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

Soak dates for 10 min in hot water and drain Transfer to food processor and blitz with pecans, 200 gr coconut oil and salt Set in the frame Cover cashews with boiling water and soak for 3 hours Blend cashews and the rest of ingredients in a high speed blender…

Bring to boil puree and water Add 400 gr sugar and bring to boil again Mix 100 gr sugar with pectin Pour pectin slowly to the boiling puree Give it a good boil, make sure pectin has dissolved Remove from the heat, use while hot.Could be refrigerated for next time…

Blitz crust ingredients Line in the tins/trays Bake at 180C for 20min  Blitz dry dates until ball is formed Add coconut cream in stages line on the crust Top with the whipped and sweet coconut cream Garnish with the chocolate or cocoa powder

Combine dry Make buttermilk Blend bananas, buttermilk, oil and pour over the dry Add soaked flaxseeds Make creamy pastry Bake at 180C for 30-40min Cool down before frosting Sprinkle with crushed walnuts

Mix coconut, flour, salt, syrup and oil until sticky dough Form tart cases in tins and bake 12-15min at 170C Cook filling to activate corn flour and pour in to cold tart cases Refrigerate   Makes 100 portions

Mix dry ingredients Combine lemon juice and milk, add soda Blitz bananas with lemon juice, milk, soda and coconut oil Combine flax seeds with hot water, let them soak for couple min Mix all together Bake at 180C for 30min. Cool down before icing For frosting whip up all at…

Makes 1 large frame   Make sabayon with yolks and sugar Add butter in three stages,   Make sure sabayon still hot before adding butter This recipe used to make Opera cake here

Recipe for 1 large frame and makes 2 large sheets Whip up eggs almonds and icing sugar Fold in flour and melted butter Fold in meringue with salt Bake 180C for 10-12min This recipe used to make Opera cake here

Makes 1 large frame   Joconde biscuit sponge recipe here Coffee butter cream recipe here Chocolate genache recipe here Chocolate and water 50gr+50gr Coffee syrup recipe here

Makes one large frame

Whip up butte and sugar Add eggs in three stages Mix flour with baking powder Add in to the butter mix Fold in apples   Makes 1 full gastro size tray

Soak dates for 10 min in hot water and drain Transfer to food processor and blitz with pecans, coconut and salt Set in the frame Cover cashews with boiling water and soak for 3 hours Blend cashews and the rest of ingredients in a high speed blender until smooth Add…