Posts Tagged Pastry Chef

Eli’s Pastry Chef Laurel Boger Featured on abc7chicago.com

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Eli’s Pastry Chef Laurel Boger demonstrates how entertaining for the holidays doesn’t have to be expensive and can still look and taste great.

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Budget friendly Holiday Dessert Party | Video | abc7chicago.com

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Eli’s Executive Pastry Chef Laurel Boger demonstrating Eli’s Pumpkin Cheesecake with holiday sauces that you can create at home!

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The holidays at Eli’s mean Dock Sales (one today before Thanksgiving and one on Saturday, December 18) and activities in the Eli’s Cheesecake Cafe. Today Eli’s Executive Pastry Chef, Laurel Boger, was joined by Eli’s Sales Manager, Erin Arceo, to do demonstration of Eli’s Pumpkin Cheesecake that can be finished with wonderful sauces that are listed below.

Maple Butter Sauce

1½ cup                   Pure Maple Syrup

½ cup                     Granulated Sugar

½ cup                     Butter

2 tablespoons       Cornstarch

2 tablespoons       water

½ teaspoon           ground Cinnamon (optional)

Directions:

In a small bowl dissolve cornstarch in water.

In a small saucepan combine sugar, butter and Maple syrup;

bring mixture to a boil stirring continuously;

add starch mixture and bring mixture back to a boil stirring continuously;

boil for 1  minute then remove from heat.

May be served warm or cold

Store refrigerated in an airtight container for up to 1 week

Burnt Caramel Topping

1 ½ cups                granulated sugar

2 Tbs.                     corn syrup

½ cup                     water

¾ cup                     heavy whipping cream

Directions:

In a clean heavy saucepan combine sugar, corn syrup and water – bring to a boil

Continue boiling mixture slowly – brushing down the sides of the pan with clean water to prevent sugar crystals forming

Watch pot carefully for when the sugar begins to turn amber in color.  When desired color is achieved turn off heat and whisk in the heavy cream

Transfer caramel to a heat proof bowl and allow to cool until ready to use

Store in refrigerator – microwave for a few seconds if caramel becomes too cold to handle

White Chocolate Cream

2 cups                    heavy Cream

8 oz                         white chocolate

¼ cup                     grand marnier liqueur (optional)

1 tsp                       fresh grated orange zest

Directions:

In a clean heavy saucepan combine 1 cup  cream, orange zest and liqueur – bring to a boil

Remove from heat and stir in white chocolate – mix until chocolate is completely melted and mixture

Is smooth

Stir in remaining cream

Sauce may be served warm or cold

The cream can be whipped for a lighter topping – but

Store in refrigerator – microwave for a few seconds if caramel becomes too cold to handle

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Eli’s Chef Laurel Boger at the Taste of Chicago Cooking Tent

Eli’s very own, Chef Laurel Boger demonstrating how to make a Goat’s Milk Cheese Cheesecake with Honey Sauce.
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Eli’s Executive Pastry Chef Laurel Boger Presenting at the Garden Gourmet Presented by Gordon Food Service at the Chicago Flower & Garden Show on Wednesday, March 10th at 3:30pm

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Eli’s Pastry Chefs Diana Moles and Laurel Boger to participate in Sweet Charity/FXB Benefit on Monday, October 25th

What – A Benefit to Support AIDS Orphans and At-Risk
Children
When – October 25, 2004, 6:30-9:30 PM
Where
Holiday Inn Mart Plaza, Chicago
Order
tickets to Sweet Charity/FXB

Sweet Charity is a benefit to help raise awareness and money
for FXB, an international organization that builds sustainable family and
community support structures for AIDS orphans and at-risk children around the
world.

Every child has promise, a sweetness that even the harshest of
circumstances cannot take away. To emphasize this sweetness, Chicago-based
chefs, pastry chefs, and Albert Uster Imports, an importer and distributor of
fine Gourmet foods and Esprit Des Alpes chocolate, are donating their time and
dessert creations to create a memorable and fun benefit. World-class local chefs
and pastry chefs will dazzle guests with their stunning chocolate, pastillage
and pulled-sugar designs while pleasing their palate by serving enticing food
creations.

Sweet Charity is a not-to-be missed benefit supporting an
important cause. Highlights include:

  • Dessert as art. Leading chefs will create
    their own sugar showpieces – dazzling cakes, scenes made from every type of
    sweet imaginable, blown sugar jewelry and ornaments – and much more.
  • Chocolate as the ultimate fashion accessory.
    The benefit will include a fashion show of models adorned with Esprit Des Alpes
    chocolate. Picture modern designs decorated with chocolate, jewels of sweet
    sugar, and chocolate accessories, or an evening gown laced with white chocolate
    truffles.
    Chocolate fashion (above right) by Colleen Apte of
    Pastryarts.com
  • A Silent Auction. From dinner at top Chicago
    restaurants to weekend getaways at leading hotels, the Sweet Charity silent
    auction will provide an opportunity for guests to bid on and win exciting
    prizes. Food showpieces designed by celebrity chefs will be auctioned off
    providing a unique and elegant finishing touch to a dinner party or special
    event.
  • Stories of children FXB has helped. FXB is
    changing the lives of children around the world, one at a time. See pictures of
    the children, hear their stories and let FXB founder and president Countess
    Albina du Boisrourvray share her experiences with you.

 

Diana Moles

Diana Moles wears two toques; one creative, the other technical. She
directs Product and Research Development of new products at Eli’s Cheesecake
Company for both domestic and foreign markets. As Sr. Technical Manager, she
oversees Eli’s chefs and bakers in applying food chemistry and baking
technology.
Her professional training includes the American Institute of
Baking and the Culinary Institute of America. Diana teaches pastry classes in
the greater Chicago area.
Diana Moles wears two toques; one creative, the
other technical. She directs Product and Research Development of new products at
Eli’s Cheesecake Company for both domestic and foreign markets. As Sr. Technical
Manager, she oversees Eli’s chefs and bakers in applying food chemistry and
baking technology.
Her professional training includes the American Institute
of Baking and the Culinary Institute of America. Diana teaches pastry classes in
the greater Chicago area.

 

Laurel S. Boger

Laurie is an R&D pasty chef at Eli’s Cheesecake
Company. She is a fairly new member to Eli’s and enjoys working with such an
experienced team. Previously, she worked for eight years at the Michigan State
University Central Bakery as a Cake Decorating Specialist. Laurie was formally
trained at Johnson and Wales University and completed her Pastry apprenticeship
in Europe.

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