Savarin And Babas

                   Savarin And Babas

Ingredients

         0.250 kg.      Flour - Bakers

         0.025 kg.     Yeast - Fresh Compressed

         0.100 lt.        Milk - Full Cream

         3.000 Each.  Egg - 55 gr.

         0.017 kg.      Sugar - Caster

         2.000 gr        Salt - Table

         0.045 kg.      Currants - Dried

         0.100 kg.      Butter - Unsalted (Western Star)

         0.100 kg.      Premix - Custilla

         0.040 kg.      Strawberry - Fresh

         0.050 kg.      Kiwi Fruit - Green

         0.030 kg.      Flangel

         0.030 kg.      Jam - Apricot

Method

1. Mix compressed yeast and warm milk together, in a

    bowl mix the sieved flour, salt, castor sugar and eggs

    lastly add in the milk and yeast mixture and develop

    into clear dough.

2. Prove until doubled in size.

3. Add the softened butter in last, divide the dough in

    half and add the currants to one half.

4. Pipe the plain mix into moulds and fully prove.

5. Bake at 205c/425f or until golden brow in colour.

    Note:: Large savarin require lower temperature.

6. Remove from oven, place on cooling wire.

7. Soak in stock syrup and glaze with boiled

    apricot jam.

8. Decorate with fresh, whipped cream and

    fresh fruit (strawberry).

Special equipment requirements: Mini savarin

moulds and dariole/pudding moulds for rum babas.

Bailey Mousse Demo

                  Bailey Mousse Demo

Ingredients

         12.000 Each.          Egg - 55 gr.

         0.200 kg.                Sugar - Caster

         0.020 kg.                Gelatine - Sheets

         0.002 Pce.              Acetate - Roll

         1.000 Punnet /250  Strawberry - Fresh

         1.000 Bunch           Mint - Fresh

         2.000 lt.                  Cream - Thickened (Bulla)

         0.500 kg.                Chocolate - Couverture White
                                                   Button (Nestle Glacier)

         2.000 kg.                Chocolate - Couverture Dark
                                                  Button (Nestle Glacier)

         0.062 Pce.              Baileys Irish Cream
                                       Home Made - Hot Cold (PA)

Method

1. Semi-whip the cream.

2. Melt white chocolate over bain-marie.

3. Make a sabayon (very light and fluffy) over a double

    boiler using the eggs, yolks and sugar.

4. Soften gelatine and add to warm sabayon.

5. Fold in white chocolate.

6. Add in whipped cream and Bailey’s.

7. Place in moulds and allow to set in the fridge.

8. Wrap with chocolate garnish.

Chocolate Pudding Flourless

            Chocolate Pudding Flourless

Ingredients       

         2.000 gr.       Coffee - Instant (Nescafe)

         0.095 lt.        Cream - Thickened (Bulla)

         0.040 kg.      Butter - Unsalted (Western Star)

         2.000 Each   Eggs - 55 gr

         0.035 kg.      Nut - Almond Meal

         0.035 kg.      Flour - Rice

         0.020 kg.      Nut - Hazelnut Whole

         0.020 lt.       Brandy - 50% (Bardinet)

         0.100 kg.      Sugar - Caster

         2.000 gr.       Cocoa Powder

         0.010 kg.      Sugar - Raw

         0.012 kg.      Glucose

         0.008 kg.      Nut - Almond Flaked

         0.020 kg.      Orange - Fresh

         0.120 kg.      Chocolate - Couverture Dark Button

                                                 (Nestle Glacier)

Chocolate Centre::

1. Place six required moulds in the freezer.

2. Melt 50g of chocolate over a double boiler with coffee

    and 25mls of cream.

3. Allow to cool and divide into six portions and roll into

    balls. Place aside for later use.

Pudding::

1. Melt 120g of chocolate with butter over a double boiler

    and combine well (Do not overheat or mixture

    will split).

2. Fold in egg yolks, ground almond, rice flour

    and mix well.

3. Whisk egg whites to soft peak and gradually add sugar.

    Whisk to form meringue.

4. Fold meringue into pudding mix and divide into six

    prepared moulds.

5. Place prepared chocolate centres into each mix.

6. Bake in over at 180c for 15-20 minutes or until cooked.

Chocolate Ganache Sauce::

1. Place 70mls of cream in saucepan and boil.

2. Remove from heat, add 70g of chocolate

    and 70mls brandy.

3. Mix to form thick sauce.

To Serve::

1. Place hot putting in centre of serving plate

    and drizzle with chocolate sauce.

2. Top pudding with a wafer / tuille and

    scoop of sorbet.

3. Sprinkle plate with praline and cocoa powder.

Mousse Cake Mousse

                  Mousse Cake Mousse

Ingredients

         12.000 Pce.  Egg - 55 gr.

         0.200 kg.      Sugar - Caster

         0.020 kg.      Gelatine - Sheets

         1.000 lt.        Cream - Thickened (Bulla)

         0.062 Pce.    Baileys - home made (PA)

         0.500 kg.      Chocolate - Couverture White Button

                                                (Nestle Glacier)

         2.000 kg.      Chocolate - Couverture Dark Button

                                                (Nestle Glacier)

Method 1

1. Semi whip the cream.

2. Make a sabayon (very light and fluffy) over

    a double boiler using the eggs, yolks and sugar.

3. Soften gelatine and add to warm sabayon.

4. Add in Irish cream. And melted chocolate.

5. Fold in cream, allow to semi set before

    pouring on cake.

Method 2

1. Semi whip cream and place to the side.

2. Place sugar on stove with a small amount of

    water and boil to 121 c.

3. Pour boiling sugar over beating eggs and yolk

    continue until cool.

4. Melt chocolate and dissolve gelatine.

5. Soften gelatine in a little extra boiling cream and

    add to pate bomb (sabayon).

6. Fold in chocolate and the cream.

White Chocolate Cheese Cake

          White Chocolate Cheese Cake

Ingredients

         0.150 kg.      Crumb - Biscuit Base

         0.050 kg.      Sugar - Caster

         3.000 Each.  Egg - 55 gr.

         0.075 lt.        Milk - Full Cream

         0.325 kg.      Chocolate - Couverture White Button

                                               (Nestle Glacier)

         0.475 kg.      Cheese - Cream (Neufchatel)

         0.045 kg.      Butter - Unsalted (Western Star)

         0.050 kg.      Chocolate - Couverture Dark Button

                                               (Nestle Glacier)

         1.000 Pce.    Cake - Circle 8 inch

         1.000 Pce.    Cake - Box No.9

Method

1. Mix together melted butter and biscuit crumbs
   and try if it will form a ball, if not add more butter,
  spread into a cake ring and pack it firmly, set aside.

2. Melt the Chocolate.

3. Bring the milk to a boil and add into melted chocolate.
   Stir together and set aside. Cream the sugar and
  cream cheese together.

4. Add eggs slowly until clear and continue stirring.

    Then gradually add the chocolate and milk mixture.

5. Bake at 150 c on a water bath for about 40-45 minutes.

6. Cool down and remove from cake ring, refrigerate.

 

Orange Creme Caramel

              Orange Creme  Caramel

Ingredients

         0.080 kg.      Sugar - Caster

         5.000 Each.  Egg - 55 gr.

         0.053 kg.      Orenge - Fresh

         5.000 ml.     Grand Marnier 50%

         0.005 lt.        Essence - Vanilla Imitation

         0.500 lt.        Milk - Full Cream

Method

1. Make caramel, pour into moulds and let set.

2. Bring milk, vanilla and zest to boil together.

3. Mix eggs and egg yolks and sugar together.

4. Add boiling cream to egg mix and then add
   the orange liqueur.

5. Press through fine sieve. Pour into moulds and put
   in bain-marie.

6. Bake at 165 c for 35-45 minutes, until set.

Chocolate Bavarois

                            Chocolate Bavarois

Ingredients

         0.120 kg.        Chocolate - Compound Dark Button

                                                  (Tuscany)

         5.000 Each.   Egg - 55 gr.

         0.120 kg.       Sugar - Caster

         0.006 kg.       Gelatine - Sheets

         0.500 lt.        Cream - Thickened (Bulla)

         0.001 lt.       Essence - Vanilla Imitation

         0.500 lt.       Milk - Full Cream

Method

1. Bring milk to the boil and add chocolate.

2. Whip egg yolks, sugar and vanilla until sugar is

    dissolved.

3. Combine egg mix and milk and cook over a

    bain-marie until coating consistency is reached.

4. Add soaked gelatine leaves and allow to cool until

   just setting.

5. Fold in semi-whipped cream and place in lightly

   greased moulds