Edible Vancouver Island Fall 2022

P E A R A N D S U N C H O K E P A I N P E R D U

Step One

M e t h o d f o r P a i n P e r d u Step Thre e continued

⅝ cup sugar 10½ cups our 2 Tbsp & 1 tsp salt 2½ cups milk 6 Tbsp fresh yeast 4 eggs 1¾ cups butter, room temperature hotel pan (a deep pan) I N G R E D I E N T S f o r b r i o c h e

Place all ingredients in a pot and bring to a boil. Remove the crust from the loaf of bread and cut into slices 1 inch thick x 2 inches wide x 4 inches high. Allow bread to dry out for about 30 minutes. Dip one side of the brioche into syrup and then rest on the non-dipped side. Once you’ve dipped 4 slices, place butter into a non-stick pan, then place the non-dipped side of bread into the pan first. Allow it to caramelize and become golden, then flip. Try to sear off all sides of the bread. Allow slices to cool on a sheet tray, then transfer to a container and store in the fridge

M E T H O D f o r b r i o c h e

Step Four

Warm the milk and place in a mixing bowl with yeast and eggs. Then add the dry ingredients on top. Mix until just combined, then add the butter in small chunks. Mix for ten minutes, then round out the dough and proof until it doubles in size. Deflate the dough and shape it into one large loaf. Proof until the dough slowly rises back when poked, then bake at 375ºF for 12 minutes. Turn the oven down to 350ºF, rotate the loaf, and cook until the internal temperature reaches 85ºF.

I n g r e d i e n t s f o r S u n c h o k e V e l o u t é

2 cups milk 1 cup (approx. 6 pieces) sunchokes, roasted and skinned 1 Tbsp soya lecithin

M e t h o d f o r S u n c h o k e V e l o u t é

Step Two

Place milk and sunchokes into a pot. Bring to a boil, then immediately place in a blender with soya lecithin and blend for 30 seconds to a minute.

4 cups water 2½ cups sugar zest of 1 lemon 1 cinnamon stick 2 Tbsp vanilla 2 pears I N G R E D I E N T S f o r p o a c h i n g l i q u i d

Step F i v e

I n g r e d i e n t s f o r S u n c h o k e C u s t a r d

Place sunchokes in a pot with milk and bring to a boil. In another bowl, whisk sugar, eggs, yolks and cornstarch together. Then very slowly pour the milk and sunchokes into the bowl mixture while stirring constantly. Pour the new mixture back into the pot and bring it to a boil. Whisk while boiling until starch has cooked out (at least 30 seconds). Then place in a food processor with butter and blend with salt to taste. Allow it to set and place into a piping bag. 1 cup (approx. 6 pieces) sunchokes, roasted and skinned ¾ cup milk ¼ cup sugar 2 egg yolks ½ egg 2 Tbsp cornstarch ¼ cup butter M e t h o d f o r S u n c h o k e C u s t a r d

M e t h o d f o r P o a c h i n g L i q u i d

Place all ingredients in a pot and bring it to a boil. Peel, half and core pears, then poach pears for 15–20 minutes until pears are translucent but still have texture (not mushy). Then remove them from the liquid and let them drain. Once cooled, cut into wedges. The poaching liquid can be reused three times.

Step Thre e

I N G R E D I E N T S f o r P A I N P E R D U

3 cinnamon sticks 6 ½ Tbsp vanilla

2 cups sugar 4 cups water 3 lemons, peeled and juiced

Proc edure

Place the pain perdu on the plate, and top with custard and poached pears. Pour the sunchoke velouté on the dish, and enjoy!

⅔ cup maple syrup loaf of brioche bread

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