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Keegan Gerhard

Setting out to learn from the best, Keegan Gerhard began as an understudy of celebrated Master Pastry Chef Jacquy Pfeiffer. Subsequent positions as Pastry Chef with Charlie Trotter’s Restaurant, The Waldorf=Astoria and The Ritz-Carlton Hotel Company ensued, as did a position as Corporate Pastry Chef for Dean & DeLuca and Executive Pastry Chef of Four Seasons Hotel Chicago. Recipient of awards ranging from the nation’s “Top 10 Pastry Chef” of 2002 and 2004 by Chocolatier and Pastry Art & Design magazines, to the Jean Banchet Culinary Excellence Award, Keegan’s abilities to create refined and elegant desserts are widely respected. He has had the honor of appearing at five James Beard dinners, and has appeared on the Travel Channel, the Food Network, the Discovery Channel, and CNN.

Keegan also spends time serving as M.C. and host for the “The Amoretti National Pastry Team Championships”, “The Amoretti World Pastry Team Championships”, and the live “Food Network Challenge Series”, all televised on The Food Network.

Keegan is currently Chef/Owner with his wife Lisa Bailey of D Bar Desserts in Denver, Colorado.

Other Recipes by
Keegan Gerhard

Praline Sablé
Milk Chocolate Sauce
Recipe by: Keegan Gerhard

A classic French cookie with a delicate, crumbly texture made with nuts and sugar.

Ingredients:
Butter 290g
Granulated sugar 115g
Milk 80g
Amoretti Hazelnut Pralinosa item #8 120g
AP flour 390g

Amoretti product(s) used in this recipe: Amoretti Hazelnut Pralinosa

Directions:
1. Cream the butter and add the sugar.
2. Beat in a mixer with the paddle attachment until the mixture becomes pale and fluffy.
3. Meanwhile, warm the milk and praline paste slightly and beat in the praline to obtain a supple and shiny emulsion.
4. Incorporate this mixture into the creamed butter and add the sifted flour.
5. Pipe the sable praline into individual rings or desired shape.
6. Bake in a convection oven at 160°C for 10 to 15 minutes.



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