Denton pastry chef competes on Food Network
Spending 13-years as a performer and actor in New York, Steve Konopelski took a leap of faith, swapping a career in the theater for one in the kitchen.
“I decided that I would like to try something else, and I wanted something that had more stability in my life,”
Steve followed his heart choosing baking as his next profession. After graduating culinary school in 2011, he and his husband opened up the Turnbridge Bed and Breakfast in Denton.
In a little less than four years, Steve found himself putting his pastry skills to the test on the national level.
“I follow a bunch of chefs on social media and in January, one of them had posted about a holiday baking show that was looking for pastry chefs,” Konopelski added, “I don’t know, tens of thousands of people maybe more, have applied for this and to be one of ten to be chosen, I was like “this is a really, really, great honor.”
Competing in season two of The Food Network’s “Holiday Baking Championship”, Steve is fighting for his shot at a $50,000 prize. Each week, he and nine other home bakers and pastry pros set out to please a panel of judges with predetermined ingredients. Thus far, Steve has won a few challenges in the competition, even though things got off to a bit of a scary start.
“I’m allergic to nuts so I usually don’t bake with them unless I absolutely have to. And all of a sudden, first episode of Food Network, they’re like nuts go! “
Overall, Steve says the experience has been incredible. One that he says has both tested and improved his skills.
“one thing I have learned from this experience is to go outside of my comfort zone. Ok, here are some flavors that I really hadn’t thought of or hadn’t explored.”
Steve couldn’t reveal to 47 ABC exactly where he ended up in the championship, but judging by the looks and smells of his desserts, we think he must go far.
Although Steve couldn’t reveal where he placed in the championship, he did reveal to us the recipes for a tasty pie he says is perfect for Thanksgiving.
Steve recommends his “French Canadian Sugar Pie”.
Here’s the recipe:
Filling:
2 C light brown sugar
4 T all-purpose flour
2 large eggs
2 egg yolks
2 C heavy cream
In medium sized bowl, combine sugar, flour, eggs and yolks. Whisk until combined, mixture will be thick.
In medium sized sauce pan, bring heavy cream just to the boil. Temper the cream into the egg
mixture whisking until smooth and completely combined.
Pour filling into unbaked pie shell and bake at 350 degrees F until golden brown and filling has set, about 30 mins.
Remove from oven and allow to cool completely.
Filling will settle slightly as pie cools.
Filling may also be poured into a prebaked pie shell and baked at 300 degrees F until set, about 40 mins.
Serve at room temperature or warm gently.
Steve also says his Cranberry Compote would be a nice feature on your Thanksgiving table as well.
Here’s the recipe:
2 12oz packages of fresh cranberries
3/4 C orange juice
1 C granulated sugar
2 Tbsp orange marmalade
1 cinnamon stick
Combine all ingredients in a medium sauce pan. Cook over medium heat stirring occasionally until cranberries have burst, about 10 minutes.
Add more sugar to make compote sweeter if desired.
Remove from heat and allow to cool. Store in airtight containers in refrigerator for up to one week.
You can find more of Steve’s recipes on his website.
