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Flourless Chocolate Cake
8 silicone discs
33g butter
67g 64% chocolate
17g 100% chocolate
33g egg yolks
75g egg whites
17g sugar
3g orange zest
¼ tsp vanilla extract
2 tsp Anisette
1. Set convection oven to 180˚F.
2. Melt butter and chocolates together to 130˚F.
3. Bring egg yolks, egg whites, and sugar to 130˚F and
whip on high speed with whip attachment to make a
light foam.
4. Fold in the butter and chocolate mixture.
5. Add orange zest, vanilla, and Anisette to egg foam and
stir gently.
6. Pour immediately into greased silicone molds.
7. Bake for 15 to 20 minutes or until just set.
Hazelnut Cocoa Nib Nougatine - 6 portions
20g butter
½ pinch pectin
33g powdered sugar
10g corn syrup
¼ tsp chopped hazelnuts
¼ tsp Cocoa Nibs
1. Set convection oven to 350˚F.
2. Melt butter.
3. Combine pectin and sugar. Add butter to dry
ingredients.
4. Add corn syrup.
5. Portion tuile into molds evenly.
6. Sprinkle hazelnuts and cocoa nibs.
7. Bake for 10 minutes.
Candied Hazelnuts
23g sugar
9g water
½ pinch salt
43g hazelnuts
3g butter
1. Combine the sugar, water, and salt and bring to a boil.
2. Add hazelnuts and stir constantly.
3. Once the mixture crystallizes, continue stirring until
the sugar melts and caramelizes.
4. Remove from the heat and add butter.
5. Place on Silpat and separate the nuts.
Burnt Orange Ice Cream – 1 quart
510g milk
2 oranges, burnt and quartered
285g heavy cream
80g corn syrup
21g NFMP
4g sorbet stabilizer
pinch of salt
118g sugar
1. Set convection oven at 400˚F for the burnt oranges.
2. Bring milk to a boil and steep orange for 4 hours.
Cool on ice to 40˚F and rest overnight, refrigerated.
3. Strain milk, discard oranges, and adjust milk
amount to original weight. Add heavy cream and
corn syrup, and bring to 180˚F.
4. Pour 180˚F milk mixture over the very well-mixed
dry ingredients and bring to boil for 10 seconds.
Orange Sauce
200g orange juice
10g orange zest
7g sugar
30g mirror glaze
5g grenadine syrup
1. Reduce orange juice to 70 grams.
2. Make rub with orange zest and sugar.
3. Strain reduction, zest, and sugar.
4. Smooth out mirror glaze and add orange mixture.
5. Add grenadine syrup until desired color is achieved.
Hazelnut Soil
21 grams granulated sugar
30 grams hazelnut flour
13 grams AP flour
½ pinch of salt
11 grams butter, melted
1. Set convection oven to 350˚F.
2. Whisk dry ingredients together.
3. Stir in melted butter until the mixture looks mealy.
4. Bake for approximately 15 minutes.
5. Sift mixture and place in an airtight container
until needed.