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

Going Global with Katzie

Category: Pastry & Baking

Gingerbread inspired treats from Katzie Guy Hamilton of Max Brenner.

 

Katzie Guy-Hamilton, Corporate Pastry Chef, Max Brenner. Photo by Max Brenner International.

With 55 locations worldwide, consistent and cohesive menu innovation is a top priority for Max Brenner Corporate Pastry Chef Katzie Guy-Hamilton.

As Max Brenner continues to add countries to its global portfolio, Katzie Guy-Hamilton is busy developing new desserts for different climates and seasons and experimenting with different flavor profiles. The core recipe for this series is the gingerbread cookie. In Katzie’s words, “Gingerbread and its complex, spiced flavor profile complements chocolate – in all its forms – really, really nicely.” In her role as Corporate Chef, Katzie tries not to overlook traditional flavors just because they are simple and well-known. In her view, there’s a reason they’re so well-liked and they are a great canvas for sweet ideas. Following are Katzie’s gingerbread inspired recipes from the Max Brenner menu, with notes on each from the chef.

White Chocolate Max ‘Wich

White Chocolate Gingerbread Max ‘Wich
Katzie Guy-Hamilton's White Chocolate Gingerbread Max ‘Wich. Photo by Max Brenner International. Click image above or link below for recipe.

Australia’s holiday season falls in summer, making the White Chocolate Gingerbread Max ‘Wich a great choice. With dark chocolate ice cream studded with caramelized cinnamon apples, this dessert combines chocolate with the flavors of fall.

Gingerbread Marvelous

White Chocolate Gingerbread Marvelous
Katzie Guy-Hamilton's White Chocolate Gingerbread Marvelous. Photo by Max Brenner International. Click image above or link below for recipe.

The Gingerbread Marvelous is purely a merveilleux, a traditional French dessert. Filled with unsweetened whipped cream, rolled in the crumb of your choice and then topped with melted milk chocolate and fresh raspberries, this is a textural and flavorful bite of heaven.

Gingerbread Chestnut Chocolate Pizza

Gingerbread Chestnut Chocolate Pizza
Katzie Guy-Hamilton's Gingerbread Chestnut Chocolate Pizza. Photo by Max Brenner International. Click image above or link below for recipe.

The Gingerbread Chestnut Chocolate Pizza has a home in Japan, where – during fall months – chestnut puree can be found noodled on top of a variety of sweets. I love the visual effect of piping the chestnut puree, and its creamy texture and spicy flavor is a great surprise on our classic chocolate pizza.

Gingerbread Hot Chocolate

Gingerbread Infused Milk Hot Chocolate
Katzie Guy-Hamilton's Gingerbread Infused Milk Hot Chocolate. Photo by Max Brenner International. Click image above or link below for recipe.

The Gingerbread Hot Chocolate takes our cappuccino-style hot chocolate to the next level. Instead of flavoring the chocolate, we cold-infuse milk with gingerbread cookies and then steam the milk as you would a cappuccino. Poured over the melted milk chocolate ganache, the aroma and flavor of this can’t be beat.

Gingerbread Fall Fondue

Fall Gingerbread Fondue
Katzie Guy-Hamilton's Fall Gingerbread Fondue. Photo by Max Brenner International. Click image above or link below for recipe.

The Gingerbread Fall Fondue is a spin on our classic European Fondue. Simplicity is key here, and we achieve that with a variety of fresh local apples, gingerbread cookies, pure melted chocolate and mulled toffee sauce.

Fall Gingerbread Fondue. Photo by Max Brenner International.

 


Find 'Going Global with Katzie' recipes in the DessertProfessional.com Recipe section or click the link below.

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