CRÈME
BRULEE
10 Egg yolks
6 Whole eggs
400 g Sugar
1 Vanilla bean
1200 g cream
200 g Milk
Bring milk, cream and vanilla bean to a boil.
Whisk together whole eggs, yolks and sugar.
Temper milk into egg mixture.
Strain though chinois.
Shock in ice bath or bake approximately 1 hour @ 300° in water bath
TART NORMANDE
680 g Whole eggs
750 g Sugar
100 g Cake Flour
500 g Butter (melted but not separated)
Dash Vanilla Extract
Whisk
sugar into eggs
Add flourAdd melted butter
Add vanilla extract
Pour into puff pastry shell with fruit of choice
Bake @ 300°
CHOCOLATE TUILE COOKIE
1000 g Flour
160 g Cocoa
800 g Sugar
600 g Butter
650 g Egg whites
Soften Butter
Add SIFTED flour and cocoa until incorporated
Add sugar
Spread into THIN layer on silpat in design of choice
Bake @ 350°, shape while still warm
PATE SUCRE
700 g Flour
420 g Butter
270 g Powdered sugar
100 g Almond Flour
3 Whole Eggs
Sift Flour and Powdered sugar
Cream butter in mixer (with paddle)
Add flour, powdered sugar and Almond flour
Add eggs 1 at a time until batter just comes together
Spread evenly onto cafeteria tray, cover with film and refrigerate
CHOCOLATE PLATE (Chocolate
Crème Brulee)
100 g Cream
600 g Milk30 g 64% Chocolate
30 g Cocoa Powder
2 Whole Eggs
3 Egg Yolk
130 g Sugar
LEMON CURD
Zest
of 2 lemons
Juice of 7 lemons300 g sugar
6 whole eggs
60 g butter (softened)
Boil lemon juice and zest
Whisk together eggs and sugar
Temper juice into eggs
Return to pot and stirring constantly bring to a boil
Strain through a chinois onto cafeteria tray and refrigerate until cool
With butter and curd at the same consistency, whisk together
NAPOLEON COOKIE DOUGH
220 g Sugar
200g Almonds, sliced
50 g Flour
80 g Orange juice
100 g Butter, soft
In robot coupe, cream butter and add sugar and flour
Add orange juice
Add almonds and pulse (do not pulverize)
Pipe through piping bag into quarter sized circles
Bake
**can be formed into shapes while still warm
PASTRY CREAM
1 liter Milk
7 Egg Yolks
250 g Sugar
1 Vanilla bean
30 g Flour
30 g Corn starch
Boil milk and vanilla bean
Whisk together yolks and sugar
Whisk flour and corn starch into egg mixture
Temper milk into eggs
Return to pot and stirring constantly bring back to a boil
Strain through a chinois onto cafeteria tray
Spread evenly on tray, thinly coat with butter (prevents skin forming)
Cover with film and refrigerate
CRÈME ANGLAISE
½ gal Milk
24
Egg Yolks
1
Vanilla Bean
Dash Vanilla extract500 g Sugar
Boil milk, and vanilla
Whisk together yolks and sugar
Temper milk into egg mixture
Return to stove and stirring constantly cook to nape
Strain through chinois and shock
PASSION FRUIT CREAM
500 g Passion fruit puree
500 g Sugar
6 Gelatin leaves (bloomed)
11 Egg yolks
1kg Cream (soft peak)
Boil puree
Whisk together yolks and sugar
Temper into eggsReturn to stove and, stirring constantly, bring back to a boil
Whisk bloomed gelatin into hot mixture
Cool over ice
Whip cream to soft peaks
Fold cream into puree 1/3 at a time
Refrigerate
BISCOTTI
385 g Flour (2 ¾ c)
355 g Sugar (1 2/3 c)
1 t Salt
1 t Fennel seed, toasted
7 oz Whole almonds
3 Whole eggs3 Egg Yolks
1 t Vanilla extract
1 t baking powderzest of 1 each: lime, lemon, orange
In mixer with paddle, mix dry ingredients Add wet ingredients slowly Form into three logs on silpats Bake @ 350°
219 g Sugar
108 g Glucose powder36 g Dextrose
432 g Pure water
5 g Stabilizer
1000 g Raspberry puree
Heat water to 40°C Add all ingredients EXCEPT PUREE Cook to 85°C Shock
When cool, using stick blender, add in puree
CHOCOLATE SORBET
729 g Whole milk
116 g Sucrose (sugar)50 g Trimoline (inverted sugar)
30 g Cocoa powder
70 g 58% chocolate
5 g Stabilizer
Mix ¼ or sugar with stabilizer
Cook milk to 40°C
Whisk in trimoline and sugar
Temper some milk into chocolate, when melted add back to pot
Temper some milk with cocoa to make slurry, add back to pot
Whisk in stabilizer/sugar @ 45°C
Cook to 85°C
Strain Cover & Shock
ALMOND CREAM
2 # Butter
2 # Sugar
2# Almond Flour
10 Whole eggs
Soften butter in mixer
Add Sugar
Add almond flour
Add eggs one at a time
Run mixer 5 minutes to lighten
PATE de CHOUX
250 g Milk
250 g Water
200 g Butter
300 g Flour
Pinch Salt
1 T Chopped fresh herbs
8-10 Eggs
COCONUT TULIP COOKIE
70 g Flour
120 g Coconut
225 g Sugar
1 Egg
115 g Egg whites
87 g Soft butter
In
plastic bowl, mix dry ingredients
Add wet ingredients and whiskSpread onto silpat into circles
Bake @ 350°
While still hot, form
LEMONGRASS
SORBET
750 g Lemongrass
4
Lemons, peeled4 Limes, peeled
4000 g Water
1500 g Sugar
10 g Stabilizer
Mix stabilizer with 50 g of sugar Boil all ingredients except stabilizer Allow to cool Add stabilizer
WHITE CHOCOLATE CHIP MACADAMIA
NUT COOKIES
225 g Butter, softened
170 g Sugar170 g Brown Sugar
5 g Baking soda
5 g Hot water
5 g Vanilla extract
450 g Flour
180 g Macadamia nuts (coarsely chopped)
170 g White chocolate chips
2 Eggs
Cream
butter and sugars, add vanilla
Add flour and baking sodaAdd eggs and hot water
Add chocolate and macadamia nuts
CRISP MIX
200 g Flour
275 g Brown sugar220 g Sugar
4 g Cinnamon
4 g Nutmeg
TT Salt
225 g Butter, diced COLD
350 g Pecans/Almonds (coarsely chopped)
Oats (to eye)
WALNUT TARTLETS (filling)
500 g Sugar
300 g Cream300 g Milk
500 g Walnut pieces
Caramelize
sugar in copper pot slowly
Add cream and milkPour in plastic lined mold and let set overnight
RUM BALL FILLING
1900 g Sugar
200 g Trimoline900 g Water
900 g Meyer’s Dark Rum
Cook sugar, trimoline and
water to 120°. Remove from heat and add
rum
Cool in bowl over ice bath
while stirring
FOUR POUCHE
500 g Almond Paste
50 g Honey or Trimoline
25 g Apple or Pear puree
100 g Egg whites
Soften almond paste
In mixer with paddle, blend all ingredients
Mix on speed 1, then 2, then 3
Pipe with star tip on silpat
Top with candied fruit or caramelized nuts
Allow to dry overnight
Bake
When cool glaze with 1pt glucose, 2 pts simple syrup
CHOCOLATE CHIP COOKIES
350 g Flour (sifted) 2
½ c
3 g Baking soda 1
t3 g Salt 1 t
210 g Butter 1 c
150 g Sugar ¾ c
dash Vanilla
2 Eggs
190 g Chocolate chips 1 c
Mix dry Add wet
COCONUT MACAROONS
400 g Sugar 2 c
3 g Salt 1 t
795 g Coconut 28 oz
130 g Flour 8 oz
1 g Cream of tartar 1 t
120 g Corn syrup 4 oz
3 g Vanilla 1 t
120 g Water 4 oz
55 g Butter 2 oz
4 Eggs
Bring sugar, water, corn syrup, butter, salt, & vanilla to a boil
Add rest of ingredients to pot
Add eggs last
With wet hands, roll into balls
Top with fruit soaked in simple syrup
CREPES
500 g Flour
10 Eggs
32 oz Milk (4c)
TT Salt
TT Chopped herbs
Whisk flour, eggs, milk & salt Blend in blender Add herbs Allow to rest at least 20 minutes
BLACK FOREST MOUSSE
1050 g Chocolate 58%
600 g Praline paste150 g Cocoa
540 g Sugar
15 Egg yolks (ribbon stage)
275 g Grand Marnier
750 g Italian meringue
14 Gelatin leaves
1500 g Heavy cream
Melt chocolate and praline past together
Make a pate a bombe with sugar and yolks
Make slurry with cocoa powder and add to pate a bombe
Dissolve bloomed gelatin in hot grand marnier
Fold chocolate, pate a bombe, cocoa, and grand marnier together
Fold with meringue, Fold in whipped cream.
PEANUT
BUTTER COOKIES
200 g Sugar 1 c
240 g Brown Sugar 1 c
400 g Flour, sifted
1 ½ t Baking soda
½ t Salt
260 g Peanut butter 1 c
2 Eggs
1 t Vanilla extract
210 g Butter 1c
Soften butter
Add sugars while scraping bowl
Add flour slowly
Add Peanut butter and vanilla
Add eggs
Bake @ 350°
OATMEAL COOKIES
210 g Butter 1
c
240 g Brown sugar 1
c200 g Sugar 1 c
2 Eggs
2 t Vanilla extract
2 T Milk
270 g Flour 2 c
5 g Baking soda 1 t
5 g Baking powder 1 t
5 g Salt 1 t
185 g quick oats 2 c
180 g Raisins 1 c
Same
method as peanut butter cookies
FINANCIERS
300 g Sugar
100 g Cake flour150 g Almond flour
270 g Egg whites
25 g Honey
250 g Beurre Noisette (browned butter)
Mix dry ingredients
Add egg whites
Mix in COOLED butter and honey
REST OVERNIGHT
Pipe into mold and bake
FLOURLESS CHOCOLATE CAKE
10 Egg yolks }
250 g Sugar } SOFTBALL250 g Chocolate 58% }
250 G Butter } MELTED
shot Rum
shot Kahlua
750 g Egg Whites }
100 g Sugar } STIFF PEAKS
Fold all together
Bake @ 350° approximately 1 hour
FLOURLESS CHOCOLATE CAKE
7 Egg Yolks
133 g Sugar
83 g Chocolate 58%
83 g Chocolate 64%
133 g Butter
133 g Egg whites (stiff peak)
Make pate a bombe with yolks and sugar
Melt chocolates and butter
Fold into pate a bombe
Fold in whites
Bake @ 350°
SALMON MOUSSE
32 oz Cream cheese
½ oz Dill
½ oz Chives
dash Black pepper
24 oz Smoked salmon
5 oz Sour cream
2 oz Lemon puree
Red food coloring to eye
Soften
cream cheese
Combine all ingredients except salmon
Add salmon If necessary,
thin with cream
CAULIFLOWER/TRUFFLE MOUSSELINE
Blanch 4 heads of cauliflower in lemon water until mushy
Buzz in blender with cream
Add salt, pepper and truffle oil to taste
Spinach Salad: Walnut vinaigrette, garnish with
hearts of palm, quail egg, red wine cabbage, Roquefort mousse, enoki mushrooms,
lotus root chip
Goat Salad: Raspberry
Vinaigrette, jicama, bacon, goat medallion, tomatoes
Beet Salad: 3
layers beets, 2 layers beans, garnish with golden beet, crumble cheese around
outside
Asian Salad: Asian
vinaigrette, strawberry, enoki mushrooms, caramelized walnuts, peppercress
800 g Walnuts 800
g Nuts
450 g Sugar 265
g Sugar1 oz Cocoa butter 1 oz Cocoa butter
1 Vanilla bean 1 Vanilla bean
Warm nuts separately
Bring sugar with vanilla bean to 115°C
Add nuts and stir constantly until caramelized
Add Cocoa butter
Spread to cool on oiled marble
CARAMEL Q’S
150 g Sugar
52 g Glucose
(liquid)120 g Butter
52 g Milk
3 g Pectin
22 g Flour
Cook sugar, glucose, butter and milk to 106°C while whisking
Add Pectin and flour and whisk
Pour between 2 layers of parchment
Caramelize in oven
Cut into strips and wrap around steel while still hot
HAZELNUT/PRALINE ICE CREAM (Macadamia : substitute macadamia paste for praline)
1036 g Whole milk
40 g 0% fat milk powder65 g Sucrose
70 g Trimoline
246 g Cream @ 35% fat
293 g Hazelnut praline 50%
5 g Ice Cream Stabilizer
5 g Monostearate
1.) Mix milk & milk powder
2.) @ 25°C add sugar & trimoline
3.) @ 35°C add cream
4.) @ 37°C add praline
5.) @ 45°C add stabilizer & monostearate
6.) Cook to 85°C
7.) Cool rapidly in bowl over ice
RASPBERRY MACARONS
125 g Almond Flour
225 g Powdered Sugar
100 g Egg Whites
30 g Sugar
5 g Powdered Egg Whites
Red Food coloring
Sift Almond flour and powdered sugar together.
Whisk Egg whites, sugar, and powdered egg whites to stiff peaks. (common meringue)
Add food coloring, flour and powdered sugar and fold together
Pipe into circles the size of nickels
Bake @ 160°C / 320° F until edges begin to brown
FREEZE IMMEDIATELY
Make into sandwich with raspberry jam.
CINNAMON
MACARONS
125 g Almond Flour
225 g Powdered Sugar
100 g Egg Whites
30 g Sugar
5 g Powdered Egg Whites
5 G Cinnamon
Sift Almond flour and powdered sugar together.
Whisk Egg whites, sugar, and powdered egg whites to stiff peaks. (common meringue)
Add cinnamon, flour and powdered sugar and fold together
Pipe into circles the size of nickels
Bake @ 160°C / 320° F until edges begin to brown
FREEZE IMMEDIATELY
Make into sandwich with honey butter (1 part honey/1 part butter).
CHOCOLATE
MACARONS
190 g Almond Flour
340 g Powdered Sugar
35 g Cocoa
150 g Egg Whites
45 g Sugar
7 g Powdered Egg Whites
red food coloring
Sift Almond flour, cocoa and
powdered sugar together.
Whisk Egg whites, sugar, and
powdered egg whites to stiff peaks. (common meringue)Add food coloring, flour, cocoa, and powdered sugar and fold together
Pipe into circles the size of nickels
Bake @ 160°C / 320° F until edges begin to brown
FREEZE IMMEDIATELY
Make into sandwich with raspberry jam, or ganache.
PISTACHIO MACARONS
125 g Almond Flour
225 g Powdered Sugar
100 g Egg Whites
30 g Sugar
5 g Powdered Egg Whites
Yellow & Green Food coloring
Sift Almond flour and powdered
sugar together.
Whisk Egg whites, sugar, and
powdered egg whites to stiff peaks. (common meringue)Add food coloring, flour and powdered sugar and fold together
Pipe into circles the size of nickels
Bake @ 160°C / 320° F until edges begin to brown
FREEZE IMMEDIATELY
Make into sandwich with pistachio mousse.
PECAN PRALINE part 1 PRALINE MOUSSE
600 g Butter (soft)
500 g Praline paste
250 g Pastry cream (warm)
400 g Italian meringue (2 parts softball sugar / 1 part egg whites)
Mix
butter & praline paste
Mix warm pastry cream with
warm Italian meringueBlend together
PECAN PRALINE part 2 CHOCOLATE MOUSSE
8
Egg Yolks
250 g Simple Syrup550 g Opera chocolate (melted)
1 k Cream
Bring simple syrup to a boil
and add to egg yolks at ribbon stage (pate a bombe)
Add chocolate to pate a bombeWhip cream to soft peaks and fold in gently.
PECAN PRALINE part 3 BISQUIT
600 g Egg whites
300 g Almond Flour200 g Flour
250 g Powdered Sugar
Whisk
whites and powdered sugar to stiff peaks
Gently fold in flours = 2
sheet pansASSEMBLY:
In mold, layer from bottom Bisquit
Pecan
Caramel (see tartlet filling)
Praline
Mousse
Chocolate
Mousse
**freeze until set between
mousse layers
CHAMPAGNE SORBET
4 # Sugar
8 pts Water
60 g Liquid Glucose
3 btls Champagne
1 Lemons, juice of
4 Egg whites
Bring sugar and water to a boil
Remove from heat and add glucose
Shock until cool
Whisk in lemon juice and egg whites
Pour in champagne
Gently blend with stick wand
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