Sweet Talk

2009-10-20

Pate a choux

pate a choux
-means cabbage paste

leavening- steam, egg, heat of oven
very neutral- used for savory or sweet

water 16oz
oil 8oz
salt 1 tsp
sugar 1tsp
pastry flour 12oz
eggs 20oz

more or less eggs depending
the darker the roux, the more eggs

in a sauce pan- water, oil ,salt sugar- on high
when boils add flour. whisk to get rid of lumps and switch to a spoon
there should be a skin on the bottom, when this is dark the roux is ready.
the mixture should be doughy

-
place the roux in the mixer. with the paddle head
add eggs one at a time until incorporated
the dough will get sticky

a way to tell the dough is done it stretches without breaking.

cream puff piped out

eclair piped out

they are placed into the oven at 450 once they turn brown the temp is lowered to 375

they took about 30min

it is important that they are not taken out too early- they will deflate

Pastry cream
milk 1 qt

sugar 4oz

Vanilla 1 tbsp

eggs 7oz

cornstarch 2.5oz

sugar 4oz

butter 2oz

milk and sugar in a sauce pan- boil

whisk eggs, sugar and cornstarch

temper eggs

bloop bluope

add butter slowly

cool on a sheet pan

skewer the eclairs

Fill the eclairs entirely with pastry cream

freeze them

dip in pate glacier

the glacier does not drip with the eclairs are frozen- or cold

the cream puffs are cut in half

filled with pastry cream

and whipped cream

these have fruit in them.

2009-10-18

Custards

custards include creme caramel, creme brulee, rice pudding
stirred cusetards include pastry cream
- if over bake creme caramel it becomes rubbery
use hor water for water bath

Panna Cotta
Milk 10oz
Gelatin 4 sheets
Heavy cream 10oz
Vanilla 5g
sugar 4oz

bloom gelatin- hot water

sauce pan- heat cream, milk, and sugar- medium heat
add vanilla
bring to almost a boil
turn off heat add gelatin

pour into molds
out in freezer
when completely solid flip over and serve

Creme Caramel
Eggs 16oz
Vanilla .5oz
suagar 8oz
suagar 6oz
salt 1/2 tsp
water 2oz

heat water and suagar until caramel stage- light amber
pour out into cups- equal amounts

milk and vanilla in a pan, scald the milk
whisk the eggs and sugar
pour milk into eggs
scrape off bubbles
pour into cups

place the cups in a pan and fill halfway up with water
bake at 350 for 25 min

they are done when the custard jiggles only slightly

- the purpose of the hot water is to ensure that the custard cooks evenly on the outside and inside

Creme Brulee
Brown sugar 8oz
Heavy cream, hot 3 pt
Egg yolks 12oz
vanilla 1 1/2 tsp
sugar 6oz
salt 3/4 tsp

heat the cream
whisk eggs and suagr
srir hot cream into eggs
add vanilla and salt
strain if necessary.
divide in cups about 1in deep
place cups in a pan and fill halfway with water
bake 325 until set

2009-10-13

Mousse Cake

Ribbon Sponge
Butter 7oz
Powdered sugar 70z
Egg whites 70z
Cake Flour 7.75oz

cream the butter and sugar-with paddle
add flour and whites. add color and spread on a sheet pan
freeze!

Jonconde
almond flour 7oz
powdered sugar 6oz
Cake flour 2oz
Whole eggs 9,5 oz
Egg whites 6.5oz
sugar .8oz
Butter 2.5 oz

butter gives the cake flexibility

mix powdered sugar, whole eggs, almond, and cake flour in a mixer
whip whites and sugar to milkshake peak

fold the two mixture together
then fold in melted butter

pour the batter over the ribbon sponge and bake

Finished cake (flipped over)

Devil's Food Cake
cake flour 6oz
cocoa 2oz
salt 4g
Baking powder 6g
baking soda 4g
butter 3.5g
sugar8oz
whole milk 4oz
vanilla 2.5g
skim 1.5oz
eggs 4oz

cream butter and sugar- paddle
sift together dry ingredients
add 1/2 flour to creamed mixture
add 1/2 milk
-on low speed incorporate
and the rest of milk and flour
-medium speed
combine 2nd milk with eggs
and slowly to mixture
bake in a genoise pan

Carmel filling

6oz sugar

1.5oz corn syrup

3oz water

2oz honey

6oz heavy cream

9oz nuts

in a saucepan sugar honey syrup and water

don't stir, when golden brown take off heat

add heated cream and nuts

PUTTING IT TOGETHER
The cake rimming a 8in ring

pate glacier one layer of cake

stick in freezer

cake in the ring

filling in

Chocolate Mousse

Dark chocolate 225g

Heavy Cream 500g

sugar (optional)10g

- good quality chocolate necessary

melt chocolate in double boiler.

whip heavy cream in mixer until soft peak- put in cooler

when chocolate is ready -whisk chocolate and whipped cream together

Do Not Over Mix

fold the mixture quickly

(white chocolate can be used to, same amount and directions)

a layer of mousse, cake, and another mousse

finish off with a ganache

12oz milk chocolate

14oz heavy cream

3/4 tsp corn syrup

Finished cake

2009-10-11

Francessca

Tort
5 egg yolks
5 whole eggs
5 egg whites
250g sugar
125g pastry flour

sift flour
whip whies and 1/2 sugar
whip whole eggs, yolk, 1/2 sugar
fold everything together
bake in sheet pan
cut cut in 1/4s cover in jelly and rool up

Lemon Curd
Lemon Juice 40z
sugar 6.5oz
zest 2 tsp
eggs 2
butter 6oz

Lemon and juice + 1/2 sugar- boil in sauce pan
whisk eggs and 1/2 sugar
temper eggs
add butter in slowly

Mousse
Italian Merg 300g
-150g egg white
-150g sugar
-75g water
gelatin 6 leaves
whipped cream 300g
pasion fruit 300g

whipped cream
bloom gelatin
puree in sauce pan and gelatin
make merg
fold everythung together

Pate Glacier the bottom of cake

line slices of jelly rolls around ring
lemon curd

mousse
cake layer
lemond curd

mousse

Mirror glaze

Apricot glaze 100g
clear gel 100g

orange Juice concentarte 100g

bring all the ingedients to boil in sauce pan. put it in robocoup and blend it.

pour it over the frozen franchessca. roll ot around quickly

sacher cake

Sacher

Butter 4.5oz

sugar 3.67oz

Egg yolk 4oz

egg white 6oz

sugar 2oz

cake flour 1.33oz

Cocoa Powder 1.33oz

almond flour 1.75oz

flour and cocoa powder sifted

butter and sugar creamed

add yolk slowly

add flours to mixturewhip egg whites and sugar

fold everything together

bake in a genoise pan

Ganache

1 lb 8oz chocolate

1 lb 12 oz cream

1 TB corn sryup

cook cream until boil

pour corn syrup on to chocolate

pour hot cream on chocolate

whisk until combined

corn syrup gives a shine

cut the cake into 4 layers

spread raspberry inbetween

crumb coat the cake with a buttercream

pour ganache on top

Tiramisu- "pick me up"

Ladyfingers

egg yolk 6oz

Sugar 30z

egg white 9oz

sugar 5oz

Pastry Flour 10oz

Whip yolks and 1/2 sugar

Whip whites and 1/2 sugar- soft peak

sift flour and fold in everything

tip 804

lady fingers lined ring

the bottom layer is covered in chocolate

Mascarpone Parfait

1050g Marcarpone chease- ROOM TEMP

6 egg yolks

200g sugar

100g water

500g whipped cream

8 gelatin leaves

gelatin bloomed in cold water

suagr and water cooked till soft ball

pur in whipped yolks

whip heavy cream untill milk shake stage

add gelatin to warm pate bombe (whiped yolks and sugar)

fold in marcarpone, pate bombe, and whipped cream

pour into ladyfinger mold

Coffee Sabayon Glacier

7 yolks

150g sugar

75g water

10g coffee extract

100g whipped cream

2 gelatin leaves

bloom gelatin

pate bombe- whip yolks, sugar and water to soft ball

whipped cream - to milkshake stage

gelatin into pate bombe

fold everything together

pour glacier on top of mascarpone filling

whip 200g whipped cream with 75g sugar

decorate top with whipped cream and chocolate

Dobos Tort

Tort
5 egg yolks
5 Egg Whites
5 whole eggs
250g sugar
125g Pastry Flour

whip up whole eggs and yolks and 1/2 sugar
whip up whites and 1/2 sugar
fold in flour
spread on sheet pan

Pastry Cream Chocolate Mousseline
16 oz milk
4egg yolks
2 eggs
50g corn starch
150g sugar
250g butter
150g bitter sweet chocolate

mousseline is pastry cream with lots of butter

Milk in sauce pan on high heat
-boil
whisk whole eggs, yolks and sugar
add corn starch and whisk
temper eggs
and put mixer back in sauce pan
off heat
whisk fat
blop blupe
chocolate in
add butter

Swiss Buttercream
150g egg whites
300g sugar
30g cocoa powder
1 lb butter

in a double boiler whites and sugar
whisk until mucus stage
mix on high speed
wait till cool and butter
add cocoa last

with cake. sprinkle on sugar and flip over