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Jordi Butron

Wed, 05/14/2008 - 15:14
Submitted by admin_rg
Jordi Butron
ESPAISUCRE Spain

Monday, September 15 11:30AM—12:15PM

The New Language of Restaurant Pastry Main Stage Presentation

Biography

Considered a true innovator in the world of pastry, Jordi Butrón has been pushing the frontiers of the field since the early 1990s. At a time when the French were dominating the art with sweet, meticulously presented confections, Butrón was creating extraordinary taste sensations by combining sweet and savory in a single dish, and alternating the two over a multi-course tasting menu.

Espaisucre is the brainchild of Jordi Butrón and partner Xano Saguer, both promoters and developers of a new way of restaurant-style pastry. Butron studied at the Escuela de Restauración y Hostelería in Barcelona and apprenticed at the famous Pastelería Escribà before taking a position at El Dorado Petit and then Jean Luc Figueras. He staged at el Bulli, Pierre Gagnaire, and Michel Bras, and in February 2000 opened the acclaimed Espaisucre pastry school in Barcelona (with Saguer) as a platform for spreading his avant garde approach to desserts. The public can sample his philosophy at the restaurant Espaisucre, where he pursues the risky but meditated goal of breaking dessert boundaries.

As one of Spain’s foremost pastry chefs, Butrón has received numerous national and international awards, including “Spain’s Best Pastry Chef” in 1998, 2004, and 2006; “Professional of the Year” from the Academia Catalana de Gastronomía in 2003; and the 2006 “Pastry Chef of the Year” from Vino+Gastronomía magazine. He is a mentor and hero to the younger generation of boundary breaking pastry chefs in Spain, America, and elsewhere, who are stripping pastry of its rules and creating a whole new repertoire of ingredients, flavors, and techniques.

Recipe

Truffle, Butter, Hazelnut and Cocoa
Chef Jordi Butrón of Espai Sucre – Barcelona, Spain
Adapted by StarChefs.com

Yield: 20 Servings

Ingredients

Smoked Brioche:
• 500 grams all-purpose flour
• 10 grams salt
• 50 grams sugar
• 45 grams pressed yeast
• 4 eggs
• 60 grams water
• 20 grams liquid smoke
• 250 grams butter

Butter Ice Cream:
• 725 grams water
• 25 grams sugar
• 50 grams dextrose
• 275 grams strained brown butter
• 100 grams DBF (stabilizer)
• 50 grams yolks
• 3 grams salt
• 20 grams 80-proof alcohol

Hazelnut Shortbread:
• 125 grams all-purpose flour
• 125 grams very toasted hazelnut powder
• 2 grams yeast
• 100 grams caster or superfine sugar
• 20 grams yolks
• 10 grams milk
• 130 grams butter

Cocoa Streusel:
• 115 grams butter
• 100 grams sugar
• 175 grams all-purpose flour
• 50 grams Cacao Barry Extra Brut cocoa powder
• 1 gram smoked salt

Truffle Agar Agar:
• 150 grams truffle juice, preferably Laumont
• 45 grams truffle honey
• 50 grams mineral water
• 2 grams salt
• 1.3 grams agar agar

Caramelized Hazelnut Grains:
• 400 grams roughly ground hazelnuts
• 100 grams caster or superfine sugar
• 15 grams butter

To Assemble and Serve:
• Cacao Barry nibs
• Black truffle oil
• Toasted hazelnut paste

Method

For the Smoked Brioche:
Combine all ingredients but butter in a mixer fitted with dough hook attachment. Add ¾ of the butter, setting aside the remainder for later use. Knead ingredients with dough hook – the dough will be somewhat hard initially. Once dough softens, transfer to a baking board, cover with plastic wrap and let rise. Cut dough into 25 gram portions and gently shape into rounds. Cover with plastic or put in a proofing box until risen. Transfer dough rounds to small non-stick fruitcake molds and let rise a third time. Preheat oven to 210°C. Dot tops of dough with remaining butter and bake for 6 minutes; cool on a rack.

For the Butter Ice Cream:
Mix water, sugar and dextrose and heat to 50°C; stir in stabilizer. Mix in yolks and salt, and then add alcohol. Chill in refrigerator for at least 8 hours. Spin in ice cream machine. Store in freezer.

For the Hazelnut Shortbread:
Combine all ingredients and knead into dough. Cover and chill in refrigerator. Preheat oven to 170°C. Roll to 2 mm thickness and cut into 3-centimeter x 8-centimeter pieces. Bake for 7 minutes. Cool on racks.

For the Cocoa Streusel:
Combine all ingredients and mix into a dough. Cover and chill in freezer. Preheat oven to 160°C. When hard, grate dough into thick pieces onto a parchment-line sheet tray. Bake until crunchy.

For the Truffle Agar Agar:
Combine all ingredients in a pot and bring to a boil. Pour mixture into 23- centimeter x 31-centimeter stainless steel mold or pan and let set on an even surface. Once set, cut into 3-centimeter x 8- centimeter pieces.

For the Caramelized Hazelnut Grains:
Combine hazelnuts and sugar and heat until hazelnut is toasted and sugar is caramelized. Add butter and stir well. Transfer mixture to a non-stick paper and let cool.

To Assemble and Serve:
Put a dot of toasted hazelnut paste on plate as a gluing agent; place piece of hazelnut shortbread on top, then a piece of truffle agar agar. Place cacao nibs and hazelnut grains on top of agar; add 2 strips butter ice cream using a pastry bag fitted with plain tip. Cover ice cream with 3 thin slices of smoked brioche and sprinkle with black truffle oil. Finish plate with cocoa streusel and pieces of caramelized hazelnut.

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