Page 28 - PastryNA2012_2

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Regional Showcase
28 Pastry & Baking North America
Serves 4 - 6
White Chocolate Panna Cotta
1 cup of Milk
1 cup of Heavy Cream
2 oz Sugar
Pinch of Salt Kosher
4 oz White Chocolate Couverture (
Melted)
3pc Gelatin Sheet Gold – softened
2oz Sour Cream
In a sauce pot, pour milk, heavy cream,
sugar and salt.
On medium heat, bring to boil and stir
with rubber spatula continuously.
Take off from heat.
Stir in the melted white chocolate and
the softened gelatin.
Cool to almost room temperature over
ice bath and stir in the sour cream.
Pour in to 4 oz oval molds and
refrigerate for at least 8 hours.
Cookie Base
Yield: 1 lb 1 oz Paste
4¾ oz Butter Unsalted
(room temperature)
2¼ oz Sugar Confectioners
1pc Egg Whole
7 ¼ oz All Purpose Flour
1/8 t Salt
1/8 t Baking Powder
1/8 t Vanilla Extract
¼ t Lemon Juice
¼ t Lemon Zest
1½ oz Raspberry Marmalade (seedless)
In a mixing bowl. Mix the butter and
the sugar.
Stir in the egg, lemon juice, vanilla
extract and zest until creamy.
Mix all the dry ingredients.
Add into the cream and mix to a paste.
Place on a parchment paper, flatten and
refrigerate to harden.
Roll into a sheet ¼ inch thick.
Perforate with a fork.
Spread the seedless raspberry
marmalade over.
For Pistachio Basil Cake
1 - 8”x 8” pan
4oz Almond Paste
4oz Sugar Granulated
Butter Unsalted (room temperature)
4oz
3t Pastry flour
2pc Eggs Whole
½t Basil Freshly chopped
¼ t Basil Extract
In a mixing bowl. Soften almond paste
with the sugar.
Add the butter and flour to a creamy
texture.
Add the eggs, chopped basil and extract
until well incorporated.
Spread evenly over the cookie base
Bake at 350˚ F for 15 to 20 minutes,
until surface is light golden brown.
Refrigerate and set to cool until needed.
Red Currant and Passion Fruit
Coulis
Yield: 9½ oz
¾oz Corn Syrup
1t Clear gel
½ Cup Red Currant or Passion Fruit
Puree
¾oz Water
Mix corn syrup and clear gel.
Bring half of the fruit puree and water
to a boil.
Add corn syrup mix to puree.
Bring back to boil.
Remove from heat.
Stir in remaining puree.
Cool over ice bath or refrigerate until
ready to use.
Garnishes
Sugared Red Currants
White Chocolate Feather or Fan
White Chocolate Cone sprayed with
red and yellow cacao butter filled with
passion fruit coulis.
White Chocolate Panna Cotta
Yosemite National Park,
CA
Paul John Padua
Executive Pastry Chef
The Ahwahnee
9005 Ahwahnee Drive
Yosemite National Park, CA 95389
www.yosemitepark.com
Your Notes