RETHINK SWEET TREATS with Pourable Cream Cheese - Featuring the Winning Chefs from our StarChefs 2020 Competition! - Smithfield Cream Cheese
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RETHINK
SWEET TREATS
with Pourable Cream Cheese
Featuring the Winning Chefs from
our StarChefs 2020 Competition!
Japanese Cheesecake
Ice Cream
MISO, YUZU, GRAHAM CRACKER
Japan e s e C heesecake Ice C r eam
Yi e l d : 2 q u a r t s
INGREDIENTS
2 C u p s G ra n u l a t e d S u g a r 1½ Cups Whole Milk
8 O u n c e s S m i t h f i e l d P o u ra b l e 2 Te a s p o o n s Yu z u Z e s t
C re a m C h e e s e 3 C u p s H e a v y C re a m
2 Whole Eggs 6 G ra h a m C ra c ke rs , c r u m b l e d
2 Te a s p o o n s Va n i l l a E x t ra c t 1 ½ Ta b l e s p o o n s S a i k y o M i s o
DIRECTIONS
> I n a b ow l , b e a t t h e s u g a r, m i s o a n d p o u r t h e h o t c u s t a rd t h ro u g h a s t ra i n e r
c re a m c h e e s e u n t i l s m o o t h a n d c re a m y ; i n t o a l a rg e c l e a n b ow l .
beat in the egg and vanilla; set aside. L e t t h e c u s t a rd c o o l s l i g h t l y, t h e n s t i r
Bring the milk to a boil in a medium i n t h e y u z u z e s t a n d c re a m .
s a u c e p a n ; s l ow l y b e a t t h e h o t m i l k i n t o
t h e c h e e s e m i x t u re . > C ove r a n d re f r i g e ra t e u n t i l c o l d o r
ove r n i g h t . S t i r t h e c h i l l e d c u s t a rd ; CHEF CHRIS CHUNG Mo n i N o n m i | B os ton
> P o u r t h e e n t i re m i x t u re b a c k i n t o t h e f re e z e i n 1 o r 2 b a t c h e s i n a n i c e c re a m J a p a n e s e c h e e s e c a ke i s a l w a y s o n e o f m y f a vo r i t e d e s s e r t s . G ro w i n g u p i n H a w a i i ,
p a n a n d p l a c e ove r l ow h e a t . S t i r c o n - m a ke r a c c o rd i n g t o t h e m a n u f a c t u re r ’ s w e h a d a l o t o f a m a z i n g J a p a n e s e b a ke r i e s t h a t s e r ve d i t . I w a n t e d t o m a ke
stantly with a whisk or wooden spoon d i re c t i o n s , a d d i n g t h e c r u m b l e d g ra h a m something that I enjoy and also bring back memories in Hawaii. Instead of making
u n t i l t h e c u s t a rd t h i c ke n s s l i g h t l y ( d o n ’ t c ra c ke rs o r r i c e c ra c ke rs t o t h e m a c h i n e a c h e e s e c a ke , I p u t i n a t w i s t t o m a ke a J a p a n e s e C h e e s e c a ke I c e C re a m w i t h m i s o
l e t t h e m i x t u re b o i l o r t h e e g g w i l l w h e n t h e i c e c re a m i s s e m i f ro z e n ; a l - a n d y u z u . T h e p o u ra b l e c re a m c h e e s e w o r k s p e r f e c t l y w i t h t h i s re c i p e b e c a u s e
s c ra m b l e ) . R e m ove p a n f ro m h e a t a n d l ow t h e m a c h i n e t o m i x i n t h e c ra c ke rs . o f i t s h i g h - q u a l i t y, f l a vo r a n d t e x t u re .
RETHINK DESSERT PAGE 4 RETHINK DESSERT PAGE 5
Purple Potato Cinnamon Rolls HONEY, HAZELNUT, CREAM CHEESE GLAZE
INGREDIENTS
D o ug h Haz e l nut C r umb l e
5 00 g ram s p urple potatoes, 10 3 g rams haze l n u t s ,
b ake d a n d ri ced t oas t e d an d c oars e l y c hop p e d
9 60 g rams Ki ng Art hur S ir Galahad f l ou r 15 5 g rams Ki n g Art hu r Si r G al ahad f lo u r
454 g ram s whole milk 113 g rams u n s al t e d bu t t e r
2 08 g ram s who le eggs 119 g rams l i g ht brown s u g ar
1 3 6 g rams unsalt ed butt er, 1 g ram kos he r s al t
s o fte n e d to roo m temperature 1 g ram c i n n am on
1 3 6 g rams sugar 4 g rams van i l l a e x t rac t
8 g ram s sal t
1 4 g rams gol d o smotolerant yeast C re am C he e s e Gl az e
226 g rams Sm i t hf i e l d P ou rabl e
Fi l l ing Cre am Che e s e
454 g ram s unsalted butt er 10 0 g rams s u g ar
33 9 g ram s l ight brown sugar 6 g rams van i l l a e x t rac t
1 1 3 g rams h oney
2 grams cinnamon
4 g rams sal t
¼ vanil l a b ean
DIRECTIONS
Fo r t he Purp le Po ta to D o u gh : B a ke C ove r w i t h c o l d h a z e l n u t c r u m b l e a n d
the potatoes until soft enough to be b a ke a t 3 5 0 F f o r 1 2 - 1 6 m i n u t e s o r u n t i l
p i e rc e d w i t h a f o r k . R e m ove f ro m t h e b a ke d .
ove n a n d c o o l f o r 5 m i n u t e s . C u t t h e
p o t a t o e s i n h a l f t o a l l ow t h e re m a i n - For the Fi l l i ng : P l a c e a l l i n g re d i e n t s
ing steam to escape. Rice the potatoes i n t h e b ow l o f a s t a n d u p m i x e r. C re a m
when cool and set aside. Combine all u n t i l c o m b i n e d . B e s t m a d e r i g h t b e f o re
i n g re d i e n t s i n t o t h e b ow l o f a s t a n d ro l l i n g t h e d o u g h t o e n s u re f i l l i n g i s
mixer fitted with a dough hook. Mix on s o f t a n d s p re a d a b l e .
speed one for 4 minutes. Mix an addi-
t i o n a l 2 m i n u t e s o n s p e e d 2 . B u l k f e r-
For the Haz e l nut C r umb l e : C o m b i n e
m e n t i n a l i g h t l y g re a s e d c o n t a i n e r f o r
b u t t e r, s u g a rs , s a l t i n t o t h e b ow l o f
1 h o u r. E m p t y t h e d o u g h o n t o a l i g h t l y
a stand up mixer fitted with a paddle
g re a s e d p a rc h m e n t l i n e d h a l f s h e e t p a n
a t t a c h m e n t . C re a m . A d d s i f t e d f l o u r
a n d w ra p w i t h p l a s t i c .
a n d c i n n a m o n a n d m i x u n t i l b a re l y
i n c o r p o ra t e d a n d c r u m b l y. R e f r i g e ra t e
R e f r i g e ra t e ove r n i g h t . R o l l t h e d o u g h
t o 1 / 2 ” t h i c k n e s s , s p re a d t h e f i l l i n g
u n t i l re a d y t o b a ke . CHEF JOHN MAIELI Beaker & Gr a y | M i am i
a n d ro l l . C u t t h e l o g i n t o 2 ” s e c t i o n s W h e n I t h i n k c re a m c h e e s e , I t h i n k b re a k f a s t p a s t r y, a n d n o t h i n g
a n d p l a c e t h e m i n t o a m u f f i n p a n . C ov - For the C re am C he e s e Gl az e : S t i r a l l
i s m o re c o m f o r t i n g t h a n s w e e t a n d t e n d e r c i n n a m o n ro l l s .
e r w i t h p l a s t i c a n d f i n a l p ro o f a t ro o m i n g re d i e n t s t o g e t h e r i n a b ow l w i t h a
T h e p o u ra b l e c re a m c h e e s e m a ke s g l a z i n g e f f o r t l e s s !
t e m p e ra t u re a b o u t a n h o u r. whisk.
RETHINK DESSERT PAGE 8 RETHINK DESSERT PAGE 9Cheesecake Gelato ROASTED STRAWBERRIES, GRAHAM CRACKER CRUMBLE
Ch eeseca ke Gel ato
INGREDIENTS
C h eesec ake G ela to Roas te d Straw b e r r i e s
5 0 0 g ra m s m i l k 2 5 0 g ra m s s t ra w b e r r i e s
1 7 5 g ra m s s u g a r 7 5 g ra m s s u g a r
4 8 g ra m s m i l k p ow d e r 2 g ra m s s a l t
4 0 g ra m s g l u c o s e ½ lemon, juiced
3 g ra m s s a l t
9 0 g ra m s e g g y o l k s Graham C rac ke r C r umb l e
4 g ra m s c re m o d a n 3 0 , i c e c re a m s t a b i l i z e r 1 0 0 g ra m s g ra h a m c ra c ke r c r u m b s
3 0 0 g ra m s S m i t h f i e l d P o u ra b l e 1 5 g ra m s s u g a r
C re a m C h e e s e 1 0 g ra m s m i l k p ow d e r
6 g ra m s v a n i l l a p a s t e 2 g ra m s s a l t
3 0 g ra m s b u t t e r, m e l t e d
3 0 g ra m s c re a m
DIRECTIONS
For the Cheesecake Gelato: Place milk, half juice has thickened, about 45 minutes to an
the sugar, milk powder, glucose, and salt in hour. Remove from the oven and chill.
a pot and bring up to a boil. Whisk togeth-
er remaining sugar, egg yolks and stabiliz- For the Graham Cracker Crumble: Place
er. Temper milk with the egg yolk mixture, graham cracker crumbs, sugar, milk powder,
return to the pot, and cook to 175 F. Strain and salt in a bowl and stir to combine. Add
through chinois and chill in an ice bath. Stir butter and cream and mix to incorporate.
in pourable cream cheese and vanilla. Chill Chill.
overnight. Churn in an ice cream maker.
For the Roasted Strawberries: Toss straw-
To Assemble and Serve: Move cheesecake
gelato base to a frozen bowl and stir in
CHEF N ATALIA SPAMPIN AT O Culinar y Cr eat ive | D e nve r
berries with sugar and salt and place in a roasted strawberries and graham cracker T h i s re c i p e t a ke s i n s p i ra t i o n f ro m a s t ra w b e r r y c h e e s e c a ke a n d u s e s S m i t h f i e l d
baking dish. Roast in 350 F oven, stirring crumble. Freeze to firm up ice cream and p o u ra b l e c re a m c h e e s e t o m a ke a r i c h g e l a t o b a s e , f i l l e d w i t h ro a s t e d s t ra w b e r r i e s
often, until strawberries cook down and serve. a n d a g ra h a m c ra c ke r c r u m b l e .
RETHINK DESSERT PAGE 12 RETHINK DESSERT PAGE 13Cheesecake Bonbons SPECULOOS COOKIE BUTTER, CREAM CHEESE GANACHE, CITRUS
INGREDIENTS
S p ec ul oos Co o k ie Crumbs : Sp e c ul oos Brow n Butte r Sp re ad :
5 9 0 g ra m s b u t t e r 3 0 0 g g ra m s s p e c u l o o s c o o k i e c r u m b s
3 7 5 g ra m s s u g a r 1 4 5 g ra m s b row n e d b u t t e r ( w e i g h t
8 2 5 g ra m s d a r k b row n s u g a r a f t e r b row n i n g )
1 1 7 5 g ra m s a l l - p u r p o s e f l o u r 2 0 g ra m s i n ve r t s u g a r
7. 5 g ra m s b a k i n g s o d a 1 2 5 g ra m s m i l k
1 5 g ra m s s a l t 1 g ra m s ko s h e r s a l t
2 5 0 g ra m s w h o l e e g g
3 0 g ra m s v a n i l l a e x t ra c t C he e s e c ake Ganac he :
1 2 . 5 g ra m s c i n n a m o n 4 00 gra m s Smithfield Pourable Cream Cheese
3 . 7 5 g ra m s g ro u n d n u t m e g 1 2 0 g ra m s g l u c o s e
3 . 7 5 g ra m s g ro u n d c l ove s 1 2 0 g ra m s m i l k
5 g ra m s g ro u n d g i n g e r 8 3 0 g ra m s w h i t e c h o c o l a t e
2 . 5 g ra m s g ro u n d w h i t e p e p p e r Zest of 1 lemon
2 . 5 g ra m s g ro u n d b l a c k p e p p e r Z e s t o f 1 o ra n g e
2 . 5 g ra m s g ro u n d c a rd a m o m 2 g ra m s s a l t
1 0 g ra m s l e m o n j u i c e
5 g ra m s v a n i l l a e x t ra c t o r p a s t e
DIRECTIONS
Fo r t h e S p e c u l o o s C o o k i e C r u m b s : Fo r t h e C h e e s e c a ke G a n a c h e : H e a t
P u t c h i l l e d b u t t e r c u b e s , s u g a rs , b a k - t h e m i l k w i t h t h e l e m o n a n d o ra n g e
i n g s o d a , s a l t , a n d s p i c e s i n t h e m i x e r. z e s t s – l e a ve t o i n f u s e f o r 3 0 m i n .
C re a m u n t i l w e l l c o m b i n e d . A d d e g g a n d
vanilla – beat to combine. Add flour – A d d t h e g l u c o s e a n d s a l t , a n d re t u r n
b e a t t o c o m b i n e . R o l l t o ½ ” t h i c k . B a ke t o a b o i l . S t ra i n . M e l t t h e c h o c o l a t e .
at 375F for 9-11 minutes, until golden. E m u l s i f y t h e c re a m i n t o t h e c h o c o l a t e
Will still be soft when it comes out of a n d t h e n a d d t h e p o u ra b l e c re a m c h e e s e .
t h e ove n – s h o u l d b e c r i s p w h e n c o o l . I f Add the lemon juice and vanilla. Hand
s t i l l s o f t , b re a k i n t o c h u n k s a n d re t u r n t o blend until smooth. Let ganache cool
t h e ove n . O n c e c o m p l e t e l y c o o k , g r i n d i n to 29C.
f o o d p ro c e s s o r t o c r u m b s .
To A s s e m b l e a n d S e r ve : C a s t a
Fo r t h e S p e c u l o o s B row n B u t t e r chocolate mold (deep molds work
S p re a d : B row n t h e b u t t e r a n d s t ra i n best for the double layer) with dark
– m a ke s u re t o s c a l e a c c u ra t e l y a f t e r chocolate & let set. Fill each cavity
s t ra i n i n g . P ro c e s s t h e c r u m b s , s a l t , i n - 1 / 3 w i t h c o o k i e b u t t e r. F i l l t h e re m a i n i n g
ve r t s u g a r, a n d b row n b u t t e r i n a b l e n d e r 2 / 3 w i t h c h e e s e c a ke g a n a c h e . L e t
o r f o o d p ro c e s s o r u n t i l a p a s t e f o r m s . c r y s t a l l i z e s eve ra l h o u rs ove r n i g h t . CHEF MEG GAL US BO KA Res t aur an t | Ch i cag o
Drizzle in the milk and continue blending Cap the bonbons and after setting, T h i s s w e e t t re a t i s a d o u b l e - l a y e re d b o n b o n . I t h a s a s w e e t a n d t a n g y c h e e s e c a ke
u n t i l s m o o t h . P a s s t h ro u g h a c h i n o i s o r u n m o l d . * s t o re t h e s e b o n b o n s i n a g a n a c h e t h a t p a i rs w i t h t h e r i c h a n d c re a m y s p e c u l o o s c o o k i n g b u t t e r t h a t m a ke s
t a m i s t o re m ove a n y re m a i n i n g c r u m b s . c o o l p l a c e a n d s e r ve w i t h i n a w e e k . for a delicious, indulgent dessert.
RETHINK DESSERT PAGE 16 RETHINK DESSERT PAGE 17Guava-Cream Cheese
Ice Cream
WHIPPED TOPPINGG u a va-Cr eam C heese Ice C r eam
INGREDIENTS
Guava-Cream Cheese Ice Cream: 35 grams powdered sugar
400 grams heavy cream 10 grams lemon juice
250 grams whole milk
200 grams guava puree Whipped Cream Cheese Topping:
150 grams egg yolks 300 grams Smithfield Pourable Cream Cheese
150 grams granulated sugar 25 grams powdered sugar
3 grams salt Pinch salt
½ each vanilla bean, split and scraped 50 grams guava pasted, thinned down
100 grams Smithfield pourable cream cheese with a little hot water.
DIRECTIONS
For the Guava-Cream Cheese Ice Cream: O n c e t h e i c e c re a m b a s e i s s p u n , p l a c e
I n a p o t , h e a t t h e h e a v y c re a m , w h o l e i n t o c o n t a i n e rs a n d s w i r l i n t h e c re a m
m i l k , g u a v a p u re e , e g g y o l k s , g ra n u l a t e d c h e e s e m i x . S t o re i n t h e f re e z e r u n t i l
s u g a r, s a l t a n d v a n i l l a . W h i s k c o n s t a n t - re a d y t o s c o o p .
l y u n t i l i t re a c h e s 1 8 0 F. S t ra i n t h ro u g h
a chinoise onto an ice bath. Spin ice For the W hi p p e d Top p i ng : W h i p c re a m
c re a m b a s e i n a n i c e c re a m m a ke r f o l - c h e e s e a n d p ow d e re d s u g a r. L i n e a CHEF ALISS A FRICE Fr ic e C r eam | M i a m i
l o w i n g t h e m a n u f a c t u re r ’ s i n s t r u c t i o n s . pastry bag with a stripe of the guava We’ ve c re a t e d a M i a m i i n s p i re d d e s s e r t u s i n g t h e p o u ra b l e c re a m c h e e s e .
S e p a ra t e l y, m i x t h e c re a m c h e e s e w i t h p a s t e , f i l l t h e re s t o f t h e b a g w i t h t h e We m a d e a n i c e c re a m u s i n g g u a v a s f ro m S o u t h F l o r i d a a n d a s w i r l o f p o u ra b l e
t h e p ow d e re d s u g a r a n d l e m o n j u i c e . w h i p p e d c re a m . c re a m c h e e s e s w i r l , a s w e l l a s w h i p a c re a m c h e e s e t o p p i n g w i t h a s t r i p e o f g u a v a .
RETHINK DESSERT PAGE 20 RETHINK DESSERT PAGE 21Strawberry-Guava
Pop Tart
CREAM CHEESE FROSTING, SPRINKLES, FREEZE DRIED STRAWBERRYINGREDIENTS
P op Tart Dough : C re am C he e s e Fros ti ng :
2 5 0 g ra m s a l l p u r p o s e f l o u r 2 0 0 g ra m s S a ve n c i a P o u ra b l e
1 teaspoon sugar C re a m C h e e s e
1 teaspoon salt 5 0 g ra m s p ow d e re d s u g a r
1 70 g ra m s c o l d b u t t e r ½ teaspoon lemon juice
1 0 g ra m s l e m o n j u i c e
6 0 g ra m s i c e w a t e r As s e mb l y:
S p r i n k l e s , t o d e c o ra t e
S t rawb erry Guava Fillin g: F re e z e d r i e d s t ra w b e r r i e s , t o d e c o ra t e
2 5 0 g ra m s g u a v a p a s t e
1 5 0 g ra m s s t ra w b e r r i e s
5 0 g ra m s s u g a r
¼ teaspoon lemon juice
Pinch of salt
DIRECTIONS
Fo r t h e P o p Ta r t D o u g h : C u t b u t t e r To A s s e m b l e a n d S e r ve : R o l l d o u g h o u t
into small chunks and set aside in the t o a 1 5 x 1 5 ” s q u a re . T h e d o u g h s h o u l d
f r i d g e . W h i s k t o g e t h e r a l l d r y i n g re d i - b e a b o u t ⅛ ” t h i c k . Tr i m t h e e d g e s s o
ents. Whisk together lemon juice and i t i s a n eve n s q u a re , a n d c u t 5 x 7. 5 ”
w a t e r. U s i n g a ro b o t c o u p e o r i n a b ow l re c t a n g l e s . S p re a d t h e f i l l i n g o n t h e
u s i n g a p a s t r y c u t t e r, c u t t h e b u t t e r r i g h t s i d e o f e a c h re c t a n g l e , l e a v i n g a
i n t o t h e d r y i n g re d i e n t s u n t i l t h e b u t t e r ¼ ” b o rd e r o n t h e e d g e s . Fo l d t h e l e f t
is in pea sized chunks. s i d e o f t h e d o u g h ove r t h e f i l l i n g a n d
p re s s t h e e d g e s t o g e t h e r.
S l ow l y p o u r i n l i q u i d a n d p u l s e u n t i l
the dough just starts to come togeth- Use a fork to seal all edges. Use the
e r. F i n i s h k n e a d i n g l i g h t l y b y h a n d a n d f o r k t o p o ke h o l e s i n t h e t o p s i d e o f
w ra p w i t h p l a s t i c . L e a ve d o u g h t o re s t the pop tart to let steam escape while
i n t h e f r i d g e f o r 1 h o u r. baking.
Fo r t h e S t ra w b e r r y G u a va F i l l i n g : P l a c e o n a p a rc h m e n t l i n e d t ra y a n d
C o m b i n e t h e s t ra w b e r r i e s , s u g a r, a n d b a ke a t 3 7 5 F f o r 3 0 - 4 0 m i n u t e s , u n t i l
guava paste in a sauce pot and cook on t h e d o u g h i s g o l d e n b row n a n d t h e
m e d - l ow h e a t u n t i l s t ra w b e r r i e s re l e a s e f i l l i n g i s b u b b l i n g . C o o l c o m p l e t e l y.
l i q u i d a n d s t a r t t o b re a k d ow n , a n d
g u a v a p a s t e i s s o f t . U s e a n i m m e rs i o n W h e n c o o l e d , p u t t h e c re a m c h e e s e
blender to blend the filling together un- f ro s t i n g i n a s h a l l ow b ow l o r p l a t e , a n d
t i l s m o o t h . C o o k u n t i l i t t h i c ke n s , a b o u t
1 0 m i n u t e s . C o o l c o m p l e t e l y.
d i p e a c h p o p t a r t i n t h e f ro s t i n g u n t i l
y o u h a ve a n eve n t h i c k l a y e r. CHEF ERIN HUGHES L eo’s | Bo s ton
T h i s d i s h i s m y p l a y o n a c l a s s i c C u b a n g u a v a a n d c re a m c h e e s e p a s t e l i t o .
Fo r t h e C re a m C h e e s e F ro s t i n g : W h i s k D e c o ra t e w i t h s p r i n k l e s , f re e z e d r i e d I l ove t h o s e f l a vo rs t o g e t h e r a n d w a n t e d t o h i g h l i g h t t h e m i n a f u n w a y - I t h o u g h t
a l l i n g re d i e n t s t o g e t h e r u n t i l s m o o t h . s t ra w b e r r i e s , o r w h a t eve r e l s e y o u t h e l i q u i d c re a m c h e e s e w o u l d b e t h e p e r f e c t c o n s i s t e n c y f o r a f ro s t i n g
want and enjoy! so I decided to do a pop tart!
RETHINK DESSERT PAGE 24 RETHINK DESSERT PAGE 25Old Fashioned Donut
CREAM CHEESE, VANILLA, LEMONOld F ashi oned D onut
INGREDIENTS
G l az e: Donuts :
9 0 8 g ra m s 1 0 x s u g a r 4 8 0 g ra m s s u g a r
4 0 g ra m s c o r n s y r u p 1 8 0 g ra m s e g g y o l k s
1 0 g ra m s ko s h e r s a l t 7 2 g ra m s b u t t e r, s o f t e n e d
2 2 8 g ra m s S m i t h f i e l d p o u ra b l e 7 6 0 g ra m s Smithfield Pourable
c re a m c h e e s e Cream Cheese
1 0 g ra m s v a n i l l a b e a n p a s t e 1 2 0 0 g ra m s p a s t r y f l o u r
½ lemon, juiced 3 5 g ra m s b a k i n g p ow d e r
2 5 g ra m s ko s h e r s a l t
DIRECTIONS
Fo r t he Gl az e : C o m b i n e a l l i n g re d i e n t s f e r p re p a re d d o u g h t o t ra y a n d f l a t t e n
i n a m i x i n g b ow l f i t t e d w i t h a w h i s k c re a t i n g a p e r f e c t w ra p p e d re c t a n g l e .
a t t a c h m e n t . G l a z e w i l l b e re a d y w h e n C h i l l ove r n i g h t o r f o r s eve ra l h o u rs .
smooth and emulsified. If the consis- P re h e a t d e e p f r y e r t o 3 5 0 ’, u s i n g p re -
t e n c y s e e m s t h i c k , a d d m o re 1 0 X s u g a r. m i u m d o n u t s h o r t e n i n g . R e m ove d o u g h
S t o re i n a n a i r t i g h t c o n t a i n e r a n d re - f ro m t h e c o o l e r, a n d u s e a f a i r a m o u n t
f r i g e ra t e u p t o a w e e k . G l a z e s h o u l d b e o f f l o u r ro l l d o u g h s l i g h t l y t h i n n e r. Yo u
u s e d a t ro o m t e m p e ra t u re . s h o u l d g e t a b o u t 1 5 - 2 ” c i rc l e s w i t h
¾ ” - 1 ” ro u n d re m ove d f ro m t h e c e n t e r.
Fo r t he Donuts : I n a m i x e r w i t h a p a d - P l a c e d i re c t l y o n t h e f r y e r s c re e n a n d
d l e a t t a c h m e n t c re a m t o g e t h e r s u g - f r y i m m e d i a t e l y. D o u g h w i l l s i n k t h e n
a r, y o l k s a n d s o f t b u t t e r u n t i l p a l e i n float, fry for 2-3 minutes and flip dough
c o l o r. A d d p o u ra b l e c re a m c h e e s e a n d s h o u l d b e g i n t o g e t i t s s i g n a t u re c ra c k
c o n t i n u e t o m i x t o g e t h e r. C o m b i n e d r y o n c e i t’ s f l i p p e d . Wa t c h f o r c o l o r. Tra n s -
i n g re d i e n t s a n d s i f t t o g e t h e r, s l ow l y f e r t o a d ra i n i n g ra c k a n d c o o l s l i g h t l y.
a d d d r y i n g re d i e n t s t o t h e w e t m i x -
t u re u n t i l f u l l y c o m b i n e d . D o u g h w i l l To As s e mb l e & Se r ve : W h i l e d o n u t s a re
CHEF CHRIS CHUNG Mo n i N o n m i | B os ton
b e s t i c k y a n d re s e m b l e a w e t t e r s u g a r still warm glaze them once, let them I ’ ve m o d i f i e d m y f a vo r i t e s o u r c re a m o l d f a s h i o n e d d o n u t re c i p e a n d l e t m e t e l l y o u
cookie. Line a half sheet with plastic set and cool completely and then glaze i t s u re d o e s g i ve t h e o r i g i n a l a r u n f o r i t s o w n m o n e y. D o n u t s a re o n e o f m y f a vo r i t e
w ra p w i t h p l e n t y o f ove r h a n g a n d t ra n s - again. t h i n g s f o r a s f a r b a c k a s I c a n re m e m b e r. T h i s re c i p e w a s a n o b ra i n e r.
RETHINK DESSERT PAGE 28 RETHINK DESSERT PAGE 29Cream Cheese Lava Cakes DARK CHOCOLATE, WHITE CHOCOLATE, CREAM CHEESE
Cr e am C heese La va C a kes
INGREDIENTS
L a va Cake: C re am C he e s e C e nte r :
4 ounces dark chocolate 4 o u n c e s Smithfield Pourable Cream Cheese
8 ounces unsalted butter 4 ounces white chocolate
2 whole eggs ⅛ t e a s p o o n ko s h e r s a l t
½ c u p g ra n u l a t e d s u g a r ½ v a n i l l a b e a n , s c ra p e d
½ cup all-purpose flour
As s e mb l y:
C a ra m e l S a u c e
S t ra w b e r r y S a u c e
Va n i l l a I c e C re a m
DIRECTIONS
Fo r t he Lava Ca ke: with salt. Mix until well combined.
Gently melt Chocolate and Butter to- P i p e m i x t u re i n t o 2 o z d e m i s p h e re
g e t h e r. M i x u n t i l w e l l c o m b i n e d . C o m - m o l d s . R e s e r ve t o c o o l . F re e z e , p o p o u t
b i n e E g g s a n d S u g a r. W h i s k u n t i l s l i g h t - o f m o l d s , a n d re s e r ve f o r u s e .
l y f ro t h y. C o m b i n e C h o c o l a t e m i x t u re
a n d E g g m i x t u re t o g e t h e r u n t i l w e l l To As s e mb l e and Se r ve :
c o m b i n e d . S i f t F l o u r. Fo l d i n t o C h o c o - S p ra y p a s t r y r i n g s o r 4 o z a l u m i n u m
l a t e m i x t u re . c o n t a i n e rs ve r y w e l l . F i l l h a l f w a y r i n g s
h a l f w a y w i t h L a v a C a ke b a t t e r. P l a c e
Fo r t he Cream Ch ees e Cen ters : c re a m c h e e s e i n s e r t i n t h e m i d d l e . F i l l
H e a t C re a m C h e e s e g e n t l y w i t h Va n i l -
l a B e a n p o d a n d s c ra p i n g . M e l t W h i t e
t h e r i n g s t o e n c l o s e i n s e r t . B a ke L a v a
C a ke s a t 3 5 0 F 1 2 m i n u t e s . S e r ve w i t h a
CHEF MIN A PIZARRO Min a P izar r o Pas t r y | N ew Yor k
C h o c o l a t e . S t ra i n C re a m C h e e s e M i x t u re c o m b i n a t i o n o f C a ra m e l S a u c e , S t ra w - I w a s i n s p i re d b y t h e e a s e o f t h e p o u ra b l e c re a m c h e e s e a n d w a n t e d t o c re a t e
onto melted White Chocolate. Season b e r r y S a u c e a n d Va n i l l a I c e C re a m . a s i m p l e , c ro w d - p l e a s e r. I i m m e d i a t e l y t h o u g h t o f c h o c o l a t e l a v a c a ke s .
RETHINK DESSERT PAGE 32 RETHINK DESSERT PAGE 33Chocotorta Ice Cream DULCE DE LECHE, CREAM CHEESE, OREO
Ch o cotor t a Ice C r eam
INGREDIENTS
C hoc otorta I ce Crea m: 5 70 g ra m s Smithfield Pourable Cream Cheese
2 8 0 0 g ra m s m i l k O re o c o o k i e s , c h o p p e d
1 70 0 g ra m s c re a m Dulce de Leche
7 5 g ra m s n o n f a t d r i e d m i l k p ow d e r
2 6 0 g ra m s s u g a r Dul c e d e L e c he :
5 0 g ra m s d e x t ro s e 1 4 o u n c e can sweetened condensed milk
DIRECTIONS
Fo r t he Dul c e de Lech e: 4 5 m i n u t e s m o re , o r u n t i l m i l k i s t h i c k
H e a t ove n t o 4 2 5 ° F w i t h ra c k i n t h e a n d b row n . R e m ove t h e p i e p l a t e f ro m
middle. Pour the sweetened condensed t h e w a t e r b a t h a n d c o o l , u n c ove re d .
milk into a 9-inch deep-dish pie plate M a ke s a b o u t 1 1 / 4 c u p s .
a n d c ove r t i g h t l y w i t h f o i l . S e t t h e
p l a t e i n a ro a s t i n g p a n a n d a d d e n o u g h For the C hoc otor ta I c e C re am:
h o t w a t e r t o t h e p a n t o re a c h h a l f w a y H e a t a l l i n g re d i e n t s e x c e p t o re o s a n d
u p t h e p i e p l a t e . B a ke m i l k i n t h e Dulce de Leche to 180 F for 30 minutes.
m i d d l e o f t h e ove n f o r 4 5 m i n u t e s . C h i l l . F re e z e b a s e i n i c e c re a m m a c h i n e . CHEF S AM MASON O ddf ellow s Ic e C r eam | N ew Yor k
G e n t l y f o l d i n c h o p p e d o re o c o o k i e C h o c o t o r t a i s t ra d i t i o n a l l y a n A rg e n t i n i a n d e s s e r t m a d e o f c h o c o l a t e c o o k i e s d i p p e d
C h e c k w a t e r l eve l a n d a d d a d d i t i o n a l , a n d d u l c e d e l e c h e . F re e z e h a rd i n t h e i n m i l k , l a y e re d b e t w e e n a D u l c e d e L e c h e a n d C re a m C h e e s e . T h i s re c i p e t a ke s
i f n e c e s s a r y, t h e n c o n t i n u e t o b a ke f re e z e r. t h o s e f l a vo rs a n d t u r n s i t i n t o a n i c e c re a m !
RETHINK DESSERT PAGE 36 RETHINK DESSERT PAGE 37Kulfi
(Indian-Style Popsicle)
MANGO, CREAM CHEESEKu lf i ( I ndi an-Sty l e Popsi cl e)
INGREDIENTS DIRECTIONS
½ gallon whole milk B o i l a n d re d u c e m i l k u n t i l i t re d u c e s
1 0 o u n c e s S m i t h f i e l d P o u ra b l e w v v t o ¼ i n vo l u m e . A d d a n d d i s s o l ve
C re a m C h e e s e sugar when it is still hot. Whip the
1 0 o u n c e s g ra n u l a t e d s u g a r c re a m c h e e s e . C o o l t h e m i l k m i x t u re CHEF CHINTAN PANDYA Rah i | N ew Yor k
15 ounces chopped mango and add the mango. Add the whipped K u l f i i s a t ra d i t i o n a l I n d i a n d e s s e r t . I t i s s i m i l a r t o i c e c re a m , b u t i t’ s n o t w h i p p e d s o
6 o u n c e s m a n g o p u re e c re a m c h e e s e a n d p o u r i n t o p o p s i c l e i t’ s d e n s e r a n d c re a m i e r m o re l i ke a c u s t a rd - b a s e d i c e c re a m . I g rew u p e a t i n g k u l f i
m o l d s a n d f re e z e f o r 2 h o u rs . D e m o l d a l l t h e t i m e . I w o u l d h a ve i t a t l e a s t o n c e a w e e k n o m a t t e r t h e s e a s o n . I w a n t e d t o
a n d s e r ve . t a ke t h a t c h i l d h o o d m e m o r y a n d re c re a t e i t w i t h t h e p o u ra b l e c re a m c h e e s e .
RETHINK DESSERT PAGE 40 RETHINK DESSERT PAGE 41Basque-Style Cheesecake PASSION FRUIT, SEA SALT
B as qu e-Sty l e C heesecake
INGREDIENTS
Basq ue- St y l e Ch ees eca ke: 15 eggs yolks
7 s h e e t s i l ve r g e l a t i n 3 p o u n d s S m i t h f i e l d P o u ra b l e
3 5 0 g ra m s h e a v y c re a m , C re a m C h e e s e
40% fat or higher As s e mb l y:
3 0 0 g ra m s s u g a r P a s s i o n f r u i t , h a l ve d
1 0 g ra m s s e a s a l t F l a ke y s e a s a l t , t o f i n i s h
5 0 g ra m s v a n i l l a e x t ra c t
DIRECTIONS
Fo r B asq ue- S tyle Ch ees ecake: p a n . B a ke a t 2 0 0 F f o r a b o u t 2 2 m i n u t e s
Bloom gelatin in ice water for about 20 o r u n t i l m i x t u re re a c h e s 1 4 5 F i n t h e
minutes. In a medium sauce pot heat c e n t e r. To rc h t o p u n t i l d e s i re d l eve l o f
c re a m , s u g a r, s a l t a n d v a n i l l a e x t ra c t b u r n e d s p o t s i s a c h i eve d . R e f r i g e ra t e
to scald. Melt bloomed gelatin into the 4 - 6 h o u rs , p re f e ra b l y ove r n i g h t .
m i x t u re . P o u r h o t l i q u i d i n t o t h e p o u r-
To As s e mb l e and Se r ve :
a b l e c re a m c h e e s e i n a l a rg e c o n t a i n e r.
O p e n s p r i n g f o r m p a n , c a re f u l l y re m ove CHEF DANIEL CUTLER RO N AN | L o s A n g e l e s
I m m e rs i o n b l e n d eve r y t h i n g u n t i l ve r y p a rc h m e n t a ro u n d e d g e s a n d i n ve r t T h e g o a l h e re w a s t o p ro d u c e a n i n s a n e l y s m o o t h B a s q u e s t y l e c h e e s e c a ke
ve r y s m o o t h , t h e n b l e n d i n t h e e g g c h e e s e c a ke t o re m ove f ro m b o t t o m t h a t c o u l d h o l d i t s s h a p e a t t h e s a m e t i m e . H e re’ s w h a t w e c a m e u p w i t h . A t t h e
yolks. Line a springform pan with oiled a f t e r s p r i n g f o r m p a n h a s b e e n re l e a s e d re s t a u ra n t w e b u r n e d t h e t o p w i t h t h e 1 0 0 0 d e g re e p i z z a ove n f o r o n e a n d t h e
p a rc h m e n t p a p e r c a r t o u c h e ( t u r n t h e f u l l y. P l a c e c a ke o n a c u t t i n g b o a rd , t o rc h w i t h a n o t h e r. T h e s m o ke f ro m t h e ove n a d d e d a re a l l y n i c e f l a vo r n o t e b u t
re c t a n g l e i n t o a c i rc l e ) . S t ra i n m i x t u re s l i c e a n d s e r ve w i t h r i p e p a s s i o n f r u i t s i n c e n o t eve r y o n e h a s a c c e s s t o t h i s w e t o rc h e d o n e a s w e l l t o m a ke s u re a n y o n e
t h ro u g h a f i n e c h i n o i s i n t o t h e l i n e d and finish the top with flaky sea salt. c o u l d d o t h i s w i t h o u t a 6 0 0 0 p o u n d p i z z a ove n .
RETHINK DESSERT PAGE 44 RETHINK DESSERT PAGE 45Cream Cheese Bao Donut STRAWBERRY GLAZE
Cr e am C heese Ba o D onut
DIRECTIONS
Fo r B a o D o u g h : v i g o ro u s l y f o r o n e m i n u t e . A f t e r a
I n a s t a n d m i x e r b o w l a d d m i l k , g ra p e - m i n u t e , t a ke t h e p o t o f f t h e h e a t a n d
seed oil, yeast, and eggs. Whisk w h i s k i n y o u r p o u ra b l e c re a m c h e e s e
s l i g h t l y j u s t t o c o m b i n e . L e t i n g re d i - and butter until melted and combined.
ents sit to allow yeast to bloom while S t ra i n p a s t r y c re a m t h ro u g h c h i n o i s
m i x i n g d r y i n g re d i e n t s . I n a m i x i n g t h e n p l a c e ove r a n i c e b a t h a n d c ove r
b o w l a d d c a ke f l o u r, s u g a r, a n d s a l t . c re a m w i t h p l a s t i c w ra p o r p a rc h m e n t
Mix the drys to combine and sift into t o a vo i d s k i n f ro m f o r m i n g . L e t c re a m
the stand mixing bowl. Use a dough completely cool and set.
hook on a slow speed to start incorpo-
ra t i n g d o u g h . Once pastry has set portion into
s c o o p s , 2 0 g ra m s e a c h . P l a c e p o r-
O n c e t h e m i x t u re s t a r t s t o f o r m i n t o t i o n e d s c o o p s o n a s h e e t t ra y w i t h
a wet dough turn the stand mixer to p a rc h m e n t . P l a c e p o r t i o n s i n t o t h e
medium high and mix for 17 minutes. f re e z e r o r b l a s t c h i l l i f y o u h a ve i t i n
Not a typo, the dough needs that long your kitchen. If you place it in a blast
to come together and to work the c h i l l y o u n e e d t o w o r k f a s t e r t o a vo i d
glutens. Once 17 minutes is up add t h e p a s t r y c re a m f re e z i n g t o o m u c h .
dough to a mixing bowl that has been Yo u a re l o o k i n g f o r p a s t r y c re a m t o
g re a s e d a n d w ra p t i g h t l y. L e t d o u g h h a rd e n o n t h e o u t s i d e s o y o u c a n
p ro o f f o r 4 5 m i n u t e s t o a n h o u r, o r u n - shape into a smooth ball.
til doubled in size.
Fo r t h e S t ra w b erry Gla z e:
O n c e d o u g h h a s p ro o f e d , u n w ra p a n d C u t g re e n s o f f s t ra w b e r r y a n d r i n s e .
p u n c h d o u g h d o w n . Wra p a g a i n a n d L i g h t l y d r y s t ra w b e r r i e s a n d p l a c e i n a
INGREDIENTS p l a c e i n a re f r i g e ra t o r f o r a t l e a s t o n e m i x i n g b o w l , l i g h t l y c o a t i n g s t ra w b e r-
r i e s w i t h s u g a r. Wra p b o w l ve r y t i g h t l y
h o u r t o re s t , o r i d e a l l y ove r n i g h t .
Bao Doug h: 1 1 5 g ra m s S m i t h f i e l d P o u ra b l e w i t h p l a s t i c w ra p a n d p l a c e ove r d o u -
2 70 g ra m s m i l k C re a m C h e e s e Fo r t h e Crea m Ch ees e F i l l i n g : b l e b o i l e r. C o o l s t ra w b e r r i e s u n t i l t h e y
7 5 g ra m s g ra p e s e e d o i l 2 2 5 g ra m s w h o l e m i l k In a stainless steel pot add corn- b re a k d o w n a n d i t b e g i n s t o m a ke a
1 1 0 g ra m s e g g s 3 0 g ra m s Ke r r y g o l d b u t t e r s t a rc h , s u g a r, a n d s a l t a n d w h i s k t o s y r u p . Ta ke s t ra w b e r r i e s o u t a n d p l a c e
7 g ra m s d r y y e a s t 2 v a n i l l a b e a n s , s c ra p e d combine. Add egg yolks and whisk i n a b l e n d e r.
4 5 0 g ra m s c a ke f l o u r u n t i l y o l k s b e c o m e l i g h t a n d a i r y. A d d
5 0 g ra m s g ra n u l a t e d s u g a r Straw b e r r y Gl az e : m i l k a n d s c ra p e d v a n i l l a b e a n a n d Blend on medium speed and pass
8 g ra m s ko s h e r s a l t 1 p o u n d f re s h s t ra w b e r r i e s , whisk to combine. t h ro u g h c h i n o i s i f y o u w a n t a s m o o t h
p re f e ra b l y H a r r y ’ s B e r r i e s o r l o c a l t e x t u re ; I p re f e r t o n o t p a s s t h i s a s
C ream Cheese Filling: G ra n u l a t e d t o s u g a r, t o c o a t Add pot to medium heat and whisk I l i ke t h e t e x t u re o f t h e s t ra w b e r r y
1 1 5 g ra m s g ra n u l a t e d s u g a r 7 5 0 g ra m s 1 0 x s u g a r constantly for about 8 minutes to seeds on the glaze. In a mixing bowl,
3 0 g ra m s c o r n s t a rc h 1 lemon, zested t h i c ke n p a s t r y c re a m . P a u s e f o r a m i n - a d d 3 5 0 g ra m s o f t h e s t ra w b e r r y
1 0 g ra m s ko s h e r s a l t ute to check that it is bubbling. Once p u ré e , 1 0 x s u g a r, a n d l e m o n z e s t a n d
70 g ra m s e g g y o l k s As s e mb l y:
p a s t r y c re a m s t a r t s b u b b l i n g w h i s k m i x t o g e t h e r. R e s e r ve .
F l o u r, t o ro l l o u t d o u g h
RETHINK DESSERT PAGE 48 RETHINK DESSERT PAGE 49Cr e am C heese Ba o D onut
To Assemb l e a nd S erve: d o u g h l i g h t l y w i t h p i n c h e d s i d e d ow n
Ta ke d o u g h o u t o f t h e re f r i g e ra t o r a n d on a dry work surface to close up. Place
p o r t i o n i n t o 5 0 g ra m p i e c e s . L i g h t l y d o n u t s o n a p a rc h m e n t l i n e d s h e e t t ra y
dust the work surface with flour and a n d p l a c e p l a s t i c w ra p l o o s e l y.
ro l l i n t o b a l l s a n d s e t a s i d e u n t i l a l l
d o u g h i s p o r t i o n e d a n d ro l l e d . To ro l l L e t p ro o f i n a s l i g h t l y w a r m a re a f o r
out dough add flour to the work surface about 30 minutes or once they double in
a n d ro l l o u t d o u g h w i t h a ro l l i n g p i n s i z e . B e c a re f u l n o t t o h a ve i t t o o w a r m
m a k i n g s u re t o ro t a t e d o u g h a f t e r eve r y of a spot as you don’t want your pastry
p a s s t o m a ke s u re y o u a re eve n l y ro l l i n g . c re a m t o b e c o m p l e t e l y w a r m i t w i l l g e t
m e s s y. H e a t f r y e r t o 3 5 0 F. C a re f u l l y
R o l l d o u g h o u t t o a ro u n d 4 i n c h e s i n re m ove p ro o f e d d o n u t s a n d d ro p i n t o
d i a m e t e r. O n c e y o u r d o u g h i s ro l l e d t h e f r y e r. P l a c e f r y e r b a s ke t ove r d o -
g ra b y o u r c h i l l e d p a s t r y c re a m f ro m n u t s t o ke e p d ow n ( t h e u n eve n w e i g h t
t h e f re e z e r a n d p l a c e i n t h e c e n t e r o f w o n ’ t a l l ow f o r f l i p p i n g ) . F r y d o n u t s f o r
d o u g h . G ra b t h e d o u g h f ro m o p p o s i t e 3 m i n u t e s a n d re m ove t h e m w i t h a s p i -
ends with a small amount of water on d e r. A l l ow d o n u t s t o s l i g h t l y c o o l b e f o re CHEF DAN KENNEDY T h at ch er an d R ye | Wa s h i n g ton D . C.
y o u r f i n g e r t i p s t o b i n d t o g e t h e r. C o n - placing in glaze. Glaze donuts and again I e n j o y t h e s e b e c a u s e i t a l l o w s y o u t o s e r ve a s t u f f e d d o n u t w i t h o u t p u n c t u r i n g a
t i n u e t o g ra b o p p o s i t e e n d s u n t i l t h e a l l ow i t t o s l i g h t l y c o o l t o a l l ow g l a z e h o l e w i t h a p i p i n g t i p . I t i s a l s o a ve r y d i f f e re n t t e x t u re f o r a d o n u t a s t h e w o r ke d
dough is completely sealed shut. Roll t o s e t o n t h e d o n u t a n d s e r ve . g l u t e n s m a ke s i t a t o u c h c h e w i e r w h i c h i s d i f f e re n t a n d ve r y e n j o y a b l e .
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