The Peninsula Hotel
New York, NY
Philosophy on cooking:
Keep it simple, but with a twist; keep it clean and let natural
flavors burst out.
Union Square Cafe – New York, NY;
Jean Georges – New York, NY
Metrazur – New York, NY;
The Shore Club featuring Nobu Miami – Miami Beach,
French Culinary Institute – New York, NY
Andre Schotts Chocolate Loft – New York, NY
French Pastry School - Chicago, IL
Tools you can't live without:
- sugar thermometer
- offset spatulas
- my hands
- flexipans, any shape
Vibrant, fresh fruit, chocolate, caramel, fresh ground
Three tips for dessert success:
1. Organize yourself, your mise en place and prioritize the
steps in each recipe to work clean, fast and to create beautiful
2. Learn by working under strong, passionate pastry chefs.
3. Center yourself on your passion for pastry, be open to
criticism and respect your product.
Light, fresh, clean desserts. Of course anything chocolate
and I’m a peanut butter freak.
Yield: 16 Servings
- 6 ½ ounces almond paste
- 6 ounces butter, unsalted
- 5 ½ ounces granulated sugar
- 1 vanilla bean, split lengthwise & scraped
- 3 large eggs
- 4 ½ ounces cake flour
- 1 teaspoon baking powder
- Pinch of salt
- 5 ½ ounces sour cream
Truffle Oil Sorbet
- 4 ½ ounces sugar
- 1 ¼ ounces glucose powder
- ¾ cup plus 2 Tablespoons water
- ½ ounce milk powder
- Truffle oil, to taste
- 2 pounds rhubarb, peeled and cut into batons (frozen
- 2 pounds peaches, peeled and sliced
- Simple syrup, as needed
For Almond Cake:
Preheat oven to 325°F. Beat almond paste, butter, sugar
and vanilla beans until light and smooth. Add eggs slowly,
mixing between each addition. Sift cake flour, baking powder
and salt together over egg mixture. Add sour cream and pour
into 4-ounce aluminum tins. Bake 25 minutes.
For Truffle Oil Sorbet:
In large pot, combine 9 ounces sugar, glucose powder, and
water. Bring to boil. Add remaining sugar. Add milk powder.
Place in ice bath. When cool, add truffle oil, a few drops
at a time, until subtle flavor is achieved. Process in ice
cream maker, according to manufacturer’s instructions.
Make compote of rhubarb and peaches by cooking the two in
just enough simple syrup so the fruit is still tart, yet sweet.
Warm cake in oven and place compote on side. Top compote with
sorbet and sugar garnish or tuile.
The Peninsula Hotel’s Executive Pastry Chef Jason
Licker fell in love with pastry early on. His passion led
him to study at the Valrhona Chocolate School, Chicago’s
French Pastry School, and the Chocolate Loft (NYC). Before
coming to the Peninsula, Licker was Executive Pastry Chef
at the Shore Club – Miami Beach, FL. His responsibilities
covered coordinating five outlets, including Nobu Miami.
Formally educated at the French Culinary Institute (NYC),
Licker has been involved with many NYC hotspots, including
Union Square Café, Jean Georges, and Charlie Palmer’s