Tag: A La Carte

Toast tonka beans for 15 min at 150C Peel and chop, add in to the cream Bring to boil cream, milk and tonka bean Combine yolks and sugar Pour cream over yolks Stir, don’t whisk it may froth Pass and set in the oven Cook 30 min at 105 C,…

Souffle Filling Meringue for Souffle Vanilla sauce creme anglaise Hazelnut Ice cream Milk Chocolate Disc Roasted hazelnuts halves

Tart case 8cm Lemon curd Almond cake Mango and Levander sorbet Lemon meringue Mango puree

Bring everything to simmer Simmer for 5 min Strain Levander off Churn or freeze in paco jet tubs Used for Tarte Au Citron

Slice butter in to cubes Make crumbs with butter, sugar, salt, almonds and flour Add eggs Mix until pastry is formed Role out between 2 parchment sheets Cut discs using a perforated rings Slice long strips of pastry and line the inner side of rings Freeze Bake at 160C for…

Mix sesames and sifted icing sugar Toast dry in the pan until gets smoky Cool down on silicone mat Store in an air tight container Used for Hot Chocolate Fondant

Blitz bananas with ascorbic acid Make creme anglaise with cream, honey and egg yolks Pour over bananas, add yellow food colouring and blend well. Churn or freeze in paco jet tubs Used for Hot Chocolate Fondant

Items Needed: Baked puff pastry White Chocolate Cremeux Caramel Liquide Baked Apple puree Caramel Poached Apples Bulmers Cider Sorbet Caramel Crispies Icing Sugar

Peel apples Scoop apple balls in to ascorbic bath Get all trimmings in to deep full size gastro size tray for roasting for puree Vac pack apples with caramel liquid Sous Vide at 82C for 30 – 45min, or until tender Dip cooked apples in to ice bath Store in…

Peel apples. Scoop apple balls and reserve in ascorbic water bath Left over trimming roast in the oven until dark brown Blitz in thermo blender adding caramel liquid until desired consistency Pass and and store in sealed piping bags Could be kept in the freezer Used for Granny Smith Muille…

Make deep amber caramel Glaze with water add vanilla Cool to room temp before using Used for Granny Smith Muille Feuille To make baked apple puree and caramel poached apples

take one frozen sheet of puff pastry and divide in 4 quarters Defrost on the table Shake icing sugar on the table, place sheet of pastry and cover with icing sugar. Roll it out to 1 mm thickness. Bake between parchment paper  and heavy steel trays. Bake at 160 for…