Page 36 - PastryNA2012_2

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Tempt Your Limits
34 Pastry & Baking North America
Method:
1. Combine the first four ingredients and bring
to a full boil. Reduce to a simmer and cook
for 3 to 4 minutes.
2. Remove from the heat and allow the liquid to
cool until just warm.
3. Reserve half of the mixture and place in the
refrigerator, and allow it to completely set.
4. Pour remaining portion over fruit (as needed)
into desired mold and allow it to set in the
refrigerator until completely firm.
5. Carefully remove the fruit suspension from
the mold and use as needed.
6. In a high power blender, puree the reserved
mixture from step 3 into a smooth fluid gel to
be used as the sauce in the final assembly.
citrus suspension
Method:
1. In a sauce pot, heat the milk, butter and
glucose to a boil. Whisk in the sugar and
pectin, and cook, whisking continually, until
a temperature of 109°C/228°F is reached.
Remove from the heat.
2. Stir in the chopped hazelnuts and
hazelnut flour.
3. Spread into desired mold to bake.
4. Bake at 177°C/350°F until golden brown. Cut
as desired while still warm.
hazelnut nougatine
Method:
1.Mix butter, sugar, flour and
5-Star Chef
Pastry Select Vanilla Compound
.
2. Add other ingredients and knead.
3. Push through a grid to obtain crumbs.
4. Bake at 160°C/320°F for about 12 minutes,
or until lightly golden and crisp.
5. Remove from oven and allow it to cool
completely before using.
hazelnut crumble
Method:
1. Combine all the ingredients in the blender
and puree until smooth.
2. Strain the mix.
3. Put into foam canister and charge with three
chargers.
4. Fill up a paper cup half way with the cake mix
from the foam gun.
5.Microwave for one minute.
6. Remove from microwave and place directly in
the refrigerator to set the cake.
7. Remove and use as desired.
hazelnut air cake