Tuesday, September 16 10:20AM—11:30AMSherry Yard: Fabulous Desserts from Spago Pastry Workshop
BiographyRenowned pastry chef Sherry Yard's early education at New York City Technical College and the Culinary Institute of America led her to a career New York City's top restaurants, including the celebrated Rainbow Room, Montrachet, and Tribeca Grill. She then moved to the West Coast to command the pastry kitchen at San Francisco's critically acclaimed Campton Place Restaurant and then to Jan Birnbaum's restaurant, Catahoula.
In 1994, Yard joined Spago as pastry chef and quickly made her mark on the L.A. restaurant scene. Currently executive pastry chef for Wolfgang Puck's empire, including Spago, Cut, and Chinois, Yard is responsible for desserts that play a leading role at the annual Academy Awards, Grammy Awards, and Emmy Awards. Bon Appétit magazine and the Southern California Restaurant Writers Association both named Yard “Pastry Chef of the Year” in 2000. Yard was named “Outstanding Pastry Chef” by the James Beard Foundation in 2002. She won a James Beard Award for “Best Baking Cookbook” for her first volume, The Secrets of Baking: Simple Techniques for Sophisticated Desserts (Houghton Mifflin, 2003). And in 2004, the Women Chefs and Restaurateurs presented her with a Golden Bowl Award. In her latest book, Desserts by the Yard: From Brooklyn to Beverly Hills, Recipes from the Sweetest Life Ever (Houghton Mifflin, 2007), Yard pairs each recipe with humorous and often touching anecdotes, exploring the relationship between her legendary desserts and how they were influenced by her personal history.
Pastry Chef Sherry Yard of Spago – Los Angeles, CA
Adapted by StarChefs.com
Yield: 6-8 Servings
• Softened butter for pans
• 9 tablespoons sugar, plus more for pans
• 4 large egg, room temperature and separated
• ¼ cup fromage blanc
• ¾ cup crème fraiche
• 2 tablespoons dark rum
• ¼ cup all-purpose flour
• 2 tablespoons fat Raisins
• ½ teaspoon cream of tartar
• ¼ cup confectioners’ sugar for dusting
Place oven rack in middle of oven and preheat to 400°F. Generously butter 2 9 or 10 inch-by-2 inch deep glass or ceramic pie pans or round cake pans. Add a heaping tablespoon of sugar into each pan and tap and turn pans to coat evenly. Tap out excess sugar. In a medium bowl with a hand mixer beat yolks with 2 tablespoons of sugar until mixture is light and lemony yellow. Beat in fromage blanc and scrape down bowl and beaters. Beat in crème fraiche and rum and scrape down bowl and beaters. Beat in flour and raisins. Set aside. In bowl of a stand mixer fitted with whisk attachment, beat egg whites on medium-low speed until they foam, then add cream of tartar. Turn speed up to medium and continue to beat while streaming in remaining 7 tablespoons sugar a tablespoon at a time. Beat whites to medium-stiff peaks. Whisk half the egg whites into crème fraiche base. Gently fold in remaining egg whites. Divide batter between two pans. Bake for 15 minutes. Turn pans 180 degrees and bake for another 5 to 8 minutes, until puffed and brown. The center should be pudding-like. Remove from oven and, using a serving spoon, divide each one into 6 to 8 portions. Place 2 portions on each plate and dust with confectioners’ sugar. Or arrange all portions on a platter and serve family style. Serve immediately.