White House pastry chef shares recipes
Author of ‘All the Presidents’ Pastries,’ reveals a dessert for the Bush family
Recipes from TODAY |
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First Lady Rosalynn Carter hired Roland Mesnier as the White House pastry chef in 1979. For the next 25 years, he prepared over 10,000 pastries for five presidents and countless heads of state. Mesnier was invited on TODAY to show viewers how to make some desserts from his new cookbook, “All the Presidents’ Pastries.” Make this one he made for the George W. Bush family for your family:
Serves 10 to 12
INGREDIENTS
For the topping mixture:
For the cream filling:
Cook and simmer the frozen rhubarb with the sugar until the rhubarb is soft and has reduced a little.
For the topping, mix the sugar with the flour and salt. Work in the butter and vanilla with your hands, to make a dough. Crumble the mixture into small pieces on a cookie sheet lined with parchment paper. Bake at 425°F (220°C) until golden and crispy.
For the cream filling, mix the confectioners’ sugar into the mascapone, and then fold in the yogurt. Whip the whipping cream to a stiff peak and fold into the mascarpone mixture. In a pretty glass bowl, place a layer of rhubarb, then the cream, and then the crumble on top. Repeat one more time and finish the top with the remaining crumble. Sprinkle the top with confectioners’ sugar and serve warm or at room temperature.
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