Quarterly Newsletter Published by Michael's Cookies, Inc.

Issue #11
July 2002

Spotlight On The Stars

Thaddeaus DuBois
Executive Pastry Chef

Thaddeus DuBois has worked in many sections of the food service business since 1980 with his focus on patisserie beginning in 1986. Currently the Executive Pastry Chef of Beau Rivage in Biloxi, MS, the newest of Steve Wynns’ Mirage properties, Chef DuBois was just named one of the 10 Best Pastry Chefs in America by Pastry Art & Design Magazine. At Beau Rivage he oversees a staff of 25+ and is in charge of the pastry production for the entire 1800 room resort in addition to creating beautiful wedding cakes and elegant showpieces for the resorts many extraordinary occasions.

Chef DuBois received his formal pastry training at the world-renowned Culinary Institute of America in Hyde Park, NY. Under the tutelage of Certified Master Pastry Chef Joseph McKenna he graduated in 1994 with the highest honors in his class and received the illustrious Presidential Scholarship. To further develop his skills he accepted a position as Confectionery Assistant at the International School of Confectionery in Maryland. While there Chef DuBois taught students showpiece work including the art of pulled and blown sugar, chocolate, pastillage and marzipan work. His talent lead him to Europe where he assisted in teaching over 200 students in Germany, Denmark and Switzerland.

Chef DuBois also worked as the Assistant Pastry Chef for the 4 star ANA Hotel in Washington, DC and also worked as Executive Pastry Chef at the Duquesne Club, the #1 ranked city club in 1998. Over 20 photos of his work were featured in the recently published Duquesne Club Cookbook - Four Seasons of Fine Dining.

Recipe Round-Up

Soufflé au Chocolat
Serves 3 -4

• 5 tbs. sugar, plus additional for dusting soufflé dish
• 4 ounces of coarsely chopped semisweet chocolate
• 3 tbs. milk
• 2 egg yolks
• 3 egg whites
• Confectioners’ sugar

Preheat oven to 375 degrees. Place milk and 4 tbs. sugar in a small saucepan and stir over medium-low heat until sugar dissolves, about 45 seconds. Stir in the chocolate and cook until melted, 1 - 2 minutes. Transfer to a nonreactive bowl ( glass or stainless steel ) cool for 5 minutes, then beat in egg yolks.

Beat egg whites in a nonreactive bowl until foamy, then sprinkle in remaining sugar, beating until stiff peaks form. (The secret of soufflé success: Perfectly whisked whites start with a perfectly clean bowl, even the smallest speck of grease can deflate the volume. Clean the bowl with lemon juice, carefully rinse and thoroughly dry.)

Butter a small soufflé dish ( 2 1/2 inches deep, 6 inches diameter, soufflé will not rise in a larger dish) then lightly dust with sugar. Gently mix 1/3 of the egg whites into chocolate mixture, then fold in remaining whites, 1/3 at a time. Do not overmix. Spoon batter into dish.

Make sure oven rack is low enough to allow soufflé room to rise as much as 2 inches above the dish. Bake until puffed, about 25 minutes. Dust with confectioners’ sugar and serve immediately. (Soufflé will begin to deflate after about 2 minutes.)

Click here to download PDF with more information.