bake - October 2019 - 38

pastries

AWARD Winner
Bennison's Bakery has been a Chicago North Shore institution since
1938, earning a reputation as a popular full-line bakery that specializes in European-style pastries, cookies and custom-decorated
cakes. In 1975, Jory Downer followed in his father's footsteps to
join the bakery after learning the craft from his father, Guy, and
attending culinary school and classes to improve his skill, eventually achieving the rank of Certiﬁed Master Baker from the Retail
Bakery Association. Jory Downer then worked diligently to not only
increase the quality of the products Bennison's offers, but to win
the grand prize at the Coupe du Monde de la Boulangerie in Paris
in 2005, establishing himself as one of the best bakers in the world.
At the 2019 International Baking Industry Exposition (IBIE), Jory
Downer demonstrated the award-winning pastry that he and The
Bread Bakers Guild of America Team USA produced at the 2015
event in France (the next Coupe du Monde de la Boulangerie will
take place Jan. 11-14 during Europain 2020 in Paris). "I did the pastry
portion of the team and tried to develop a shape I was happy with,"
Downer said. "Then we did a dulce de leche crémeux that we cast in
a Flexipan and popped them out and put in the center of the pastry.
We added slices of fresh mango, papaya and red currants for color.
The presentation is very important in France."

STEP 1
Start by working the butter and dough to the same consistency. You want the dough to sheet over the butter, and then trim
the dough so the butter is "pretty much to the edge." You don't
want dough without butter. Do a four-fold and allow the dough
to rest.

STEP 2
Cut and shape the dough to even-sized square pieces. Using
a hand chisel ("because we wanted something really sharp"),
cut eight slits in each square and fold the edges to the middle,
creating a decorative shape like a flower.

STEP 3
Downer created his own tool (a washer with four nails) to hold
the pattern in place during baking. Insert one of these washers with nails into the center of each pastry dough piece and
then bake.

STEP 4
Once the pastry is cool, place a molded dulce de leche crémeux
in the center of each pastry and add slices of fresh fruit on top.

38 < OCT 2019 | bakemag.com

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bake - October 2019

Table of Contents for the Digital Edition of bake - October 2019

bake - October 2019
Editor's Note - The branding issue: invest in your brand
Contents
Management - Online branding
Technical Corner - Sourdough options
Practical Marketing - Craft at scale
Equipment - Rack oven controls
A grand slam
The toast of Boston
Going natural
Cakes - Cake champions
Sweet Goods - The science of frying donuts
Breads - Black Seed Bagels
Pastries - Award winner
Food Service - Pie filling
Cakenomics
Show stopping winter cakes
Time Saving Tips - Buttercream base
Winning Promotions
Innovative Products
Product Showcase
Classifieds
Ad Index
Formula of the Month - Madras curry and raisin loaf
bake - October 2019 - bake - October 2019
bake - October 2019 - bake - October 2019
bake - October 2019 - 2
bake - October 2019 - Editor's Note - The branding issue: invest in your brand
bake - October 2019 - 4
bake - October 2019 - 5
bake - October 2019 - Contents
bake - October 2019 - 7
bake - October 2019 - Management - Online branding
bake - October 2019 - Technical Corner - Sourdough options
bake - October 2019 - Practical Marketing - Craft at scale
bake - October 2019 - 11
bake - October 2019 - Equipment - Rack oven controls
bake - October 2019 - 13
bake - October 2019 - A grand slam
bake - October 2019 - 15
bake - October 2019 - 16
bake - October 2019 - 17
bake - October 2019 - 18
bake - October 2019 - 19
bake - October 2019 - 20
bake - October 2019 - 21
bake - October 2019 - The toast of Boston
bake - October 2019 - 23
bake - October 2019 - 24
bake - October 2019 - 25
bake - October 2019 - 26
bake - October 2019 - 27
bake - October 2019 - Going natural
bake - October 2019 - 29
bake - October 2019 - Cakes - Cake champions
bake - October 2019 - 31
bake - October 2019 - Sweet Goods - The science of frying donuts
bake - October 2019 - 33
bake - October 2019 - Breads - Black Seed Bagels
bake - October 2019 - 35
bake - October 2019 - 36
bake - October 2019 - 37
bake - October 2019 - Pastries - Award winner
bake - October 2019 - Food Service - Pie filling
bake - October 2019 - 40
bake - October 2019 - Cakenomics
bake - October 2019 - Show stopping winter cakes
bake - October 2019 - 43
bake - October 2019 - 44
bake - October 2019 - 45
bake - October 2019 - 46
bake - October 2019 - 47
bake - October 2019 - Time Saving Tips - Buttercream base
bake - October 2019 - 49
bake - October 2019 - Winning Promotions
bake - October 2019 - 51
bake - October 2019 - Innovative Products
bake - October 2019 - 53
bake - October 2019 - Product Showcase
bake - October 2019 - 55
bake - October 2019 - Classifieds
bake - October 2019 - Ad Index
bake - October 2019 - Formula of the Month - Madras curry and raisin loaf
bake - October 2019 - 59
bake - October 2019 - 60
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