Executive Chef Greg Daniels and Souse Chef Mike Wegrzyn were recently featured in a piece on pastry chefs getting creative and transforming timeless desserts into modern hits in Culinary Trends, a noted industry publication for Executive Chefs. Our chefs shared a few recipes with Managing Editor Carleigh Connelly and Contributing Writer Caitlin M. O'Shaugnessy, who published the recipe for Haven Gastropub's popular Bacon Ice Cream with Rugbrod Brownie."As one of the most versatile and beloved ingredients in any sweet treat, chocolate is a key player on almost every dessert menu. Timeless desserts such as pot de crème and flourless cake are some of the most popular dishes that feature chocolate of all types, but pastry chefs are transforming these classics with new techniques and flavor profiles, confirming that trends may come and go, but chocolate is always in style. From the simplest brownies and fondues to soufflés, truffles and layer cakes, the spectrum of chocolate ranging from white and milk to the darkest unsweetened varieties gives chefs an incredible opportunity to experiment and customize their creations."
Bacon Ice Cream with Rugbrod Brownie
Executive Chef Greg Daniels
Sous Chef Mike Wegrzyn
Ingredients
24 oz. whole milk
16 oz. heavy cream
10 oz. granulated sugar
1 tsp. vanilla extract
1 oz. corn starch
1 gram xanthan gum
3 strips of Daly’s apple wood bacon
½ tsp. kosher salt
10 cage free eggs, yolks only
Method
Place parchment paper on sheet tray and lay out bacon. Cook bacon in oven at 350°F until browned and slightly crisp, leave on tray and set aside to cool to room temperature. In mixing bowl add half the sugar (5 oz.), egg yolks, corn starch, vanilla extract and salt and whisk. Set aside. Put milk, heavy cream and the remaining sugar in pot on medium heat. Cook until liquid bubbles around the edges of pot. Temper ½ the hot liquid into hot egg mixture, whisking continuously. Temper the egg/cream mixture back into the remaining cream in pot. Put on low heat and cook until mixture just starts to boil and thickens. Make sure to whisk constantly. Whisk in Xantham gum. Strain the base into another container and add bacon. Place in ice bath to cool. Leave bacon in base over night. Remove bacon and process in ice cream maker according to manufacturer’s directions.
Rugbrod Brownie
Ingredients
4 oz. Cordillera chocolate pistoles
2 Tbl. espresso ground coffee
¼ # butter, unsalted, cubed
5 cage free eggs
1 c. sugar
1 c. brown sugar, unpacked
1/3 c. coco powder
1/8 tsp. cayenne pepper
¼ tsp. cinnamon
1 ½ c. pastry flour
½ tsp. vanilla extract
¾ c. The Bruery’s Rugbrod Ale
1 c. Callebaut chocolate chips
Method
Sift flour and coco powder, set aside. Over double boiler, melt butter, espresso powder and chocolate pistols. When melted, add beer, and then cool to room temperature. In mixer, whip eggs and both sugars until pale and thick. Add dry ingredients and melted chocolate mix alternately, on low speed. Stir in vanilla and chocolate chips. Pour into floured pan and bake at 350°F for 30 to 35 minutes, turning pan after 15 minutes. Remove from oven and cool at room temperature.
Assembly
When firm, cut into squares and top with bacon ice cream. Top ice cream with sel gris.
Come enjoy this dessert at Haven Gastropub!
For more information about Culinary Trends, CLICK HERE.
