Well, the low tech hotel in
Seattle is certainly getting a
lot of notice outside our area.
The hotel overlooking Elliott Bay was
recently named the number one hl
in Seattle by Travel and Leisure
magazine in their World's Best Awards.
I know the pastries are out of
this world and chef artist joins
me to help prove that point.
First of all, congratulations on the awards.
That's no small thing.
No, that's it's a really big on.
I mean everybody's so proud of .
So, but thank you very much and
thank you for having me here. Ah
well this isn't this is no hardp
for me. What are we making?
So I'm going to make some Pavlo.
So what I do is like when I create the
desserts for Charlotte restaurant is I try
to kind of like I use the classic desserts
and I kind of like giving them my own spin,
a little bit more twist to it
And so I took the Pavlova.
Pavlova is a classic dessert,
has like a meringue,
berries and whipped cream,
but like a whole base of mering.
Yes, OK, but I kind of like
try to give a little spin,
so I got adding a little
bit Jelly of cherry Jelly.
I'm trying to add a little instd
of the cream I'm trying to use.
Also white chocolate cream.
So I'm going to make a white
chocolate cream right now. OK.
So I put the glucose in there.
In the first glucose,
Yeah, glucose.
Then I'll put like heavy cream in there,
which
is going to thicken it or
it's gonna give a little
different sweetness and also kif
helps from crystallization there as well.
There's another sugar that I'm gonna add
to it right now is called inverted sugar.
Inverted sugar, yeah, It's trembling.
We call it tremaline, Okay.
It's also kind of helps from crystallization
and it gives kind of a little bf
shelf life and it gives nice smh
texture and it it helps to prese
the the the mix actually itself there.
OK it gives a nice nice texture
So basically shows quite a bit.
They use that one also for ganaches and
and and it's a little bit of vanilla bean
oh just a little bit although ts
that looks delicious and flavorl
and quite a bit of delicious
so while that is boiling it's
kind of like that so that's kind
of going to bring to a boil.
I still also have a white
chocolate so I'm pre melted a
little bit of white chocolate so
you can use also I like the
white chocolate but you can
different chocolate so you
can use white chocolate So
you have to be careful when you melt.
You can do this part also in the microwave
a little bit there
but you just have it over
water just some warm water.
I have it over water.
That's correct. So.
So I do over the warm water.
Milk is almost heavy creams
almost boiling down in there.
And then we're just gonna mix these two together then. Yes.
And then when you do that, you can kind of
have to make sure you stay
once in a while to make sure
that the chocolate doesn't seize up on
you and doesn't get kind of flow. Are you
saying you could also use a
milk or you could use milk?
But since I'm using Pavlo,
I don't think it's gonna, I don't know,
I want to kind of clear. Exactl.
So, yeah, so this is kind of sts
boiling a little bit there and I'm going
to let you actually, I'm going to pour it,
then I'm going to let you mix i.
OK. So I'm going to slow.
Yeah. Just keep stirring it.
There you go. Yeah.
And you can really see that
vanilla bean and it's important.
And actually it's important when you do it,
you kind of want to kind
of musify the mixture.
So you don't want to pour everything in once.
Yeah, you kind of don't want
to pour everything in once.
You kind of like a pour it
a little bit at a time.
A lot of times what we use
is actually the best thing is
actually to use immersion blend.
So we just that kind of that
works as also also really well.
I see it's finally coming toget.
At first it was kind of
liquidy but then now yeah
it's coming together that
one there and it's it's yeah,
so it's kind of we call like
a ganaja cream all that.
But then it's not it's not
it's not everything.
So once you have that one then
I'm going to turn this one
off that doesn't get hot here.
Once you have, once
you have, again, pour just a heavy cream,
more heavy cream and a little b,
you can just mix it up that
one there where you go.
And then once everything is.
So yeah, so kind of like in the
kitchen. This is heavy cream.
This is heavy cream. Yeah.
So it was a heavy cream in the
beginning and then heavy cream
a little bit more at the end.
So yeah, So then since the Pavla
is kind of like basically based
on heavy cream, whip cream,
we kind of like using it that
part and also adding a little
bit of white chocolate as well.
Just going to get a little
bit different flavor to it.
All right then like I said in professional
kitchen we would use immersion blender.
So I would suggest you at home
also do the immersion blender,
you kind of like even do that one there.
So then once you this is made
ideally to kind of leave it is
overnight OK to let it set,
let it kind of like a mature
and then you ready to whip.
So
just put it in the fridge.
OK, put it in the magic
of put it in television,
you've whipped the cream alread.
So then besides that we
have to have a marine.
Marine is kind of important as .
So I kind of prepared
a little bit earlier,
Marine and I'm gonna use the st,
but I'm gonna let you so.
And that's the
modern, deconstructed part
of this is the stick. I'll
let you. So instead of be caref.
Okay, it's just gonna hot Okay,I
can come out over here.
There you go. So I'm just piping out.
So yeah, just piping out.
There you go. You're a good. Go.
So you're hiring. Really. Yes.
Yes, I have something right wheI
said that I opened that, I heard you.
Yeah, but you're a good cook, so great.
Awesome. That's perfect.
So now once through this part is
there's all different kinds of
recipes of the meringue in ther.
But I like the equal parts is
like just the sugar powder,
sugar and egg whites and you
whip it and then you put it in
the oven at 217180 far in height
for like an hour and a half.
So once you have that is once
you have that one made these.
So these are the sticks that basically
when you when you finish down t,
they kind of assemble that over there.
So I also not going to do it he,
but I also made like a Jelly in advance.
You can I'm using in the plate,
but you can also use martini glass or
something else and and kind of ,
you know,
to get creative as much
as you're assembling.
Will you tell us a little bit me
about Charlotte, which is in.
Yeah, yeah. Charlotte is on theh
floor overlooking beautiful water view
and we have also launched as we.
We have also private dining,
but dining areas as well for
it's so sophistical private
parties as well.
And you should next time if you
come you should see our sanctio,
our banquet, banquet room is
beautiful and some great places
better than a potluck okay you don't know I
want to get to this and finish it. So you
so then basically you can kind of put
these in the Marines and kind of like
that you do that in an artistically way.
And tell me about some of the other dishes
that you the pastries that you make. Yeah,
those ones. Thank you for reminding me.
Yes, those are kind of like you
can find it on the Charlotte A
restaurants Seattle on the webs.
We also have what we call like a sweet shop.
There's a button and you can buy these
cakes and we can buy those cake.
You can buy those cakes,
you can buy the chocolates,
you can buy the macaroons.
I brought also some croissants and bread.
So we make also fresh bread for
the for the Charlotte restauran.
So these caramels you make
as well and those caramels,
yeah, those are caramels well.
And and then since kind of like I'm using it,
obviously the Peaches and fruits and berries,
but there's so much right now is
season right now there's in the market
all kinds of berries you can ge,
You can get also going for walk,
you can get the blackberries as well.
Well, I'm going to,
I'm going to try that in the br,
but thank you so much.
How beautiful is that?
And chef is sharing the recipe
for this delicious Pavlova.
Just text the word recipe to
206448454545 and we'll deliver
that right to your phone.
And to thank fans for naming them #1.
The Hotel Lote has created a
new Sharing the Love package
with special upgrades and even a
celebratory pastry from Chef Ar.
And we'll have all the details
on our website.