Save Room for Dessert with Benjamin Grue of Benoit (Slideshow)
Save Room for Dessert with Benjamin Grue of Benoit
Pastry chef Benjamin Grue has barely had time to catch his breath since he moved to the states from France. A native of the French Alps, Grue went to culinary school in France and began his career as a savory cook in Provence. He eventually felt himself being drawn to the local pâtisseries and boulangeries. After spending part of 2013 in Chicago, he landed in New York, and Benoit, earlier in 2014.
The crust is cooked with an almond cream filling then topped with a vanilla cream.
The fig tart is made with fresh Black Mission figs.
The fig tart is brushed with a fig and lime glaze.
The fig tart is a popular dessert by the slice at Benoit. They're also available to order as whole pies.
Pâte à Choux
Pâte à choux is a light pastry dough used in French desserts. They're made of butter, flour, water, and eggs.
The choux are filled with a vanilla pastry cream.
White and dark chocolate discs are layered between the choux.
This dessert gets its name from the word for "nun" in French, Religieuse.
A layer of caramel sauce in the shape of a rectangle gets drawn carefully on the plater first.
Crème fraiche gets drawn on top of the caramel layer.
Layers of vanilla cream go between the puff pastries. "For an aesthetically pleasing presentation, make sure the amount of cream matches the thickness of the puff pastry sheets," Grue explains.
Mille-feuille is made of layers of puff pastry and vanilla cream, and served alongside caramel sauce.