December 21, 2011
The name LeNôtre is known all over the world for quality French cuisine and pastry. Alain, born into the famous Parisian culinary family, is the third generation of LeNotre chefs. He and his wife Marie own the Culinary Institute LeNotre in Houston. FOX 26 reporter Ruben Dominguez and food radio talk show host Cleverley Stone visited the institute.
In the four segments below:
. A chat with with Alain LeNotre and head chef instructor, Kris Jakob, about their new student-run restaurant at the school, Kris Bistro.
. Students show and tell about their final exam pastry projects.
. Learning how to make a croquembouche from chef Kris Jakob. (Recipe below)
. Talk with Marie LeNotre about what degrees are offered at the school, how long does it take to earn a degree, scholarships available and job placement service.
Croquembouche is a French word that means “crisp in mouth.” This elaborate dessert is classically made with profiteroles (tiny, custard-filled cream puffs), coated with caramel and and stacked into a tall pyramid shape. As the caramel hardens, it becomes crisp. For added glamor, the croquembouche can be wreathed or draped with spun sugar. (definition source: epicurious.com)
Source: Chef Benjamin Estienne, Culinary Institute LeNotre
- Choux paste (Dough for the cream puff pastry)
- 250 grams milk or water
- 5 grams salt
- 5 grams sugar
- 125 grams butter
- 150 grams flour
- 200 grams eggs
1. Boil the water (or milk), butter and salt together.
2. Add the flour and cook the mix for 3 minutes over medium heat.
3. Take saucepan off the heat and stir the eggs in, one by one.
4. Baking temperature 375F
- 250 grams milk
- 1 vanilla bean
- 20 grams sugar
- 1 egg yolk
- 30 grams sugar
- 25 grams all purpose flour
1. Boil 2/3 of the milk (212°F/100°C) with the vanilla bean split in half.
2. Mix the flour and sugar together. Add the egg yolk and remaining 1/3 of milk.
(Note: be sure to temper the egg yolk with a bit of the hot milk before pouring into the main mixture.)
3. Boil the pastry cream and cook the mixture until the starches fully gelatinize, about 4 minutes.
4. Keep refrigerated until needed.
- 200 grams sugar
- 100 grams corn syrup
- 60 grams of water
1. Cook the ingredients together until light brown color is achieved and a temperature of 350 degrees F.
Caramelization starts at about 320 dgrees F. Do not test the mixture with your fingers. It will burn you.
Please watch video for assembly technique of the croquembouche.
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM. (By the way, she gives out restaurant gift cards on every radio show!)