Tag: Ingredients

Combine egg yolks and nut paste Bring to boil cream, milk and sugar Pour over yolks, quick whisk and cover Let it…

Add all at once and whip up meringue Fold in in to filling Used for Soufflé here

Combine both ingredients in the sauce pan Bring to boil while stirring Store in the coldroom contact covered Used for Soufflé…

Slice butter in to cubes Make crumbs with butter, sugar, salt, almonds and flour Add eggs Mix until pastry is formed Role…

Mix sesames and sifted icing sugar Toast dry in the pan until gets smoky Cool down on silicone mat Store in an…

Peel apples Scoop apple balls in to ascorbic bath Get all trimmings in to deep full size gastro size tray for roasting…

Peel apples. Scoop apple balls and reserve in ascorbic water bath Left over trimming roast in the oven until dark brown Blitz…

Make deep amber caramel Glaze with water add vanilla Cool to room temp before using Used for Granny Smith Muille Feuille To make…

1. Pan fry carrots and butter for 20 min 2. Add the rest of ingredients. Keep frying until get even paste 3.…

1. Heat eggs on water bath 2. Whip until cools down 3. Add butter and the rest of ingredients For chocolate glaze…

Mix well and pour over hot apple pie

1. Chop cold margarine with flour and chopping board. Greater could be used. 2. Add the rest of ingredients and gently combine…

Combine all together Bring to simmer Serve

Whip cold meringue Sprinkle with crushed hazelnuts Dehydrate at 60 C for 12 hours

take one frozen sheet of puff pastry and divide in 4 quarters Defrost on the table Shake icing sugar on the table,…

Cook stock syrup with star anise Prep Pineapple : peel, slice in to 1-2mm discs with slicer Dehydrate at 57 C for…

Cook stock syrup Prep pineapple – peel, core, cut in half along the core and divide each half in to 4 large…

Bring to boil cream sugar and lime Pour over egg yolks Mix well, cover and leave to cook Add buttermilk, blitz with…

Combine Bake at 170 for 10-15 min Cool down Pulse with robot coupe

Peel apples and chop in to cubes Combine all ingredients in the thermo blender and cook to 85 C for 5 min…

Tarte tatin here. Combine all and reduce in half.

`Make dry caramel with sugar and glucose syrup, get a dark umber color. add butter

Whip up whites, sugar and acid Add color and lemon zest Dehydrate at 52-57 C over night Used for Used for Tarte Au…