If you’re a lover of tasty berries, sweet bananas and refreshing custard, then our April Chef of the Month, Pastry Chef Jessica’s Scott Passion fruit Banana Fruit Tart Recipe is a must-have! This tasty dessert is the ideal way to end a meal. Find the recipe below!
Passion fruit Banana Custard Ingredients
5 eggs
115 grams passion fruit puree
200 grams granulated sugar
3 each gelatin sheets, bloomed
Pinch of salt
1 banana, ripe
Passion fruit Banana CustardDirections
Using a double boiler, whisk together and heat the eggs, puree, sugar, and salt.
Heat on medium heat and whisk every few minutes to make sure the mixture continue to cook evenly. Continue cooking until thick like condensed milk.
Take off heat and place in a blender with the gelatin and banana. Blend until smooth.
Strain, using a chinois, into a clean container and let cool to room temperature with no ice bath.
When cooled, pour into pre-cooked tart shells.
Cover with plastic wrap and refrigerate for at least 2 hours.
Caramel Lace Tuile Ingredients
85 grams Unsalted Butter, melted
200 grams Granulated Sugar
70 grams All Purpose Flour
85 grams Corn Syrup
55 grams Whole Milk
1 tsp. Vanilla Extract
Pinch of salt
Assembly
Ingredients
Passionfruit Banana Tart
Caramel Lace Tuile
Berries, fresh
Edible Flowers
Directions
Arrange the berries on the tart in random places. Make sure the tart is covered nearly completely.
Break off pieces of the caramel tuile and stick the pieces standing up in random angles.
Decorate with edible flowers, mini meringues, and enjoy!
It looks like cheese…but it’s a sweet White Chocolate Mascarpone Mousse! Our April Chef of the Month, Pastry Chef Jessica Scott has shared her “Herbed Goat Cheese” recipe from her famous Faux Cheesy Platter. We urge you to get your sweet tooth on!
Ingredients
120 grams Heavy Cream
53 grams Corn Syrup
23 grams Unsalted Butter
390 grams White Chocolate
450 grams Mascarpone Cheese
475 grams Heavy Cream
8 each Gelatin Sheets, bloomed
Directions
In a double boiler, melt the white chocolate and butter together. Whisk to combine and set aside.
In a separate saucepot, heat the 1st measurement of heavy cream and the corn syrup to scalding. Take off heat and add bloomed gelatin. Whisk to combine.
Pour the hot liquid over the white chocolate mixture and let sit for 2-3 minutes. Whisk to combine and set aside to cool down to room temperature.
In a standing mixer, with a whip attachment, whip the 2nd measurement of heavy cream and the mascarpone to stiff peaks.
Once the ganache has cooled, fold in the whipped cream.
Separate the mousse onto 2 pieces of parchment paper and roll tightly like a roulade. The roll should be about 2 inches in diameter.
Life is just better with chocolate. Our April 2021 Chef of the Month, Pastry Chef Jessica Scott has shared her delicious Mexican Chocolate Churro Éclair recipe! Complete with coffee, dark chocolate, Mexican chocolate and delectable toppings, the standards for desserts have been raised!
Ingredients
80 grams Mexican Chocolate, chopped
335 grams Dark Chocolate (between 51-58%)
110 grams Coffee, freshly brewed
250 grams Whole Milk
165 grams Heavy Cream
5 each Egg Yolks
1/8 tsp Nutmeg
1/8 tsp Cayenne
½ tsp Vanilla Extract
560 grams Heavy Cream
200 grams Granulated Sugar
Directions
Combine the chocolates in a large bowl and set aside.
Heat the coffee, milk, 1st heavy cream, and all spices to scalding.
Temper in the egg yolks to the hot milk mixture and cook on low heat until nappe is achieved.
Pour the hot anglaise over the chocolate and let sit for 2-3 minutes.
Use an immersion blender to combine. Strain, using a chinois, into a clean container. Set aside to cool to room temperature.
In a standing mixer, with a whip attachment, whip the 2nd heavy cream and sugar to stiff peaks.
What better way to bring in Spring and the month of April than with our April 2021 Chef of the Month, Jessica Scott?! Chef Jess grew up in San Diego, California and now resides in Las Vegas where she’s the corporate pastry chef for 50 Eggs Inc, a hospitality group that includes brands such as the Yardbird, CHICA and Spritz brands! After attending culinary school, the talented pastry chef realized what it meant to become a true chef while working Sushi alongside Chef Koji. Chef Jess is driven and strives to put out the best dishes possible. She believes that one must never stop learning and embraces the fact that knowledge is limitless. Chef Jess is the winner of Food Network’s Desert game and season 3 Halloween Baking Championship Finalist! She’s also a cheese monger and a lover of passion fruit. We’re so excited to introduce her story, plus stay tuned for some delicious recipes & shop her look!
1. Where were you born?
I grew up in San Diego, California.
2. Where do you work and where are you based?
I am the Corporate Pastry Chef for 50 Eggs Inc that includes the Yardbird, CHICA, and Spritz brands. I am based in Las Vegas, Nevada.
3. What is your favorite kitchen tool in creating your masterpieces/dishes?
My favorite tool is the kitchen is an offset spatula. It smooths surfaces, releases product from pans, and assists in plating.
4. What is your sharpest sense out of all the 5 senses?
My sharpest sense would have to be my sense of smell. I can tell that things are baked even before the timer goes off, and it’s a big reason why I can multi-task so much!
5. What advice would you offer for aspiring chefs?
Never stop learning. There are so many details that go into making a food-related business work and the more that you know, the more valuable you are. Research alternate cooking techniques, perfect your computer skills, learn how your equipment works and how to make minor repairs, or even branch out and explore different cultures and where dishes have originated. There are no limits to the amount of knowledge that you can obtain and use for your own benefit.
6. What is one culinary tip every chef should know and perfect?
Knife skills. No matter what type of food you prepare, I think that knowing how to handle, cut, and sharpen your knives is something that is taken for granted too often and shows your professionalism and respect for your craft.
7. What does good food mean to you?
Good food to me means balance. I need balance of not only just flavor, but also texture and temperature. Combine all of that and give me something I’ve never had before, then I’ll be talking about your food for years!
8. What features are important to you when selecting your chef outfit?
Luckily in my position I have a lot of freedom when it comes to appearance! I try to stand out while staying professional by always wearing slim-fitting coats and pants, with a colorful or unique colored apron as a statement piece.
9. Favorite ingredient to work with?
My favorite ingredient to work with is passionfruit. It’s a flavor that can be so powerful, but also melds so well when combined with other fruits.
10. Favorite City to dine out in?
My favorite city to dine out in would have to be Mexico City. The city is bustling with life, culture, and above all else – food! The type of respect and commitment to food is seen through the quality of product and constant service being offered in even the most casual concepts on the street. You can’t help but feel inspired!
11. Best Dish you have ever made?
My favorite dish of mine would have to be the “Faux Cheesey” Dessert. It’s a complete cheese plate where nothing is made of cheese and everything is sweet! The prosciutto, salami, blue cheese, olives, and even the strawberries are all made with different pastry recipes to achieve authentic color and texture to mimic a real plate. It can be really interactive to have a full display of dishes that you simply have no idea what to expect next!
12. What do you like to eat most often on your days off?
Most often on my days off, I just LOVE making epic cheese boards! I used to be a cheese monger for some time, and there’s nothing better than visiting a cheese shop and trying out new seasonal offerings, local salami, and some wine to complete!
13. Person you would most like to cook for?
Cooking for someone wouldn’t be on my list of to-dos, but I would love to cook WITH Duff Goldman. The dude is so nice in person, and I love that his style is always pertaining to the guest, he never cooks out of ego. I really enjoy creating and testing weird ideas out and I think that collaborating with him would be so epic!
14. What made you decide to become a chef?
When I originally went to culinary school, I didn’t really understand the meaning of being a chef. It wasn’t until I was given the chance to work Sushi at a restaurant in San Diego, that gave me that drive. My Chef not only taught me everything he knew about sushi, but he taught me the importance of respecting all ingredients, respect for others in the kitchen, and putting out the best dishes possible. Chef Koji gave me a reason to be my best self and to strive to be the best no matter the level of work it entailed.
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