Deconstructed Pecan Pie with Maple/Bourbon Parfait, Pecan Brittle Crunch,
Chocolate Paint, Vanilla Cotton Candy and Applewood-Smoked Bacon Gelato
William Muzio, Executive Chef
Yield: 5 servings
buttered surface. Do not spread. Allow
to cool slightly. Stretch and pull until very
thin. When cool and hardened, break into
small pieces. Store in airtight container. To
use, place some pieces in Robot Coupe;
chop into very small pieces.
the restaurant’s 18th-century American
history,” says Diana Wolkow, pastry chef.
“Ingredients include raw pecan pieces,
miniature semisweet chocolate chips, and
rum to hold together the sweet and gooey
½ cup 66% bittersweet chocolate
½ cup heavy cream
Method: Melt chocolate with cream
over double boiler, stirring often.
When mixture is combined, remove
from heat. Keep warm.
Applewood-Smoked Bacon Gelato
10 oz. chopped bacon
2 cups milk
1 cup heavy cream
4 egg yolks
½ cup sugar
Pinch of salt
Wolkow prefers to make smaller,
individual pecan pies because a better
crust-to-filling ratio is achieved. “If pie
is made in individual portions—versus
a large pie served in slices, which
gives you the feeling of being in a
diner—it is appropriate for a fine-dining
establishment and can make a guest feel
like he or she is getting a truly unique,
½ cup milk
1¼ cups heavy cream, divided
½ cup sugar
½ t. vanilla extract
1 oz. bourbon
2 egg yolks
2 oz. maple syrup
1½ sheets gelatin
THE CRUST MAKES THE PIE
“Just because a pie is a pie doesn’t mean
it’s a low-class dessert,” says Tiffany
Layco, executive chef for Library Bistro at
the Alexis Hotel, Seattle. “The right pie is
the right pie, no matter where it’s served.
You can certainly fancy it up, alter them a
bit—make turnovers or crostatas—but the
essence is still a pie.”
Method: Heat milk, ½ cup cream, sugar
and vanilla until mixture comes to a boil.
Cook out alcohol in bourbon. Whisk egg
yolks and maple syrup. Bloom gelatin in
water. Whip remaining cream into soft
peaks. When cream mixture comes to a
boil, add bloomed gelatin. Temper to egg
yolk mixture. Add bourbon. Slowly fold in
whipped cream. Strain mixture through
fine-mesh sieve. Put mixture in prepared
molds (4-oz., such as pyramid shapes).
Put in freezer to set at least 12 hours.
1) Render chopped bacon on medium-low flame. Drain bacon fat; cool. 2) In
medium saucepan, mix milk and cream;
warm until foam forms around edges.
Remove from heat. 3) In large bowl, beat
egg yolks and sugar until frothy. Gradually
pour warm milk into egg yolks, whisking
constantly. Return mixture to saucepan;
cook over medium heat, stirring with
wooden spoon, until mixture gels slightly
and coats back of spoon. (If small egg
lumps begin to form, remove from heat
immediately.) Fold in chilled bacon fat
and pinch of salt. Pour mixture through
sieve or fine strainer into bowl. Cover;
chill for several hours. 4) Pour mixture
into ice cream maker; freeze according to
manufacturer’s instructions. Transfer to
sealed container; freeze until firm. If too
firm, place in refrigerator before serving.
Vanilla Cotton Candy
5 vanilla beans
3 cups sugar
Layco menus a personal-serving apple
crostata about 6 inches across spiced
with cinnamon and allspice and served
with vanilla ice cream and caramel sauce
(with 5 oz. fruit/5 oz. dough, it sells for $8).
Granny Smith apples are used because
they are naturally tart, firm and hold up
well in baking.
Pecan Brittle Crunch
1 cup sugar
½ cup light corn syrup
¼ cup hot water
½ T. butter
1 cup pecans
½ t. vanilla extract
1 t. baking soda
Method: Split vanilla beans; place in sugar.
Mix. Following manufacturer’s guide for
cotton candy machine, add vanilla/sugar
mixture to make vanilla cotton candy.
“My apple crostata has a crust I’m very
proud of. I make sure it’s buttery and
flaky,” Layco says. “It has a bit of a savory
Method: Cook sugar, syrup and hot
water until mixture thickens and bubbles
(about 230°F). Add butter and pecans.
Stir continuously; continue cooking until
nuts begin to brown and start popping
(290°F). Remove from heat. Add vanilla
and baking soda; stir thoroughly. Pour
quickly in several pieces on large
Per serving: Dip small paint brush in
chocolate paint. Paint one stroke across
center of plate. Place one mold maple/
bourbon parfait upside-down in center
of plate. Add pecan brittle crunch
over chocolate paint. Add one scoop
applewood-smoked bacon gelato to plate.
Top off with stick of vanilla cotton candy.