Chef's Corner
Read trends and ideas from the culinary professionals at Domino Foods Inc. to help you grow your business.
Instructions
Dehydrated Meringue
Step 1
First Set
- 263 g Egg Whites
- 500 g Domino® or C&H® Granulated Sugar
Second Set
- 50 g Cornstarch
- 50 g White Balsamic
Place the egg whites in the bowl of a kitchen aid mixer with the whisk attachment. On medium speed add in sugar into 4 increments. In between adding sugar lightly blow torch the bottom if the bowl to ensure sugar dissolves into the whites. Once all the sugar is added put the mixer onto high speed and whip until stiff peaks. While waiting for stiff peaks mix the second set into a slurry. Once stiff peak pour in the second set as the mixer is whipping to fully incorporate second set. Once consistency is correct, place into piping bags.
Prep Time - 20 minutes
Bake Time - 2-3 hours
Step 2
Preset the oven to 200 °F Low fan or in the dehydrator at 165°F. Pipe meringues out with a 4-inch by 4-inch diameter. Spacing each one out with 2 inches in between. Once all of them are pipped create a dimple and or davit that’s 2 inches wide and deep enough to almost touch the service of the tray. Let dehydrate for one hour. After one hour carefully lift up the shell and scoop out the excess meringue around the inside of the shell so it is hollow. Let sit out for one hour at room temperature to fully cool and then cover with a plastic sheet tray lid and a silica packet inside.
Graham Cracker Ice Cream
First Set
- 500 g Domino® or C&H® Granulated Sugar
- 125 g Water
Second Set
- 1500 g Milk
Third Set
- 470 g Egg Yolks
- 120 g Domino® or C&H® Granulated Sugar
Fourth Set
- 15 g Salt
- 250 g Heavy Cream
- 20 g Cinnamon, ground
- 10 g Nutmeg, ground
In a sauce pot, mix the sugar and the water to the consistency of wet sand and cook to a dark caramel. Once at dark caramel, deglaze with the milk and bring back to boil.
In a mixing bowl whisk the egg yolks with the 120g of sugar and temper into the caramel/milk mixture. Gently heat the liquid to 160ºF.
Strain through a chinois, then add the fourth set, immersion blend, strain again and pour right away over ice. Store into Cambro until ready to spin, make overnight to marinate.
Prep Time - 40 minutes
Bake Time - 45 minutes
Chocolate Fudge
Place all ingredients into a smaller bowl pot. With a rubber spatula stir on medium heat until chocolate is fully melted, should look broken, immersion blend until thick and glossy.Should take at least 2 minutes. Store in pint containers.
Prep Time - 15 minutes
Graham Butter
First Set
- 150 g Graham Crackers
- 25 g Domino® or C&H® Granulated Light Brown Sugar
Second Set
- 100 g Sweetened Condensed Milk
Third Set
- 76 g Water
- 56 g Butter
- 5 g Lemon Juice
- 1 g Cinnamon, ground
Combine the Graham Crackers and the Light Brown Sugar a food processor and process to a very small crumb.
Add the Sweetened Condensed Milk and process to combine.
Add the Water, Butter, Lemon Juice and Cinnamon and process until completely smooth and glossy.
Prep Time - 15 minutes
Vanilla Marshmallow
First Set
- 8 sheets Silver Gelatin, broken into small pieces
- 125 g Water, cold
Second Set
- 300 g Domino® or C&H® Granulated Sugar
- 328 g Corn Syrup
- 3 g Salt
- 122 g Water
In the bowl of a stand mixer, combine the first Set together and let it sit for 15 minutes.
In a small saucepan, combine the second Set and bring the mixture to a boil, stirring until everything is dissolved into a syrup. Once dissolved, cook the syrup to 240°F.
Once the syrup hits 240°F, start the stand mixer with the whisk attachment on low and slowly pour the hot syrup into the bloomed gelatin. Once all of the syrup has been added to the gelatin, turn the mixer to the highest speed and whip until a very thick and shiny meringue forms. Then, while the meringue is still warm, fold in the Vanilla Extract and immediately pour everything into a ¼ plastic sheet tray, which has been Pan Sprayed and dusted with powdered sugar.
Spread the marshmallow as evenly as possible into the pan, then dust the top with powdered sugar and let the marshmallow rest, uncovered and room temperature, overnight.
Prep Time - 30 minutes
Chocolate Crumble
First Set
- 575 g Butter, true room temperature
- 500 g Domino® or C&H® Granulated Sugar
- 275 g Corn Syrup
- 5 g Salt
Second Set
- 825 g All Purpose Flour
- 175 g Extra Brute Cocoa Powder
Preheat oven to 325°F, #2 fan. Place the first Set into the bowl of a stand mixer fitted with the paddle attachment. Set the mixer to medium speed and gently warm the bowl with the blow torch until creamed.
Once the first Set is creamed, add in the second Set and mix on low until completely mixed and resembles cookie dough.
Prep Time - 20 minutes
Bake Time - 20 minutes
Meet the Chef
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Tatum Sinclair started her career at the three-Michelin-starred Jean-Georges restaurant in New York. Following that, she teamed up with her mentor, Chef Stephen Gillanders, to open S.K.Y., Somerset and Apolonia, all in Chicago. In 2020, Sinclair won Rising Pastry Chef of the Year at the Jean Banchet Awards.
