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Pastry Chef Jimmy MacMillan
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Chef Jimmy MacMillan of Avenues, Chicago
Chef Jimmy MacMillan
Avenues
108 E Superior St
Chicago, IL 60611
(312) 573-6754
Belgian Chocolate, Strawberry, Barolo, Floral
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Belgian Chocolate, Strawberry, Barolo, Floral
Pastry Chef Jimmy MacMillan of Avenues – Chicago, IL
Adapted by StarChefs.com
June 2009

INGREDIENTS

Dried Strawberries (Yields approx. 200 slices)
1 pint strawberries, sliced thin
simple syrup (1:1)

Barolo Strawberry Sorbet: (Yields 90 Servings)
100 grams Barolo wine
36 grams sugar
600 grams strawberries, pureed
2 Xanthan

Barolo Gelato: (Yields 4 cups)
20 rose petals, dried
500 grams whole milk
150 grams sugar
500 grams Barolo wine
50 grams glucose
8 grams Xanthan

Raspberry Tuile: (Yields 3 ¾ -4 cups)
85 grams butter
195 grams 10X sugar
100 grams raspberries, pureed
55 grams cake flour

Milk Chocolate Pudding: (Yields 5 ½ cups)
500 grams 35% cream
500 grams milk
210 grams egg yolk
105 grams sugar
565 grams milk chocolate
6 grams gelatin

Cocoa Dust (Yields 3 ½ cups of liquid)
250 milliliters cocoa powder
110 milliliters simple syrup (1:1)
salt to taste
1 ¼  liters water
25 grams 66% chocolate

Strawberry Chip: (Yields 3 cups)
1000 grams strawberries, pureed
88 grams sugar
210 grams isomalt
60 grams glucose
7 grams salt

Marcona Almond Emulsion (Yields 2 cups)
1500 grams Marcona almonds
grapeseed oil (enough to make an emulsion)

Wine Macerated Strawberries (Yields 60 scoops)
1000 grams strawberries, scooped (and their fleshy scraps)
125 milliliters Barolo
20 milliliters glucose powder
100 grams sugar
1 vanilla bean
8 rose petals, fresh

Chocolate Almond Crunch Cakes: (Yields approx 30 cakes)
1 pound chocolate cake crumbs
1 cup Feuillitine flakes
2 ½ ounces Marcona almond emulsion

To Assemble and Serve:
Rose or Dianthus petals
Lemon balm leaves

METHOD

For the Dried Strawberries:
Dip the sliced strawberries in simple syrup, and place them on an acetate sheet. Then, crisp them in the food dehydrator overnight.

For the Barolo Strawberry Sorbet:
Combine the wine, sugar, and purée in a blender. Then add the xanthan gum and blend until smooth. Strain the mixture through a chinois. Once the mixture is strained, pipe it into small fleximold dome molds, and freeze until frozen. Remove the sorbet from the molds, and transfer it back to the freezer. Take it out again, dip each sorbet in 55% Chocolate and cocoa butter (melted together 1:1), and return to the freezer.

For the Barolo Gelato:
Toast the dried rose petals in a sauté pan. Let the flowers steep for 15 to 20 minutes. Then scald the milk, and add sugar, wine, glucose and xanthan. Strain the mixture. Then process immediately in the batch freezer. Freeze.

For the Raspberry Tuile:
Cream the butter and sugar, making sure the sides are scraped well.  Mix in the raspberry puree until combined. Mix in the cake flour until combined. Once all ingredients are combined, set the mixture aside in the refrigerator to chill. Remove the mixture, and spread it onto a Silpat with an oval template, and put it in the freezer until frozen. Then bake in the oven at 165°C, until just slightly brown on edges (keep the berry color). Remove the Silpat from the oven, and drape the tuile neatly and wrap them over chocolate almond crunch cakes that have been formed into an oblong shape.

For the Milk Chocolate Pudding:
For the pudding base, combine the cream and milk and scald. In a separate bowl, whisk together the egg yolks and the sugar.  Combine the egg yolk mixture with the dairy a little at a time. Do not reduce. Take 900 grams of the warm base and pour it over the chocolate. Let it sit for 53-55 minutes, then whisk together. Bloom gelatin, then melt and stream it into the pudding mixture. Pour into hotel pan and chill. When the pudding has set, load it into plastic piping bag.


 
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  • Chef Curtis Duffy and Pastry Chef Jimmy MacMillian of Avenues – Chicago, IL


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