Maestro | Washington
Tom Wellings grew up in Chicago and lived a Bohemian
lifestyle of painting and working in cafes before realizing that
his calling was in the back of house. After a degree in Culinary
Arts from the New England Culinary Institute, Wellings staged with
Rob Evans of Hugo’s in Portland, Maine who inspired
him to attend The French Culinary Institute. Under Jacques Torres,
Wellings studied the arts of pastry, sugar and chocolate and staged
with Pastry Chef Patrick Coston, formerly of ILO, at the
Bryant Park Hotel. Coston helped Wellings score a four-month
stage under Sam Mason at wd-50 after which Wellings moved
to the pastry kitchen of The Ritz-Carlton, Tysons Corner, in Virginia.
Two years into his work with The Ritz-Carlton, Wellings took the
Head Pastry Chef position at Restaurant Eve in Alexandria,
but was quickly lured back to Tysons Corner by the opportunity to
take the Pastry Chef position under Fabio Trabocchi at Maestro.
At Maestro, Wellings revises classic Italian and European
desserts with the progressive techniques and philosophy imparted
to him by his private studies and mentors.
Pastry Chef Tom Wellings of Maestro – Washington,
Adapted by StarChefs.com
Yield: 6 Portions
- 3 liters water
- 700 grams sugar
- 600 grams glucose
- 100 grams trimoline
- 30 grams sorbet stabilizer
- 400 grams sorbet syrup
- 500 grams mascarpone cheese
- 500 grams sugar
- 200 grams cocoa powder
- 170 grams coffee grounds
- 30 grams Maldon salt
- 350 grams butter
- 3 grams gellan gum
- 150 grams water
- 300 grams Amaretto
- 200 grams sugar
- 500 grams espresso
- 400 grams sugar
- 100 grams Kahlua
- 2 grams agar-agar
- 100 grams flour
- 100 grams sugar
- 100 grams egg whites
- 100 grams cocoa powder
- 100 grams butter
For the Sorbet Syrup:
Bring all the ingredients to a boil then strain and chill.
For the Mascarpone Sorbet:
Combine the sorbet syrup and mascarpone and blend with an immersion
blender. Spin in an ice cream machine and reserve in freezer for
For the Coffee Soil:
Preheat over to 200ºF. Combine the sugar, cocoa powder, coffee
grounds and salt then slowly add the butter and incorporate. Spread
the mixture onto a sheet pan and bake for 1 ½ hours. Process
in a high-speed blender until very fine.
For the Amaretto Jelly:
Hydrate the gellan gum in the water. In a small pan heat the amaretto
and sugar. Combine both mixtures and cool. Pour into a half sheet
pan and allow to set. Cut into cubes and reserve.
For the Espresso Sauce:
Bring the espresso, sugar and Kahlua to a simmer then add the agar-agar
and boil for 2 minutes. Once set, puree in a blender.
For the Cocoa Tuile:
Preheat over to 350ºF. Combine the flour, sugar, egg whites,
cocoa powder and butter in a mixer and allow to rest for 1 day.
Return to room temperature and spread onto a Silpat. Bake for 3
to 5 minutes. Cool and break into large shards.
To Assemble and Serve:
Place a small amount of espresso sauce in a bowl. Top with the coffee
soil and a quenelle of mascarpone sorbet. Garnish with the amaretto
jelly and a cocoa tuile.