ST Patisserie Chocolat
3321 Hyland Ave H, Costa Mesa, CA 92626
714.825.0180 | thepastryschool.org
“First, you have to start with the right, quality ingredients. Then, you have you have a machine, the skills and technique. It’s quite simple!” — Chef Stéphane Tréand, ST Patisserie
ummer screams for bonfires, the beach, and most importantly, ice cream! I can’t think of any better way to beat the heat during peak summer season — queue the ice cream truck jingle. My relationship with ice cream started at a young age, probably poolside with about half of it on my face, fingers and lap. My childhood veggie consumption definitely has ice cream to thank, as it was always a carrot dangling at the end of a meal. This love may have started with a Tweety Bird shaped ice cream on a stick with blue bubblegum eyes, but I’ve since then been raising the bar on my expectations for this sweet treat.
I’ve dabbled in making my own ice cream cakes for summer birthdays, which were basically bundt cakes with softened ice cream poured in the center. Several years ago I even tried making ice cream at home, which sounded more like I was polishing rocks in a rock tumbler. Needless to say, my modest attempts at creating frozen desserts were not quite producing show stoppers, and it couldn’t hurt to get some professional guidance.
I sat down with Chef Stéphane Tréand of The Pastry School to learn more about our favorite frozen dessert. We talked about tools, techniques and quality, as well as how to build the perfect ice cream treat. At the end of the day, it’s about the quality of ingredients and choosing the right machine to work with. I was reassured that making ice cream is not that difficult and that even a 2-day course at The Pastry School would leave me with confidence in that statement.
It was as if I’d been transported to Willy Wonka’s Chocolate Factory at The Pastry School. Chocolate curls and pearls, powdered sugar, fresh fruit and meringue topped freshly prepared, artisan ice cream confections right before my eyes! Watching the process of plating the desserts had a new tune jingling in my head, but more reminiscent of a six string quartet. No doubt, I was getting schooled. And just as the ice cream started to melt, Chef Stéphane’s wife would go into the freezer, and new treats to feast on would be presented. Let’s just say, Baskin Robbin’s has nothing on Chef Stéphane’s ice cream cake creations.
This summer, you can join Chef Stéphane Tréand and internationally-renowned master chefs for some sweet, ice cream fun! The Pastry School is offering a two-day course during the summer season, where you’ll learn how to create your own ice cream and frozen dessert collection. Visit thepastryschool.org for more info on pricing and class schedule. If you call to make your reservation for the class, don’t forget to mention Sauté Magazine for a sweet discount.
Chef Stéphane Tréand’s Perfect Ice Cream Setup: A scoop of hand-crafted artisan ice cream in a cone, topped with a chocolate curl and bits of meringue.
For Beginners: Zero Mess Conair Cuisinart Pure Indulgence Ice Cream Maker
Best for Entertainers: Breville Smart Scoop Ice Cream Maker
The Big Leagues: Cattabriga EFFE Gelato and Ice Cream Machine
Stuff You Didn’t Know About Ice Cream
It takes 12 pounds of milk to make just one gallon of ice cream.
The average American eats 48 pints of ice cream a year.
California produces the most ice cream in the U.S.
58 percent or people prefer a bowl over a cone.
Know Your Styles
Ice Cream: At least 10 percent butterfat.
Soft Serve: Air is added during freezing.
Ice Milk: Light or reduced fat ice cream.
Sherbet: Less than 3 percent milk.
Italian Ice: Doesn’t contain milk or dairy.
Frozen Yogurt: Made with yogurt and milk, low-fat.
Frozen Custard: Made with milk, cream and egg yolks.
Gelato: Low-fat, but higher in sugar.
Chef Stéphane Tréand’s Pistachio Ice Cream Recipe: Bring to a boil: 660 grams of Milk, 170 gr. of Cream, 80 gr. of inverted sugar, and 80 gr. of pistachio paste. Whip 60 gr. of egg yolks with 60 gr. of sugar, 45 gr. of milk powder and 45 gr. of glucose. Mix the yolks mixture with the hot milk and cook at 180ºF. Strain then cool down fast to 40ºF. Mix again and Freeze into the ice cream maker.
ST Patisserie Chocolat 3321 Hyland Ave H, Costa Mesa, CA 92626 | 714.825.0180 | thepastryschool.org