Pastry Virtuosity – With Pastry Chef Consultant Jimmy MacMillan

Patrick discusses Pastry Virtuosity with critically acclaimed Pastry Chef, artisan baker and culinary professional, Chef Jimmy MacMillan. In today’s podcast, Jimmy discusses expanding a pastry chef’s opportunities and navigating... See More

Where to Listen

Bleav in Chef’s Special
Pastry Virtuosity – With Pastry Chef Consultant Jimmy MacMillan Pastry Virtuosity – With Pastry Chef Consultant Jimmy MacMillan

Embed this player on your website using the code below.

Patrick discusses Pastry Virtuosity with critically acclaimed Pastry Chef, artisan baker and culinary professional, Chef Jimmy MacMillan. In today’s podcast, Jimmy discusses expanding a pastry chef’s opportunities and navigating through the evolving world of pastry. This, through his Pastry Virtuosity Business Advisory, Media Production, Dessert Program Development and Pastry Classes Consulting Programs! A James Beard Award semi-finalist for Outstanding Pastry Chef, Chef MacMillan spearheads and produces the Emmy® Award-winning Chicago Restaurant Pastry Competition, an innovative video series that spotlights top pastry chefs from all over the country. In today’s podcast, Jimmy shares an Awesome recipe for his Milano style sandwich cookie!

MILANO COOKIES
Created by Jimmy MacMillan
Pastry Virtuosity
Chicago, Illinois

Yield= 36 large sandwich cookies (3” x 1”)
20 oz
Butter, soft
8 oz
Powdered sugar
3 each
Egg Whites
3 grams
Salt
1# 7 oz
AP Flour

Creaming method: combine butter and powdered sugar with paddle until light and fluffy. Add eggs and combine slowly. Add salt and flour.
Mix on speed 1 to combine. Load into piping bag with plain tip (807 or 1A).
Pipe ovals 3” long and as wide as possible (approx. 1”) on silicone mat.
Place in cooler to chill.
Bake until golden brown at 350 F for 8-10 minutes (or until edges start to brown). Cool completely before assebly.
To finish: fill sandwich cookies with four fruit jam, ganache or flavored buttercream. Dip or drizzle.

GANACHE
Yield= 1 small cambro
625 grams
58% Dark Chocolate
313 grams
500 grams
35% Heavy Cream
250 grams
80 grams
Glucose, liquid (optional)
40 grams
In a plastic bowl in microwave, melt chocolate to 35C (30 cecond pulses)
In a small pot, scald heavy cream and glucose.
Combine with melted chocolate using whisk or plastic spatula in 3 parts, stirring in center.
Strain into clean plastic container. Store at room temperature with plastic wrap over the surface. Let set several hours or overnight before using.

Patrick discusses Pastry Virtuosity with critically acclaimed Pastry Chef, artisan baker and culinary professional, Chef Jimmy MacMillan. In today’s podcast, Jimmy discusses expanding a pastry chef’s opportunities and navigating through the evolving world of pastry. This, through his Pastry Virtuosity Business Advisory, Media Production, Dessert Program Development and Pastry Classes Consulting Programs! A James Beard Award semi-finalist for Outstanding Pastry Chef, Chef MacMillan spearheads and produces the Emmy® Award-winning Chicago Restaurant Pastry Competition, an innovative video series that spotlights top pastry chefs from all over the country. In today’s podcast, Jimmy shares an Awesome recipe for his Milano style sandwich cookie!

MILANO COOKIES
Created by Jimmy MacMillan
Pastry Virtuosity
Chicago, Illinois

Yield= 36 large sandwich cookies (3” x 1”)
20 oz
Butter, soft
8 oz
Powdered sugar
3 each
Egg Whites
3 grams
Salt
1# 7 oz
AP Flour

Creaming method: combine butter and powdered sugar with paddle until light and fluffy. Add eggs and combine slowly. Add salt and flour.
Mix on speed 1 to combine. Load into piping bag with plain tip (807 or 1A).
Pipe ovals 3” long and as wide as possible (approx. 1”) on silicone mat.
Place in cooler to chill.
Bake until golden brown at 350 F for 8-10 minutes (or until edges start to brown). Cool completely before assebly.
To finish: fill sandwich cookies with four fruit jam, ganache or flavored buttercream. Dip or drizzle.

GANACHE
Yield= 1 small cambro
625 grams
58% Dark Chocolate
313 grams
500 grams
35% Heavy Cream
250 grams
80 grams
Glucose, liquid (optional)
40 grams
In a plastic bowl in microwave, melt chocolate to 35C (30 cecond pulses)
In a small pot, scald heavy cream and glucose.
Combine with melted chocolate using whisk or plastic spatula in 3 parts, stirring in center.
Strain into clean plastic container. Store at room temperature with plastic wrap over the surface. Let set several hours or overnight before using.

Host Info

Patrick Honeywell

Patrick Honeywell has 30 years of experience in the Food and Pastry Industry. Formerly served as Pastry Chef for Westin Hotels and Resorts where he assisted in new hotel openings and creating pastries and providing recipes for the cookbook, “Food and Wine the Westin Way.”

Patrick works closely with food industry experts- Las Vegas Casino Pastry Chefs, Hotel Chefs, European and American Consulting Chefs, Master Artisan bakers. Working together, sharing each others passion ideveloping new products and menus.