Knowledge Base › Jacquy Pfeiffer & Scott Samuel - Desserts, Treats, Favors... Oh My!

What is your opinion on substituting ghee for butter in something tough, such as a biscuit, or soft, like a croissant?

Desserts, Treats, Favors... Oh My!

Jacquy Pfeiffer & Scott Samuel - Desserts, Treats, Favors... Oh My!

Recorded

This event was on December 8, 2022

Join Chef Jacquy Pfeiffer as he dives into his old recipe books and dusts off his Springerle machine to reveal his holiday favorites. As always, Chef Jacquy is joined by Chef Scott Samuel for this lively conversation. Learn to craft traditional Springerle shortbread cookies and other cherished treats, including sugar-glazed gingerbread stars with candied oranges, an array of savory kougelopfs, a luscious black forest yule log, hazelnut chocolate truffles, and much much more! Bring all your questions, and a healthy appetite for this mouth-watering event.

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Question

Omar Salah Araby Mahmoud

What is your opinion on substituting ghee for butter in something tough, such as a biscuit, or soft, like a croissant?

Answer

No problem. You just have to pick the right. I work with ski a lot. I when I lived in in Asia for four years and and you just have to find the right type that works. Well for if you want to make laminated those with it, it's got to be it's got to be a key that lets you let you manipulate it lets you roll it out, right? You don't want to eat that is just like, um, just falling apart and also during the baking is it going to is it going to act like butter? Right? So the the short answer is yes. Absolutely. You can use it in place of butter. The longer answer is make sure you you pick the best one you can find. Dolly for its flavor, but it's properties. Yeah. excellent

Jacquy Pfeiffer & Scott Samuel

Chefs

Chef *Jacquy Pfeiffer*’s exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer established himself as a leading figure in the art of pastry, working with some world-renowned families and establishments. Some of these include the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong; a prestigious pastry shop in Palo Alto, California; and the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences led Chef Pfeiffer to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas. In 1995, Jacquy Pfeiffer, along with Sébastien Canonne, founded The French Pastry School, where their team is devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world. Spanning nearly 30 years, Chef *Scott Samuel*’s distinguished culinary career has included leadership roles in culinary innovation, instruction, operations, and program development. Before joining Rouxbe as the Vice President of Culinary, Scott served as the Director of Culinary Innovation for Zipongo; a digital health company focused on making it easier to eat well. Prior to Zipongo, Scott worked with The Culinary Institute of America as the Executive Chef of the college’s Strategic Initiatives Group and as an instructor in the culinary arts degree program, where he coordinated the food operations for the culinary college’s industry leadership conferences, including Menus of Change, in partnership with the Harvard T.H. Chan School of Public Health. Scott earned a Bachelor’s Degree in Hotel & Restaurant Administration from Washington State University and spent a summer studying at the Cesar Ritz Institute of Hotel Management in Switzerland.