Pierre Reboul
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Wallsé
344 West 11th Street
New York, NY 10014
212.352.2300 |
Pierre Reboul has wanted to be a pastry chef for as
long as he can remember; his most vivid early memories are of his
mother's desserts and jams. Born and raised in the agriculturally
rich French countryside, he discovered the true meaning of the seasons
by picking citrus in winter, berries in spring and melon in summer.
After working in prestigious Paris venues he came to New York and
made his name at Lutèce, later taking on positions at Jean-Georges
Vongerichten's restaurants in New York, London, Chicago, Hong Kong,
the Bahamas and Las Vegas. After this four-year whirlwind of work-travel
he took a year off and traveled some more, through France, Austria
and China. Austrian pastries are his current focus at New York's Wallsé
and Café Sabarsky, both owned by Austrian Kurt Gutenbrunner.
Reboul is a fearless master of re-invention, making typical Austrian pastries lighter and more elegant. The Viennese are famous for their robust coffee, and his Viennese ice coffee recipe is a modern, summery take on that tradition.
Meet Chef Pierre Reboul
Saturday, September 25th at 2pm
Nassau Coliseum
Long Island, NY
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Viennese Ice Coffee
Serves 6-8
For Vanilla Ice Cream
2 cups milk
1 1/4 cups heavy cream
1 vanilla bean, split lengthwise, seeds scraped out
8 egg yolks
1/2 cup sugar
1. In a saucepan combine the milk, cream and split vanilla bean. Bring to a boil and remove from heat.
2. In a bowl combine the yolks and sugar. Temper the yolks and sugar mixture with a little bit of the boiling liquid, about one tablespoon. Add the mixture to the remaining milk. Cook like a crème anglaise, at medium-low temperature for about 5 minutes, stirring constantly. It should look like custard. Remove from heat.
3. Get a large bowl of ice ready. Cool the saucepan over ice and strain out the vanilla bean and any cooked egg yolk.
4. Churn in an ice cream maker. Reserve mixture in the freezer until ready to plate.
For Coffee Ice Cream
2 cups milk
1 1/4 cups heavy cream
2 tablespoons coffee grounds
8 egg yolks
1/2 cup sugar
In a saucepan combine the milk, cream and coffee grounds. Bring to a boil and remove from heat. Repeat steps 2-4 from vanilla ice cream recipe and strain out cooked egg yolk and coffee grounds.
For Coffee Sabayon
3/4 cup heavy cream
3 egg yolks
1 brewed double espresso (about 1/2 cup)
5 tablespoons sugar
1 teaspoon instant coffee
1 gelatin sheet1, bloomed in cold water until soft
1. Whip heavy cream to soft peaks. Set aside. Whip egg yolks until light and fluffy.
2. In a saucepan, combine the brewed espresso, sugar and instant coffee. Bring to a boil and add the bloomed gelatin. Remove from heat.
3. Pour espresso mixture over the egg yolks and whip for about five minutes, until cooled to room temperature. Fold in the whipped cream and set aside.
For Assembly
1/2 cup cold brewed espresso
2 tablespoons cocoa powder
8 cigarette wafers
8 chocolate curls or chocolate shavings (found in specialty stores)
1. Pour a little bit of cold espresso into each of the tall parfait glasses. Add 1 scoop of vanilla ice cream and 1 scoop of coffee ice cream.
2. Glaze with a few spoonfuls of coffee sabayon. Decorate with a dusting of cocoa powder, chocolate curls and a cigarette wafer and serve.
1Not as readily available as granulated gelatin is leaf (or sheet) gelatin, which comes in packages of paper-thin sheets. Four sheets of leaf gelatin equal one package of powdered gelatin. Leaf gelatin must be soaked longer than granulated gelatin and is therefore not as popular. This product is often called for in jelled European dessert recipes. It can be found in some gourmet and bakery supply shops. – Source Epicurious.com
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