The winning recipe from the 2004 Hawaii Island High SchoolCooking Contest.
(Adapted from Stanton Hofs Original)
Lincoln Gomes 1st place
Konawaena High School
(yield 10 x 3h round portions)
Vanilla Sable Breton (French style cookie)
40 grams egg yolks
100 grams granulated sugar
125 grams unsalted butter
150 grams all purpose flour
7.5 grams baking powder
.5 gram salt
1/2 Hawaiian vanilla bean
4 oz white chocolate
Whip the yolks with sugar.
Sift flour, baking powder and salt.
Add softened butter into the whipped yolk mixture followedby scraping the vanilla bean.
Add dry ingredients and blend well.
Spread dough to 5mm thick and let rest 12 hours orovernight.
Using pastry rings, cut 10 forms and bake in the pastryrings until golden brown at 320 degrees.
Melt chocolate and brush on the cooled Breton.
Cut dough in the shape of a pineapple as in attached photoor other shapes of choice.
125 grams Big Island passion fruit puree
70 grams egg yolks
80 grams eggs
75 grams sugar
75 grams unsalted butter
Wisk passion fruit puree, eggs, egg yolks and sugar togetherand bring to boil.
Use a rubber spatula to continue mixing at medium heat. Stopwhen the mixture is at itfs thickest stage.
Add room temperature butter using a small hand held blenderuntil the mixture has the consistency of mayo.
1 medium Hawaiian pineapple
1 Hawaiian vanilla bean
50 grams granulated sugar
60 grams brown sugar
26 grams unsalted butter
150 grams dark rum
Pell pineapple and cut into 3 to 4 inch uniform slices.
Heavily butter the bottom of a baking pan.
Lay slices of pineapple in the pan and sprinkle evenly withsugars.
Pour rum over the pineapple and cover with parchment andfoil tent.
Bake for 1 hour, cool and dice.
To assemble, pour or pipe in a pattern passion fruit curdonto Breton. Top with diced pineapple.