CHICAGO (WLS) -- Three Chicago businesses are vying for the top prize. The Chicagoland Chamber of Commerce James Tyree Award is given to emerging businesses who show both growth and philanthropic values.
The award also comes with a $50,000 prize to help the business continue to grow. The 2017 finalists are Fort Knox Studios/2112, Inverom/Innova UEV, and North Shore Exchange. The finalsists are chosen from 30 applicants who make pitches to a panel. One of the judges decided the winner of the 2017 James Tyree Award is last year's winner, Vanille President Sophie Evanoff. She visited ABC 7 Eyewitness News to talk about how the award has changed her business and to show some of the items you can pick up at Vanille today!
Event: Chicagoland Chamber of Commerce Annual Meeting
Date: June 6, 2017
Hours: 7-10 a.m.
Address: Hyatt Regency Chicago, 151 E Upper Wacker Dr, Chicago
Admission/ Ticket Prices: Chamber Member: $125 / Non-Member: $200
Deadline to register: Monday June 5, 2017
Heavy Cream 3.8 oz.
White Chocolate 3 oz.
Cocoa Butter 0.5 oz.
Heat the cream in a small saucepan over medium heat just until it starts to boil.
Place chocolate and cocoa butter in a large stainless bowl.
Pour the hot cream over the chocolate and let set for 2 minutes.
Use a rubber spatula to stir the cream into the chocolate; use small circular motion in the center of the chocoalte
As the center becomes incorporated and smooth, expand your circular motion toward the sides of the bowl
Stir until the ganache is completely smooth
Ganache 7 oz.
Strawberry Puree 2.6 oz.
Banana Puree 3.5 oz.
Vanilla Extract 1 tsp
Orange Zest 1 tsp
Lemon Zest 1 tsp
While your ganache is still warm and fluid, add the remaining ingredients and mix well
After your ganache has crystalized, whip it in the bowl of a stand mixer with a whisk attachment until it
makes stiff peaks
Sugar 10.5 oz.
Water 2.5 oz.
Egg Whites 4
Almond Flour 10.5 oz.
Powdered Sugar 10.5 oz.
Egg Whites 4
Coloring of choice - as needed
Put the first amount of egg whites into the bowl of a stand mixer with a whisk attachment
Combine the water and sugar to make a syrup. Begin cooking. At 239F, begin whipping
the egg whites
At 248F pour the hot syrup over the whipping egg whites to make an Italian meringue
Combine the almond flour and powdered sugar in the bowl of a stand mixer with a paddle attachment.
When your meringue is at 104F remove from the mixer and replace with the dry ingredients
Add the second amount of egg whites to the dry ingredients and mix to form a firm paste
Add have of your meringue to your paste and slowly incorporate
Add the second half of your meringue and continue to mix on low speed until your
meringe is 80-85% incorporated
Remove the mix from the stand mixer and finish incorporating the meringue by hand using a rubber spatula
Continue mixing to create a soft and shiny batter. This is known as macaronner.
Pay close attention to not over macaronner (mix)
With a piping bag, fitted with a plain round tip, pipe macarons onto a silicone mat or
parchement paper to a diameter of 1 and 3/16 inches
Bake macarons on a double baking sheet for 10-11 minutes at 325F (rotate the baking
sheets halfway thru baking)
Chicagoland Chamber of Commerce James Tyree Award