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Quarterly Newsletter Published by Michael's Cookies, Inc.
Issue No. 10
March 2002
Spotlight On The Stars
Klaus Hasmuller
Executive Pastry Chef
Currently the Executive
Pastry Chef with the
demanding task of overseeing
the pastry kitchens at
both the Marriott
Riverwalk and Rivercenter
hotels in San Antonio, TX,
Chef Hasmuller has come
a long way in his career
since starting his dual apprenticeships in both
baking and pastries in 1983. Born and raised in
Ausburg, Germany, Klaus completed his apprenticeships
in both subjects in a well established
pastry shop/café in his home town.
During the following 4 years he gained extensive
professional experience by working in several
well-known pastry shops and bakeries in and
around Munich, Germany. As a result of his
passion and dedication for his chosen profession,
Klaus went on to earn his Master of Baking and
his Master of Pastry degrees in 1987 and 1991
respectively.
In 1990 Chef Hasmuller moved from Germany
to San Antonio, TX to begin his career with
Marriott International, where he was employed
as an Assistant Pastry Chef. From there he
worked as the Pastry Chef at the Munich
Marriott Hotel as well as the New Orleans
Marriott Hotel. He has since returned to the
San Antonio area where he is now employed in
the position of Executive Pastry Chef.
An avid outdoorsman when time and weather
permit, Klaus also enjoys spending time with his
wife and new baby son, Alexander Michael.
Recipe Round-Up
KEY LIME PIE
The Spanish brought the Key Lime, indigenous
to Malaysia, to the Caribbean. Known as the
Mexican or West Indian lime, this small yellow
aromatic citrus fruit was first planted in 1835
in the Florida Keys by botanist Henry Perrine.
Hence the fruit came to be known by
Americans as the key lime. In 1835 inventor
Gail Borden created condensed milk, which
became popular in areas where fresh milk was
unavailable – like Key West. Key Lime pie
evolved after someone in the area got the idea
of making a custard by combining the condensed
milk and the Key’s lip-puckering limes
and putting it into a pastry crust.
Unfortunately severe hurricanes wiped out
commercial production in southern Florida in
1926 and groves were replanted with Persian
limes. Responding to new demand, markets
have recently begun selling the real thing
again, imported from Mexico and Central
America. True key lime pie is mellow yellow,
never having green food color added.
- 4 egg yolks
- 1 14-oz can sweetened condensed milk
- 1/2 cup key lime juice (8 – 10 limes)
- 1 1/2 cups heavy cream
- 2 tbsp. sugar
Briefly whisk egg yolks in large mixing bowl,
then gradually add condensed milk, whisking
until smooth. Add lime juice and mix until just
combined. Pour filling into prepared pie shell.
Cover pie with plastic wrap, being careful not
to let it touch the surface of the filling, and
refrigerate until well chilled, at least 6 hours.
Just before serving decorate pie with large
dollops of whipped cream.
Click here to download PDF with more information.
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