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Signature Recipes
Chocolate Couscous and
Lava Rocks
from Chef Raymond Lammers of Stein
Erickson Lodge
As executive pastry chef for Stein
Eriksen Lodge in Park City, UT, Raymond Lammers works closely with executive
chef Zane Holmquist to craft savory, world-class desserts
that compliment the Lodge's
 dining menus. Since joining the
Lodge in 2001, Lammers and his team have been instrumental
in developing the Lodge's signature housemade chocolate
program, which features exquisite, handmade chocolate
crafted by Lammers in the Lodge's Chocolate Atelier.
European trained, Lammers is known for
his use of contrasting flavors and textures in his dishes,
including sweet and sour or soft and crispy. A native of
Holland, Lammers has more than 20 years of international
pastry experience and is a graduate of the College of Food
and Beverage in Amsterdam. Prior to Stein Eriksen Lodge, he
served as pastry chef for the cruise line Seabourn Goddess I
and II and as the chef de partie for the Michelin Two Star
Amstel Inter-Continental Hotel in Amsterdam. Lammers was a
member of the silver medal winning team at the National
Pastry Team Championship in 2005 and is currently a
Callebeaut Chocolate Ambassador. In 2009, he was named 1 of
the 10 best Pastry Chefs in America by Pastry Art and Design
Magazine. Here are two of his creations.
|
Devil’s Food Couscous |
|
2 |
Each |
Vanilla beans |
|
345 |
Grams |
Sugar |
|
1 ½ |
Grams |
Salt |
|
55 |
Grams |
Cocoa powder |
|
300 |
Grams |
All-purpose flour |
|
1 |
Tablespoon |
Baking soda |
|
1 |
Teaspoon |
Baking powder |
|
2 |
Each |
Eggs |
|
255 |
Grams |
Sour cream |
|
250 |
Grams |
Boiling water |
Scrape the seeds from the vanilla bean.
Mix the seeds with the sugar prior to adding the rest of the
dry ingredients, mix well.
Add sour cream and the
eggs, mix lightly.
Add boiling water in two
additions, mixing thoroughly
Bake at 375 degrees F.
Let cool completely, wrap, and freeze.
Once frozen, cut the cake into cubes and process in food
processor until it represents the texture and look of
couscous; don’t over process as it will turn into very
sticky lumps
Store in refrigerator in airtight bags
|
Lava Rocks |
| 30 |
Grams |
Rice flour |
| 3 |
Grams |
Cream of Tartar |
| 30 |
Grams |
Valrhona cocoa powder |
| 60 |
Grams |
Powdered sugar |
| 1 |
Grams |
Salt |
| 3 |
Grams |
Mycryo cocoa butter (finely sifted) |
| 15 |
Grams |
Egg white powder |
| 120 |
Grams |
Pasteurized egg white |
| 75 |
Grams |
Pasteurized egg yolk |
Sift all the dry ingredients together;
place in a small bowl.
Whisk in the egg whites and yolks until a smooth mix is
obtained.
Fill a pint size iSi (vacuum spray) bottle and charge
with one charger.
Cut plastic, disposable drinking
cup at the bottom edge 5 to 6 times. Spray a small quantity
of the mixture into the cup and microwave for 45 seconds,
unmold, and tear into several pieces.
Place the
pieces on a Teflon sheet and dehydrate at 135 degrees F
until completely dry.
Spray the lava rocks with the
hazelnut simple syrup and place back in the dehydrator until
completely crisp.
|
Hazelnut Simple Syrup |
| 25 |
Grams |
Hazelnut liquor |
| 60 |
Grams |
Simple syrup (1 to 1 ratio) |
Combine the syrup and liquor. Place in
a spray bottle and spray the lava rocks lightly
Return to the dehydrator until
completely dry and crisp.
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