Chef's Corner
Read trends and ideas from the culinary professionals at Domino Foods Inc. to help you grow your business.
Instructions
Chocolate Budino
Step 1
Combine heavy cream, whole milk and sugar and bring to a simmer
Step 2
Temper egg yolks into cream mixture
Step 3
Cook, while whisking, to 185°F/85°C
Step 4
Pour custard over chocolate and hand blend until homogenized
Step 5
Cast in desired mold/vessel and let set till firm
Clarify Juice
Step 1
Gently heat IQF raspberries over low heat or double boiler to extract juice
Step 2
Strain off juice repeatedly through chinois
Step 3
Let strained juice sit for 24 hr to allow sediment to settle
Gel Method
Step 1
Bloom gelatin
Step 2
Combine pectin and sugar and add to cold fruit juice
Step 3
Bring mixture to boil and cook, while whisking, for 2 minutes
Step 4
Add gelatin and whisk, let set before using
Hazelnut Streusel
Step 1
Cut cold butter into cubes
Step 2
Combine all ingredients and paddle until streusel like consistency forms
Step 3
Scatter onto sheet pan and bake
Step 4
Bake: 350°F for about 12-14 minutes until browned
Step 5
Reserve for plating
Hazelnut Brittle
Step 1
Cook butter, sugar and water to an amber caramel color
Step 2
Whisk in baking soda and salt
Step 3
Fold hazelnuts in and evenly coat
Step 4
Pour onto parchment paper and spread out
Step 5
Let cool completely. Chop into pieces or process in robot coupe
Hazelnut Cream
Step 1
Bloom gelatin
Step 2
In pot, add heavy cream and bring to simmer
Step 3
Whisk sugar into yolks. Temper into the hot cream mixture
Step 4
Cook mixture to 85°C
Step 5
Add gelatin and whisk well
Step 6
Hand blend hazelnut paste into mixture and mix entire custard until homogenized
Step 7
Let set overnight before using
Additional Tips:
1. If molding budino, freeze before unmolding
2. Dessert can be constructed in many ways-even cast into bowl/parfait glass and build that way.
Meet the Chef
Image
Danielle Marelli received her Certificate in Pastry Arts from the French Pastry School. Upon graduation, she spent two years as a pastry chef at the St. Regis Monarch Beach in Dana Point, California. Now with multiple years of experience in the hospitality industry, Marelli brings her unique vision and talents to The Gwen, a luxury hotel in Chicago.
