Save Room For Dessert With Benjamin Grue Of Benoit (Slideshow)
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.
Crust
The crust is cooked with an almond cream filling then topped with a vanilla cream.
Layering Figs
The fig tart is made with fresh Black Mission figs.
Glaze
The fig tart is brushed with a fig and lime glaze.
Fig Tart
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.
Pastry Cream
The choux are filled with a vanilla pastry cream.
Chocolate Disc
White and dark chocolate discs are layered between the choux.
Religieuse
This dessert gets its name from the word for "nun" in French, Religieuse.
Caramel Sauce
A layer of caramel sauce in the shape of a rectangle gets drawn carefully on the plater first.
Crème fraiche
Crème fraiche gets drawn on top of the caramel layer.
Vanilla Cream
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
Mille-feuille is made of layers of puff pastry and vanilla cream, and served alongside caramel sauce.