St. Regis Pastry Chef Frederick Moreau’s fruit pound cake recipe

Chef Frederic adds dried fruit soaked in kirsch and hazelnuts to his pound cake.  Kirsch syrup and a white chocolate glaze with more nuts put this cake into heavenly realms.

DANA POINT, Calif. August, 2012—At a recent birthday we served this pound cake by St. Regis Monarch Beach Resort’s Pastry Chef Frederic Moreau. It was a hit with the family as it is with guests of the premier resort.

Cake 

225 grams (1 cup) butter

55 grams (2 1/2 tablespoons) almond oil

326 grams (1 2/3 cups) sugar

228 grams eggs (8 ounces) eggs, room temperature

310 grams (2 1/2 cups) flour, sifted

7 grams (1 teaspoon) baking powder

450 grams (1 1/3 cup) macerated fruit (recipe follows)

Melted chocolate, as needed (optional)

Chopped nuts, as needed (optional)

Cream butter, oil, flour and eggs. Add macerated fruit and stop as soon as mixed. Pipe into mold. Bake at 310° F for 30 – 45 minutes, depending on size of mold.

Once baked, brush with kirsch syrup (recipe follows). Wrap in plastic wrap and refrigerate overnight. The next day brush with melted chocolate and apply chopped nuts.

Fruit

200 grams (1 1/3 cups) dried figs, diced 

Chef Frederic

Chef Frederic Moreau

200 grams (1 1/3 cups) walnuts

200 grams (1 1/3 cups) raisins

100 grams (2/3 cup) orange cubes

200 grams (1 1/3 cups) dried apricots, diced

100 grams (2/3 cups) hazelnuts

160 grams (1 1/3 cup) kirsh

100 grams (1/2 cup) sugar

5 grams (1/3 teaspoon) anise

12 grams (1 3/4 teaspoon) cinnamon

1 gram pepper

 

Mix all ingredients and store in refrigerator. Left longer, the more flavor it develops.

 

Kirsh syrup

120 (1/2 cup) grams water

83 grams sugar

50 grams kirsh

 

Bring to a boil and use immediately to brush on cake.


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Linda Mensinga

Linda Mensinga was editor of Culinary Trends for 15 years, now a contributing writer. Researching restaurants and hotels, she interviews the best and brightest chefs, not necessarily the most famous, to learn their secrets and recipes. Their talent and dedication never cease to inspire her. 

Mrs. Mensinga is happily food obsessed and fortunate enough to be married to a chef. 

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