RISING STAR PASTRY
AWARD SPONSORED BY 
Tara Lane
BLACKBIRD | Chicago
Tara Lane brings an artistic temperament
to her craft as Pastry Chef at Chicago’s nationally renowned
Blackbird. With a fine arts degree in sculpture from The
School of the Art Institute, Chicago, and a culinary degree from
Le Cordon Bleu at Western Culinary, this Texas native integrates
her dual passions while creating desserts to complement Chef Paul
Kahan’s critically acclaimed cuisine. She mastered the classic
techniques of French pastry while working in New York at Payard
Patisserie under Master Pastry Chef François Payard.
At Blackbird, Lane’s desserts are thoroughly American, often
nostalgic, and always playful. She incorporates local and seasonal
ingredients in thoughtful and balanced combinations. Contrary to
what her background suggests, Lane’s pastries are not sculptural
forms but rather emulate the straightforward style of the restaurant’s
savory menu.
Vanilla Waffles, Milk Chocolate, Hazelnuts,
Marshmallow Fluff
Tara Lane of Blackbird – Chicago, IL
Adapted by StarChefs.com
Yield: 20 Servings
Ingredients:
Italian Meringue:
- 300 grams sugar
- 50 grams glucose
- 90 grams water
- 185 grams egg whites
Waffles:
- 4 eggs
- 1 cup sugar
- 4 ounces butter, melted
- 1 ½ cups milk
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 2 ½ teaspoons baking powder
Milk Chocolate Hazelnut Semifreddo:
- 5 egg yolks
- 6 Tablespoons honey
- 1 Tablespoon Frangelico
- 1 sheet gelatin, softened
- 6 ounces milk chocolate, melted
- 1 cup whipped cream
- 5 egg whites
- ½ cup chopped hazelnuts, toasted
Garnish:
- Whipped butter or Hazelnut oil
- Slice of Bacon, fried
Method:
For the Italian Meringue:
In a small saucepan, dissolve the sugar into the glucose and water
until it is the texture of wet sand. Cook the mixture until it reaches
240ºF. In a mixing bowl with a whisk attachment, whisk the
egg whites until soft peaks form. Pour the heated sugar mixture
into the egg whites in a light steady stream. Continue to whisk
on high speed until the side of the bowl is completely cool.
For the Waffles:
Follow the manufacturer’s instructions for pre-heating a waffle
iron. Beat the eggs and sugar in a bowl until a pale yellow ribbon
develops. In a separate bowl, mix the butter and the milk. In another
bowl, mix the flour, salt and baking powder. Alternate pouring the
milk mixture and the flour mixture into the egg mixture. Mix completely.
Pour batter into the waffle iron and cook until the waffles are
light brown and slightly crisp. Cut each waffle into 2 equal squares.
For the Milk Chocolate Hazelnut Semifreddo:
Whisk together the 5 egg yolks, 2 Tablespoons of the honey, and
the Frangelico. Cook mixture in a double boiler until it reaches
160ºF and add the gelatin. Fold in the milk chocolate and the
whipped cream.
Heat the remaining honey to 220ºF. When the honey has reached
215ºF, begin whisking the egg whites in a mixer with a whisk
attachment until soft peaks form. Once heated, pour a steady stream
of honey into the whisked egg whites. Mix until it is a cool and
fluffy meringue.
Fold the meringue into the chocolate mixture and then fold in the
hazelnuts. Pour mixture into a flexipan mold and freeze.
Cut the Milk Chocolate Hazelnut Semifreddo into squares slightly
smaller than the waffle squares.
To Assemble and Serve:
Spread some Italian Meringue onto each serving plate. Layer 2 pieces
of waffle with a slice of the Milk Chocolate Hazelnut Semifreddo.
Top with a demitasse spoon quenelle of whipped butter or hazelnut
oil, and drizzle some clarified butter over the top. Garnish with
a small slice of fried bacon.
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