{"id":369,"date":"2014-11-23T17:11:37","date_gmt":"2014-11-24T01:11:37","guid":{"rendered":"https:\/\/onpleasurefulpastry.com\/?p=369"},"modified":"2014-11-23T17:11:37","modified_gmt":"2014-11-24T01:11:37","slug":"the-sophistication-of-goo","status":"publish","type":"post","link":"https:\/\/onpleasurefulpastry.com\/index.php\/2014\/11\/23\/the-sophistication-of-goo\/","title":{"rendered":"The Sophistication of Goo"},"content":{"rendered":"

\u00a0A dispassionate tear of glucose, the refugee of macaroon mischief…<\/em><\/span><\/strong><\/p>\n

Six months of management classes at the Oregon Culinary Institute<\/a> are successfully completed at a GPA I must admit I’m pretty happy with. I have a set of core business courses under my belt that will serve Essential Confection<\/a> well.<\/p>\n

The hammer is down. I’m now immersed in what I came here for, management classes notwithstanding. Baking and pastry, the creative love of my life for more than 40 years, is under way. Immersion, indeed.<\/p>\n

Two to three recipes per day, ingredients scaled a day ahead. I’ve elected to come in an hour early each day to work ahead.<\/p>\n

Macaroons, a super-slight crunch sheltering the sweet succulence of coconut. The texture of a great macaroon is a viscid al dente goo offset by the shimmer of a crunch.<\/p>\n

Macaroons have an elegance undoubtedly arising from their French, Italian and Belgian origins where ground almonds were, and are, commonly used in place of coconut.<\/p>\n

Instead of glucose, heavy, dense and very tacky, our formula called for corn syrup which has glucose as an ingredient but is lighter and a bit easier to handle. A simple recipe and technique that yields a brilliant result.<\/p>\n

\"IMG_6201\"<\/a><\/p>\n

Coconut Macaroons<\/strong><\/p>\n

6 oz sugar<\/p>\n

6 oz macaroon coconut<\/p>\n

1 oz corn syrup<\/p>\n

1\/2 tsp vanilla extract<\/p>\n

2 tsp pastry flour<\/p>\n

1 pinch salt<\/p>\n

3 egg whites (1 oz per egg white)<\/p>\n

Combine all ingredients and warm over simmering water to 120 degrees F. Allow mixture to cool. Stir before use. Scoop portions onto parchment-lined sheet pans. Bake for 12 min at 350 degrees F. Piping the dough into beautiful little pointed stacks is an option.<\/p>\n

\n","protected":false},"excerpt":{"rendered":"

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I’m […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[45,81,82,122,129,145,174],"class_list":["post-369","post","type-post","status-publish","format-standard","hentry","category-confection","tag-belgium","tag-coconut","tag-coconut-macaroon","tag-france","tag-glucose","tag-italy","tag-oci"],"yoast_head":"\nThe Sophistication of Goo - On Pleasureful Pastry<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/onpleasurefulpastry.com\/index.php\/2014\/11\/23\/the-sophistication-of-goo\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Sophistication of Goo - On Pleasureful Pastry\" \/>\n<meta property=\"og:description\" content=\"\u00a0A dispassionate tear of glucose, the refugee of macaroon mischief… Six months of management classes at the Oregon Culinary Institute are successfully completed at a GPA I must admit I’m pretty happy with. 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