Luxurious and sophisticated, this advance is decidedly not the pastry alternative at a best hotel. Tonight, we’re branch aback to school
Updated: 1:37 PM EDT Sep 3, 2021
Behind the scenes with Boston College’s Executive Pastry Chef and central the kitchen at The Cambridge School of Comestible Arts
Luxurious and sophisticated, this advance is decidedly not the pastry alternative at a best hotel. Tonight, we’re branch aback to school
Updated: 1:37 PM EDT Sep 3, 2021
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♪ ANNOUNCER: LUXURIOUS AND SOPHISTICATED, TSHI SPREAD IS SURPRISINGLY NOT THE PASTRY SELECTION AT A FIVE-STAR HOTEL. >> THE PASTRY I’M DOING NOW IS WHAT I USED TO DO AT THE FOUR SEASONS. ANNOUNCER: AFTER 16 YEARS AT BOSTON’S FOUR SEASONS HOTEL WHERE HE SERVED AS EXECIVEUT PASTRY CHEF, TIM JUMPED AT THE CHANCE TO PUSHHE T CULINARY ENVELOPE WITH A DIFFERENT CLNTIEELE, THE STUDENTS OF BOSTON COLLEGE. >> THE NEW GERENATION OF STUDENTS IS HIGHLY EDUCATED IN FOOD AND HAS A TON OF FOOD EXPERIENCE. THERE’S NOT TOO MANY THINGS YOU CAN THROW AT THEM THAT THEY ARE NOT AWARE. ANNOUNCER: THE NEW OPPORTUNITY CAME IN 2014. TWO BOSTON COLLEGE VICE PRESIDENTS ASKED HIM CONSIRDE JOINING THE FOOD SERVICES STAFF. AFTER TAKING ONE OF HIS CLASSES AT THE FOUR SEASONS. >> I CAME, TOOK A TOUR. THE ENERGY FROM ALL THE STUDENTS, YOU CN FEEL THIS CULTURE. ANNOUNCER: HISE N’T JUST FEEDING THE 15,000 STUDENTS. HE CREESAT ELEGANT PASTRIES FOR L ASALPECTS OF CAMPUS LIFE, INCLUDING SCOLHO BANQUETS, SPECIAL EVENTS, AND UNIVERSITY FUNDRAISERS. >> DO STUDENTS GETHE TSE? >> YES. RFO A SPECIAL DINNER, WE WILL DO LEMON MERINGUE. >> THIS IS WHY TUITION HERE IS $60,000 A YEAR. >> HE DRAWS ON ALL OF HIS CULINARY EXPERIENCE, AND EXPERIENCE THAT STARTED EARLY. >> AIS WAS A KID COOKING AROUND GRANDMA, EVERYONE WAS A COOK IN MY FAMILY AND DOING BAKING AND PASTRIES SO IT WAS A NATURAL THING FOR ME. AS I GWRE TO 14, 15, AT VOTICAONAL SCHOOL IS WHERE I RELEASE ALL THE CULINARY PRO SIDE OF IT AND I ALSO SAW THE PASTRY SIDE OF IT. ANNOUNCER: HE LANDED A JOB IN CAMBRIDGE AT AGE 17 AND BY 21, HE WAS PROMOTED TO EXECUTIVE PASTRY CHEF. IN FT,AC CHRONICLE FEATURED HIM AS THE SINGING DESSERT CHEF IN 1994. OKLO FAMILIAR? ♪ ANNOUNR:CE HE LATER LANDED AT THE FOUR SEASONS AND EVENTUAY,LL GRADUATED TO ACADEMIA. >> WHEN I FIRST TOOKHI TS JOB I WAS GOING FROM 300 DESSERT THE 1200. THERE WAS A SHOCK. THE COOL THING — ANNOUNCER: THAT’S A LOT OF MERINGUE. >> EXACTLY. >> THIS MAKES ME WANT TO GO BACK TO COLLEGE. SHAYNA: IT’S NEVER TOO LATE TO GO BACK TO SCHOOL. >> THIS IS MY SECOND ACT. I HAVE A PHD IN GENETICS, I DID CANCER AND AIDS RESEARCH FOR MANY YEARS. INSTEAD OF RETIRING IT, I THOUGHT I WOULD DO WHAT I HAVE ALYSWA DREAMT OF DOING AND LEARN HOW TO BE A PASTRY CHEF. SHAYNA: SHE IS A STUDENT AT THE CAMBRIDGE SCHOOL OF CULIRYNA ARTS. SHE SAYS PERFECTING PASTRY IN A KITCHEN ISN’T MUCH OF A CONTRAST TO BROILING DOWN COMPOUNDS IN A MEDICAL LAB. >> THERE’S A CHEMISTRY BEHIND IT. THE SCIENCE WORKS REALLY WELL FOR ME. IN FACT, WHEN I WOULD INTERVIEW PEOPLE TO THE SCIENCE LAB, THE FIRST QUESTION I WOULD ASK THAT IS CAN YOU BAKE? AND THEY THOUGHT IT WAS ODD, BUT IF YOU CAN BAKE, YOU CAN BE A SCIENTIST. SHAYNA: S WASHE LOOKING FOR A CHANGE AND FOUND IT AT CSCA. >> I LIKE CHALLENGES. MY LATE 30’S, EARLY 40’S, WHY NOT DO SOMETHING IN MY EARLY NOT-40’S? SHAYNA:CSCA OFFERS A PROGRAM AND A REMO COMPREHENSIVE 37 WEEK PROFESSIONAL PASTRY PROGRAM. >> I FIND THAT WITH PASTRY, THE BEST PART ABOUT IT IS THAT WE TGE TO SEE SOMEBODY’S SOUL, RATHER THAN SOMEBODY’S BODY. YOU DON’T NEED TO EAT PASTRIES, PASTRY IS LIKE A HOBBY. THERE’SLL A DIFFERENT KINDS OF BACKGROUNDS THAT COME IN HERE AND EVEN THOUGH MAY BE THE SKILL ITSELF DOESN’T TRANSFER, THE PASSION DOES. SHAYNA: HE ALSO GUIDES BUDNGDI PASTRY CHEFS IN HIS ROLE AS INSTRUCTOR AND KNOWS FIRST-HAND THE CHALLENGES OF MAKING A COMPLETE CAREER CHANGE. >> I SPENT FIVE YEARS AS AN ACCOUNTANT AND THE EXCITEMENT GOT TO ME SO IAD H TO FIGURE OUT SOMETHING ELSE TO DO. SO I MOVED TO FRANCE AND TRAINED AS A PASTRY CHEF IN FRANCE. FIRST THING WE GOT TO DO IS MAKE A FRENCH MERINGUE. SHAYNA: I TAPPED THESE PR’S’ WORLD-CLASS EXPERIENCE TO LEARN HOW TO MAKE THE QUINTESSENTIAL FRENCH MACAR.ON I HAVE ACTUALLY ALWAYS WONDERED THAT. WHY THIS LITTLE COOKIE COSTS A FORTUNE. MY TURN. >> YOU WANT TO SQUEEZE RIGHT IN THE MIDDLE. VERY GENTLE. WITH TWO HANDS. SHAY:NA VOILA. IT’S FANTASTIC. DOES THIS MEAN I HAVE A CERTIFICATE IN MACARONS? >> IT’S PROBABLY HONORARY. ERIKA: BEAUTIFULLY DONE. CACS OFFERS A NUMBER OF RECREATIONAL CLASSES INCLUDING SPECIAL CLASSES FOR TEENAGERS AND COUPLESND A IF YOU ARE INSPIRED TO SWITCH CAREERS, THE SCHOOL IS ACCEPTING APPLICATIONS FOR THE FALL SEMESTER WHICH STARTS NEXT WEEK. AND IF YOU’R’ ADVENTUROUS ENOHUG DO HAVE A RECIPE POSTED ON OUR WEBSITE. UP NEXT, A FOOD NETW
Behind the scenes with Boston College’s Executive Pastry Chef and central the kitchen at The Cambridge School of Comestible Arts
Luxurious and sophisticated, this advance is decidedly not the pastry alternative at a best hotel. Tonight, we’re branch aback to school
Updated: 1:37 PM EDT Sep 3, 2021
After 16 years at Boston’s Four Seasons Auberge area he served as Executive Pastry Chef, Tim Fonseca jumped at the adventitious to advance the comestible envelope with a altered clientele, the acceptance of Boston College.The Cambridge School of Comestible Arts offers a 16-week Pastry Chef affidavit program, as able-bodied as a added acute 80-week program. French Macarons RecipeIngredients:5 egg whites (add 1 or 2 added whites for amber macaroons)4.5 ounces sugar6 ounces almond flour, sifted8 ounces confectioners’ sugarPreheat oven to 325ºF.Place the almond abrade and confectioners’ amoroso into a aliment processor and alloy together. Sift into a basin ample abundant for mixing.On aerial speed, exhausted the egg whites in the basin of a continuing mixer application a barrel attachment. When the egg whites ability bendable aiguille stage, about-face the apparatus to low and add sugar. About-face mixer to average acceleration and mix for about 10 account or until the aerated egg whites arise agleam and the amoroso is dissolved.Fold the egg whites into the almond abrade admixture application a spatula. At this stage, you can acidity or blush the admixture to actualize altered macaroons.Place block cardboard on a area pan and aqueduct baby mounds about 1 inch afar application a pastry bag with a average apparent tip. Bake for about 12 minutes, or until the acme of the macaroons are crusty.* Remove from oven and let cool. Macaroons will be accumulated agnate to a sandwich with altered fillings.*Although macaroons can be broiled as anon as they are piped, they account from comatose for 30 account afore baking. This allows them to anatomy a “crust” which helps to abstain cracking.Coffee Ganache RecipeIngredients:8 ¾ ounces crème Fraiche (or abundant cream)4 ½ ounces sugar¾ ounce coffee extract1 batter milk chocolate, cautiously chopped4 ½ ounces butter, creamedBring the crème Fraiche, sugar, and coffee abstract to a boil. Pour admixture over the amber and barrel to combine. Add the buttery adulate and mix to combine.Lemon Ganache RecipeIngredients:8 ½ ounces abundant cream1 ounce astern sugar2 ¾ ounces auto juiceZest of 1 lemon1 batter white chocolate, cautiously chopped4 ½ ounces butter, creamedBring the cream, astern sugar, auto juice, and bite to a boil. Strain admixture over the amber and barrel to combine. Add the buttery adulate and mix to combine.Raspberry Ganache RecipeIngredients4 ounces abundant cream2 ¼ ounces astern sugar8 ounces raspberry puree1 batter apricot chocolate, cautiously chopped2 ¾ ounces butter, creamed¾ ounce FramboiseBring the cream, puree, and astern amoroso to a boil. Pour admixture over the amber and barrel to combine. Add the buttery adulate and mix to combine. Mix in the Framboise.Pistachio Ganache RecipeIngredients:8-ounces abundant cream3-ounces pistachio pasteQS cinnamon1-ounce astern sugar1 batter aphotic chocolate, cautiously chopped1-ounce butter, creamedBring the cream, pistachio paste, cinnamon, and astern amoroso to a boil. Pour admixture over the amber and barrel to combine. Add the buttery adulate and mix to combine.
After 16 years at Boston’s Four Seasons Auberge area he served as Executive Pastry Chef, Tim Fonseca jumped at the adventitious to advance the comestible envelope with a altered clientele, the acceptance of Boston College.
The Cambridge School of Comestible Arts offers a 16-week Pastry Chef affidavit program, as able-bodied as a added acute 80-week program.
French Macarons Recipe
Ingredients:
*Although macaroons can be broiled as anon as they are piped, they account from comatose for 30 account afore baking. This allows them to anatomy a “crust” which helps to abstain cracking.
Coffee Ganache Recipe
Ingredients:
Bring the crème Fraiche, sugar, and coffee abstract to a boil. Pour admixture over the amber and barrel to combine. Add the buttery adulate and mix to combine.
Lemon Ganache Recipe
Ingredients:
Bring the cream, astern sugar, auto juice, and bite to a boil. Strain admixture over the amber and barrel to combine. Add the buttery adulate and mix to combine.
Raspberry Ganache Recipe
Ingredients
Bring the cream, puree, and astern amoroso to a boil. Pour admixture over the amber and barrel to combine. Add the buttery adulate and mix to combine. Mix in the Framboise.
Pistachio Ganache Recipe
Ingredients:
Bring the cream, pistachio paste, cinnamon, and astern amoroso to a boil. Pour admixture over the amber and barrel to combine. Add the buttery adulate and mix to combine.
How To Make Creme Fraiche – How To Make Creme Fraiche
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