Platinum Recruitment – Feature of the Month

Each month the team at Platinum Elite Chefs bring you an industry specific feature from one of the UK’s finest establishments.

This Month’s feature:

Denis Drame - Head Pastry Chef - Pennyhill Park Hotel & Spa - Surrey
4 AA Rosette   5 Red Star 1 Michelin Star

This month Platinum’s Elite Chef Division is turning to the pastry section. Head Pastry Chef, Denis Drame of Pennyhill Park Hotel & Spa has kindly provided us with the recipe, methodology and pictures for one of his signature dishes originally created for the French fruit puree company ‘Capfruit’.

The Stunning Pennyhill Park is part of the Exclusive hotel group and lies within 123 acres of rolling Surrey parkland and is home to one of the county’s leading spas. The hotel boasts a stylish Brasserie and fine dining restaurant which holds 4 AA Rosette’s and a coveted Michelin Star. Denis oversees the entire pastry operation which will include the opening of the new bakery later in the year.

Denis is originally from France and began his career at the City Bakery in New York. He has worked alongside Raymond Blanc and Benoit Blin at the iconic 2 Michelin Star Le Manoir aux Quat Saisons and after a spell at Dainesfield House Denis took on the role as Head Pastry Chef at Pennyhill Park.

In addition to his day to day commitments, Denis regularly judges Pastry competitions and was himself a finalist of the Master of Culinary Arts.

If you’re feeling adventurous and up for the challenge, why not try his ‘Apricot Tendance’ dish?

For more information on Denis Drame and Pennyhill Park Hotel & Spa check out the Hotels website:-

www.pennyhillpark.co.uk

Enjoy!!

See you next month

Andy

If you’re interested in working alongside top quality chefs such as Denis Drame send your CV to andy.sinclair@p-r-c.co.uk

Apricot Tendance

Pistachio pain de genes
Almond paste 50% 80g
Eggs 80 g
Caster sugar 10g
Butter 25g
Flour T55 15g
Baking powder 1g
Pistachio puree 5g

Tahiti vanilla panna cotta
Double cream 150g
Milk 50g
Sugar 20g
Vanilla pod ½
Gold gelatine 2g

Method
Bring the milk, cream, sugar and vanilla pod to the boil, and reduce for 1 min. Add the soaked gelatine and cool rapidly over iced water

Caramelized apricot jelly
Sugar 250g
Water 1 L
Gelatine 8g
Diced apricots 250g

Method
Soak the gelatin in cold water. Cook the sugar to a light caramel and stop the cooking by adding the water, previously heated. Add the diced apricots to the caramel and cook until soft. Set aside the apricots. Weigh out 400 g of the caramel and dissolve the gelatine in this. Chill slightly over ice before using.

Apricot Espuma
Fruit’Purée Apricot 450g
Sugar 30g
Gelatine leaves 3

Method
Soak the gelatine in cold water. Bring the
Fruit’Purée Apricot and sugar to the boil. Add the drained soaked gelatine, pass through a
fine chinois and cool. Pour into a gas canister
and charge with two gas cartridges. Store in the fridge

Apricot and lavender sorbet
Fruit’Purée Apricot 1000g
Sugar 100g
Fresh lavender 20g
Fruit’Purée Lemon 30g

Method
Mix all the ingredients in a blender then strain through a chinois, pour into a paco-jet container and freeze

Apricot tuile
Fruit’Purée Apricot 200g
Isomalt 30g

Method
Melt the isomalt, then add the Fruit’Purée
Apricot Spread onto a silpat mat, and dry in the oven at 90°C / 195°F. Cut a rectangle 5 x 17 cm and shape around a ring.

Decoration
Macaroons
Fruit’Coulis - Apricot
Fresh flowers

Assembly
In a 5 cm / 2 in. ring line the bottom with the Pistachio pain de genes. Add a layer
of the Caramelized apricot jelly and leave to set in the fridge. Top the ring with the
pannacotta and set aside

On a square plate, wrap the Apricot tuile around the pannacotta, top with a little of
the espuma and place in the centre of the plate. Garnish with a macaroon, the fresh
flowers and a quenelle of Apricot and lavender sorbet

If you’re interested in working alongside top quality chefs such as Denis Drame send your CV to andy.sinclair@p-r-c.co.uk