Bie-Uncaster Farming, Saturday, November 24, 1990
GAY BROWNLEE
Somerset Co. Correspondent
CHAMPION (Somerset Co.)
Pittsburgh chef Ted Martz taught a
pastry class at the Penn-Jersey
Equipment Dealers Convention
held recently at the Seven Springs
Mountain Resort. Martz served
dainty confections such as apple
strudel, a filled pastry called Bull’s
Tongue that had a red raspberry
filling, and a cream-filled pastry
topped with chocolate frosting.
Martz stresses using real ingre
dients such as butter, cream and
dozens of eggs in his recipes. He
said using these ingredients make a
great difference in the flavor of the
final product. He prefers to use
powdered cocoa rather than melted
chocolate.
To produce the perfect cheese
cake, Martz said, “Keep the oven
temperature no higher than 300
degrees. If you have trouble with
cracking, it is because you baked it
at too high a temperature.”
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Chef Demonstrates Pash'- Maki
Another important process is to
mix it at the lowest speed to pre
vent over-aerating the batter. He
said, “Too much air in the batter
will cause it to crack.”
Cream puff pastry should come
out of the oven feeling light as a
feather, according to Martz. “If it
isn’t light, it hasn’t been baked
long enough so leave it in the
oven,” he said.
Martz makes a lot of wedding
cakes. To keep them moist, he
brushes them with liquor using a
regular paint brush. Martz never
uses a pastry brush because the
bristles tend to come out. Dark
paint brushes are better because a
stray bristle is easy to spot.
Although Martz told the guests
that edible flowers are used often
as a garnish, he admits that he
doesn’t eat them.
Patti Cosnell was the chairper
son of the committee for the activi
ties for women. She had collected
recipes from the women and had
the recipes printed in a cookbook.
New York 13440. For a limited
time annual dues will be $lO.
Contributing members of $25 or
more will be recognized in the
first issue.
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(717) 274-5333
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