2009-10-29

Ice cream

Savorin
1 lb 6oz ice cream
12 oz whipped cream- medium to stiff peak

in mixer with paddle low speed -ice cream
add whipped cream

with japonaise or dacquaise
pate glacier bottom

layer cake and ice cream

tie plastic around the bottome so nothing leeks out

itailan merg piped out and browned with a torch

Ice Cream
16oz heavy cream
16oz milk
corn syrup 1oz
sugar 7oz
salt 1/4 tsp
egg yolk 10oz
flavoring

in a sauce pan bring milk, cream, 1/2sugar, syrup, and salt to a rolling boil
take off heat and add flavoring (we used teas bags)
let steep 5min

yolk and 1/2 sugar whisk

temper eggs and milk

bring to nappe stage

Ice cream machine







2009-10-28

Merguine cakes

Japonaise
Egg Whites 8oz
Fine sugar 8oz
Powdered sugar 8oz
Nut Flower 8oz

Whip whites with sugar until stiff peak

sift powdered sugar
fold everything together

spray sheet tray and pipe 4 8in circles
25 degrees 30-45 min

Dacquoise
Almond flour 3oz
Sugar 4oz
Cake flour 1.5oz
Coconut .5oz
Egg Whites 5oz
Sugar 4oz


whip egg whites with sugar
sift and fold everything together
350 10 min



CHEESECAKE




Crust
1 cup cake crumbs
8oz sugar
4oz melted butter

combined and pressed into 9in mold
(parchment circle and spray)
bake 5 min 350

Filling

White chocolate, melted 8oz
Cream cheese 1 lb 3oz
Whole eggs 3
Brandy 1oz
Pumpkin Puree 3/4 cup
sugar 30g
cinnamon, nutmeg, ginger




Cream sugar, cream, cheese- with paddle
2nd speed. until smooth

add one egg at a time
add brandy
add pumpkin
add chocolate

350 10 min 250 about 1 hr
until internal temp reaches 150

place in fridge



2009-10-27

Choco- Rama

Chocolate Oblivion Cake
1 lb Chocolate
1/2 lb Butter
6 whole eggs

chocolate and butter in double boiler- whisk constantly
when chocolate is melted and hot add the eggs one at a time
add flavor (cinnamon vanilla etc)

if broken take off heat and whisk thoroughly
it should not be grainy or slippery

in genoise pan parchment circle only spray the bottom
(or ring with Saran wrap and foil)

place in a water bath
410 degrees for 5 min
let set than put in fridge over night

Flourless Chocolate Cake
6oz butter
20oz chocolate
4.5oz sugar (whites)
4.5oz sugar (yolks)
3oz Cocoa
20 Eggs, separated

whites and sugar-whipped soft peak
butter and chocolate- double boiler- melted
yolks and sugar hand whisk

fold cocoa chocolate and yolk
and whites and fold

9 in mold- sprayed very well, parchment paper
water bath

300 degrees 1-2 hr

rim shoud spring back when touched
flip over when done

Chocolate Obsession / Lava Cake
160g Egg yolk
400g Whole eggs
400g Butter
300g Chocolate
200g Flour
400g Powdered sugar

Spray souffle cup ancoat with croquant
about 7

butter and chocolate in double boiler
add yolks first- whisk in
add eggs one at a time
add sifted sugar
add sifted flour slowly
add flavor

NO WATER BATH


done when rim feels spongy
turn around 1/2 way through
12-13 min

Souffle
2 eggs, separted
50g sugar
flavoring about 1 oz
whip whites with 1/2 sugar
hand whisk yolks with 1.2 suagr
fold together
add flavoring
in souffle mold spray and coat with sugar
fill up to lip
NO SHEET TRAY
410 degrees 12-13 min
top should be brown










2009-10-22

Pate a choux

With the pate a choux recipe from tuesday
Swans



filled with pastry cream and whipped creamn



Paris Breast

three rings piped- two on bottom and on on top

cut in half a filled with pastry cream

and whipped cream

tipped with powdered sugar

Saint Honore
on a puff pastry
pipe pate choux bulls eye

pipe rosettes

baked



rosettes filled with pastry cream

dipped in caramel
(2 oz water 8 oz sugar)

rosettes placed around ring

filled with pastry cream and topped with whipped cream

Frangipane
4oz Almond paste
4 eggs
4oz butter
4oz sugar
6oz cake flour
3oz pastry cream
2oz almonds
puff pastry
cream butter, sugar and paste in mixer. use a paddle
add eggs slowly one at a time
and flour
add almonds and pastry cream

egg wash pastry
scope on to center

take another peice of pastry al lay over

crip edges and egg wash

sprinkle with sugar

FREEZE 15 min
and bake at 375 until golden brown
























2009-10-21

FREE DAY