Sep 15, 2019 Last Updated 6:31 AM, Nov 9, 2017
 
 

Showpiece: “Through the Eyes of a Pastry Chef, The Wonderful World of Disney Princesses”

Laura Johnson-Lachowecki’s Showpiece: “Through the eyes of a Pastry Chef, The Wonderful World of Disney Princesses.”

Sugar coral, dark chocolate, sugar for blowing and pulling, white chocolate, pastillage and modeling marzipan by Laura Johnson-Lachowecki, CC, Baker, University of Notre Dame Food Services, Notre Dame, IN.

 

Following are basic recipes for the components of the showpiece.

Sugar Coral:

  • 0.5 oz/15 g confectioner’s sugar (12 X)
  • 0.14 oz/4 g egg white
  • 1.58 oz/45 g water
  • 5.3 oz/150 g granulated sugar

1. Mix the confectioners’ sugar and egg white together.

2. Boil the water and granulated sugar together until 275°F. Add the confectioners’ sugar mixture and mix until foamy. Pour into a foil-lined bowl. Let cool.

Dark Chocolate:

  • 6.6 lb/3 kg dark chocolate
  • 1 oz/30 g cocoa butter

Temper chocolate with cocoa butter.

Sugar for Blowing and Pulling: 

  • 17.6/500 g Isomalt
  • 1.76 oz/50 g beet sugar
  • 3.5 oz/100 g water

1. Combine Isomalt and sugar in a pan with water. Cook to 320°F.

2. Pour out onto Silpat and begin to stretch and pull until glossy.

White Chocolate: 

  • 7.7 lb/3.5 kg white chocolate
  • 1.2 oz/35 g cocoa butter
  • 0.42 oz/12 g orange food coloring

Temper chocolate with cocoa butter and stir in coloring.

Pastillage:

  • 0.37 oz/10.5 g gum tragacanth
  • 2 oz/56 g cornstarch
  • 26 oz/737 g confectioners’ sugar, divided
  • 4 oz/113 g water

1. Combine the gum tragacanth, cornstarch, 2 oz/56 g of the confectioners’ sugar and the water in the bowl of a mixer fitted with the whisk attachment. Whip until smooth. 

2. Switch to the paddle attachment. Add the remaining 24 oz/680 g of confectioners’ sugar and mix until smooth. Knead.

Modeling Marzipan:

  • 0.42 oz/12 g almond paste
  • 0.1 oz/3 g glucose
  • 0.42 oz/12 g confectioners’ sugar, sifted 

Blend almond paste and glucose until well combined. Add confectioners’ sugar and mix until pliable. Wrap tightly in plastic and store until ready to use.

 


Click here to read more about this and related recipes in the article "ACF National Pastry."

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