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Daniel Joseph Corpuz is the founder of One Baker’s Cakes based in New York City. Daniel earned his associates degree in Baking and Pastry Arts in 2018, at the Culinary Institute of America and will begin his bachelor’s degree program at the school for Food Business Management this May. He has been in the industry for over five years and has also taken classes at the International Culinary Center in Manhattan, New York.
Daniel has worked in bakeries and restaurants in NYC, which include The Modern at MoMA, as well as competed in numerous cake shows including the New York Cake Show, Great American Cake Show, and Garden State Cake Show. As shows passes Daniel advanced the ranks of divisions landing him in the semi-professional division, winning over a dozen first place ribbons and even winning “Best in Division” in the showpiece division at the 2014 and 2016 National Capital Area Cake Shows.
Along with running a business and competing, Daniel furthered his involvement in the industry by becoming a member of the International Cake Exploration Societé, and recently also becoming an ICES Approved Teacher. As an Approved Teacher, Daniel has taught chocolate showpiece and sugar artistry classes at cake supply stores and cake shows.
Here is the recipe used for the episode
Brioche Cake
Ingredients
1200 g Egg Yolk
200 g Sugar
600 g Egg White
200 g Sugar
480 g Brioche Crumb
24 g Salt
480 g Brown Butter
50 g Grated Abinao Chocolate
5 g trablit coffee extract
NB.
ABINAO 85%: A high cocoa content and a skilful blend of the finest cocoa beans from Africa make Abinao 85%
NB. Trablit Liquid Coffee Extract. Is The preferred coffee extract used by European pastry chefs for generations
Procedure
1. Whip yolks to ribbon stage with the first sugar.
2. Whip whites to medium peak with the second sugar, and triblit.
3. Fold yolks and whites together.
4. Fold in the brioche crumbs and chocolate.
5. Temper a handful of batter into the brown butter.
6. Return the mixed batter and fold it into the base.
7. Bake in a 6inch round pan and a 8inch round pan at 180 degrees Celsius for 2 hour or until a skewer comes out clean.
Pâte à Bombe Buttercream
Ingredients
390 g granulated sugar
150 g water
50 g egg
100 g egg yolks
680 g butter, room temperature
30 g Trablit Coffee Extract
Procedure
1. Mix the sugar with the water it should be the consistency of wet sand.
2. Cook the sugar to soft- ball stage at 220o F.
3. Prepare the pâte à bombe. Whisk the egg and egg yolks in the mixer. When the sugar has reached the soft- ball stage, slowly pour it down the edge of the bowl containing the whipped eggs.
4. Add the butter. Mix at medium- high speed.
5. The finished buttercream should be a light yellow color, shiny, easy to spread, and smooth, with no visible sugar crystals, lumps of butter, or air pockets.
Facebook: Daniel Joseph Corpuz Instagram: @danielcorpuz Snapchat: @danielcorpuz Daniel Corpuz One Baker's Cakes by Daniel Corpuz Pastry Chef, Cake and Sugar Artist, and Instructor [email protected]
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