370克黄油
240克糖粉
5克盐
3克果胶X58
125克全蛋
675克糕点面粉
奶油黄油，糖粉和盐。添加整个鸡蛋打散，直到乳化。加入糕点面粉混合至均匀。烘烤在165oC（330oF）为9-15分钟。
500克黑莓酱
16克明胶
500克淡奶油
186克蛋白
500克糖
125克水
12克柠檬汁
将明胶在冷水中。奶油打发6成备用。糖和水煮到121oC。倒入蛋白打发。将黑莓酱加热加入吉利丁融化加入柠檬汁，然后加入蛋白霜，最后加入淡奶油拌匀即可。
125克 IQF（单独速冻）黑莓
125克速冻野生黑莓
125克速冻黑加仑
105克糖A
20克糖B
3克琼脂
20克柠檬汁
将速冻水果和糖A加热。糖B和琼脂混合后加入水果部分。然后煮沸。加入柠檬汁。用均质机搅拌到想要的粗细即可。
253克全脂牛奶
214克淡奶油A
12克香草
197克糖
283克蛋黄
24克明胶
121克水
788克淡奶油B
13克紫罗兰提取物
明胶在冷水泡软。奶油B至6成发备用。将全脂牛奶，鲜奶油A，香草，糖和蛋黄，煮到82oC。加入泡软的吉利丁。降温至30℃。加入打发发的淡奶油和紫罗兰提取物。
1080克淡奶油
21克香草
270克糖
360克蛋黄
9克明胶
3克盐
12克紫罗兰提取物
明胶用冷水泡软。将鲜奶油，盐和香草，一起煮。然后冲到结合蛋黄和糖里一起加热至85度。加入紫罗兰提取物。
540克蛋糕粉
16克泡打粉
8克盐
324克牛奶
360克蛋清
48克香草
453克黄油
740克糖
黄油，香草和糖起来。把蛋清和牛奶结合起来。混合粉类过筛。将牛奶部分与粉类混合后，与黄油部分混合。烘烤在180oC（350oF），18-20分钟。
510克全脂牛奶
165克葡萄糖
15克明胶
607克白巧克力
607克白巧克力膏{可可百利有}
明胶在冷水中泡软。牛奶，葡萄糖和紫色色素和煮滚。倒入混合了巧克力和佩特一个glacer。加入吉利丁拌匀即可。在30-35oC使用淋面。
附原文：
Noir: sablée, blackberry mousse, black fruit jam, violet mousse, violet crémeux, vanilla cake, white chocolate glaze.
Recipe published in
The executive pastry chef at the helm of The Langham Hotel in Chicago, Scott Green, has gone through several phases in his professional and personal life before crossing paths once again with so good.. magazine to share some of his latest creations. If in the previous issue we found him about to participate in the Coupe du Monde de la Patisserie (Lyon), from which he took a creditable third place alongside Josh Johnson and John Kraus, this time we dare say his situation is almost the opposite. If last year there were trips, meetings and team trainings happening, at the moment, working in the kitchen dominates, overseeing the production of each new menu or banquet with his pastry brigade. And of course he is very happy with this change. His body asked for a reduction of the workload by taking on a pastry chef’s line of work. But just because the workload is reduced does not mean that life is less stimulating, on the contrary.
Pavilion. The Langham Hotel in Chicago
Heading the pastry station at a resort such as The Langham, with a first-class restaurant, Travelle, Afternoon Tea service, ice cream kiosk (Parlour at The Pavillion) and intense banquet activity, the great challenge is to ‘solve problems’, as Scott himself likes to define his work. Achieving lovely results that are also well-balanced in the combination of flavors, textures and intensities, but above all feasibly integrated in specific menus or services. That is his daily challenge, ‘solving problems’ is what makes him happiest. And for that he combines the two dimensions that are fundamental to his professional philosophy: art and science.
Scott Green remembers his time at the French Pastry School, alongside the great Jacquy Pfeiffer and Sébastien Cannone. Then, while strengthening his bases and foundations closely linked to the French pastry tradition, he began to work as a teacher giving a new dimension to his knowledge, to some extent forced by his students. Not only did he know and explain how to make each creation, each technique, but he also had to learn the reason why, satisfy students’ curiosity and, thus, further expand the scope of his abilities.
His time as professor solving the ‘whys’ also came to an end. For Scott, theory was just as important as practicing, and preparing products which end up in the mouth of a customer who will enjoy it. This is how he ended up in his current destination in Chicago. There he had the opportunity to join two of his main dimensions, science and art.
Science, knowledge, theory and technique are fully connected to his time at the French Pastry School. But if his knowledge is French, his gaze is fixed on American tradition and culture. The great classics of American patisserie, the public’s favorite combinations in their environment, are the subject of his work in a revision through a theory that lightens and sharpens each result.
And then there’s the art, to which Scott Green refers to his past as an artist. A concern for expressing forms and objects with which to seduce the outsider has been present in his life. Currently, patisserie is the perfect discipline for him to continue captivating where once this was done with sculpture or paintings. Either on a plated dessert, a cake or an artistic sugar figure, it is always important to draw the guest’s visual attention, as a beginning and warning of a tasting experience which is to be seen.
As a result, science, the knowledge of technique, is a fundamental aspect. But his aesthetic concerns are only part of the work to be performed. Obviously working with flavors is another great aspect to consider. The combination of easily recognizable, intense yet balanced flavors, playing with acidity, crunchiness or sponginess, which tend to be present in varying intensities.
But there is still another critical factor to attend to in his daily work to ‘solve problems’, and that is to fit every creation in the place where it is intended, either in the Afternoon tea proposals, a themed banquet or at the end of a more or less loaded menu. All without losing sight of the common production system and the need to integrate into it.
These are the challenges that Scott Green likes confronting. And although adding some limits and problems are an obstacle to creativity, this chef is of the opinion that absolute freedom is not always the best fertilizer for a good result. Therefore he moves in this kind of challenges, this is why he likes to focus on combinations and proposals that have long worked and offer new versions and adaptations. A good example of this is these creations he shares with us now. Some, such as Noir, come from the Afternoon Tea service and originally was an éclair with a delicious blackberry jam as its filling. Or the case of Sonya is another challenge, turning a creation that worked very well with pistachio, lime and cherries to that of a shop window cake.
370 g butter
240 g powdered sugar
5 g salt
3 g pectin X58
125 g whole eggs
675 g pastry flour
Cream butter, powdered sugar and salt. Add whole eggs and mix until emulsified. Add pastry flour and mix until homogenized. Bake at 165oC (330oF) for 9-15 minutes.
500 g blackberry puree
16 g gelatin
500 g cream
186 g whites
500 g sugar
125 g water
12 g lemon juice
Bloom gelatin in cold water. Whip cream to soft peaks and reserve. Combine sugar and water and cook to 121oC. Pour sugar syrup over whites while whisking and whip to stiff peaks. Add bloomed and melted gelatin to blackberry puree and let thicken, whisking often. Scale 200 g of Italian meringue and fold into blackberry puree. Fold in whipped cream.
125 g IQF (Individually Quick Frozen) blackberry
125 g IQF wild blackberry
125 g IQF black currant
105 g sugar A
20 g sugar B
3 g agar agar
20 g lemon juice
Combine IQF fruit and sugar A and heat. Combine sugar B and agar and rain into mixture. Bring mixture to a boil. Add lemon juice. Robot briefly to obtain desired texture.
253 g whole milk
214 g heavy cream A
12 g vanilla
197 g sugar
283 g egg yolks
24 g gelatin
121 g water
788 g heavy cream B
13 g violet extract
Bloom gelatin in cold water. Whip cream B to soft peaks and reserve. Combine whole milk, heavy cream A, vanilla, sugar and yolks and cook to 82oC. Add bloomed gelatin and whisk well. Cool mixture to 30oC. Fold in whipped cream and violet extract.
1080 g heavy cream
21 g vanilla
270 g sugar
360 g egg yolks
9 g gelatin
3 g salt
12 g violet extract
Bloom gelatin in cold water. Combine heavy cream, salt and vanilla and bring to a simmer. Combine yolks and sugar and whisk well. Temper yolks into cream and cook to 85oC. Add violet extract.
540 g cake flour
16 g baking powder
8 g salt
324 g milk
360 g egg whites
48 g vanilla
453 g butter
740 g sugar
Bring whole milk, egg whites and butter to room temperature. Combine butter, vanilla and sugar and cream. Combine egg whites and whole milk. Combine and sift dry ingredients. Add wet and dry ingredients alternately to butter mixture. Bake at 180oC (350oF), 18-20 minutes.
510 g whole milk
165 g glucose
15 g gelatin
607 g white chocolate
607 g white paté à glacer
q.s. purple food coloring
Bloom gelatin in cold water. Combine whole milk, glucose and purple coloring and bring to a boil. Pour mixture over chocolate and pate a glacer. Add gelatin and hand blend. Use glaze at 30-35oC.
Roll sablee to 3 mm thick and cut using 100 mm ring. Bake and reserve. Cast black fruit jam half way into demi-sphere silicone mold. Freeze, unmold and reserve. Cast violet mousse into demi-sphere silicone mold and insert frozen jam. Freeze. Punch 60 mm rounds of vanilla cake. Cast black fruit jam into 60mm round flexi. Cast violet crémeux over black fruit jam and chill until slightly set. Place vanilla cake round onto violet crémeux and freeze. Line 80mm ring with acetate and fill with blackberry mousse. Place cake insert into center of blackberry mousse and freeze. Unmold mousse and glaze. Place glazed mousse cake onto center of baked sablée. Unmold demi-sphere of violet mousse and spray with white chocolate spray. Place demi-sphere on top of the glazed blackberry mousse.
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