Featured Chefs
Stephan Iten

Originally from Berne, Switzerland, Chef Stephan Iten has broad experience in the field of Chocolate and Pastry. As Felchlin's Export Corporate Pastry Chef, he lends his exceptional culinary experience and skills to other professionals through pastry classes and seminars in Switzerland and worldwide, where he initiates his love and passion for creating chocolate and pastries in a contemporary and highly innovative style.

Chef Iten gained knowledge in his hometown of Berne before traveling overseas to work for the most prestigious hotels and schools in the US, including Swisshotel and the La Fayette Hotel in Boston. He also served as Executive Pastry Chef at the Ritz Carlton Marina Del Rey, servicing large banquets, weddings and corporate functions. Looking for new challenges, he returned to Switzerland and began working with Felchlin. This opportunity took him all around the world, including Asia, affording him new professional relationships and the appreciation of culinary influences from other cultures.

In 1998, he was awarded Pastry Chef at the Johnson & Wales University College of Culinary Arts in the US. Today, Stephan Iten strives to keep ahead of the trends, remaining creative and flexible as he and Felchlin track the future of the industry and develop innovative products that address evolving tastes. The products of their efforts include Felchlin's Grand Cru line, the Cru Sauvage (made from a rare bean in limited production), and a new organic chocolate, Cru Hacienda Elvesia.

Chef Iten's Recipe:
Tart Piemontese with Orange Cream

Yield: Makes about 2 cakes of 18 cm / 7 inches

Sablé Breton
240 g / 8.4 oz Butter, unsalted, soft
240 g / 8.4 oz Powdered sugar
120 g / 4.2 oz Egg yolks
340 g / 12.1 oz Pastry flour
15 g / 1.0 oz Baking powder
7 g / 0.2 oz Fleur de sel (sea salt )

Orange Cream Brûlée
150 g / 5.2 oz Orange juice, fresh
300 g / 10.5 oz Heavy cream 35%, liquid
100 g / 3.5 oz Egg yolks
50 g / 1.7 oz Granulated sugar
8 g / 0.2 oz #22302 FELCHLIN-Swiss Orange Zest
25 g / 0.8 oz Cointreau, liqueur
5 g / 0.1 oz Gelatine leaves

Piemont Cream
120 g / 4.2 oz Egg yolks
50 g / 1.7 oz Whole eggs
150 g / 5.2 oz Sugar syrup 1:2
    100 g/ 3.5 oz water
    50 g/ 1.7 oz honey
100 g / 3.5 oz #31117 FELCHLIN-Swiss Maracaibo Criolait Rondo 38%
250 g / 8.7 oz #31358 FELCHLIN-Swiss Maracaibo Gianduja with Piemont Hazelnuts
150 g / 5.2 oz Heavy cream 35%, liquid
12 g / 0.3 oz Gelatine leaves
750 g / 26.2 oz Heavy cream, 35% liquid

Tuille
110 g / 3.8 oz Granulated sugar
60 g / 2.1 oz Orange juice
30 g / 1.0 oz Pastry flour
60 g / 2.1 oz Almond powder
60 g / 2.1 oz Butter, unsalted, warm

Preparation
Sablé Breton
Mix butter, powdered sugar and fleur de sel (sea salt). Add egg yolks. Fold in sieved pastry flour and baking powder. Cool in the refrigerator. Roll out about 1 cm / 0.5 inches thick. Cut out a cake circle of 18 cm / 7 inches ø and bake at 200°C / 392°F.

Orange Cream Brûlée
Boil fresh orange juice, heavy cream and Orange Peel. Whip egg yolks and sugar well. Combine all together and reboil until a cream anglaise (85ºC / 217ºF). Sieve. Add dissolved gelatine and Cointreau. Fill up in round flexipan molds of 18 cm / 7 inches.

Piemont Cream
Warm up egg yolks, whole eggs and sugar syrup on a water bath. Whip until foamy. Add melted Maracaibo Criolait 38%, Piemont Gianduja and liquid heavy cream. Add dissolved gelatine leaves and fold in slowly the whipped cream. Cool in the refrigerator.

Tuille
Mix all ingredients together. Spread out on a silpat sheet and bake in the preheated oven at 200°C / 392°F until golden crispy.

Setting
Place a frozen Orange Cream Brûlée disc into the baked Sablé Breton. By using a hot soup spoon, scoop some Piemont Cream around the tart. Freeze for 10 minutes and spray with 50% Maracaibo Criolait 38% and 50% Cocoa Butter.


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