Pastry Chef – Consultant
Pastry Chef – Consultant
Cream cheese 525g
Chevre 600g
Sugar 395g
Corn Starch 23g
Vanilla Bean 1
Salt 10g
Egg 225g
Yolk 85g
Cream 115g
Milk 60g
Paddle cheeses on low speed until smooth
add sugar and starch, combine
add eggs, vanilla and salt, combine
add milk and cream mix until smooth
Always mix on low speed
Using crust of your choice, bake in water bath at 300 degrees for ~1hr 30min until just set.
Cheesecake will remain somewhat jiggly in center
Makes one 10 inch cheesecake.
Megan Belle, formerly of Harvest Restaurant and Batch Bakehouse, will be in charge of Field Table’s bread and pastry, which may include a loaf of bread and baguettes for carry-out.
And on weekday mornings, Field Table makes delicate, not-too-sweet pastries ($2-$4) for the downtown office crowd. Berry’s Swedish cardamom bun was out of this world, a perfect knot of crunchy, glazed croissant dough. A saskatoon almond scone was moist and airy, dotted with purple berries and whole toasted nuts.
Inspired by a stint at Batch Bakehouse, pastry chef Megan Belle developed a puffy, lightly salted croissant/pretzel hybrid called a cretzel, piped full of beer cheese with the consistency of Velveeta. It’s developing a following.
http://isthmus.com/food-drink/three-to-try-cheese-bread/
The cretzel
Field Table, 10 W. Mifflin St.
This love match between a salty, crusty pretzel and a soft buttery croissant comes stuffed — sometimes with pimento cheese, sometimes with beer-cheese spread. It’s diminutive in size but not in flavor. Addiction potential is off the charts.
But oh, the desserts. Pastry chef Megan Belle excels at textural and flavor contrast, with feather-light tuiles and dense cakes offset by fruit sauces and sorbets.
Narrow wedges of dark chocolate hazelnut ganache cake ($7) brought out both sweet and bitter notes in the chocolate, brightened by a swirl of passionfruit glaze and the crunch of candied hazelnuts.
Salted caramel set off a miniature chocolate cake ($7), balanced with raspberry fruit leather — basically the world’s fanciest fruit roll-up. With a glass of chilled Frangelico ($5) or Miles Malmsey Madeira ($6), the whole combination seemed at once gleefully childlike and elegantly adult.
