The real test for a master chef is unexpected company. Can you whip something up in fifteen minutes, using only what you already have in the pantry? Professional pastry chefs face this pressure every day, turning out sweet perfection in a matter of minutes. Their secrets can help you turn out your own impromptu desserts--without resorting to instant cake mix.
Professional culinary schools not only train students to create elaborate pastry art, but also to keep things simple in the kitchen. "Every chef takes some steps to ensure seamless production night after night," explains Slate contributor Jill Hunter Pellettieri. Here's a look at those steps.
Pastry Chef Lesson #1: Keep it Simple
Elegance doesn't necessarily mean sugar architecture. Some of the most exquisite desserts are deceptively easy to make. "Descriptions such as honest, simple, seasonal and straightforward define many current top-selling desserts," reports the restaurant management publication R&I. Pastry chef Jennifer Giblin of New York's Blue Smoke confirms: "we are past the architectural-presentation stage."
Fruit and Chocolate
Let seasonal fruit or chocolate steal the limelight. The simple classics showing up on five-star menus are often easy-to-assemble desserts with simple flavors:
- strawberries dipped in chocolate
- seasonal fruit crisp
- ice cream sandwich
- berry clafoutis (custard with fruit)
- parfait
Liqueur
Liqueur can dress up fruit in an instant. Sabayon, a popular creamy sauce, gets its punch from champagne or marsala wine. Scottish chef Nick Nairn keeps it simple with Drambuie oranges, soaked in liqueur and garnished with a mint leaf.
Presentation
Nothing says 'special occasion' like fine china. Serve that simple parfait or sabayon in elegant stemware. Or use sake cups, delicate demitasse cups... "Let your china dress it up for you," advises Gale Gand.
Pastry Chef Lesson #2: Take Shortcuts
Pastry chef schools train chefs how to cut corners without sacrificing quality. Here are some shortcuts the professionals use:
- Nuke it. Citronelle's Richard uses a microwave to melt chocolate and poach meringue, rather than stand over a double boiler.
- Melt it. Many chefs don't bother to temper chocolate, simply heating a good-quality 65% cocoa butter chocolate directly on the stovetop. Custard sauce can also be cooked on the range at low heat, stirring constantly.
- Don't measure it. Your grandma was right. You need 'enough' flour and 'the right' amount of sugar, with a 'pinch' of baking powder. Your margin of error in most baking recipes is bigger than you think. Baking schools teach professionals how to recognize appropriate proportions by the consistency of the dough.
- Substitute it. If you're missing a key ingredient, look for a substitute. Jam diluted with a little water, for example, can serve as fruit puree in a pinch.
Pastry Chef Lesson #3: Be Prepared
As you learn in culinary school, planning in advance is the real secret to a pastry chef's success, night after night. Pastry chef Karen Barker comments: "Pre-planning is everything when it comes to efficiency in the kitchen. I don't think people realize how much can be done in advance. It's a matter of having certain staples around." If you have a well-stocked pantry or ready-to-bake pastries, you're ready to go when the doorbell rings.
Smart Pantry
Besides the usual suspects--flour, sugar, baking powder, vanilla--professional pastry chefs keep some elegant accessories ready to go. Hawaiian pastry chef Ronald Viloria's list of staples includes: "candied fruits, good quality chocolate, fragrant vanilla beans buried in sugar and steeped in rum or brandy, and bottles of various fruit purees." Homemade candied fruits are well within range of the average home cook, and make beautiful garnishes for cakes, ice cream, and more. Whole vanilla pods buried in sugar lend this staple a delicate flavor which alcohol-based flavoring can't match.
The Freezer isn't just for Ice Cream
"A refrigerator and freezer can be a baker's best friends," explains Karen Barker. The list of dessert items pastry chefs freeze includes:
- cookie dough
- bread dough
- peeled, sliced raw apples
- pie crust
- fruit puree
Pastry chefs can make an entire apple pie in advance, freeze the crust and filling separately, and whip up a pie in no more than the time it takes to bake it. They also use their culinary school training to make special desserts part of their daily routine. Working as a pastry chef is a sweet job, but one that requires consistent perfection. Luckily, you don't always have to slave over a hot oven to create a memorable dessert. Keep it simple, streamline the process, and prepare in advance. Your effortless finale will have your guests, friends, and family calling for an encore.