Lake Nona Golf & Country Club Executive Pastry Chef Andrea McCollum
It doesn’t take much convincing to sample sweet treats at the buffet table these days (New Year’s resolutions, be damned). But when chefs start dreaming up their next great pastry recipe for the buffet table, they strive to deliver inventive flavor pairings in eye-catching presentations with broad appeal. Here’s how some pastry professionals are getting members up from their seats and over to the buffet to find out what all the fuss is about.
Toying with Textures
Creating crowd-pleasing pastries is almost like child’s play—especially when those desserts evoke flavors of the past. Members at Lake Nona Golf & Country Club in Orlando, Fla., were treated to this type of culinary experience when Executive Pastry Chef Andrea McCollum crafted two special dishes for a recent Flapjacks & Flannels Family Night.
“When developing the menu, I wanted to ensure the savory and sweet items were cohesive,” says McCollum. “I also take into consideration our members’ current tastes and curate it to their preferences.”
Click the photo for the full recipe.
For this breakfast-themed menu, McCollum designed a cereal milk panna cotta, starring Fruity Peebles (chosen for its gluten-free, yet sweet flavor) soaked in heavy cream for 10 minutes. She then followed a standard panna cotta recipe, reducing the sugar and allowing it to set. The dessert was topped off with house-made Fruity Rice Krispies, cut into strips and rolled into spiral shapes.
“Out of all of our items on the buffet that day, this one was our most popular, probably due to kids liking the color and the adults receiving a sense of nostalgia from the cereal itself,” notes McCollum.
Another buffet selection that married competing tastes were maple bacon cookies.
“Given our members are such fans of our cookie varieties, we took one of our existing recipes and modified it by substituting some of the sugar for maple syrup and some of the butter for bacon fat, as well as increasing the flour slightly to account for the additional fat the bacon would add to the batter,” explains McCollum. A maple glaze drizzled on top added yet another layer to this unexpected delight.
McCollum firmly believes in incorporating a variety of textures when crafting pastries for the buffet table. Rather than establishing one centerpiece, multiple points of interest prompt guests to check out the entire spread and linger longer. Speaking of the element of time, it remains one of McCollum’s biggest challenges—not having enough hours to plan out a complex menu. However, it also has an upside, prompting the culinary team to kick their plans into high gear.
“By allowing for a short time constraint, we have the opportunity to have a clear mindset and overall goal, as opposed to us overthinking our initial plan,” she notes.
This mentality may come in handy later this season when McCollum makes another mashup of two member favorites: a carrot cake cheesecake. She plans to par-bake a carrot cake in molds about halfway through, place a cheesecake mix on top and then finish by baking them both.
Vive la Villa
For events at the Saint Louis Club in Clayton, Mo., Executive Pastry Chef Joffrey Villa typically makes 8-16 different cakes and other pastries that reflect a range of styles and flavors.
Click the photo for the full recipe.
“I want my buffet to have lots of choices,” he says, “and everything needs to be appealing.”
The Saint Louis Club marks Villa’s first foray into the private club sector, honing his skills from past gigs at pastry shops in France and fine dining establishments all over the world. His varied background informs his preference for sweet and light desserts. On his buffet table, guests can expect to find French classics like crème brûlée, creme caramel, Forêt Noire or Paris-Brest, along with traditional cheesecake, carrot cake and chocolate cake. (Those with dietary restrictions need not fear, as he also includes gluten- and nut-free options.)
In his efforts to capture one’s attention, Villa does not downplay the allure of the non-edible centerpiece.
“Our florist will make a beautiful floral piece, or we have an ice sculpture for the theme of the buffet or holiday,” he notes. “The dessert needs to be eye-catching first with decoration … that will bring the member close enough for them to reach for a spoon and a plate.”
His tower of mini pastries and chocolate fountains have also proven to be effective draws to the buffet table.
The Country Club of Virginia Executive Pastry Chef Jessica Rose Quiet
Something to Talk About
Members at The Country Club of Virginia in Richmond are milling over the latest pastries featured on the buffet table. During a recent event, one bite of the s’mores ganache tarts sent them on a trip down memory lane.
“I made [the tarts] with a house-made meringue and locally sourced Virginia raw honey, drizzled them with a dark chocolate ganache and then topped them with graham cracker crumbs,” explains Executive Pastry Chef Jessica Rose Quiet. Another one of her creations, key lime profiteroles, were served with a pink guava sauce in individual pipettes and topped with a torched meringue smoked with hickory wood. “The unique flavors sparked a lot of buzz, and it became such a great conversation starter,” she says.
Quiet has hit the ground running since she joined the club’s culinary team last December. Harnessing her previous pastry-making experience at the Ocean House in Watch Hill, R.I., and the Club at Spruce Peak in Stowe, Vt., she has developed a keen eye for designing high-caliber pastries for members and guests.
“A showstopping pastry buffet centerpiece needs height, contrast and a clear theme,” says Quiet. She has found success with themed chocolate centerpieces or sculpted cakes to create a focal point and relies on different vessels, such as glass jars, acrylic risers and cake stands, to add depth. “Thoughtful lighting, intentional spacing and interactive elements make the display warm and inviting, creating a memorable experience for members,” she adds.
Click the photo for the full recipe.
This season, Quiet’s menu innovations will reach new heights—quite literally. The club’s Easter display will feature a custom donut wall featuring eight varieties, a grand-scale chocolate centerpiece and large chocolate eggs for which Quiet will challenge her pastry chefs to design. For Mother’s Day, members will be treated to hanging strawberry trees, adorned by freshly dipped strawberries in a medley of colored chocolates.
“Using ornament hooks, I’ll hang each one on the trees for a fun and beautiful touch,” Quiet says. “It’s going to be a beautiful spring, with lots of sweet surprises.”
