Thessa Diadem

Maple, Fig, Cocoa, Kale

Thessa — Tue, 26 Feb 2013 03:11:04 +0000

Fig, Maple, Cocoa, Kale

Maple Pudding, Salted Crisped Kale, Caramelized Fig, Cocoa Sorbet

Pecan Cookies

Thessa — Mon, 18 Feb 2013 00:34:20 +0000

Pecan Cookies

137 gr egg whites
233 gr granulated sugar
213 gr pecan paste
2 gr salt

300*F, 20 minutes

Vacuum: Compressed Doughs Part 1

Thessa — Thu, 31 Jan 2013 02:53:41 +0000

We do a big production of doughs at the restaurant, one in particular is a tart dough. Even with careful measuring and cutting, it’s inevitable that there will be scraps. However, due to big production, these scraps pile up. Working with tart doughs, excessive gluten development is what we try to avoid, so to re-roll the scraps is out of the question. I wanted to figure out a way to limit the waste.

Vacuum Chamber Machine

Then I got this idea; What if I placed the dough in the vacuum? The vacuum will then compress the dough without overworking it.

Left; Regular Tart Dough,
Right; Vacuum Sealed Tart Dough

The result was unexpected:

Left; Regular Tart Dough
Right; Vacuum Sealed Tart Dough

The vacuum sealed dough became puff-pastry like, significantly higher than the regular tart dough. Eliminating all the air in the dough created a much flakier and higher crust.

CLOSE UP
Left; Regular Tart Dough
Right; Vacuum Sealed Tart Dough

So, here’s my theory: When tart dough is baked, the butter (surrounded by flour) creates steam that pushes the flour and result to a flaky crust. By compressing the dough, there’s more pressure on the butter. There is not enough air around the butter, so as it steams, it forces the flour surrounding it to move up higher due to the pressure. (It’s like those balloons that inflate themselves when you hit it.) Again, my theory.

I’m curious to see what it does to croissant, bread and pasta doughs. I will update on the subject as I test more.

Lemon, Ginger, Mascarpone, Pear, Thyme

Thessa — Tue, 29 Jan 2013 00:41:51 +0000

Lemon Ginger Creme, Riesling Pear Gelee, Brown Sugar Crumb, Black Pepper Caramel, Thyme

Aerial view. I had to hire a mini pilot.

Pistachio, Chocolate, Pear

Thessa — Mon, 28 Jan 2013 01:54:51 +0000

It took me 3 weeks to compose this dish. I wanted to create a dish that is unexpectedly lacking an important pastry ingredient, flour. This dish completely is gluten-free, and chock full of delicious.

Pistachio Mousse, Chocolate Cake, Infused Pears, Red Wine Poached Pear Sorbet

Also, I want to point out that, in a hurry, I quenelled the sorbet with the spoon below. Not a bad quenelle for using a flat-tipped spoon right? I’m going to see if I have the same talent by quenelling with a fork next time.

Not idealistic for quenelling: flat-tipped spoon

Chocolate, Caramel, Sea Salt, Milk

Thessa — Tue, 22 Jan 2013 08:45:06 +0000

Chocolate Torte, Maple Crust, Milk Gel, Caramel Ice Cream

Last minute parties are always fun and convenient.

My Intern Matt, he’s the sweetest.

Yogurt, Dates, Rum, Chocolate, Pecan

Thessa — Sun, 06 Jan 2013 02:27:07 +0000

In the process of creating my very first menu, slowly but surely. Winter flavors (seasonality) has been challenging, nevertheless, exciting.

Yogurt Panna, Rum-soaked Dates, Chocolate Streusel, Pecan Ice Cream

Sweet Potato, Hazelnut, Coconut, Maple-Brown Butter

Thessa — Thu, 27 Dec 2012 04:03:15 +0000

I always wanted to combine these flavors in a composed dessert, I’ve had the idea engraved in my mind for a while but I never really had the time to execute it. When I was asked to create a special for the dessert menu (my very first composed dessert to be sold), I thought that the flavors were seasonally fitting.

It’s gratifying to finally see an idea come to life on a plate; and even more satisfying to know that it’s a feeling that could be reproduced by discharging one’s vision.

Sweet Potato Mousse, Hazelnut Praline Puff, Coconut Sorbet, Coconut Meringue, Maple- Brown Butter Gel

Apricot, Blackberry, Basil, Hazelnut

Thessa — Fri, 21 Dec 2012 06:48:50 +0000

Apricot, Blackberry, Basil, Hazelnut

caramelized apricot pudding

350 gr apricots
189 gr sugar
237 ml heavy cream
156 gr yolks
67 gr. cornstarch
1 vanilla bean

macerated blackberries
75 gr black berries
1 tbsp. sugar
1 lemon, juiced and zested

basil syrup
25 gr basil
80 gr water
80 gr sugar

hazelnut crunch
105 gr hazelnut
80 gr water
80 gr sugar
32 gr honey
50 gr frangelico

Chocolate & Milk Budino + Cocoa Hazelnut Crumb + Vanilla Creme + Rum Honey Sphere

Thessa — Thu, 20 Dec 2012 06:39:17 +0000

I am making more desserts with a broken oven than with a working one. 2 posts in a week, strange.

My sister was craving a “black and white” pudding, a layered chocolate/vanilla dessert my mom last made when she was 7. When we moved a few years back, My mom’s recipe book where the “black and white pudding” resided, along with old golf trophies, somehow got lost in the move. My mom can’t seem to remember how to make it and here I am, 11 years later, trying to figure it out.

I bestowed myself a lot more creative access than I should. It wasn’t the “black and white” pudding my sister was looking for, but she wasn’t complaining.

Chocolate and Milk Budino

I also had sodium alginate and calcium chloride hanging around, I thought I’d play around with spherification for old time’s sake. I made a Rum Honey Syrup Sphere. When you cut into the sphere, the rum syrup should gush out. (I have to say, I enjoy my sizzurp in spherical form)

Chocolate Budino
33 grams cocoa
153 grams condensed milk
490 grams whole milk
30 grams yolks
13 grams cornstarch
cold water
salt

On a medium flame, whisk cocoa, condensed milk and whole milk. temper the yolks and add to the mixture. Mix cornstarch and water and add to the mixture, whisking continuously until it thickens.

Milk Budino
490 grams whole milk
300 grams condensed milk
12 grams gelatine
16 grams cornstarch
cold water

Heat whole milk and condensed milk. Hydrate gelatin and cornstarch with cold water. Add paste to the milk mixture and whisk until it thickens. pour over cooled chocolate budino.

Cocoa Hazelnut Crumb
120 grams butter
125 grams sugar
35 grams AP
65 grams hazelnut flour
20 grams cocoa

Mix all ingredients, lay evenly on a sheet tray and bake at 325 until golden.

Cocoa Hazelnut Crumb + Vanilla Creme + Rum Honey Sphere