Elite Chef Recruitment

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

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Method In a mixing bowl soften the almond paste with the Pistachio purée, heat the sugar and the eggs to 45°C / 113°F and add gradually to the almond paste. Mix for about 10 min until it forms ribbons, fold in the sieved flour and the baking powder. Gently add the melted butter. Spread the mixture onto a silpat and cook in afan-assisted oven for about 9-10 minutes 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