Hosted by Liam Mayclem of Eye on the Bay (CBS 5) and Foodie Chap (KCBS), and presented by the Center for Urban Education about Sustainable Agriculture (CUESA), SF Chefs Preview Series brought Sweet Inspiration to the Ferry Plaza Farmers Market last Saturday. At the stone fruit cooking demo, Pastry Chef Luis Villavelazquez of La Victoria Bakery in San Francisco made an elaborate three-in-one dessert of Chamomile-Goat’s Milk Tea with Cinnamon Crisp and Caramelized Yellow Peaches.
[Being delayed by another assignment and coming unforgivably late to the demo, I missed the amazingly-sounding dessert altogether, but at least I have a photo of Chef Villavelazquez along with the host Liam Mayclem and Chef Francis Ang under the “Habitat for Predators” poster at the Farmer’s Market. I am sure the three sweet-looking men on the photo are not predators, at least not in a jungle-hunting sense, so please disregard the backdrop].
Pastry Chef Francis Ang from Fifth Floor Restaurant in He made sweet dough (sucre) by mixing cream, sugar, and eggs, and adding flour with toasted coriander. While the dough was resting, Chef Ang toasted cashews, ground them with flour, and mixed with butter, sugar, eggs, and some crystallized ginger for added zing.
While rolling the dough to a ¼ of an inch thickness, he calmly advised his audience to feel free and smack it hard with a rolling pin to make the dough thinner, and to “let out any frustration.”
Then he lined the tart molds with the dough, baked it under the weight of some dried beans to prevent it from rising, and finished the process by filling the molds with frangipane, arranging plum slices on top, and baking to readiness.
The finished product was cleverly garnished with cilantro, and tasted as good as it looked. More information about SF Chefs, the major annual gourmet event in San Francisco
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