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,…
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
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…
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