Pastry Kitchen

Gianduja Sorbet Recipe:

2011-10-23T22:12:00.000-04:00

Gianduja Sorbet Recipe:
1 pound Gianduja Chocolate coarsely chopped
1 1/2 oz semisweet chocolate
2 1/4 boiling water
Pour the boiling water over the chocolate and stir until the chocolate is melted and smooth. Blend with inmersion blender for 30 seconds. Cool to room temperature and freeze according to the instructions of the ice cream machine.

Hazelnut cremeux, bitter orange foam, Praline M-Sponge, Hazelnut oil banana, Gianduja sorbet, caramelized hazelnut, orange chip and fennel flower

Tiramisu Moderna Recipe!!!!!!!!

2011-10-22T23:33:00.000-04:00

TIRAMISU MODERNA:

Coffee Syrup:
16 oz espresso
5 oz sugar
4 tbsp Kahlua liqueur
2 tbsp dark rum
2 tbsp Marsala Wine

Sponge Cake:
100 grams egg yolks
150 grams sugar
150 grams egg whites
150 grams cake flour
25 grams corn starch

Mascarpone Mousse:
4 egg yolks
1 oz sugar
2 each egg whites
2 cups mascarpone cheese

Kahlua Gelée:
4.5 gelatin sheet silver
3/4 cup Kahlua
1/4 cup sugar
1 cup espresso

Espresso Anglaise:
16 oz heavy cream
4 oz sugar
4 egg yolks
6 oz espresso

Espresso bean Ice Cream
3 cups milk
1cup heavy cream
1 cup roasted espresso bean
10 ounces sugar
8 egg yolks

For the espresso bean ice cream:
Heat milk, cream, half sugar and espresso beans. When this reaches the boiling point take out from the stove and cover and let infuse for overnight and then starin. Bring to boil the espresso bean mixture. Whip egg yolks with other half of sugar. Pour hot cream over yolks while whisking vigorously. Whisk yolk mixture back into remaining cream in pot and return to stove. Cook over a low flame stirring constantly until the sauce coats the back of a spoon. Remove for the stove, strain and cool. freeze in an ice cream making machine.

For the Coffee Syrup:
Mix ingredients together and reserve.

For Sponge:
Preheat oven to 350°F. Whip egg yolks with half the sugar to maximum volume. Sift flour and corn starch together. Whip egg whites with remaining sugar to firm peaks. Fold whites into yolks, and then fold in flour. Spread evenly on a full size sheet pan and bake until set. Cut to size and soak with espresso syrup.

For the Mascarpone Mousse:
Over a double boiler, beat egg yolks and sugar until mixture lightens in color and forms ribbons (i.e. halfway to zabaglione). Allow to cool 5 minutes.
Meanwhile, beat egg whites to stiff peaks. Whip mascarpone with egg yolk mixture until very peak.
Fold mascarpone mixture into egg whites, pour mixture in cylinder mold and freeze. 30 minutes before serving take out from the freezer and keep in the refrigerator.

For the Kahlua Gelée:
Bloom gelatin in ice water. Mix sugar into coffee and bring to simmer and then stir in Tia Maria and bloomed gelatin. Pour into a shallow pan and refrigerate.

For the Espresso Anglaise:
Heat cream with half of sugar. Whip egg yolks with other half of sugar. Pour hot cream over yolks while whisking vigorously. Whisk yolk mixture back into remaining cream in pot and return to stove. Cook over a low flame stirring constantly until the sauce coats the back of a spoon. Remove for the stove, strain and cool. Whisk brewed espresso into sauce once cool.

Recipe: Guanaja Chocolate Pliable Ganache, Banana Yogurt IC, Hazelnut Praline M Sponge Cake and White Chocolate Powder

2011-10-21T22:26:00.000-04:00

Recipe: Guanaja Chocolate Pliable Ganache, Banana Yogurt IC, Hazelnut Praline M Sponge Cake and White Chocolate Powder.

Paco Jet Banana Yogurt Ice Ceam
250g Banana (ripe)
400g Yogurt
100ml Cream
80g sugar
Peel and slice bananas. Place yogurt, heavy cream and sugar in a beaker.
Mix well. Level the surface, cover and freeze for 24 hours. Pacotize the entire beaker.

Hazenut Praline Microwave Sponge Cake:
220 gr praline paste
180 gr egg whites
60 gr flour
Process all the ingredients in the blender and strain and pour in the ISI cream whipper with 2 N2O and refrigerate for few hours. Make 3 "1/2" cut in the base to each plastic cup, shake very well the whipper and fill 1/3 of the plastic cup. Cook for 40 second in the microwave and keep upside down the cup until cool down to keep all the steam inside.

Pliable chocolate ganache
600 grams heavy cream
100 grams invert sugar
40 grams glucose
Pinch salt
2 grams agar agar
5 grams gelatin shett
250 grams chocolate 70%
Preparation
Place chocolate in a large bowl. In a medium saucepan, bring heavy cream, invert sugar, glucose, salt and agar agar to boil, whisking constantly. Squeeze out water of bloomed gelatin sheet and add to the heavy cream mixture. Strain half of hot mixture through chinois over chocolate melts completely. Pour chocolate mixture into sheet tray lined with acetate. Leave to set for 2 hours in fridge. Cut into strip of desired size, twist them and serve with white chocolate powder and passion fruit sorbet.

White Chocolate Powder
Ingredients
80 grams maltodextrin
140 grams melted white chocolate
Place maltodextrin in robot coupe and add melted white chocolate. Spin machine and scrape side and bottom with spatula. Add more maltodextrin as needed to create desired texture.

Pistachio Cream with Lemon Curd, Pistachio Sponge, Bread Croquant, Candied Pistachio, Yogurt Sauce, and Green Apple Sorbet Recipe

2011-10-19T22:36:00.000-04:00

INGREDIENTS:

Green Apple Sorbet:

280 grams water

80 grams atmoized glucose

3 grams PreGel Neutro ice cream stabilizer

300 grams sugar

1 kilogram fresh green apple juice

20 grams lemon juice

Pistachio Microwave Sponge:

220 grams PreGel pistachio paste

180 grams egg whites

60 grams almond flour

Lemon Curd:

270 grams lemon juice

4 grams agar agar

270 grams sugar

270 grams whole eggs

350 grams butter

Pistachio Cream:

1 gelatin sheet, silver

225 grams heavy cream

350 grams pistachio paste

Candied Pistachios:

1 egg white

1 cup green pistachios

1 cup sugar

Bread Croquant:

1 frozen unbaked French baguette

olive oil

Yogurt Sauce:

1 cup Mediterranean yogurt

2 tablespoons simple syrup

To Assemble and Serve:

lemon zest

Micro herbs and flowers

Fresh apple, peeled and diced

METHOD:

For the Green Apple Sorbet:In a pot, heat the water to 40ºC and stir in the atomized glucose. Combine the ice cream stabilizer with the sugar and add to the water. Bring the water back to a boil. Juice the apples and immediately pour the juice into the syrup, stirring to combine Chill completely and process in an ice cream machine according to the manufacturer’s instructions.
For the Pistachio Microwave Sponge:Process the pistachio paste, egg whites, and almond flour together in the blender and strain into an iSi whipper. Charge with with 2 N2O chargers and refrigerate for a few hours. Make 3 small cuts in the base of a plastic cup, shake the whipper vigorously and fill the plastic cup one-third full. Cook for 40 seconds in the microwave and keep the cup upside down until cool to keep all the steam inside.
For the Lemon Curd:Combine the lemon juice and agar agar in a saucepan and bring to a boil. Meanwhile, combine the sugar and eggs in a bowl and whisk to combine. Temper the lemon juice into the egg mixture and return to the saucepan. Bring to a boil while stirring constantly. Transfer the mixture to a blender and blend on low speed. Add the butter little by little until it is all incorporated. Pour the mixture into a plastic 17-inch x 11-inch sheet tray and set in the refrigerator.
For the Pistachio Cream:Bloom the gelatin. In a saucepan, heat 400 grams of the heavy cream to 35ºC. Put the pistachio paste in the bowl of a stand mixer fitted with a paddle attachment. Slowly incorporate the hot cream (the mixture may break, but it will emulsify with the addition of the remaining 50 grams of the cream). Squeeze the excess moisture from the bloomed gelatin, dissolve it in the remaining 50 grams of the cream, and add the liquid the pistachio paste mixture. Cool and refrigerate.
For the Candied Pistachios:Preheat the oven to 350ºF. Beat the egg white until it forms a froth. Add the pistachios and sugar and mix well. Spread onto a sheet tray and bake for 8 to 10 minutes in the oven. Remove from the oven and cool.
For the Bread Croquant:Slice the baguette into ¼-inch slices. Put the slices in 1 layer on a baking sheet. Brush each slice with olive oil. Bake the toasts for 15 to 20 minutes in a 350ºF oven, until crisp.
For the Yogurt Sauce:Combine the yogurt and syrup and transfer to a squeeze bottle. Refrigerate.
To Assemble and Serve:Pipe a small line of Yogurt Sauce on the plate. Pipe some dollops of Pistachio Cream on the plate. Arrange 2 Pistachio Sponges on each side. Arrange a cylinder of Lemon Curd between the sponges. Plate Candied Pistachios on top of the Lemon Curd. Garnish with lemon zest, Bread Croquant, micro herbs and flowers, and diced fresh apple. Finish with the quenelle of Green Apple Sorbet.

White Chocolate Crémeux with Lychee Granita, Grapefruit Gelée, Campari Meringue, and Greek Yogurt Sorbet Recipe

2011-10-19T22:26:00.000-04:00

INGREDIENTS:

Lychee Granita:

1 silver gelatin sheet

2 ounces sugar

15 ounces Perfect Purée lychee purée

2 teaspoon lemon juice

White Chocolate Crémeux:

11 ounces heavy cream

15 ounces white chocolate

13 ounces Greek yogurt

Grapefruit Gelée:

6 silver gelatin sheets

14 ounces grapefruit juice

2 ounces sugar

5 ounces Campari liqueur

Greek Yogurt Sorbet:

410 grams sugar ice cream

90 grams atomized glucose

6 grams PreGel Neutro ice cream stabilizer

4 grams salt

676 grams water

500 grams Greek yogurt

Campari Meringue:

250 grams Campari egg whites

5 ounces liqueur

2 ounces sugar

6 ounces silver gelatin sheets segments

250 grams confectioners sugar

To Assemble and Serve:

grapefruit

METHOD:

For the Lychee Granita:Bloom the gelatin in ice water. In a pot, heat the sugar and lychee purée to a gentle simmer, remove from heat, and add the bloomed gelatin and lemon juice. Pour the mixture into a shallow pan and thicken in the freezer overnight. When solid, scrape with a fork to get a fluffy, granité texture.
For the White Chocolate Crémeux:Bring the cream to a boil in a pot and pour it over the chocolate. Let stand for 1 minute, then whisk to emulsify. When the chocolate is smooth, add the yogurt, mix well, and chill at least 6 hours.
For the Grapefruit Gelée:Bloom the gelatin in ice water. Combine the grapefruit juice and sugar in a pot and heat to a simmer. Remove from the heat, whisk in the bloomed gelatin and Campari, and strain through a fine-meshed sieve. Pour the mixture into a container or mold and wrap with plastic wrap; chill for at least 6 hours.
For the Greek Yogurt Sorbet:Combine the sugar, glucose, stabilizer, and salt. Heat the water to 40°C in a pot and whisk in the sugar mixture. Heat this syrup to 85°C, remove from the heat, and cool over an ice bath. When cold, combine the syrup with the Greek yogurt and process in an ice cream machine according to the manufacturer’s instructions.
For the Campari Meringue:Preheat the oven to 225°F. Line a baking sheet with a silicone baking mat. In a medium bowl, whip the egg whites with the Campari until soft peaks form. Rain in the granulated sugar, and continue whipping until the whites are stiff and glossy. Sift the confectioner’s sugar over the meringue, and quickly combine. Pour the meringue into a piping bag and pipe onto the silicone baking mat. Bake in the center of the oven for 1 hour, turn off the oven, and let meringue cool inside for an additional hour.
To Assemble and Serve:Fill a pastry bag with the White Chocolate Crémeux and fill a glass with a layer of the Crémeux. Top with the Lychee Sorbet and grapefruit segments. Garnish with the Campari Meringue, additional grapefruit segments, and a quenelle of the Greek Yogurt Sorbet.

My Plated Dessert for the Starchefs ICC Pastry 2011: Pistachio Cream with Lemon Curd, Pistachio Sponge, Bread Croquant, Candied Pistachio, Yogurt Sauce, and Green Apple Sorbet

2011-10-18T20:22:00.000-04:00

My Plated Dessert for the Starchefs ICC Pastry 2011: Pistachio Cream with Lemon Curd, Pistachio Sponge, Bread Croquant, Candied Pistachio, Yogurt Sauce, and Green Apple Sorbet

Greek yogurt sorbet recipe

2011-10-15T21:44:00.000-04:00

Greek yogurt sorbet recipe

195 gr sugar

50 gr atomized glucose

2 gr ice cream stabilizer

1 gr salt

315 gr water

265 gr Greek yogurt

Combine all the dry ingredients. Heat the water and whisk in the dry ingredients. Bring the syrup to boil, and then cool the syrup mix with Greek yogurt. Process in a ice cream machine freezer according to manufacturer’s instructions.

Caramelized Apple Recipe

2011-10-15T16:00:00.000-04:00

Caramelized Apple Recipe

8 green apples, cored, peeled and chopped

1 cup sugar

75 gr apple juice

20 gr Sosa gelificante vegetal
In large sauté pan, make a caramel and cook the apples over medium heat until becomes soft, then puree apples until smooth. Heat 325 gr caramelized apple puree , apple juice and the Sosa gelificante vegetal until boil. Pour into a plastic container lined with plastic wrap. Chill for one hour and cut into desired shapes. Warm in an oven or microwave, sprinkle top with sugar then caramelize using torch.

Citrus Cremeux Recipe

2011-10-13T22:52:00.000-04:00

Citrus Cremeux recipe:

60gr lemon juice

25gr orange juice

15 gr grapefruit juice

100gr sugar

2 eggs

1.5gr agar-agar

125gr butter

zest of one lemon

Bring the juices, lemon zest, half the sugar and the agar-agar to a boil.

Combine the eggs and the remaining sugar. Whisk until the mix whitens.

Temper with the boiling liquid then add the remaining lemon juice mix. Bring back to a boil and remove from the heat. Emulsify with the butter, poor in the molds and let cool.

Peanut Butter Panna Cotta Recipe

2011-10-13T22:49:00.000-04:00

Peanut Butter Panna Cotta Recipe:

480 gr Heavy Cream

120 gr Peanut Butter

80 gr sugar

1.5 gr Kappa

Combine the sugar and kappa carrageenan. Combine the sugar mixture with the cream in a small pot and stir well to combine. Warm to a simmer, then whisk in the peanut butter and bring to boil, stirring constantly. fill with the panna cotta mixture into the mold and chill until set, about 1 hour.

Pre Dessert for the Starchefs ICC 2011 White Chocolate Cremeux, Campari Grapefruit Gelee, Lychee Granita, Campari Meringue and Greek Yogurt Sorbet

2011-10-05T16:18:00.000-04:00

Pre Dessert for the Starchefs ICC 2011 White Chocolate Cremeux, Campari Grapefruit Gelee, Lychee Granita, Campari Meringue and Greek Yogurt Sorbet

Coconut Frozen Moelleux Recipe

2011-09-24T23:26:00.000-04:00

Coconut Frozen Moelleux

3 1/4 cups coconut milk

1/3 cup sugar

2 1/2 gelatin silver

5 1/2 oz cream

ISI whipper

2 N2O

Disolve the bloomed gelatin in 1/4 warm coconut milk and the sugar, add the remaining coconut milk and cream, need to be very cold. Fill the ISI and charge. keep in the refrigerator 5 hours. Pipe the foam in any silicone mold and freeze overnight.

Manjari Chocolate Cremeux, Hazelnut Chocolate Streusel, Coconut Pastry Cream and Tropical Fruit Compote

2011-09-24T18:06:00.000-04:00

Manjari Chocolate Cremeux, Hazelnut Chocolate Streusel, Coconut Pastry Cream and Tropical Fruit Compote

Verrine: White Chocolate Namelaka, Raspberry Jelly, Chocolate Crocante, Raspberry Mousse, Fresh Raspberry filled with Raspberry Coulis

2011-09-24T18:01:00.000-04:00

Verrine: White Chocolate Namelaka, Raspberry Jelly, Chocolate Crocante, Raspberry Mousse, Fresh Raspberry filled with Raspberry Coulis

Coconut Frozen Moelleux, Mango Coulis, Passion Fruit Glass, Mango Jelly, Carambola Flowers, Malabar Flowers

2011-09-24T17:49:00.000-04:00

Coconut Frozen Moelleux, Mango Coulis, Passion Fruit Glass, Mango Jelly, Carambola Flowers, Malabar Flowers

Yuzu Cremeux, Raspberry Foam, Crocante, Pistachio Puree, Greek Yogurt, Raspberry Jelly, Raspberry Sorbet

2011-09-24T17:43:00.000-04:00

Yuzu Cremeux, Raspberry Foam, Crocante, Pistachio Puree, Greek Yogurt, Raspberry Jelly, Raspberry Sorbet

Coconut Mousse Recipe

2011-09-24T17:39:00.000-04:00

Coconut Mousse Recipe

32 oz. cream

9 sheets gelatin silver

10 oz. sugar

32 oz. coconut puree

Whip the cream to soft peak. Dip the gelatin in cold water, just enough to cover the sheet. Mix the sugar and coconut puree. Heat 10 oz of the coconut mixture and mix the bloomed gelatin, add the rest cold coconut puree mixture. Add the whipped cream

In this photo: Coconut Mousse, mango jelly, basil syrup, coconut powder and macadamia streusel

Whipped Strawberry Foam

2011-09-24T17:32:00.000-04:00

Whipped Straeberry Foam:

12 oz strawberry puree

3 tbsp sugar

2 tbsp versawhip

1 tsp xanthan gum

Mix all together and whip medium high speed in the mixer until get stiff.

Gianduja Mousse

2011-09-24T17:28:00.000-04:00

Gianduja Mousse for Entremets:

220 g heavy cream

60 g Hazelnut Praliné

375 g gianduja

6 g gelatin sheets

375 g whipped cream

Melt the gianduja and incorporate warmed cream to 35 ° C and hazelnut paste.

Emulsified with a whisk and mix with previously hydrated gelatin. Fold with the whipped cream

Coconut Egg Recipe

2011-09-03T17:03:00.001-04:00

The Egg White

230g coconut puree
20g glucose
3g gelatine sheet, bloomed
1g agar-agar
20 g water

The Egg Yolk
250 g water
1.3g citras
1.8g algin
250 g mango puree
Drop egg yolk colouring
5g calcic
1 liter water

Praline Cream
100g praline
50ml cream
Fleur de sel, to taste

Kefir Cream
250g kefir
40g inverted sugar
4g gelatine sheets, bloomed

125 g whipped cream

For the egg white: Place half of the coconut puree, glucose, bloomed gelatine, agar-agar and water and bring to a boil. Add in the remaining coconut puree and whisk rapidly until frothy.

For the egg yolk: Place the water, citras and algin into a saucepan, mix well and bring liquid to a boil. Add in the mango puree and the egg yolk colouring. Mix the calcic with a litre of water in a mixing bowl and set aside for a few minutes. Gently drop yolk-sized spoonfuls of the mango puree mixture into the calcic water to form spheres of mango. Place the egg yolk into the almost set egg white so that the egg yolk sits into the egg white.

Mix the praline, cream and fleur de sel in a mixing bowl and then transfer into a piping bag with a nozzle attached. Pipe some praline mixture into the bottom of the caster iron.

For the light cream of kefir: Mix the kefir, inverted sugar and bloomed gelatine in a mixing bowl. Add in the whipping cream and immediately pour the mixture on top of the praline mixture, sprinkle some crumble or crocante. Pour the coconut egg white to cover all the caster iron.

Coconut, Milk Chocolate and Mango Passion Fruit Verrine Panna Cotta Recipe

2011-09-01T03:03:00.000-04:00

Coconut Panna Cotta

2 cups coconut milk

1 ¼ cups heavy cream

½ cup sugar

4 sheets gelatin

Combine coconut milk and cream. Scald half of liquid with sugar. Soften the gelatin in cold water, then dissolve in warm milk mixture. Stir into cold milk mixture. Strain and cool over ice bath, stirring gently until gelatin begins to set. put the glass half lying on a carton of eggs. Put the mixture and let cool in the refrigerator for an hour.

Chocolate Panna Cotta:

85 grams sugar

350 grams heavy cream

125 grams milk chocolate, melted

4 gelatin sheets silver

In a saucepot, bring sugar, heavy cream to light simmer. Add melted milk chocolate and incorporate fully. Soak gelatin sheets in water and add to the pot. . Let it cool to room temperature then add the mixture on top of the chilled panna cotta. Let it set in the refrigerator, about 30 minutes to 1 hour.

Mango Passion Fruit Gelee

150g fresh mango, diced

100g passion puree

25 g granulated sugar

2g sheet gelatine

Warm half of the passion puree with the sugar in a medium saucepan over low heat. In the meantime, soak the sheet gelatine in ice water. Remove saucepan from heat once sugar completely dissolved. Squeeze off excess water and add the softened gelatine to the warm passion puree. Add the rest of the puree and diced mangoes and mix well. Let it cool to room temperature then spoon the mixture on top of the chilled milk chocolate panna cotta. Let it set in the refrigerator, about 30 minutes to 1 hour.

Passionfruit Emulsion:

10 ounces passionfruit puree

1¾ ounces sugar

½ teaspoon lecithin

In a small pot, bring ingredients to 120°F. Emulsify with a hand blender.

Coconut Meringue:

3½ ounces egg white

3½ ounces sugar

3½ ounces 10x sugar, sifted

Coconut flake

Preheat oven to 212°F. Whip egg whites slowly, carefully adding the sugar. When the whites reach hard peak, fold in the sifted 10x sugar. Pipe long log meringues onto parchment paper. Dust with coconut and bake for one hour.

Top glass with passion fruit emulsion. Garnish with pieces of coconut meringue.

Recipe: Panna Cotta with Apricot Pearl, Strawberry Sauce and Apricot Sorbet

2011-08-30T15:12:00.000-04:00

Panna Cotta with Apricot pearl, Strawberry Sauce and Apricot Sorbet

Ingredients:

Panna Cotta
3 cups heavy cream
½ cups sugar
1 vanilla bean
3 gelatin sheets (silver)

Apricot Sorbet
1000 g apricot puree
225 gr sugar

60 gr glucose poder

400 gr water
2 gr sorbet stabilizer

Apricot Compote
Apricot
Simple syrup

Strawberry Sauce
2 1/2 cups strawberries, cleaned
1/3 cup sugar 1 teaspoon lemon juice

To prepare the Panna Cotta:
Bring cream, vanilla bean, cream, and sugar to a boil. Dissolve gelatin, then remove from heat and chill to room temperature. Pour into desired serving cups and chill for several hours.

To prepare strawberry sauce:
Combine all ingredients in blender until puréed. Adjust sugar and lemon as necessary to taste. Pass through a chinois.

Apricot Sorbet:
Combine all the ingredient, with the exception of the puree and bring to boil. Let dit for about 3 hours and blend with the puree. Place into the ice cream machine

Chocolate Hazelnut Tart Recipe

2011-08-29T14:16:00.002-04:00

Cocoa Sable

350g butter

200g confectioners’ sugar

90g almond flour

150g whole eggs, lightly beaten

450g flour

70g cocoa powder

15g baking powder

Cocoa Hazelnut Cream

100g butter, softened

50g caster sugar

100g whole eggs, lightly beaten

100g hazelnut flour

40g cocoa powder

Chocolate “Cremeux”

70g egg yolks

50g sugar

200g cream

300g milk

250g semisweet chocolate

Methods:

For the cocoa paté sable: Beat the butter and confectioners’ sugar in an electric mixer until creamy. Add in the almond flour, salt and beaten eggs and beat well. Gradually add in the flour, cocoa powder and baking powder and continue beating until a soft dough is formed. Remove and set aside the dough to rest in the refrigerator for at least 2 hours. Roll out the dough on a floured surface and place them into the moulds. Bake in a preheated oven at 325F

For the cocoa hazelnut cream: Beat the softened butter and caster sugar in an electric mixer until creamy. Gradually add in the beaten eggs, the hazelnut flour and cocoa powder and continue beating until mixture is smooth. Transfer the mixture into a piping bag with a nozzle attached. Pipe the cocoa hazelnut cream onto the cocoa sable moulds. Bake in a preheated oven at 350F for about 3-5 minutes.

For the chocolate “cremeux”: Beat the egg yolks and sugar in an electric mixer until creamy. Heat the cream and milk in a saucepan and bring liquid to a boil. Slowly pour the hot cream and milk mixture into the egg yolks and sugar mixture and mix well. Strain the mixture over the chocolate and keep stirring until the chocolate has dissolved. Let the cremeux rest in the refrigerator for about 3 hours. Transfer the chocolate “cremeux” into a piping bag with a nozzle attached. Pipe the chocolate “cremeux” on top of the cocoa hazelnut cream.

Raspberry, Lychee and Rose Mousse Recipe:

2011-08-28T18:21:00.000-04:00

Raspberry, Lychee and Rose Mousse:

150 g Water

60 g Sugar

3 Gelatine sheets

70 g Lychee puree

30 g Raspberry puree

3 tbsp rose water

100 g heavy cream

Boil the water with the sugar. Add the gelatine sheets and when the syrup is cold, add the raspberry, lychee and rose water. Keep in the refrigerator for 4 hours, then whip the cream and incorporate it into the mixture. Pour into cilinder mold and freeze. Take out from the freezer 30 minutes before serving

Macaron Recipe

2011-08-27T17:46:00.000-04:00

Macaron Recipe
300 g Ground almonds
300 g Icing sugar
110 g Egg whites

110 g Egg whites

30 g sugar
300 g sugar
100 g Water

Combine the almond meal and icing sugar in food processor and sieve the powders. Stir the 110g of egg whites in. Cook the 300g of sugar with the water to 110°C and pour over the egg whites slightly whipped with the 30g of caster sugar. Whip until nearly completely cold and fold to the almond mixture. “Macaroon” the mixture, which means to stir the macaron paste in folding manner making the texture to go shiny and slightly runny. Pipe on baking trays lined with silicon mats. Let set at room temp for 30 minutes. Bake at 280F in convection oven for about 12 to 15 minutes.