Inside the Kitchen with Kerry O’Brien

On this beautiful July day we pulled Kerry O’Brien aside from her baking station and she answered some questions about her life as a pastry chef while sharing a delicious summer recipe that she uses in the kitchen!

Kerry making tarts

So let’s begin the interview…

What drove you to pursue your career as a Chef?

My parents owned a restaurant when I was younger, and I grew up with them cooking.  I Worked Savory before I moved to pastry. Switched to pastry for the change and the challenge.  It’s also creative and science is involved

What aspect of being a baker do you enjoy most?

The Creativity, having the ability to try new things and create your own.

Does your pastry menu change often?

Usually every 3-4 months it changes.
We experiment with new menu options by putting it as a prix fixe first.  I also change the menu to fit the fruit in season.

What ingredients are seasonal during the month of July?

Stone fruits, blueberries, raspberries, lavendar, lemon verbena.  I use the fruits on fruit tarts, ice creams with fresh fruit and sorbets as well.

Any ideas for August?

I’ll focus on blueberries and figs will be around

What influence does French cuisine have on your ideas for pastries?

All the techniques I use go back to the classic French technique for the Chocolate-truffles, also for crème brulee and custards and many other desserts…

Where do you find inspiration for your recipes?

From different restaurants, also talking to chefs and friends, looking at new menus and  reading books. (Some favorite books of Kerry’s at the moment are The French Laundry Cookbook and anything from Julia Childs.

Buttermilk Biscuits with Sweet Cream Parfait and Strawberries

375 F, 10-12 minutes. Makes 6-8 biscuits

Buttermilk Biscuits
1 ½ c. all purpose flour
½ c. cake flour
3 ½ tsp baking powder
pinch of salt
4 tbsp. Sugar
6 tbsp. butter
¾ c heavy cream
2 eggs hard cooked egg yolks

1.    Mix together the all purpose flour, cake flour, baking powder, and salt. Add and mix 3 tbsp sugar. Knead 6 tbsp butter into dry ingredients.
2.    Hard-boil 2 eggs, crumble the hard egg yolk into the butter and flour mixture.
3.    Add heavy cream and mix with hands until it forms dough.
4.    Roll the dough out half inch thick and cut the dough into the size biscuit you’d like.
5.    Melt 2 tbsp of butter and brush on to the top of the biscuits; sprinkle the remaining sugar onto the top of biscuits and bake for 10-12 minutes.

Sweet Cream Parfait
(Yields 8 cups)
1 ¼ c. sugar
6 egg yolks
½ c.  heavy cream
2 tbsp brandy
1 c. sour cream
3 c. heavy cream

1. On medium speed, ribbon yolks and sugar.  Meanwhile bring cream to a boil.
2. Lower speed of the mixer and slowly pour ½ c. cream onto yolk and sugar mixture. Add brandy. Scrape the bowl and return to medium/high speed until cool.
3. In separate bowl whip together sour cream and remaining 3c. heavy cream until it becomes stiff.
4. Fold cream into yolk mixture in two batches.

Serve over biscuits with fresh fruit and enjoy!