Take a culinary trip to Paris without leaving Indy
Can you imagine loving the culinary world and having the opportunity to study in Paris?! Well, you can help make that dream come true for several college students by participating in this year’s scholarship fundraiser at Ivy Tech Community College.
Today on Indy Style, Jeff Bricker, Hospitality Administration Department Chair, Ivy Tech Community College, and Monica Muhl, Ivy Tech Hospitality Administration Graduate and Pastry Cook, Cerulean Indianapolis, explain how you can help make this dream come true!
About:
• Evening in Paris is the largest annual scholarship fundraiser at Ivy Tech Community College
• Students in the Hospitality Administration program, including those majoring in Culinary Arts, Baking & Pastry Arts and Event or Hospitality Management put on the event, including preparing the food and handling the service the night of
• The event features a classic French dinner, paired with wine provided by Monarch Beverage
• This year’s presenting sponsor is Gregory and Appel Insurance
• Evening in Paris raises funds that allow Hospitality Administration students to travel to Europe on an experiential learning trip where they learn from local chefs
• This year, students will travel to Germany and France
• Graduate Monica Muhl was able to go on the trip last year
• She is preparing a French-inspired dessert today, a Crispy Choux Praline and Lemon, Raspberry Shortbread Macaron
• The event is Saturday, April 29 at 6:30 p.m. at Ivy Tech’s Downtown Indianapolis Campus in the Culinary and Conference Center
• Join us for succulent French cuisine, refreshing cocktails, live entertainment, amazing auction packages (including a trip to Maui) and lots of fun!
• Tickets are $250 and can be purchased at ivytech.edu/paris.
Pate a Choux and Crispy Croquant
Recipe Yield/Portion Size: 20
Ingredients in order of use:
Recipe Amount Recipe Unit (lbs, oz, etc.) Ingredient
500 G Water
200 G Milk
10 G Salt
28 G Sugar
224 G Butter
380 G Flour
500 G Eggs
240 G Butter
300 G Brown Sugar
300 G Flour
Equipment needed:
Saucepan, wooden spoon, mixer with paddle attachment, parchment paper, sheet pan, ring cutter.
Directions:
1) Heat water, milk, salt, sugar, and butter in saucepan. Bring to a boil. Remove from heat and add the flour. Return to low heat and stir to cook starch. When a film appears on the bottom of the pan, remove from heat.
2) Place in a mixer and beat with a paddle attachment to cool dough down. Slowly add eggs.
3) Pipe dough into identical circles on parchment lined sheet pans. Freeze.
4) Mix and kneed butter, brown sugar, and flour in a mixer with paddle attachment.
5) Roll dough between two pieces of parchment papers. Freeze. Cut into circles.
6) Place thawed circles of dough on top of frozen Pate a Choux.
7) Bake 350° for about 20 minutes.Lemon Curd
Recipe Yield/Portion Size: 619 G
Ingredients in order of use:
Recipe Amount Recipe Unit (lbs, oz, etc.) Ingredient
120 mL Lemon Juice
195 G Granulated Sugar
4 G Lemon Zest
120 G Eggs
180 G Unsalted Butter, softened
Equipment needed:
Medium bowl, medium sauce pot, whisk, spatula.
Directions:
1) Mix lemon juice, granulated sugar, lemon zest, and eggs in a medium bowl over a pot of boiling water.
2) Bring to 85°C and place over an ice bath.
3) When the curd reaches 40°C add butter. Use an emlusion blender to fully incorporate butter.
Macaron
Recipe Yield/Portion Size: 25
Ingredients in order of use:
Recipe Amount Recipe Unit (lbs, oz, etc.) Ingredient
280 G Powdered Sugar
280 G Almond Flour
135 G Egg Whites
280 G Granulated Sugar
85 G Water
155 G Egg Whites
Equipment needed:
Large bowl, mixer with whisk attachment, small sauce pot, piping bag fitted with round piping tip, silpat or parchment, bowl scraper or spatula.
Directions:
1) Sift powdered sugar and almond flour together. Drizzle 135 G of egg whites over mixed almond flour and powdered sugar.
2) Place granulated sugar and water in a small sauce pot and egg whites in a mixer bowl fitted with a whisk attachment. When the sugar reaches 110°C, turn the mixer on high. Remove pot off heat when it reaches 120°C.
3) Once egg whites have reached a soft peak, slowly stream sugar into the bowl as it mixes. Whip on high speed until cool and reaches a stiff peak.
4) Fold meringue into flour mixture and continue to fold to remove air from the mix. When batter slowly flows back into itself, it is ready.
5) Pipe into equal circles on a silpat or parchment line flat sheet pan. Bake at 250° for 16 minutes, rotate mid-way.Praline Cream
Recipe Yield/Portion Size: 20
Ingredients in order of use:
Recipe Amount Recipe Unit (lbs, oz, etc.) Ingredient
16 ea. Yolk
1000 G Milk
1000 G Cream
1200 G Butter
200 G Flour
360 G Praline Paste
400 G Sugar
Equipment needed:
Sauce pot, large and medium metal bowl, whisk, mixer with paddle attachment, piping bag.
Directions:
1) Heat up cream and milk. Beat Sugar and yolks with a whisk until light and airy and then add the flour.
2) Temper the hot milk and cream into the yolk mixture and return to sauce pot. On low heat, stir constantly, while simmering for 3 minutes. Remove from heat and place in a bowl over an ice bath.
3) Mix soften butter and praline paste in mixer with paddle attachment until smooth. Add chilled pastry cream.
4) Place in piping bag.
Pâte Sucrée
Recipe Yield/Portion Size: 590 G
Ingredients in order of use:
Recipe Amount Recipe Unit (lbs, oz, etc.) Ingredient
150 G Unsalted Butter, softened
97.5 G Powdered Sugar
1 ea. Egg
3 G Salt
2.5 ML Vanilla
285 G Flour
2 G Baking Powder
Equipment needed:
Sifter, mixer with paddle attachment, parchment paper, plastic wrap, rolling pin, ring cutters, and spatula.
Directions:
1) Cream the butter and the powdered sugar in the bowl of a mixer fitter with the paddle attachment.
2) Blend in egg and mix well. Add the vanilla and salt.
3) Sift together the flour and baking powder. Add it to the creamed butter, blend until it just barely comes together. Wrap in plastic wrap and chill for one hour.
4) Roll out and cut desired shape. Dock and place on parchment line baking sheet.
5) Bake 350°F for 10-12 minutes.