Category: Buffet

nozzle 1cm pipe long lines on trays with parchment paper freeze Cut in to 10 cm length Put Chocolate Craquelin on top Unsalted butter 1kg Brown sugar 1.4kg Cocoa Powder 200gr Plain flour 1.2kg   Bake at 175c for 25 min

Start cooking sugar on high Start whipping whites with cream of tartar on speed 2. Pour sugar slowly and steady. Switch to speed 3. Keep whipping until meringue cools down

Well mix all Let it sit at room temp for 1h Remix and refrigerate over night Portion in to glasses and garnish or layer with garnishes

Blitz all, add agar agar Bring to boil Set in glasses Garnish  with mango cubes

Make light caramel with 2250 gr sugar and 800 gr water Pour on the bottom of your selected ramekins Blitz together milk, coconut milk, eggs, vanilla and brown sugar. Strain. Pour over caramel in ramekins Bake like brulee

Mix sugar, oil, buttermilk, eggs, vanilla Combine flour, cocoa powder. Mix in to the wet Combine soda with vinegar, add in to mix Divide in to 3 full size gastro trays Bake at 140 C for 45-50 min Cool down before pouring ganache, Sprinkle with chocolate shavings

Combine wine, sugar, zest of lemon, vanilla, cinnamon in a large stock pot Clean pears and bleach with lemon juice Add pears lemon juice to wine Simmer until tender Cool down, serve Garnish with toasted flaked almonds and icing sugar