Dining
Dining
The Artistry of Pastry by Susan Campbell Incredible edible art, decadent calorie-laden concoctions… it’s all in a delicious day’s work for a pastry chef. So, let’s take a sneak peek behind the scenes to see what makes this special breed of culinary talent tick!
Pastry art past
Recipe for success
Pastry making dates back to ancient Mediterranean times, in fact, records of phyllo-type pastry go back as far as 11thcentury Turkey. Crusaders brought phyllo pastry back with them to Europe where French and Italian Renaissance chefs later experimented with its ingredients to produce lighter and flakier versions like puff and choux. As rich European socialites of the 18th century demanded more intricate and decadent desserts to fit their opulent lifestyles, many artistic chefs were paid handsomely to create unique confections. But it is French Chef Marie-Antoine Carême who is credited with elevating the skill of pastry-making to a fine art. As a young man working in a Parisian patisserie, he was a big fan of architecture so ancient ruins and intricately sculptured buildings were his muse as he created multileveled masterpieces made of confectioner’s paste, nougat, marzipan, and spun sugar. His work displayed in the windows of his employer’s shop brought him fast fame and soon his creations called pièces montées were in demand for royal
Beyond a love of sweets, it takes a special kind of cook to become a successful pastry chef. Though creativity is essential, this art is far more scientific than one would think. A pastry chef must learn about the science of the ingredients they use, how their interactions and reactions to temperatures and motions create different tastes, textures, and balances. And artistic skills and attention to minute details are required to create desserts that are as appealing to the eye as they are to the palate. A propensity for experimentation is also essential – colors, shapes, and textures must combine in a complimentary collage with flavors and tastes. Pastry chefs must also exhibit a high level of physical stamina; they spend countless hours on their feet daily, and often begin work as early as 3 a.m. They must be highly organized as they are often expected to menu plan and order supplies since their station in the brigade de cuisine typically operates as an island unto itself. Because dessert is always an option and never a given, the pastry chef must have an absolute passion for !
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banquets. The Rothschilds, King George IV, and Russia’s Romanovs were among some of his most famous clients, and Carême personally baked Napoleon’s wedding cake! France soon became known as a pastry art Mecca, and, with the inception of Le Cordon Bleu culinary arts school in 1895, pastry chefs became established as separate entities in professional kitchens. Today, the term “pastry arts” encompasses not only pastries, but also cakes, cookies, confections, chocolate creations, and much more.
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Dining
Pastry Chef Secrets The creative purveyors of delightfully decadent desserts are usually tight-lipped about their sweet secrets… though we’ve managed to unearth a few. But first you should be able to talk the talk! So, here are some pastry-making terms:
creating concoctions that diners cannot help but desire! But when everything gels smoothly – and plates come back empty and with rave reviews – successful pastry chefs will tell you that few professions have as many sweet rewards as theirs!
AERATE
FOLD
To give more air. Passing dry ingredients through a fine mesh to strain out clumps and make lighter; like sifting.
Gently blend; often used as a technique to introduce light ingredients to heavier ingredients to prevent over mixing.
CREAM
Vigorously mix ingredients together to make them smooth and fluffy. CRIMP
Seal the edges of pastry together so that they are airtight.
Local talent
Aruba’s major hotels and finest dining establishments boast many superb dessert artists, including award-winning pastry chefs, top-notch wedding cake creators, and even fine chocolatiers! And the Dutch influence also ensures spectacular baked goods like Dutch apple pies. So do indulge! (And try to pry a few sweet secrets out of the special local talent yourself!) "
PIPE
The method of decorating via a pastry bag with specially shaped metal tips to make details like borders or flowers. SCALD
Heat liquid to the point just before it boils.
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