Page 56 - Pastry & Baking Magazine

Sweet Spectrum
54
Pastry & Baking North America
Chocolate Spray
8
ounces cocoa butter
4
ounces white chocolate
Turquoise food coloring as needed
Combine the cocoa butter and white chocolate
over a double boiler. Add food coloring until you
reach the desired color.
Champagne Sauce
Makes 32 ounces
16
ounces champagne
4
ounces orange juice
6
ounces sugar
4
ounces white grapes, cut in half
ounces white wine
2/3
ounce cornstarch
1
tablespoon orange liqueur
1.
Bring the champagne and orange juice to a boil
in a saucepan over medium heat. Add the sugar
and grapes and simmer, stirring gently, until the
grapes are tender, about 5 minutes.
2.
Meanwhile, make a slurry with the white wine
and cornstarch. Gradually whisk the slurry into
the sauce and bring back to a boil, whisking
constantly.
3.
Strain through a fine-mesh sieve.
4.
Stir in the orange liqueur. Cool completely.
5.
The sauce is ready to be used or served, or it
may be covered and stored in the refrigerator
for later use.
Fruit Garnish
¼
cup kiwi
¼
cup mango
¼
cup strawberries
¼
cup currants
¼
cup blueberries
Orange liqueur as needed
1.
Cut the kiwi, mango, and strawberries into
¼-
inch cubes.
2.
Combine all of the ingredients in a bowl with
enough liqueur to cove the fruit. Allow to
marinate while you prepare the cake.
Plating
Place champagne sauce in center of a deep-dish
plate.
Place the painted cake box in the center of plate.
Place a pulled sugar bow on top of the box.
Garnish with fruit.
1.
Ingredients for glacé:
whipped cream, sugar,
water, gelatin, orange
liquor, eggs, and egg
yolks.
2.
Egg, egg yolk, sugar, and
orange liqueur mixture
whipped to three times
original volume.
3.
Add gelatin to mixture.
4.
Fold in whip cream.
5.
Finished glacé ready to
freeze.
1.
3.
5.
2.
4.