with whipped cream and sprinkle with pralines. Store pie in freezer until ready to serve.
• Decorate the top of each apple where you made a score with a piece of vanilla bean to look like
a stem. Place the pie on a plate and garnish with the chopped Granny Smith apple.
CONTINUED FROM PAGE 96

Ideas in Food
CARAMELIZED WHITE CHOCOLATE GANACHE COFFEE CAKE , CONTINUED

200 grams white chocolate
220 grams cream cheese, diced
3 grams salt
• Place the white chocolate in a mason jar and loosely screw on the lid. Place the mason jar in a
pressure cooker and add enough water to fill the chamber one-quarter full.
• Seal the pressure cooker and bring up to temperature and high pressure. Cook the chocolate on
• Bake for 30-40 minutes until the center of the cake is firm to the touch and the sides of the cake
are beginning to pull back from the sides of the pan.
• Let cool for 10 minutes and turn it out onto a cooling rack. Let it cool completely on the rack.
Cake will keep wrapped in plastic wrap for up to 3 days or in the freezer for 2 weeks.
COFFEE CRUMBS

high pressure for 30 minutes. 113 grams soft butter

• Let the pressure dissipate naturally and then remove the chocolate from the pressure cooker. 110 grams flour
Let the chocolate cool before removing it from the mason jar and roughly chop the caramelized 75 grams sugar
white chocolate. 30 grams instant coffee
• Place cream cheese into a medium pot over medium heat until melted. Once the cream cheese 20 grams black cocoa
is smooth and beginning to bubble, add the caramelized white chocolate and salt. 1.5 grams salt
• Using an immersion blender, mix the cream cheese and chocolate together into a smooth
• Preheat oven to 350°F.
homogenous mixture. Pour into a heatproof bowl or shallow baking dish and let it cool to room
• Place butter, flour, sugar, coffee, cocoa, and salt into a bowl and use your fingers to blend until it
temperature. Store in a lidded container in the refrigerator for up to a week.
has a sandy, lumpy texture.
• Spread the mixture evenly on a parchment-lined baking sheet.
COFFEE CAKE • Bake for 20 minutes or until dry.
167
113 grams unsalted butter, at room temperature 9 grams baking powder • Let cool at room temperature and break it into small pieces.

P I E S
200 grams sugar 2 large eggs, at room temperature • Store in a resealable bag until ready to use.
10 grams instant espresso powder 113 grams milk, at room temperature
20 grams black cocoa 225 grams all-purpose flour
TO ASSEMBLE
3 grams salt
Caramel Apple
• Preheat oven to 350°F. Coffee Crumbs
• Spray an 8 x 2-inch round cake pan lightly with non-stick cooking spray. Cut out a parchment Diced Apple Jelly
circle to fit the bottom of the pan and place in the base of the greased pan. Set pan prepared Apple Pie Ice Cream
pan on a parchment-lined baking and set aside. Coffee Cake

• Place the butter, sugar, espresso powder, cocoa, salt, and baking powder in the bowl of a stand
mixer fitted with the paddle attachment and mix until light and fluffy.
• Add the eggs, one at a time, being sure to thoroughly incorporate each one.
• Add 75 grams flour and mix on low speed until just incorporated.
• Add the milk. Mix on low speed until fully incorporated.
• Add the remaining flour. Mix on low until it forms a smooth batter.
• Pour the batter into the prepared cake pan. Tap the pan firmly on the counter a few times to
spread the batter and remove any large air bubbles.
• Remove the Caramel Apple from the vacuum bag and wipe off any excess Apple Caramel Puree.
Trim both ends of the Apple Roulade and then cut it into four apple slices. Place one Apple Roulade
on a plate.
• Place a dollop of Apple Caramel Puree next to the roulade.
• Place the Coffee Crumbs on the apple puree and add a spoonful of the diced apple jelly.
• Place a scoop of the Apple Pie Ice Cream on top of the jelly.
• Tear three pieces of the Coffee Cake and place them around the ice cream and apple arrangement.
• Finish with two pieces of diced Apple Jelly on top of the ice cream.
 CONTINUED FROM PAGE 112 CONTINUED FROM PAGE 130

Oceana Peels
GREEN APPLE SORBET COCONUT PASTRY CREAM , CONTINUED

2 cups sugar 2 pounds Granny Smith apples, peeled, cored and roughly chopped • In a small saucepot, cook butter on medium heat until it turns dark brown and just starts to smoke.
2 cups water 1
/2 cup lemon juice Transfer to a heat-proof bowl and refrigerate until hardened.
• Return the coconut milk to a boil. Strain through a fine-mesh sieve, pressing on the coconut to
• In a pot, bring sugar and water to a boil. Let cool.
remove all of the liquid.
• In a blender, puree apples and lemon juice, using a little bit of the syrup, if necessary.
• Pour about half of the hot liquid into the “well” of dry ingredients. Whisk thoroughly, starting from
• Transfer blended apples to a large bowl and add remaining syrup.
inside-out, until no lumps remain.
• Process in ice cream freezer according to manufacturer’s instructions. Store in freezer.
• Pour the other half of hot liquid into egg-coconut liquid, whisking constantly. Return both mixtures
to the original saucepot.
TO SERVE ( OPTIONAL ) • On low to medium heat, cook mixture until it is very thick and boiling, whisking constantly. Remove
Confectioner’s sugar from stovetop and whisk in chilled browned butter.
Whipped cream • Season the mixture with an additional dash of vanilla extract, kosher salt, sugar, or pat of butter, if
Caramel sauce desired.
• Drizzle each plate with a line of caramel sauce. • Transfer mixture to a heat-proof bowl and cover the surface with plastic wrap to prevent a skin from

• In the center of each plate, place one Cinnamon Crust that has been dusted in confectioner’s sugar. forming. Refrigerate until chilled.
• Fill the crust with the warm Apple Compote, Green Apple Sorbet and whipped cream.
• Top with a scoop of Pie Crust ice cream. VANILLA WHIPPED CREAM

1 cup heavy cream

1 teaspoon vanilla extract
168 1 teaspoon sugar
CONTINUED FROM PAGE 122
P I E S

Park Avenue • Combine all ingredients in the bowl of a stand mixer fitted with the whip attachment and whip to
stiff peaks. Store in refrigerator until ready to use.
CINNAMON SPONGE CAKE

4 large eggs 5 tablespoons cornstarch

TO SERVE
4 ounces sugar 1
/4 teaspoon ground cinnamon
Caramelized Bananas
/3 cup cake flour
2
1 tablespoon unsalted butter, melted
Dark Chocolate Cream
• Place a rack in the center of the oven and preheat to 300ºF. Coconut Pastry Cream
• Combine the eggs and sugar in an electric mixer fitted with the whip attachment and whip until pale Vanilla Whipped Cream
and fluffy on medium-high speed. Toasted coconut
• Remove bowl from the mixer and carefully fold in the flour, cornstarch and cinnamon by hand, using
• Spread Caramelized Bananas onto bottom of baked pastry pie shell in flat, even layer.
a rubber spatula. Add the melted butter and continue to fold until just combined.
• Spread Chocolate Cream over bananas and chill for about one hour or until chocolate has just set.
• Spread batter on a parchment-lined jelly roll pan. Bake until light golden brown, about 10-15 minutes.
• Allow cake to cool to room temperature. • Spread Coconut Pastry Cream over chocolate cream.
• Using a ruler, cut cake into two 4-inch squares. Place the cake squares over the date puree. • Dollop Vanilla Whipped Cream on top of assembled pie.
• Transfer the “P ie in a Box” to refrigerator to cool for one hour. • Sprinkle toasted coconut over whipped cream.
• When ready to serve, turn “Pie in a Box” over onto desired serving plate and gently tap pie to release • Lightly cover pie with plastic wrap and refrigerate for 12 to 24 hours before slicing.
from the mold.