Flower vases. Gustavo Sáez at the Gustavo Sáez Academy
Gustavo Sáez's work has left its mark on contemporary Chilean cuisine. His work as a pastry chef led to the creation of the first 99 Restaurant in Providencia.
In 2018, he captained the Chilean team that won the Latin American qualifying round for the World Pastry Cup, the equivalent of the regional title. After leaving 99, he founded the Gustavo Sáez Academy and later the Gustavo Sáez Chocolates confectionery.
Ingredients for dough for 6 or 8 servings
- 160 g of flour.
- 50g of egg.
- 50 g of milk.
- 30g of butter.
- 400 g of plum.
- 50 g of sugar.
- 250 g of milk.
- 50g of egg.
- 40 g of sugar.
Elaboration
- Mix 160 grams of flour, 30 grams of butter, 50 grams of egg and 50 grams of milk in a bowl and form a dough.
- Cover with cling film and let it rest for 20 minutes in the refrigerator.
- Roll out the dough to a thickness of 3 millimeters and cut with a 10-centimeter diameter cookie cutter.
- Cut the plums and remove the pits.
- Macerate the plums with 50 grams of sugar for one hour.
- Fill the dough discs with the plums and place them on a tray.
- Heat 250 grams of milk in a saucepan and separately mix 50 grams of egg and 40 grams of sugar.
- Add the hot milk to the egg and sugar mixture and mix.
- Pour the mixture over the buns without covering them completely.
- Bake the buns at 170º C for 30 minutes.
