Arranged biographically with anecdotal introductions, the recipes in the book cover a lot of ground, illustrating the progression of her career, from the simple classics of her Brooklyn youth to the scones she learned to perfect during her studies in London, through to a show-stopping six-layer Dobos torte surmounted by a golden statue that she created for the 76th Academy Awards ceremony. That is amazing news about Bill Yosses!

David, thanks for interviewing such a talented and fun chef. I am eating just picked fruits and cream.

I thoroughly enjoy your blog. Fold half of the whipped cream into the remaining custard.

With almost every recipe there's a scrumptious illustration, making it rather difficult to decide which one to try first. I remember a Concord Grape Gelée that you made, enrobed in dark chocolate that was exceptionally good. These giant cookies aren't for the faint of heart. Meanwhile, place eggs in a bowl and run under warm tap water for a few minutes until eggs no longer feel cool to the touch. As a result, Spago’s dessert menu changes based on seasonality. David: Next time I come to Los Angeles I want to eat at your new place CUT, a steakhouse where you’re overseeing the dessert menu. Bring the mixture to the boil and boil vigorously for about four minutes, or until the temperature reaches 104C/219F on a sugar thermometer. Her desserts are always playful, exciting, and taste outstanding. Copyright © 1995 - 2020 Public Broadcasting Service (PBS).

I one stood next to Shaq O’Neill there and his feet were huge! I remember being hypnotized by them after working a night shift as well. For the meringue topping: Preheat oven to 375F. Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful.

Thank you so much David. Pour batter into prepared pan, and bake for 12 minutes. But miraculously, as I started to spoon up and savor all these desserts, the itching subsided and each dessert was more delicious than the next. David: Every time I talk to you there seems to be something new and fabulous going on in your life. Reply, Hi David, thanks for the interview with Sherry Yard. Sift the cornflour, flour and baking powder over the egg mixture and carefully fold in using a large metal spoon.

I remember talking to you, like, a decade ago about writing a book but I know you’re insanely busy. I was sitting in the originally Spago, in West Hollywood, overlooking the city of Los Angeles. Ok, since we’re on the subject around here, how about the Food Network: Like it or hate it? David: A few years past you wrote a cookbook that was very well-received and got high praises by both professionals and home bakers called The Secrets of Baking: Simple Techniques for Sophisticated Desserts, which won a James Beard award as well.

All rights reserved. David: Coat checker? Remove from the oven and set aside to cool. Reply, Is Sherry a “salt of the earth” gal or what? Sherry Yard serves as chief operating officer of iPic Entertainment Group's restaurant division, where she leads culinary innovation.

Which pastry chefs inspire you the most? For the marzipan, mix the ground almonds and sugars in a mixer fitted with a dough hook, before adding the eggs and almond extract. Thanks for the interview – she sounds like a lovely, modest person. Using the mixer's whisk attachment, whip the eggs and sugar on medium speed until mixture is light and thick and falls in a ribbon from whisk - about 2 minutes.

Plus you make the dessert for the big Oscar dinner every year. Here’s the deal on what’s in my refrigerator—champagne, chocolate, mustard and “grab-n-go” sushi. it’s a pretty popular flavour of gelato, and tastes a bit like nutella (the sinful, processed bread spread of my childhood) that’s full of chocolate and hazelnuts.

Luckily, Yard foresaw this predicament, heading her recipe for the Flourless Chocolate Cake with Meringue Topping with a recommendation: if you are only going to try one recipe in the book, this should be it. Bake in preheated oven for 12-15 minutes, until meringue is lightly browned. Grease and line the base of a 23cm (9 in) springform tin with baking parchment. Serve directly from baking pan. at which point, i simply forgot to mention that it is a ‘genoise’. After all, being the pastry chef at Spago in Beverly Hills makes you the pastry chef to the stars. Can’t wait to see it next fall. She’s an amazing pastry chef and has no ego about it (especially when you consider she’s in the epicenter of it all in Beverly Hills). Sherry starting bringing out all sorts of wonderful things; tastes of hand-dipped dark chocolates, puckery lemon tartlets, and twists of crackly caramel that were so stunning, all these hot-shot celebrities starting looking at me. And what’s your typical workday like? Add cocoa powder and mix on low speed until combined. My cupboard is full of popcorn. With all due respects, the first time I met Sherry Yard, I was squirming in my seat. What was your path? my only complaint is the measurements in cups and tbsp..gahhh..gahhh..BLOODY GAHHHH. It’s a pleasure to read about such insightful, amusing, and talented chefs. But your boss is a bit of a celebrity too. i have to start looking for one of here books here in austria … I guess I need to come in to find out about those Inside-Out Profiteroles. I wonder if she ever takes the time to sit down and rest a bit? Part memoir and part cookbook, the volume is imbued with Yard's pluck and passion, making it as much of a joy just to read, as it is to cook from. But soon enough, it was time for dessert, the cavalcade started. Feb 1, 2019 - Explore Priscilla Frank's board "Sherry Yard Recipes", followed by 325 people on Pinterest. What do you make for dinner when you’re home alone? Add melted chocolate mixture and mix until well combined. Place egg whites in the bowl of an electric mixer and allow whites to come to room temperature. So what are some of your favorite things to bake with? David: When I was having my interview at Chez Panisse with Alice Waters, she asked me what I ate for dinner. Since we were pastry-pals, Sherry and I run into each other every now and then over the years; her vivacious personality is infectious and I don’t know anyone who’s more enthusiastic about what she does than Sherry. For the sponge, preheat the oven to 180C/160C(fan)/Gas 4. When cool enough to handle, turn out on to a wire rack to cool completely. The room was filled with celebrities, but I remember getting special treatment.

Transfer to a heatproof bowl and leave to cool completely. Whip the remaining 150ml/5½fl oz of cream to medium peaks and spoon into a piping bag fitted with a small star nozzle. Though I had known of pastry chef Sherry Yard for some time, the first time I truly became aware of her was during her appearance on Iron Chef several years ago.

Place the second sponge on top and spread over the remaining custard cream. If only every turkey could say the same. With all due respects, the first time I met Sherry Yard, I was squirming in my seat. My favorite dessert ingredient is probably chocolate, although I also crave anything with coconut. Leave to dry for at least an hour. Sherry: My inspiration begins when I shop at the farmer’s market and I see what’s in season. Ok…back to baking. They’re always so contemporary, with clean, modern tastes yet grounded in traditional pastry techniques. At CUT we focus on light comfort yum. But the longer I sat in the stylish chairs, the most uncomfortable I was becoming. A lot of inspiration comes when I’m working, so I would write during down time at Spago, late nights after work and when I had time off. A lot of desserts come from one fundamental recipe and even the most elaborate creation can be broken down into a combination of simple recipes that anyone can master. With blonde sprout-like pigtails and complete composure, she did her thing beside Wolfgang Puck--pumping out ice cream in no time and nonchalantly pulling hot caramel into delicate strands with her bare hands--helping him to clinch "battle egg.".

Such a darling end up like that..

Trim any excess. I promise to take you to Pierre Hermé… To assemble the cake, using a serrated knife, cut the cake horizontally into three even layers. the pound of butter in the genoise was a mistake…mine.a happy accident when i was trying out her genoise recipe for the first time. Sherry: At the 2000 Bon Appétit Awards, Barbara Fairchild introduced Wolfgang Puck as my boss. Sherry: Coat checker, cocktail waitress, hostess, manager and then pastry chef. Subscribe to our newsletter to get the latest recipes and tips! You’ve been with Wolfgang Puck for a long time as his executive pastry chef. Spoon the melted chocolate into a small paper piping bag. Coping with Confinement: My Lockdown Strategies, Chocolate, Dulce de Leche, and Vanilla Marble Cake, L’Instant Cacao: Bean-to-bar Chocolate Shop, The Secrets of Baking: Simple Techniques for Sophisticated Desserts. Sherry: Me too, popcorn! Add a rating: Comments can take a minute to appear—please be patient! Dust two small pieces of greaseproof paper with icing sugar and one by one, place the balls of fondant between the sheets of greaseproof and flatten each ball out with your fingers, to a thin circle, approximately 2cm/1in in diameter. Place one of the sponges onto a serving plate. Our partner in public broadcasting: For the vanilla custard, pour the milk into a pan with the vanilla seeds and vanilla pod and place over a low heat until just simmering.