Mom's influence led aspiring mechanic down the baking road
AnnMarie Braun has always loved dessert, but it took wanting to be an auto mechanic to realize her dream of becoming a baker.
"My first choice was becoming a mechanic, but my mom was kind of old-fashioned and strongly suggested I try culinary school first," she said. The granddaughter of an amazing baker, Braun fell in love with the craft after Baking 101. Now the pastry chef at Geneva's Niche Restaurant, the St. Charles resident enjoys creating works of art in cakes, cookies and other pastry delights.
Why did you choose baking over other culinary paths? When I took that first baking class at Elgin Community College, I knew I was in the right place. It just felt right and natural.
Why did culinary school seem like an option for you? I have really great food memories from my childhood. My grandma loves people who eat, and so she instilled that love in me. My teacher at Elgin Community College taught me everything I know, and after that I started baking with grandma.
What is one of your latest creations? I'm working on a fudgy devil's food cake with a red pepper butter cream frosting. It should be great for Halloween.
What's the best part of your job? I love how I get to experiment with new ideas every time I go into work. If I feel like making pumpkin pie, then pumpkin pie it is! My job is great because I'm given the freedom to do what I want.
Describe your baking style. That's a tough one, but I usually say playfully classic. I like to use a little bit of tradition and then spruce it up. It's almost childish in a way. And, of course, I always try to infuse love in my baking. You have to do that.
What is your favorite thing to bake? I absolutely adore cookies. I'm always inventing new kinds for the restaurant.
Is there anything you would like to learn or improve on? I would like to work some more on cake decorating, especially my pastry hand. I'm left-handed and sometimes struggle a little bit. The result can be chicken scratch!
Do you take requests? I love special orders! With enough notice, anyone can call and place an order for anything. I love the challenge and will try to make anything.
Do you bake at home? Of course, I'm obligated to bake for every family event and holiday, but I love it. Dessert has always been important to my family. The funny thing is that when I make something extravagant, I always feel like everyone would rather have something simple, like chocolate-chip cookies.
Did anything ever come of your auto mechanic aspirations? It's just a hobby of mine. Actually, my dad collects classic cars. So we go to car shows now and then.
Do you own any classics yourself? I wish! If I could have one, it would be a hard choice, but I think I'd have to go with a Corvette, maybe a '67.
Tell us about this recipe. At Niche, we wanted to prepare dessert and wine combinations and donate the proceeds to The Breast Cancer Foundation in support of Breast Cancer Awareness Month. It was great because I got the go-ahead to make tons of pink desserts for a great cause. This recipe is really simple and anyone can make it. The frosting is used for the Poppy Seed Cake but would be equally as tasty on many others.
Do you have any tip for people preparing it at home? Have fun with it! The poppy seed cake is a full-proof recipe, so feel free to add nuts, fruit and flavors. It can take it!
Try it at home or at Niche Restaurant, 14 S. Third St., Geneva. (630) 262-1000 www.nichegeneva.com
Pink Lemonade Poppy Seed Cake
1½ cups vegetable oil
1½ cups sugar
4 eggs
2 cups milk
1 teaspoon vanilla
½ teaspoon beet powder
4 cups pastry flour
5 teaspoons baking powder
2 teaspoons salt
Zest of 2 lemons
½ cup poppy seeds
Honey Frosting Sugar Glaze
½ cup heavy cream
¼ cup honey
1 teaspoon vanilla
¼ teaspoon salt
Very small amount beet powder, see note
2 cups powdered sugar
Heat oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper.
In an electric stand mixer, whip oil and sugar until combined; add eggs and beat until well-incorporated. Slowly pour in milk and vanilla. Add flour, powder and salt and mix on low speed until just combined. Stir in poppy seeds and zest. Pour batter into prepared pan and bake until slightly golden and a toothpick comes out clean, about 40 minutes.
For the glaze: In a medium bowl, whisk together cream, honey, vanilla and salt. Add beet powder, if using, powdered sugar and whisk thoroughly until completely combined. Use immediately, frosting poppy seed cake.
Serves 24.
Chef's note: If you do not have beet powder, you can use red food coloring to substitute but remember, a little goes a long way. Or, order beet powder from Mountain Rose Herbs, www.mountainroseherbs.com.
Chef AnnMarie Braun, Niche, Geneva