The Art of the Plate: Chef Gronert's Cake Decorating Class Makes Lutetia Tortes

Thursday, October 14, 2010

Chef Gronert's Cake Decorating Class Makes Lutetia Tortes

CIC's Baking and Pastry Co-Ordinator Chef Berndt Gronert's Thursday afternoon Cake Decorating and Finishing Techniques class presented five perfect Lutetia Tortes at class end today.

The Lutetia is constructed from three layers of walnut genoise. There is one filling of Crème Chantilly and one of raspberry purée and soft chocolate ganache. The torte is covered with finishing chocolate ganache, which gives it its shine.

Look for the Lutetia Tortes in the Friday Bake Sale!

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“Eating from the Ground Up”

Out just in time for the vegetables appearing at our farmers markets, Alana Chernila’s cookbook focuses on creatively using every root and leaf. While some of the recipes may be familiar concepts – think stuffed tomatoes – hers are packed with millet, basil, and parsley. Fried rice stars salmon, fennel, and Swiss chard stems. Roasted asparagus are sauced with a combo of butter, garlic, nutritional yeast, and tamari. Stone fruit, raw corn kernels, scallions, basil, and jalapeño make a cool salad for hot weather. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.

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