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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

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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