MADISON (WKOW) -- If you have a sweet tooth, you might want to check out some of the creations of local pastry chef, Julia Julian. Julian is one of four pastry chefs from across the Central region, who'll go head-to-head in Detroit next month to see who will win the title of American Culinary Federation (ACF) Central Region Pastry Chef of the Year.
The competition takes place at Schoolcraft College, Livonia, Mich., April 14, and is part of the 2012 ACF Central Regional Conference taking place April 14-16 at MotorCity Casino Hotel, Detroit. The winner will advance to the national finals in Orlando, Fla., in July.
The ACF Pastry Chef of the Year award recognizes a pastry chef who displays a passion for the craft, has an accomplished reputation in the pastry field and has helped educate others by sharing skills and knowledge. At the regional competition, chefs will prepare four portions of a hot/warm dessert featuring pineapple. They will have 15 minutes to set up, 60 minutes to cook, 10 minutes to plate the dessert and 15 minutes to clean up. Judges will evaluate cooking skills, taste and professionalism. The winner will be announced Monday evening, April 16, at the Regional Awards Gala.
On Thursday Chef Julian showed off the dessert she'll be entering in the competition, a roasted pineapple rum cake. She was kind enough to give us the receipt! You can try it at home yourself.
Brown Butter Cake:
18 g almond flour 11 g all purpose flour ¼ tsp vanilla extract 28 g butter, browned 25 g egg whites 18 g powdered Sugar 14 g granulated sugar 1/8 tsp salt
Brown the butter over med heat till it is golden in color and produces a nice nutty aroma. Whisk together vanilla, egg white, both sugars, and salt over a double boiler till it is warm to the touch. Whisk in the all purpose flour and almond flour, then slowly whisk in the browned butter until it is completely incorporated. Pipe into cake molds and bake at 325 till the tops are golden and cakes have slightly pulled away from the edges of the mold. Soak in the rum syrup for 4-5 minutes. Serve Warm with passion fruit sherbet. Makes four serving.
2 oz Meyers rum 2 oz water 1 oz granulated sugar
Grease a roasting pan with the soft butter and sprinkle half of the brown sugar on the bottom, and fan the pineapple slices over it. Sprinkle the remaining brown sugar with the cinnamon evenly over the surface of the pineapple.
Roast the pineapple in the oven until it begins to caramelize and the juices are bubbly and thickened. Remove the pineapple and keep warm. Deglaze the roasting pan with the rum and then add the sugar and water. Cook until the sugar is dissolved. Use to soak the brown butter cakes while the cakes.
14 ea mini pineapple rings
½ oz light brown sugar
½ oz soft butter
1/8 tsp ground cinnamon 2 ea whole star anise 1 ea orange zest strip, 2 inch long ¼ ea vanilla bean
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