Thanks to everyone who attended this year’s open house. We hope you enjoyed the demos and food as much as we did! And we are excited to welcome all the new students to New School. As promised, here are the two recipes from last night’s demonstrations: French Macarons and Spaghetti alla Carbonara.
Note: While Chef Briana Bielucke’s demonstration featured macarons with mint ganache, the photo above shows her making macarons with raspberry ganache. Feel free to experiment with different macaron fillings.
Makes 20 cookies
1 ¾ cup + 2 ½ tablespoons almond meal/flour
1 ¾ cup + 2 tablespoons powder sugar
¼ cup + 1 ½ tablespoons egg whites
1 tsp vanilla extract
¼ cup + 2 tablespoons egg whites
pinch of sugar
1 cup + 3 tablespoons sugar
2/3 cup water
Preheat convection oven to 325 degrees or 350 for standard oven. If making a template, trace 1½ inch circles on to parchment using a cookie cutter and pencil. Sift almond flour and powder sugar into a large bowl. Mix in first amount of room temp egg whites, vanilla and desired food gel coloring until smooth. Set aside. In a small pot combine sugar and water, being careful not to get any of the mixture on the sides of the pot. If this happens, brush down the sides of the pot with clean water. Place on medium high heat with a candy thermometer attached.
Meanwhile place you 2nd portion of egg whites in a clean mixing bowl with a whisk attachment. Once your sugar reaches 220 degrees turn your mixer on slow/medium speed. When a little froth begin to form sprinkle in a pinch of sugar and mix to soft medium peaks. If your egg whites reach this point before you sugar is done, continue to stir on the lowest speed possible. When the sugar has reaches 248 degrees turn the mixer to medium speed and slowly pour the hot sugar down the side of the bowl into the egg whites. Allow mixture to whip for about 5 minutes or until cool and hold stiff glossy peaks.
Fold one-third of the meringue into your almond mixture. Then continue to add the rest of the whites a little at a time. When it leaves a “ribbon” in the mixture and slowly spreads out after 10 seconds it is ready to pipe. Holding your bag horizontal pipe 1 ½ inch disks onto sheet tray lined with parchment. Once one tray is complete, bang it on the table a few times to release any trapped air bubbles. Repeat with remaining tray. Bake for 15-20 minutes or until done.
Allow to cool thoroughly before filling.
For chocolate macaron replace 2 ½ tablespoons of almond meal with 2 tablespoons of ditched processed cocoa powder.
4 oz. bittersweet chocolate
½ cup heavy cream
2 oz. unsalted butter, room temperature
½ c jam for filling
Place chopped chocolate in a bowl
Gently heat the cream to a boil. Pour onto the chocolate and let sit for 5 minutes. Whisk until smooth. Let it cool for about 2 hours at room temperature or ½ hour in refrigerator. Once firm whisk with butter until light and fluffy. Pipe a ring of ganach onto the bottom of a cookie. Then fill that cavity with jam. Sandwich the two cookies together.
SPAGHETTI ALLA CARBONARA
1 lb. spaghetti
6 oz. pancetta, small diced
1 T. olive oil
3 egg yolks
¾ cup Parmesan
½ t. fresh cracked black pepper
½ t. salt
Combine egg yolks, Parmesan cheese, pepper and salt. Set aside.
In a skillet, cook the pancetta until rendered and crisp. If the pancetta is particularly lean add olive oil to this process.
To serve: Add the cooked wet pasta to the bacon mixture and toss with the egg mixture until smooth and creamy. Serve immediately.
1 1/4 cup 00 flour (400 g)
1/2 T salt
3/4 t whole milk
1 t EVOO
7 egg yolks
1 egg (1/2 egg = 25 g or 1 T)
Make a well with flour on a surface. Combine wet ingredients plus salt. Pour into well. Slowly incorporate into dough. Knead for 15 minutes or until smooth and tight ball forms. Rest minimum 30 minutes before laminating and sheeting on a pasta roller.