Pastry

Pastry 4

Slim down dessert recipe

Stay on your weight-loss track with these tasty 300-calories-or-less treats

Top 10 dessert of the world

April

2011

Vol. 9

A Perfect Pair Coffee & Dessert Stand out with your own unique coffee and dessert

Pierre Hermé

Famous pastry shops of Paris

Ten outstanding desserts from around the world

Discovery FRENCH dessert 10 Questions & Answers

‘Mr. Chocolate’

Jacques-Torres

M’sia: RM9.95 S’pore: $4.95

editor’s talk

We

have a bounty of articles in this issue on living well. Our intrepid travel writer Susan Lanier-Graham takes us from the Kentucky Derby and the world of Thoroughbred horses to the French Riveria. We find the best Sunday Brunches in the Valley and later in the day, we take a trip to the opera. Oh, you don’t know anything about opera? Not a problem.

Sara Parkin, our erstwhile opera buff will tell you how to enjoy Madame Butterfly, La Traviata, and more—even if you know nothing about the venue.

Over the years, many people have offered opinions on living the good life.

Philosophers, poets, authors, ministers, priests, shaman, scientists, movie producers, song writers… Everyone from Socrates to Yoda has an opinion.

Why? Because living the best life we can is a common denominator among the human race. We all want it. That doesn’t mean we all want the same things. Working on the articles for this issue reminded me that while there are many ways to live the best life, it all begins with attitude. The good life is about living large, about expressing the joy and love of life. It’s about song, exuberance, and about taking chances and “going for it.

One of the articles in this issue deals with fear—another common denominator. We all deal with fear at one time or another, and only by gaining control over our fears can we begin to live the best life. This month’s article gives some good advice on how to put your fears in perspective.

“Do or do not. There is no “try.” –Yoda

Stephanie Garryb Vol 9, April 2011

4 Pastry Guidepost

Pierre Hermé pastry shop

The pastry shop of the famous pastry chef

6 Pastry Maker

‘Mr. Chocolate’ Jacques Torres

Master of haute chocolate and desserts is one of the top pastry chefs in the world

8 Cover Story

Discovery French dessert A brief tour of french dessert

12 World Review

World’s top 10 dessert

List describes ten outstanding desserts from around the world

14 Tea Break Time

Coffee & dessert a perfect pair

Stand out with your own unique coffee and dessert

16 Homemade Recipe

4 slim-down dessert recipe

Stay on your weight-loss track with these tasty 300-calories-or-less treats

contents

Vol. 9, April 2011

pastry guidepost

A wide range of macaron flavors of various colours.

Pierre Hermé Pastry shop In

Paris you can find some good pastry shops, but one has to mentionned specially, this is the pastry shop of the famous pastry chef Pierre Hermé.

Pierre Herme, as well known in Japan as in France (it was in Tokio where he opened this first pastry shop in 1998), creates pastry lines like Haute Couture.

He created a wide range of macaron flavors of various colours. He imagines new pastry lines twice a year, a spring/summer collection, and a fall/winter collection.

As you draw near on a Saturday afternoon, you see a troop of people waiting eagerly. Are they distributing hundred-Euros notes? Or maybe it’s the Rolling Stones shopping for clothes? No, business as usual at Pierre Hermé. You wait in line to enter the shop.

Pastry is the most affordable way of enjoying French gastronomy.

Most tourists and locals are priced out of Paris haute restaurants, but anybody can afford a €1.50 macaroon. Patrons at Pierre Hermé are regular people, with the occasional delivery boy coming to pick up €200 worth of cakes for a corporate event.

Pierre Hermé does not stock croissants or any traditional pastry. He fancies himself as couture pastry.

72, rue Bonaparte, 75006 Paris Tel: +33 (0)1 43 54 47 77 Hours: Mon ~ Sun 10 a.m. ~ 7 p.m.

Sat 10 a.m. ~ 7:30 p.m.

5

“

pastry maker

Love Authenticity Freshness Diversity Flavor

�

my five favorite ingredients

Jac

ques Torres is one of the top pastry chefs in the world. He became well-known as the executive pastry chef at the famed Le Circque, but then branched out on his own with his eponymous stores in Manhattan and Brooklyn.

‘Mr. Chocolate’ Jacques Torres 10 questions & Answers

HL: Haute Living JT: Jacques Torres HL JT

HL JT

: What’s new at Jacques Torres Chocolate and Ice Cream? : Starting savory crepes at the downtown and Brook lyn locations. Working on new chocolates: luxury flavors like truffle, caviar and vodka. : What are some of your favorite dishes at your restaurant? : Bon Bons because you get all the flavor in a small package. It’s what I’m very proud of.

HL JT

: Where do you like to dine when you’re not working? : Real simple and authentic restaurants.

HL JT

: What’s your ideal meal? : Full of flavor, full of surprise, full of authenticity— that’s what I really go after.

HL JT

: Where do you like to dine for a special occasion? : This I would need to pay tribute to my friends who succeeded in being recognized for special occasions: Daniel Boulud and Jean Georges.

HL JT

: What’s your favorite NYC neighborhood? : Right now, Lower East Side, where DBGB is. It’s very hip and interesting with up and coming little places.

HL JT

: What do you like to do in the city on your days off? : Fish! Water calms me down. It helps me recover from the hectic time in the city.

HL JT

: Your favorite vacation destination? : Ibiza

HL JT

: What’s your most memorable meal? : This is difficult because my friends are chefs and the like to over do it when I visit. They are so good to me and extend their culinary experience so I can’t pick one meal.

HL JT

: What are your five favorite ingredients? : Love, authenticity, freshness, diversity and flavor!

7

cover story

Discovery French Desserts

Français

The French are actually not big dessert eaters, which is surprising since they offer an incredible repertoire of famous French desserts. However, you will almost always find that French desserts are elegant and require a fair amount of expertise to create. Perhaps this is why many of their pastries and decadent desserts have become imitated throughout the world.

1.

Mousse Mousse

A dessert mousse is a form of dessert typically made from egg and cream (classically no cream, separated eggs, sugar, and chocolate or other flavorings), usually in combination with other flavors such as chocolate or purĂŠed fruit.

8

cover story

2.

Mille-feuille millefeuille Mille-feuille, vanilla slice, cream slice, custard slice, also known as the Napoleon, is a pastry originating in France.

3.

Floating island ĂŽle flottante

Floating island is made of egg whites served floating on a milky custard sauce. Some variations uses a thicker sauce, served on top of the dumplings, but usually the milk mix is thin.

4.

Opera cake OpĂŠra gateau

Opera Cake is a type of French cake. It is made with layers of the almond sponge cake (known as Joconde in French) soaked in coffee syrup, coffee buttercream, and covered in a chocolate glaze.

9

cover story

Characteristics of French Desserts Cooking in France is almost an art form, and save for the few international fast food chains like McDonald’s, you will rarely find that things are prepared quickly. The French believe that a meal should be savored rather than simply eaten and this is in fact one distinct difference between American and French cultures. You will also find several other characteristics that make French food notable and famous. French desserts, in general are:

Rich and creamy

Light and fluffy

Many french desserts, such as meringue and mousse are whipped to the point that they incorporate a fair amount of air.

Attention to detail

Actually, attention to detail is something that could describe French cuisine in general, but certainly desserts are no exception. Everything is important -- from the main component of the dessert to the fine garnish and presentation.

Long and complicated

Compared to American cuisine, most French desserts will take you several hours to complete and are made in a series of stages.

5.

Pot de creme Pot de crème

A profiterole, cream puff (US), or chou à la crème is a dish of choux pastry balls filled with whipped cream, pastry cream, or ice cream.

The puffs may be left plain or made to resemble swans or garnished with chocolate sauce, caramel, or a dusting of powdered sugar.

10

While the French are not the first to work with custards, they have definitely taken them to new heights. Crème brûlée, which literally means burnt cream, along with the distinctive choux à la crème (as well as a few others).

Flaky

French pastry, which perhaps is what you think of when you think of French sweets, typically uses a lot of butter which makes the pastry very flaky.

Layered

Cakes such as dacquoise and mille feuilles have several layers that all must be prepared separately.

cover story

6.

Choux pastry Pâte à choux Light pastry dough used to make profiteroles, croquembouches, eclairs, French crullers, beignets, St. Honoré cake, Indonesian kue sus, and gougères.

7.

Macaroon Macaron

Macaron is sweet confectionery made with egg whites, almond powder and food coloring. The macaron is commonly filled with buttercream or jam filling sandwiched .

8.

Bavarian cream Bavarois Molded cold desserts that might include whipped cream, crème anglaise, fruit puree, meringue, chocolate or liqueur.

11

world review

1.

Gulaab Jamu

India

Corn oil is preferable for this tasty dessert. Powder, regular milk, and perhaps some raisins or pistachios are most of the ingredients. This dough is divided into small balls and they will increase in size like donuts. Some areas have a proclivity towards rose water, others lean toward saffron or citrus juice.

orld’s Top 10 Desserts 2.

Chestnut Kintons Japan

3.

Baklava Turkey

4.

5.

Australie & Parlova New Zealand

2. Chestnut Kintons Japan

Chestnuts are the staple here, with sweet potatoes, sugar, mirin sauce.

3. Baklava Turkey

Honey, sugar, lemon juice, and orange water are used to make a syrup, which is poured over layers of phyllo dough and melted butter.

4. Pavlova Australia & New Zealand

It is made from egg whites and sugar. the outside of the meringue shell.

5. Castle Pudding England

The pudding is not what marvels one’s senses; it is the strawberry jam that is cascading down the sides of the pudding.

7. Almond Cookies China

Originally from China, many ethnic communities have adopted these almond cookies.

8. Tiramisu Italy

This dessert is like tasting a bit of heaven, a dessert that floats: it does not drape around one’s tongue. This dessert is light, similar to light tapioca pudding.

9. Churros Spain

The exterior is crispy but the interior is softer and this dessert just electrifies the tasty sensation in one’s mouth.

6. Fruit Salad Dessert Central Africa

10. Sopapillas U.S.

6.

7.

There is not any one type of salad that predominates in this region, but they all feature watermelon.

9.

Castle Pudding England

Sopapillas can be eaten alone but their spectacular tastes comes when they are drizzled in some honey .

8.

10.

Coffee Desserts A Perfect Pair

Stand out with your own unique coffee and dessert Discerning customers yearn for more than just a cup of java with dessert. What they’re really looking for is an extraordinary cup of coffee. With the nation deep in coffee culture, the competition is steep.

tea break time

Light-Roast Coffee

Mellow Taste And Golden-Brown Color. Pair With

Medium-Roast Coffee

Well-Rounded And Robust With A Deep. Pair With

Dark-Roast Coffee

. .t .t t

.t .t .t

Light cakes, cookies and loaves Cooked-fruit desserts, such as a crisp, compote or cobbler Desserts with fresh fruit, such as a tart, shortcake or meringue

Creamy desserts with light textures, such as crème brûlée, tiramisù or flan Spiced desserts, such as carrot cake and apple pie Lighter-style desserts that still hold some decadence, such as cheesecakes with fresh fruit

Bold, Rich And Full Of Body. Pair With

.t .t .t

Coffee-flavored desserts, such as mocha cake or espresso ice cream Decadent desserts, such as dense cheesecake or ice cream Rich chocolate desserts, such as cake, sundaes, mousse or truffles

15

4

Slim-down desserts recipe Getting swimsuit-ready doesn’t have to mean sacrificing the sweets. At just 300 calories per serving (or fewer!), these guilt-free desserts will not only satisfy your cravings—they’ll keep you right on track to a slimmer summer-you. From chocolatey Frozen Mousse Triangles to fruity Light Lemon Cake and Mixed Berry Parfaits, these treats will only feel like a splurge.

End-of-Summer Fruit Tart

146 kcal Active Time: 24 mins Total Time: 85 mins

Ingredients . 12 whole reduced-fat

cinnamon-crisp graham

. 2 Tbsp sugar . 2 Tbsp stick butter, cut up . Lime Custard Filling . 1 pkt (from a 4.4-oz box) . English custard pudding mix 3 Tbsp sugar

. 1 2/3 cups 1% lowfat milk . 1 tsp grated lime peel . 2 Tbsp lime juice . 2 small red plums, cut in thin wedges

. 1 cup fresh blueberries . 1/2 pt (6 oz) raspberries . 2 Tbsp apricot preserves, melted

Heat oven to 350°F.

Crust: Process cookies

Combine mix sugar in

Remove pan sides.

with removable sides with nonstick spray.

processor until reduced to fine crumbs. Add butter; process until blended.

Bring to boil over medium heat, stirring with a heatresistant rubber spatula.

plate. Starting at edge of crust, overlapping, around tart.

1 Lightly 9-in tart pan 2 and sugar in food 3 a medium saucepan. 4 Place tart on serving

16

homemade recipe

Frozen Berry Angel Shortcake

268kcal Active Time: 30 mins Total Time: 300 mins

Ingredients . . . . . . .

1 Classic Angel Food Cake Raspberry Extract Liquid red food color 2/3 cup strawberry topping 3 cups lowfat strawberry ice cream 2 cups thawed lite whipped topping Fresh strawberries or raspberries

1

Prepare the Classic Angel Food Cake recipe with these changes: Line the bottom of a 9 x 3-in. springform pan with nonstick foil.

2

Using a serrated knife, cut cake into 2 layers. Place bottom layer, cut side up, on pan bottom and spread with 1â „3 cup strawberry topping.

3

Transfer a frozen cake to a serving plate. Thawed lite whipped topping or lightly sweetened whipped cream.

Decorate with strawberries.

homemade recipe

Honey Greek Yogurt Fillo Cups

171 kcal Active Time: 24 mins Total Time: 40 mins

Ingredients . Butter-flavored cooking spray

. 1 pint strawberries, . . . . . .

washed, hulled and sliced 3 Tbsp granulated sugar 1⁄4 tsp vanilla extract 1⁄4 tsp pumpkin pie spice 4 (14 x 9-in.) sheets frozen fillo dough, thawed 1 1⁄2 cups nonfat Greek yogurt, stirred 4 Tbsp honey or agave nectar

Heat oven to 350˚F. need 6 foil pie pans lightly coated with cooking spray. Toss strawberries with 1 Tbsp sugar and the vanilla.

1 You’ll

Stack fillo sheets; cut

To make fillo cups

Bake 10 minutes or

Spoon some juices

crosswise into thirds (24 pieces total).

Place 1 piece fillo in each pie pan; lightly coat with cooking spray.

and crisp. Cool completely on a wire rack lined with paper towel.

with 1⁄4 cup yogurt; spoon remaining berries and juices over yogurt; drizzle with 2 tsp honey.

2 half lengthwise, then 3 (4 pieces per cup): 4 until cups are golden 5 into each shell. Top

Mixed Berry Parfaits Ingredients 207 kcal Active Time: 15 mins Total Time: 240 mins

. 1 box (3 oz) wild strawberry gelatin . 1 cup each strawberries, blueberries and raspberries . 2 cups prepared vanilla

1

You’ll need five 10-oz plastic glasses.

Prepare gelatin in a

2 2-cup glass measure

as box directs. Refrigerate, occasionally stirring gently (try not to create bubbles), egg whites.

Spoon pudding on

Add gelatin gently stir

Stem and hull 1/2 cup

remaining a strawberries and bowl with remaining blueberries ,raspberries.

berrie some are suspended in the gelatin. Refrigerate 3 hours.

small pieces Combine with 1/2 cup each blueberries and raspberries.

5 Stem, hull and slice 4 skewer to incorporate 3 strawberries; cut in

nonfat & around 100 calories

100% all natural no artificial sweeteners certified gluten-free GanedenBC3D TM probiotics for healthy immune system

Š copyright 2010 Red Mango, Inc.

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