Quarterly Newsletter Published by Michael's Cookies, Inc.
Spotlight On The Stars
Executive Pastry Chef
Olivier Carlut, who was
born and raised in Paris
France, has worked the
world over gaining experience
since completing his
schooling 22 years ago in his
chosen profession of pastry
chef. He has represented
his country in various culinary
competitions at which
he gained new insights into
the world of pastries. He
has also appeared in various television and cooking
shows all over the world where he trained bakers
and pastry cooks in this culinary art.
Moving in September 1999 to take the position of
Executive Pastry Chef at the Hyatt Regency Kauai,
which is located on the beach at sunny Poipu on
the beautiful "garden isle" of the Hawaiian Islands,
Chef Carlut has come full circle with the Hyatt
Corporation since he started his career as Pastry
Chef in 1988 at the Hyatt Regency Dubai.
From that first international position he moved to
Thailand where he managed his own pastry shop.
He then moved to the Guam Hilton as Executive
Pastry Chef. After working in Colombo and in
Taiwan Chef Carlut most recently worked as the
Executive Pastry Chef in Seoul, Korea at the Lotte
Hotel and the Seoul Club.
On Kauai Chef Carlut is gaining a reputation for
creating exquisite Linzer Tortes, made with
macadamia nuts from the islands rather than the
traditional hazelnuts to lend a Hawaiian slant to
this European dessert. The cakes are packed in
beautiful small baskets that are handmade from
palm leaves before being presented to lucky guests
staying at the hotel. What a beautiful combination,
an extremely talented Pastry Chef making delectable
desserts to be consumed at this breathtaking
hotel in paradise!
Nippy Three-Cheese Wafers
More a cracker than a cookie; just the thing to serve
with a glass of wine. You can make the dough in
quantity and keep the rolls frozen. Just defrost, slice
- 10 tbs. unsalted butter
- 6 oz. sharp Cheddar cheese, grated
- 3 oz. Swiss cheese, grated
- 1/2 cup fresh grated Parmesan cheese
- 1 tbs. Dijon mustard
- 3 tbs. beer
- 2 1/4 cups flour
- 3/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. cayenne pepper
- 1 cup finely chopped walnuts
Cream butter with Cheddar, Swiss and Parmesan
cheeses until well blended. Mix in the mustard and
then the beer. Sift the flour, baking powder, baking
soda and cayenne pepper onto a sheet of wax paper.
Stir the walnuts into the flour mixture. Add the dry
ingredients to the creamed ingredients, mixing until
blended. Divide the dough into three portions; wrap
each portion in plastic wrap, forming a cylindrical
shape. Twist the ends shut, pressing the dough
toward the center of the roll to eliminate air pockets.
Smooth the dough into neat rolls about 1 1/2 inches
thick and 9 inches long. Chill overnight or at least 4
hours. Preheat oven to 350 degrees. Slice the rolls
3/8 inch thick and transfer the rounds of dough to
three ungreased baking sheets. Bake until the wafers
are pale golden at the edges, about 15 minutes.
Transfer to a wire rack and serve slightly warm or at
Click here to download PDF with more information.