Laurel Pike, Pastry Chef, Sycamore Hills GC
Breakfast for dessert, anyone? Members at Sycamore Hills Golf Club in Fort Wayne, Ind., can indulge in Pastry Chef Laurel Pike’s extra-sweet take on Pain Perdu. Buttery sliced brioche is soaked in a crème anglaise, pan-seared until golden brûléed on one side and served with passion fruit curd, whipped cream, kiwi fruit and a vanilla dust.
Pike was inspired by wanting to make a simple, yet decadent pastry, and when French toast popped into her head, she honed in on elegance and flavor.
“I always like to surprise our guests and myself,” Pike says. “This dish is warm and familiar but leaves room for a new experience.”
When preparing this dish, Pike lets the pastry speak for itself. Bruléeing the bread on side with Demerara sugar provides a perfect, crispy crunch. And because the texture is relatively plain, Pike likes to experiment with garnishes: curds, creams, fruits and gels. Over the years, she has switched types of brioche and has also adjusted the crème anglaise by adding more yolks and cream.
“I am always tweaking recipes,” Pike notes, “and this one is no different: adding more flavor, better texture, switching up flavors.”
