Article: New Technology Assists In Artisanal Baking | The French Pastry School

Article: New Technology Assists In Artisanal Baking

New Technology Assists In Artisanal Baking
The French Pastry School |
May 2, 2011
Master Bakers Innovate with Products from Demarle
Chicago, Illinois (May 2, 2011) – Professionals in the industry from Chicago and beyond arrived at The French Pastry School of Kennedy-King College on April 19th to see Chef Instructors Pierre Zimmermann, World Baking Champion, and Jonathan Dendauw, Compagnon Boulanger du Devoir, demonstrate bread and Viennoiserie recipes using the excellent non-stick food-grade silicone baking products of Demarle, Inc., distributed by European Imports, Ltd. "We benefit from the versatility of Demarle's products at the school every day," said Chef Sébastien Canonne, M.O.F., Co-Founder and Academic Dean for Faculty and Programs. "Chefs Pierre and Jonathan demonstrated how the molds can be used in artisanal bread baking in addition to so many other areas of pastry." Chefs Zimmermann and Dendauw demonstrated some classic recipes, as well as some creative twists for their Chicago audience. The traditional favorites included French bread, focaccia, and pain de mie (toast bread). Other recipes incorporated brioche dough, such as Galettes de Saint Nicolas with an Apparail Crémeux, spicy crumble, and poached apples. Chef Zimmermann's fun, whimsical specialties, "Sweet Dog" and "Sweet Burger" showed an imaginative approach to the familiar Chicago savory treats. The former appeared as small brioche loaf cut length-wise with raspberry gelée in the center, garnished with pastry cream and lemon cream, giving the appearance of a small hot dog. The "Burger," also using a brioche "bun" included an apricot-passion fruit gelée and strawberry mousse.