Pastry Chef Shannon Swindle
Craft | Dallas
Shannon Swindle's incredible technical execution
and precision shine through in his unpretentious creations - from
the basic croissant baked a dark golden brown with a firm crust
and tender, yeasted center to the almost savory composed plate of
ricotta cheesecake seasoned with pieces of goat butter brittle and
milky froth. His baked-to-order honey tuiles reveal Shannon's focus
on perfecting classic pastry techniques and remind us how the underappreciated
translucent crisps can be a serious experience in texture and flavor.
Each of his desserts elevates the ordinary to bring our attention
to an ingredient that can be, at least when Shannon is serving it,
truly special and at the height of its possibility. Lisa and Emmett
Fox, James Wagner, Stephan Pyles and Kent Rathbun helped refine
Shannon’s techniques along the way.
Ellis County Pecan Scharffen
Berger Chocolate Tart, Roasted Manzana Bananas, and Cinnamon Ice
Cream
Pastry Chef Shannon Swindle of Craft —Dallas, TX
Adapted by StarChefs.com
Yields: 12 Servings
Ingredients:
Pecan Torte - Pecan Layer:
- 4 ounces organic Texas pecans
- 2 ounces all purpose flour
- 4 ounces soft butter
- Pinch salt
- ½ Mexican vanilla bean, scraped
- ½ cup sugar
- 1 egg
Pecan Torte - Chocolate Layer:
- 6 Tablespoons heavy cream
- ½ Mexican vanilla bean, scraped
- 7 ounces Scharffen Berger bittersweet chocolate
- 3 eggs
- 1 teaspoon ground sea salt
- 4 tablespoons sugar
Cinnamon Ice Cream:
- 3 ¼ cups milk
- 3 ¼ cups heavy cream
- 8 crumbled Ceylon cinnamon sticks
- ¼ teaspoon salt
- 1 ¼ cups sugar
- 15 egg yolks
Method:
For Pecan Torte – Pecan Layer:
Place the pecans and the flour in the bowl of a food processor,
and process until finely ground. Set aside. In the bowl of an electric
mixer, fitted with the paddle attachment, cream the butter, salt,
vanilla bean, and sugar. Add the egg, and mix well. Scrape the bowl
and paddle. Mix just until evenly incorporated. Spread the mixture
in to 12 3 inch buttered, parchment-lined baking rings, and bake
300° F convection for about 15 minutes. Allow to cool before
proceeding with the chocolate layer. Increase the oven temperature
to 350° F convection.
For Pecan Torte – Chocolate Layer:
Place the cream and vanilla bean in a small sauce pan,
and scald. Set aside and allow the vanilla to steep for 30 minutes
in a small bowl, then re-scald the cream, and pour the hot cream
over the chocolate. Allow the chocolate to melt for a couple of
minutes, then whisk in the center of the bowl until all the chocolate
is melted and a smooth ganache forms. Place the eggs, salt, and
sugar in the bowl of an electric mixer. Whisk the eggs over steaming
water until the mixture reaches 110° F. Whip the egg mixture
on the mixer with the whisk attachment on high speed until the mixture
triples in volume. Gently fold the ganache into the whipped eggs.
Divide the batter among the 12 rings on top of the pecan layer,
and bake at 350° F convection for about 12 minutes, or until
the mixture is puffed and cracked, but still the consistency of
custard in the center. Allow the tortes to cool for 1 minute, then
carefully run a knife around the baking rings, and lift the rings
to un-mold. Serve Immediately.
For Cinnamon Ice Cream:
In a heavy sauce pan, scald the milk, cream, cinnamon,
salt, and sugar and set aside to steep for 1 hour. Re-scald the
mixture, and temper the yolks with the hot cream. Place the custard
back on the heat, and stir until the mixture thickens and coats
the back of a spoon. Immediately place the custard in an ice bath
to cool, stirring occasionally. Refrigerate the cooled custard overnight
in a covered container. The next day, strain the base through a
chinois, and freeze in an ice cream freezer according to the manufacturer’s
directions. Allow the ice cream to set up for at least 2 hours before
serving.
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