Unveiling of The Rebel Within

By

Jessica Yoon
Pastry Chef William Werner of San Francisco's Craftsman & Wolves signature pastry, The Rebel Within
Pastry Chef William Werner of San Francisco's Craftsman & Wolves signature pastry, The Rebel Within

“I'm going to put the Rebel Within to rest.” Yes. You heard right. At this year's ICC, Pastry Chef William Werner finally revealed the techniques behind his signature pastry. No one will ever outshine the original, but get ready to see an onslaught of yolk bleeding imposters everywhere. Here's how it's done:

  1. Soft boil an egg retaining liquid in center. If using a combi steamer, cook for 5 to 6 minutes.
  2. Make a thick muffin batter with vegetable oil, crème fraîche, eggs, cake flour, breakfast sausage, Asiago, and scallions. (You're going to have to tweak ratios on your own.)
  3. Place a silicone muffin mold on a perforated tray and fill every other muffin slot to ensure an even bake.
  4. Make sure the entire egg is surrounded by equal amounts of batter. First pipe a dollop of batter in the bottom of each muffin slot, then spread evenly up the sides with an offset spatula. Place egg inside, right side up. Pipe more batter on top to completely cover egg, then smooth out. 
  5. Bake at 425°F for 12 minutes.
  6. Once baked, transfer to a blast freezer. Leave for 5 minutes, unmold, and return to freezer for 2 more minutes.
  7. Season Tabasco salt. (Werner makes his own and distributes it in crack viles.)
  8. Eat, and consider yourself blessed to be in the presence of your very own Rebel Within.
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