Method For French Meringue:
Place the room temperature egg whites and cream of tartar in mixing bowl
with whip attachment. Begin whipping until foamy on slow speed (to break
up the whites). Turn on higher speed and gradually add half of the sucrose.
Whip until stiff peak and turn on high speed, adding quickly the other
half of the sucrose. When the egg whites have reached their maximum volume
stop whipping and fold in the powdered sugar; mix until smooth. Pipe on
stenciled parchment paper (disk and shells). Sprinkle powdered sugar on
the meringue disk. WAIT 5 MINUTES AND REPEAT. BAKE AT 176.6ºC / 350ºF
(VENT OPEN) TURN OFF THE OVEN AND LET THE MERINGUE DRY OVERNIGHT.
Method For Pistachio Ice Cream :
Mix the stabilizer with 178 Grams of Sucrose at 4ºC, mix the milk and
the 0% fat milk powder At 25ºC, mix in the sugars (sucrose, trimoline)
at 35ºC, mix in the melted butter at 37ºC, mix in the pistachio paste
at 40ºC, mix in the egg yolks at 45ºC, add the stabilizer mixed with the
sugar Heat to 85ºC for 2 minutes Cool rapidly to 4ºC and add the kirsch.
Leave to mature between 4 - 12 hours. ( Do this to insure the milk's protein
hydration and the full strength of the stabilizer and emulsifier. Maturation
will also reinforce the flavor and smooth texture of the ice cream).
Homogenize with hand blender. Freeze in ice cream machine. Transfer the
ice cream to an airtight container then deep-freeze to ensure the stabilization
of the product (up to -40ºC).Keep in container in a freezer at -25ºC.
Method For Nougat Glace :
Whip the egg whites slowly boil the sucrose, glucose and honey to 125º
C / 257º f. Pour over the egg whites and whip until cold fold in the nuts,
zest and chopped pate de fruit. Fold in the whipped cream. Fill two dome
Method For Raspberry Sorbet :
Mix all the dry ingredients together Heat the water to 40ºC Mix in the
dry ingredients, stirring briskly Heat to 85ºC (keep covered. Evaporation
will unbalance the recipe) Cool rapidly to 20ºC Let mature for a minimum
of three hours Fold in the fruit puree Homogenize with the hand blender
Freeze in ice cream machine Transfer the sorbet into an airtight container,
and then deep-freeze to ensure the stabilization of the product. (Up to
-40ºC) Keep in container in the freezer at -25ºC
Sebastien Canonne & Jacquy Pfeiffer own & operate
The French Pastry School
in Chicago IL