PASTRY ARTS chocolate pastry perfection
Currently, caramelized white chocolate is starring on the 1789 menu in a banana pudding.
Collier’s version consists of a banana cremeux of blonde caramelized white chocolate, cream
trimoline, liquid glucose, a bit of gelatin, banana puree and milk. To avoid mushy bananas, he’ll
sous vide them after they’re impregnated with rum caramel. “If you shut your eyes, it’s banana
pudding,” he says.
OLD FASHIONED DESSERT
In her role as pastry chef at The Hotel Hershey, Hershey, Pennsylvania, Cher Harris, CEPC,
has caramelized white chocolate as an ingredient in various plated desserts. Now, she finds it’s
become so much easier. “Companies have come out with superior product, so we don’t need to
roast chocolate ourselves,” she says. Harris tends to use white chocolate in mousses and Bavarians,
finding it pairs well with passion fruit and apricot.
Currently, chocolate cream pie is at the top of the favorite dessert list for guests at The Hotel
Hershey’s three on-site restaurants. But Harris, who will compete for Worldchefs Global Pastry Chef
ABOVE, CLOCKWISE FROM LEFT:
1) A dessert version of the classic old
fashioned from Cher Harris. 2) Karen
Dalbora’s Jubilation Cake. 3) Churros
with dark chocolate for dipping at Chaval.
OPPOSITE: Cher Harris’ chocolate
passion mousse, cocoa nib meringue,
dried passion paper, honey cremeux and