Celebrity chef Michel Roux has demonstrated two of the recipes from his latest book, Pastry, Savoury & Sweet, in an exclusive video masterclass for Caterersearch.
Roux, who has headed up the three-Michelin-starred Waterside Inn in the Berkshire village of Bray since 1986 together with his son, Alain, first learnt the art of pastry-making as a 14-year-old apprentice. He developed a fascination with the art and went on to win the coveted Meilleur Ouvner de France accolade for pâtisserie in 1972.
He is now of the most celebrated pastry chefs in the world.
In the masterclass, which was held at the Waterside Inn, Roux shows how to make two recipes - feuilleté of poached egg and mushrooms; and apple and passion fruit tartlets – from his book, which won the Special Commendation Award at the André Simon Food and Drink Book Awards in March 2009.
Both dishes are based on a recipe for rough puff pastry, a time-saving variant on the classic version which rises almost 75% as much as the original.
"It is one of the most useful and easiest pastries to make. Indeed, everyone should make their own rough puff pastry," Roux says.
Video: Michel Roux Pastry Masterclass >>
Albert and Michel Roux >>
Albert and Michel Roux celebrate with Silver Catey Award >>
Masterclasses on Caterersearch >>
By Kerstin Kühn and Katherine Alano
E-mail your comments to Kerstin Kühn here.
If you have something to say on this story or anything else join the debate at Table Talk - Caterer's new networking forum. Go to www.caterersearch.com/tabletalk
Caterersearch.com jobs
Looking for a new job? Find your next restaurant job here with Caterersearch.com jobs
|
|
Newsletters
For the latest hospitality news, sign up for our e-mail newsletters. | | |