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Sachertorte

SACHER TORTE

Ingredients

 

For the Sachertorte

 

    7 egg yolks

    150 g softened butter

    125 g icing sugar

    200 g dark chocolate

    1 packet (8g) vanilla sugar

    7 egg whites

    125 g crystal sugar

    A pinch of salt

    150 g flour

    Butter and flour for the mould

    150 – 200 g apricot jam, for spreading

    Rum, if desired

    Whipped cream to garnish

 

For the glaze

 

    200 g dark chocolate coating or cooking chocolate

    250 g sugar

    150-170 ml water

Procedure

Melt the chocolate slowly (ideally in a bain-marie). Meanwhile, mix the butter with the icing sugar and vanilla sugar until creamed. Gradually stir in the egg yolks. Pre-heat the oven to 180 °C. Grease a cake tin with butter and sprinkle with flour. Whip up the egg whites with a pinch of salt, add the crystal sugar and beat to a stiff peak. Stir the melted chocolate into the paste with the egg yolks and fold in the whipped egg whites alternately with the flour. Fill the dough into the tin and bake for around 1 hour.

Remove the cake and leave to cool off (to achieve a flat surface turn the cake out on to a work surface immediately after baking and turn it again after 25 minutes).

If the apricot jam is too solid, heat it briefly and stir until smooth, before flavouring with a shot of rum. Cut the cake in half crosswise. Cover the base with jam, set the other half on top, and coat the upper surface and around the edges with apricot jam.

For the glaze, break the chocolate into small pieces. Heat up the water with the sugar for a few minutes. Pour into a bowl and leave to cool down until just warm to the taste (if the glaze is too hot it will become dull in appearance, but if too cold it will become too viscous). Add the chocolate and dissolve in the sugar solution.

Pour the glaze quickly, i.e. in a single action, over the cake and immediately spread it out and smooth it over the surface, using a palate knife or other broad-bladed knife. Leave the cake to dry at room temperature.

Serve with a garnish of whipped cream. If possible, do not store the Sachertorte in the fridge, as it will “sweat”.

MILK and HONEY

Milk and SnowDEHYDRATED MILK FOAM

400 g milk
80 g glucose syrup
Preheat the oven to 65°C/150°F. Line a 23 by 33-cm (9 by 13-inch) rimmed baking sheet
with acetate. Heat the milk and glucose in a saucepan over medium heat to 82°C/180°F.
Remove the pan from the heat and froth using an immersion blender. Using a large spoon,
scoop just the foam out onto the prepared baking sheet; avoid transferring any liquid.
Scoop enough foam to fill the baking sheet, refrothing the milk as needed. Transfer the
foam to the oven and dehydrate until crispy throughout, about 8 hours. Let the foam cool
to room temperature. Break into small pieces and reserve in a dry, airtight container for up
to 2 days

MILK SNOW
Ingredients
2 ½ cups milk
Pour the milk in to a shallow pan and freeze until completely solid. When ready to serve, scrape the frozen milk with a fork to create Milk Snow and garnish the plates

CHAMOMILE HONEY
Ingredients
2 cups Honey
1 cup dried Chamomile flowers

PROCEDURE

In a medium heat bring the Honey to 90°c.Add the flowers remove from the heat and steep for 15´.Return to medium heat, bring to 90°c and strain.

MILK SORBET

Ingredients
2 ½ cups half and half
¾ cup glucose syrup
1/3 cup Chamomile honey
2 ½ cups milk
1 tablespoon salt

PROCEDURE

Combine the half and half, glucose and honey in a small saucepan over medium heat. Season with salt and bring just under a boil. Add the milk and mix with a hand blender to combine. Strain and cool over ice. Freeze in an ice cream maker.

TO FINISH

DEHYDRATED MILK FOAM

MILK SNOW

MILK SORBET

1 TABLESPOON HONEY

BEE POLLEN

Place a tablespoon of Dehydrated Milk Foam in a center of a plate.Place 1 quenelle of Milk Sorbet on the top of the foam.Spoon the Honey on the top of Sorbet.Spoon 4 tablespoons of Dehydrated Milk Foam on top of the right hand side of Sorbet.Spoon 4 tablespoons of Milk Snow over the opposite side.Sprinkle with the Bee Pollen

 

 

 

GRANNY SMITH APPLES ICE CREAM

Green Apple IceCreamGRANNY SMITH APPLES ICE CREAM
Ingredients
750g Granny Smith Apples Clean and Fine
500g Fuji apples cleaned and cut into quarters
220 g of malloxide
1 1 / 2kg of citric acid
370g of milk
370g of cream
30g of glucose syrup
5 yolks
100g of brown sugar
100g of crystal sugar and another 50gr separately
50g Calvados
Salt
Slice and juice from 1 lemon
1 vanilla pod
PROCEDURE
Boil the Granny apples in a frying pan together with apple and 1 / 2kg citric acid, on medium heat for about 20 ‘.We still cook them in the blender.In a saucepan, warm the milk, cream and glucose syrup. Add the apple puree and mix the 100g of sugar with the yolks and add them to the milk cream. We stand until 82 ° c. Sweeten, add the salt, the rest of the citric acid and Cavados. We cry and work on the ice cream machine.Preheat the oven to 160 ° C.In a frying pan Fuji apples put the brown sugar, lemon juice and the rest of the crystallized sugar. Cover with aluminum foil and bake for 40-45 ‘. When cooked, add the zest. Put the ice cream in a form, fill in the surface of the thick cords from the puree and with a knife make cuts to get inside the ice cream the purity.We keep in the freezer

ORANGE OIL

 

ORANGE OIL


Makes about 150 g
180 g olive oil
Grated zest of 2 oranges
Combine the oil and orange zest in a heatproof bowl and cover with plastic wrap. Heat the

orange oil in a double boiler over low heat and prepare an ice bath. Cook the oil for 1 hour
to infuse. Strain the oil through a chinois. Chill the oil over the ice bath. Reserve the
orange oil in an airtight container, refrigerated, for up to 1 week.

ORANGE SORBET

 

ORANGE SORBET


Makes about 650 g
105 g Sorbet Syrup
600 g orange juice
1 g xanthan gum
7 g orange bitters
1 g citric acid
Gently warm the sorbet syrup in a saucepan over low heat until fluid. Start to blend the

juice in a blender on low speed. Add the syrup and blend until incorporated. Slowly add
the xanthan gum and blend on medium speed for 1 minute to fully hydrate the gum.
Season the juice with the bitters and citric acid and strain through a chinois. Refrigerate
overnight in an airtight container. Freeze in an ice cream machine and reserve in an
airtight container, frozen.

STAR ANISE EXTRACT

 

STAR ANISE EXTRACT


Makes about 200 g
250 g vodka

112 g star anise pods
Heat the vodka and star anise in a saucepan over low heat. Gently cook, without

simmering, for 30 minutes. Strain through a chinois and let cool to room temperature.
Reserve in an airtight container, refrigerated, for up to 1 month.

SORBET SYRUP

 

SORBET SYRUP


Makes about 1 kg
240 g water
500 g sugar
320 g glucose powder
25 g sorbet stabilizer
Heat the water to a simmer in a saucepan over medium heat. Whisk together the sugar,

glucose, and stabilizer in a mixing bowl. Slowly whisk the sugar mixture into the water in
three additions, waiting for the previous addition to completely dissolve before adding the
next. Continue to whisk the syrup until heated to 84°C/183°F. Reserve the syrup in an
airtight container for up to 1 month, refrigerated. When ready to use, gently heat the syrup
in a saucepan over low heat until fluid.

PINEAPPLE SORBET

PINEAPPLE SORBET

PINEAPPLE SORBET

Makes about 750 g
600 g pineapple juice (from about 1 pineapple)
1 g xanthan gum

185 g Sorbet Syrup
2 g malic acid
3 g Star Anise Extract
Start to blend the juice in a blender on low speed. Slowly add the xanthan gum and turn to

medium speed. Blend for 1 minute to fully hydrate the gum. Blend in the sorbet syrup,
malic acid, and star anise extract. Blend until fully incorporated. Refrigerate overnight.
Freeze in an ice cream machine and reserve in an airtight container, frozen.

NAMELAKA

NAMELAKA

The word Namelaka is a japanese term for creamy texture and the technique for making this creamy texture comes from the Valrhona school of pastry.

NAMELAKA

 

    8.5 g silver gelatin sheets

    200 g whole milk

    10 g glucose syrup

    400 g Dark 65% chocolate

    375 g heavy cream

PROCEDURE

Soak gelatin in ice water until softened; squeeze out excess water and set aside.

In a small pot, bring milk and glucose to a boil. Add gelatin and stir to dissolve.

Place 65% chocolate into a bowl and pour glucose mixture over it, whisking until smooth.

With a hand-held blender, combine chocolate mixture and blend well to emulsify.

Line 3 ring molds of 16 cm (6 inch) with acetate, pour in mixture and freeze until ready for use.

 


SPONGE CAKE

Ingredients

80g Powdered sugar

80 g Almond in powder

30g Flour

4 Eggs

 

Mix all ingredients. Spend the dough or Chinese if you do not have one, in a rather fine mesh strainer

Put the mixture into a siphon and, following the instructions, insert a gas canister and shake before the next step.

Pierce the bottom of about 5-6 plastic cups with a knife, for easy removal the cake.

Fill the cups with a third siphoned dough

Cook 35-40 ´´in the microwave (depending on your strength), maximum power.

 

GRAHAM CRUMBLE


Ingredients
140 g butter, cold, cubed
65 g light brown sugar
125 g all-purpose flour

50 g finely ground whole wheat flour
40 g coarsely ground whole wheat flour
3 g salt
25 g buckwheat honey
Preheat the oven to 175°C/350°F. Line a baking sheet with parchment paper. Using a stand
mixer, paddle all of the ingredients on medium speed until the mixture is crumbly in
texture. Do not overmix. Transfer to the baking sheet and spread in an even layer. Bake
until golden brown, about 15 minutes. Allow to cool to room temperature. Break into
small pieces and transfer to a dry, airtight container

APPLE and CARAMEL

Green Apple with Liquid Caramel

serves 8

TOFFEE

Ingredients
900g of Cream
700g Milk
230gr of Brown Sugar
110g Butter
Salt
PROCEDURE
Boil in a low heat the butter , sugar salt, cream and 500gr of milk.Boil to reduce by half. Add the remaining 250g of the milk.Mix and continue to cook for another 3-4 ‘. Remove from heat strain and keep in a warm place until the time of serving.

 

LIQUID CARAMEL
Ingredients
320g of sugar
230 g of apple cider
1 vanilla been
PROCEDURE
Boil the apple cider in a saucepan.In other saucepan, make a dark caramel with 250g of sugar. Low the heat, add the warm cider and mix. Add the rest of the sugar and the vanilla. Homogenize the ingredients. Allow to cool 10-20 ‘and strain.

 

Granny Smith apples
Ingredients
3 green apples cleaned and cut 2 × 2cm
50 g of apple cider
90g of sugar
70g of cream
2gr of citric acid
½ vanilla bean
PROCEDURE
In a pan, on low heat, boil apples with vinegar, covered until soft and start to dissolve, about 20-30 ‘. Put them in the blender along with the rest of the ingredients and beat until a puree is created. Strain and cool in ice bath.

 

Toffee cake
Ingredients
250g Flour
5gr baking soda
2kg Baking Powder
230g Butter
35g of sugar
Zest from 1 lemon
1 vanilla bean
4 eggs
Salt
Toffee Sauce
PROCEDURE
Preheat the oven to 170 ° C. In a small casserole put the soda with 100 g of water and boil it. We keep it aside.Stir the flour with the baking powder.In the mixing bowl, beat butter with sugar with the mixer feather.When the cream is created , add the zest, vanilla and salt. Stir and add the eggs one by one. After the eggs are incorporated, add half of the baking-baking mixture. Stir and add the soda. Wait 1’and add the remaining flour.Cover with parchment paper a 33 × 23 baking sheet. Pour the cake and spread it evenly. Bake for about 25 ‘. Bake until golden and let it to cool, Cut into 2,5 x 5 cm rectangles. Reduce the oven at 140 ° c and place the rectangles on the wire rack. Warm it for 5 ‘.Pour a spoon of Toffee and make sure to cover all sides of each stick. Put in the oven for salt 5 ‘.Return the coated cakes to the oven and bake for another 5 minutes.Allow to cool in room temperature

 

WALNUTS CHUTNEY
Ingredients
100g of walnuts
20g sugar
1t.s Extra virgin olive oil
Salt
80g of almond powder
PROCEDURE
Preheat the oven to 140 ° c. In a saucepan, boil the walnuts for 20-25 seconds with a little water. Cool in ice bath and transfer to a baking sheet. Bake for 15 ‘. As long as they are still warm, transfer them to the blender along with the sugar the olive oil and salt.The resulting mixture should be coarse yet still hold its shape when pressed.We make balls in a size of ½ teaspoon and we roll them in the almond powder.When we prepare them all, we roll them again in the almond powder.

 

Caramel Glaze
Ingredients
110g Liquid caramel
150 g apple cider
150g of cream
0.4 g of xanthan gum
Salt
PROCEDURE
In a pan, let all ingredients boil over medium heat.Boil for about 10 ‘and keep warm until the time of serving.

 

POACHED FUJI AND GRANNY SMITH APPLES
Ingredients
1 mL apple cider
220g Liquid caramel
6 Fuji apples
3 Granny Smith apples
Caramel Glaze
Juice of 2 lemons
PROCEDURE
Mix in a bowl, lemon juice with 8 cups of water.Cut into 2 quarters of Fuji apples. Cut each quarter into the middle.We now have 8 quarters. Put it in the bowl with lemon juice.Peel the remaining and use 3/4- inch melon baller to extract 32 balls from Fuji apples.Peel Granny Smith apples and extract with the melon baller 1/2-inch 16 balls.To poach apples oblongs and apple quarters,use a pan.Add Liquid Caramel,apple cider apple oblong and quarters. Boil in a very low heat for about 20 ‘. Let cool in the liquid. Before serving, dip Granny Smith balls into the melted caramel glaze and back into the boiling.Transfer on a baking sheet lined with acetate.

 

WALNUT TOFFEE
Ingredients
220g sugar
110g brown sugar
110g butter
70g glucose syrup
150g cooked nuts
50g milk powder
salt
PROCEDURE
Combine 2 sugars, butter, syrup, salt and milk powder. Cook over medium heat stirring constantly until the mixture reaches 150 ° c.Pour onto a baking sheet lined with parchment paper and cool to room temperature.Once cool,grind in food processor. Separately we also grind the nuts.Mix the walnuts with the mixture and keep them in airtight container.

 

TO FINISH

Green apples ice cream

Walnut Toffee

Walnuts Chutney

Poached Fuji and Granny Smith apples

Toffee cake

On a plate put a spoonful of puree in the center.With the help of a cloth spread it in the shape of S. Place the Glazed in the center of puree .Arrange one Fuji apple oblong,2 poached Granny Smith balls and 4 Fuji apple balls,around the cake.Arrange 2 walnut chutney balls on either side.Dot 1 teaspoon caramel jelly around the cake and place 1 teaspoon of walnut toffee on top of the cake.Spoon a quenelle of the Granny Smith apple ice cream on top of the walnut toffee .