bakingbuyer - May 2011 - (Page 28)

DESIGN OF THE TIMES Macar Dennis Meyer is a rare breed already as both a Certified Executive Pastry Chef and a Certified Master Baker. But lately, he’s hungry for more culinary education. So he’s practicing to be a sushi chef. Yet this is not the kind of sushi you’re probably thinking. The owner of Das Meyer Fine Pastry Chalet in Arvada, CO, a Denver suburb, has created a unique “baker’s version” of sushi using white modeling chocolate and marzipan, wrapped in a thin macaroon cookie. He starts with Dawn’s Macaroon Cookie Mix, using about 3 pounds of mix that he spreads evenly in a very thin layer over two flat baking pans. Das Meyer’s macacoon sushi is a big hit with customers in the Denver area. SUSHI n Then he puts both pans in the oven at 375 F. It takes a very short time to bake. Meyer suggests under-baking the cookie mix so it doesn’t get too crispy. Now comes the inside filling for the sushi. Meyer blends together marzipan with white modeling chocolate to create a marbleized effect. He makes different colors of marzipan – pink for salmon, green for wasabi, brown for eel and yellow for tuna. He suggests experimenting with all sorts of combinations to give your customers different choices. “You can have all the fun you want with this stuff,” Meyer says. “Variety is the spice of life.” To see Dennis and Zachary Meyer making macaroon sushi in action, visit The Baking Channel’s Discovering America’s Bakeries video series at www.bakingbuyer.com. Click on Denver and scroll down. Once the macaroon cookie trays are baked and cooled, roll the pieces of marzipan/white chocolate into thin log shapes that will resemble the inside filling of your sushi rolls. Take each marzipan/chocolate piece and place it on top of the macaroon cookie tray and trim to fit the size of one roll. Then you can pipe in additional fruit fillings like raspberry and apricot along the edges of the marzipan/chocolate roll. “All this stuff blends together and is good for the palate,” he says. Double roll each piece to give it extra thickness. Once the sushi rolls are prepared, freeze the entire batch prior to slicing. Slice each piece evenly, about an inch thick, peeling back the paper after it is sliced. “I prefer to leave the paper on it and slice with a serrated knife,” Dennis Meyer says. “Then take off the paper after you slice each piece.” You can make different styles of sushi rolls by icing the cookie in chocolate and adding colorful decorettes on the outside. At Das Meyer, they place eight pieces of a sushi on a gold tray and overwrap the package in plastic, including a Das Meyer sticker on top. The Denver area bakery sells the eightpiece sushi trays for $9.95 apiece. JOHN UNREIN 28 · BAKING BUYER · MAY 11 http://www.bakingbuyer.com

Table of Contents for the Digital Edition of bakingbuyer - May 2011

bakingbuyer - May 2011
EDITOR’S NOTE - The Bakery Showman
CONTENTS
INDUSTRY NEWS
APC/Crisco National Pie Championships
Caravan Launches New Website
National Honey Board Offers Bakery Formulas
Cake Boss Joins Get Back to Scratch
The Baking Channel
Preferment Primer
Birth of the Slider
Team USA Profile
Extremem Cakes
Macaroon Sushi
Think Outside the Bakery
Chocolate Mousse: Tips & Techniques
Get your Grill on
Effective E-Newsletters
"The Greatest Show on Earth"
Welcome Home
Getting to Know You
Brandon’s Cookies
Re-Cakes
Lessons Learned
Wedding Statistics
Efficiency in Motion
Syrups vs. Grounds
FEATURED PRODUCTS
PRODUCT SHOWCASE
MARKETPLACE NETWORK
AD INDEX
Baker's Dozen

bakingbuyer - May 2011