Masters 2018 Recipe Jeffrey DE LEON Gourmet

RECIPE
S’MORE BRIOCHE
GOURMET BAKING
CREATION & INNOVATION CHALLENGE
Jeffrey DE LEON You should try your best everyday. Then,

USA
the next day, do just a little bit better.
Never stop growing, learning, improving.
“Creation / Innovation” Challenge (1)
“S’more Brioche”
Inspired by one of my childhood favorites, this pastry envokes memories of the warmth of moonlit campfires with friends
and family, protected by the mighty redwood trees on a cool summer night. This rendition of the classic s’more takes this
fire-borne night-time treat and reworks it into a pastry that can be enjoyed anytime. Impressing through its execution,
this s’more wows through the creative use of a smoke gun and cherry wood. Smoking the pastry allows it to be
experienced through all of the senses that open one up for youthful reminicense.
Ingredients / recipe Quantity Baker's % Production method

Type 65 863 g 100% Dough: Chocolate Brioche
Water 163 g 18.88% Mixing: Intensive
Egg 413 g 47.85% Desired Dough Temperature: 22 C
Brown Sugar 47 g 5.44% Bulk Fermentation: 9 Hours at 4 C
Honey 66 g 7.64% Divide and Shape
Yeast, Instant 22 g 2.54% Proof: 1 hour at 25 C with 85% Humidity
Salt 20 g 2.31% Bake: 18 minutes at 176 C
Atomized Chocolate 132 g 15.29% Convection Oven with Steam at 75ml for 2 seconds
Cocoa Noir 68 g 7.87%
Whole Wheat Levain 448 g 51.91%
Butter, 82% 453 g 52.49%
Total 2695 g 312.22%
12 Jeffrey DE LEON – Gourmet Baking

Argument
Physical and Flavor Characteristics
A classic s’more is characterized by its honey-sweet graham crackers,
oozey fire-roasted marshmallows, and melting chocolate.
Here, physical characteristics are defined by a tender brioche crumb
which fills the entire cylinder, distringuished layers of graham sucree,
chocolate ganache, and marshmallow, an even top, and even
distribution of graham crumb around the outside. Flavor is characterized
by the honey notes in the graham and brioche, chocolatey earthiness
stemming from the ganache, and creaminess from the marshmallow.
In order to achieve its distinct campfire tones, this s’more uses cherry
wood smoke to infuse the pastry as a whole.
Product Assessment Indicators

Layers of chocolate ganache and marshmallow fill the cylinder of
chocolate whole wheat brioche. Crisp graham sucree serves as the base.
Smokey overtones are upfront and give way to the creamy chocolate and
marshmallow filling.
Source of Inspiration
A fireside favorite, the s’more is the perfect handheld snack.
Marshmallows on a long stick are toasted over the flames. They are then
places between a sandwich of chocolate squares and graham cracker
cookies, and eaten right away.
Creative Aspect
In order to envoke fireside feelings, I’m using cherry wood chips to
smoke the pastry in its entirety. This infusion helps to give the pastry a
savory element that would typically be derived from toasting the
marshmallows over the flames.
The smoke also serves as an exciting service element. The mystique
created by the lingering clouds helps to create an air of intrigue.
Innovative Aspect
An effort to bridge the worlds of pastry and baking, this piece is
assembled much like an entremet from the pastry kitchen. The idea of
purposefully building detailed elements and combining them to create
complementary flavors with contrasting textures.

Marketing interest
Targeted Market
The target audience for this type of item would be the guest who is looking for something a little out of the ordinary. They
might be interested in a change of pace from their everyday selections. The pastry could serve as a special gift to someone
celebrating a birthday or anniversary. It should stand out as a showcase in a pastry display.
Evaluation of the Market Size
The market size for an item like this might be about 20%-30% of daily visitors. In the right market, this item could become
a seasonal favorite. Also, with a knowledgable staff able to speak to the outstanding qualities of this pastry, market pull
could climb as guests are awarded with improved awareness.
Potential Sales Price
In my bakery, I could easily see this pastry selling for $8 USD a piece. It could also be utilized as a dessert in my restaurant
and could be on the menu for about $12 USD.
Nutritional interest
Analysis / Nutritional value final product Nutrition Claims

Amount per 60g (2.1oz)
Calories 238 This pastry carries a moderate amount of positive
from Fat 120 nutritional value. Devouring one of these a day would not
% Daily Value compromise any specialized diet.
Total Fat 13.6g 21% As with all pastries, the ability to responsibly source quality
Saturated Fat 8.1g 40% ingredients, in all aspects, allows for a healthier pastry.
Trans Fat 0.2g Acquiring products with little to no additives or
Cholesterol 35mg 12% preservatives helps to maintain a balanced menu. If a guest
were to indulge in sugars and fats, they should be good
Sodium 114mg 5%
types sugars and fats.
Total Carbohydrates 27g 9%
Dietary Fiber 2g 9% We, as bakers, have a very intimate relationship with our
Sugars 18g 9% guests. The pieces we make everyday are actually being
Protein 4g ingested by them. They have trusted us with something that
7%
they have chosen to put into their bodies. We should not
Vitamin A 5% take that trust for granted.
Vitamin C 0%
Calcium 4%
Iron 10%

Masters 2018 Recipe Jeffrey DE LEON Gourmet

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Masters 2018 Recipe Jeffrey DE LEON Gourmet

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RECIPE

Jeffrey DE LEON You should try your best everyday. Then,

Ingredients / recipe Quantity Baker's % Production method

Total 2695 g 312.22%

12 Jeffrey DE LEON – Gourmet Baking

Product Assessment Indicators

13 Jeffrey DE LEON – Gourmet Baking

Evaluation of the Market Size

Potential Sales Price

Analysis / Nutritional value final product Nutrition Claims

14 Jeffrey DE LEON – Gourmet Baking

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