https://privatechefcorfu.comOpera cake
Opera cake
https://privatechefcorfu.com/Dark chocolate,milk ice cream,honey lime emulsion
Dark chocolate,milk ice cream,honey lime emulsion
https://privatechefcorfu.com/Peach Roasted with Rosemary and Vanilla
PEACH
Roasted with Rosemary and Vanilla
Serves 4
ROASTING SYRUP
400 g dry white wine
60 g sugar
30 g orange blossom honey
2 sprigs rosemary
Heat the wine, sugar, and honey in a saucepan over high heat. Stir to dissolve the sugar.
Bring to a boil and turn the heat to low. Simmer until the liquid is reduced by half. Add the
rosemary to the pan and remove from the heat. Cover and let steep at room temperature
for 30 minutes. Uncover and strain the syrup through a chinois. Reserve the syrup in an
airtight container, refrigerated, for up to 3 days.
OVEN-ROASTED PEACHES
2 peaches, peeled
Roasting Syrup
Preheat the oven to 150°C/300°F. Halve and pit the peaches. Place in an oven-safe
saucepan and cover halfway with the roasting syrup. Heat the pan over medium heat and
bring the syrup to a simmer. Cook, gently basting the peaches to evenly cook, until they
are slightly softened, about 5 minutes. Transfer the pan to the oven and roast the peaches
until tender, about 25 minutes. Remove the pan from the oven and let cool to room
temperature in the syrup.
CRÈME ANGLAISE
120 g cream
120 g milk
½ vanilla bean, split and scraped
6 egg yolks
40 g sugar
2 g salt
Prepare an ice bath. Heat the cream, milk, and vanilla in a saucepan. Bring to a simmer
and remove the pan from the heat. Cover and let steep at room temperature for 30 minutes.
Strain the cream through a chinois and set aside. Whisk the eggs and sugar together in a
mixing bowl until smooth. Slowly whisk one-third of the warm cream into the egg mixture
until fully incorporated. Pour the egg mixture into the rest of the warm cream, whisking.
Cook over medium heat, whisking constantly, until heated to 84°C/183°F and thick
enough to coat the back of a spoon. Strain the anglaise through a chinois and chill over the
ice bath. Season with the salt. Reserve in an airtight container, refrigerated, for up to 3
days.
SHORTCAKE
2 eggs
255 g flour
100 g butter
60 g sugar
17 g baking powder
4 g salt
Grated zest of ½ lemon
190 g cream
5 g vanilla extract
Butter, softened, for brushing
Turbinado sugar, for dusting
Preheat the oven to 175°C/350°F. Prepare an ice bath. Heat a saucepan of water to a boil
over high heat. Carefully submerge the eggs in the boiling water and cook until hardboiled, about 10 minutes. Drain and shock the eggs in the ice bath until cold. Peel the eggs
and discard the shells. Reserve the cooked whites for another use. Pass the yolks through a
coarse-mesh tamis. Combine the cooked yolks, flour, butter, sugar, baking powder, salt,
and lemon zest in a food processor. Pulse to a coarse crumble. Add the cream and vanilla,
pulsing together until just combined. Turn the dough out onto a clean work surface and
knead by hand to fully incorporate, about 1 minute. Roll the dough out on parchment
paper to 1.3 cm (½ inch) thick. Transfer, along with the parchment, to a baking sheet.
Lightly brush the dough with softened butter and dust with turbinado sugar. Bake until
golden brown, about 10 minutes. Let cool to room temperature. Break into 2.5-cm (1-inch)
pieces and reserve in a dry, airtight container.
PEACH PUREE
2 peaches, pitted and diced 2.5 cm (1 inch)
75 g peach nectar
75 g dry white wine
25 g dried apricots, sliced
5 g crème de peche
2 g malic acid
Prepare an ice bath. Heat the peaches, nectar, wine, and dried apricots in a saucepan over
medium heat. Bring the liquid to a simmer and turn the heat to low. Cook the peaches,
stirring occasionally to prevent burning, until they are soft and the liquid reduces down to
a glazelike consistency, about 25 minutes. Transfer the mixture to a blender and puree on
high speed until smooth. Pass the puree through a chinois and chill over the ice bath.
Season with the crème de peche and malic acid. Reserve the puree in an airtight container,
refrigerated, for up to 3 days.
ROSEMARY POWDER
20 g rosemary leaves
Spread the rosemary leaves on a microwave safe plate. Microwave for 2 minutes. Turn the
plate and continue microwaving the rosemary and turning the plate every 30 seconds until
the rosemary is dried. Let cool to room temperature. When cool, grind the rosemary in the
spice grinder to a fine powder. Keep the rosemary powder in a dry, airtight container.
TO FINISH
Rosemary Ice Cream
Peach Ice Cream
Spoon crème anglaise and peach puree onto each plate side by side. Place one warm peach
on the crème anglaise on each plate. Divide the shortcake among the plates. Scoop one
quenelle each of rosemary ice cream and peach ice cream onto each plate. Sprinkle a little
rosemary powder on top of the rosemary ice cream to finish.
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
DEHYDRATED 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
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
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
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 .
BLOWN SUGAR
MATERIALS
100g of Isomalt sugar
Drops of beetroot juice
TOOLS
2 pairs of disposable gloves
A bubble along with the tube from a blood pressure monitor
Metal tube of length 14-15cm
Oven or lamps that produce heat
Silicone surface
IMPLEMENTATION
In a saucepan we put the Isomalt to melt along with the drops of beetroot juice. Follow the same procedure as with simple sugar to make candy. Continue with a spatula. Let the lamps or the oven to 70 ° c. When melted the sugar is spread over a silicone surface. We just wait for the temperature to drop and the sugar is low enough to catch it. We put the 2 pairs of gloves. Put the sugar under the lamps and when it is softened we start to we work We take the sugar with both hands and open it. The sugar gets elastic and it does not break but it is not cut. WE NEVER WORK THE ISOMALT AS DOUGH! We open them lengthwise and then stick the two edges together. As we open it gets a shiny, glossy red color.We will open it several times until we see uniformity in color and concentration.When bring the sugar at this point, then we make a ball of a size slightly larger than apricot.With our finger press it a bit to form a small hole We put the metal tube in the hole in the ball and close it, push the ball around it to fit it well. If we do not do this, the air coming in will leave us. So we close the tube is airtight in the ball. As long as the ball is still warm, we push the bubble from the tube to inflate the ball. We want the air to go the same way throughout the ball and not in some places, otherwise it will get a ugly shape. We do this by rotating the ball as the craftsmen rotate the blown glass while they are inflating. . When we create a perfect ball and always under the lamps, we push the ball a little to get a oval shape and pull it a little with our hand to create the realm of the recipe. Let cool. We keep a knife on the throttle and quickly make a hole at the bottom of the sphere. Keep it in a cool place in airtight packaging
BROWN SUGAR CHOCOLATE CRUMBLE
INGREDIENTS
100g of black sugar
50g of flour
45g of cocoa
50g butter frozen
IMPLEMENTATION
Sift the flour with the cocoa into a bowl. Add the sugar and butter to the cubes. Put the hands together to incorporate the ingredients well, without melting the butter. Leave in the refrigerator for 1 hour. Heat the oven to 170 ° C. Remove the crumble from the fridge and rub it with our hands in small olive-sized balls on a paper roll. We cook for 12-15 ‘or until it gets a dark brown color. Let cool
BEETROOT FOAM
INGREDIENTS
250g of beetroot
50g sugar
50gr
100g of cream
3 g of gelatin
IMPLEMENTATION
In a saucepan, boil the sugar with water. Add the beetroot and let it boil over low heat.
When the beetroot is cooked, it is ground in the blender and passed through a fine sieve by pressing it with a spatula. Stir the gelatin in a little cold water. Season the beetroot puree and when the gelatin is softened, squeeze it and add it to the mash. cream 1 liter chiller and charge it with 3 ampoules of N2O. Let’s refrigerate for 2 hours
PRESENTATION
We take the crumble and on top of a plate rub a few pellets to create soil.We take from the refrigerator the ball and the chiffon.Shake welll the chiffon and fill the ball from the entrance we created.We put the ball with the hole on the soil Decorate thin slices of raw beetle.
BANOFFEE
BANOFFEE
Sucree Dough
Ingredients
110 g of butter cold
75g of sugar
60 g of hazelnut powder
1 egg
16 g of water
185gr flour
2g of flour
PROCEDURE
Mix in the mixer bin with the feather, hazelnut powder, cold butter and sugar for 5 ‘. Add the egg and water and mix for 2’. Finally add the flour and salt and mix until homogenized Put the dough in the refrigerator covered for the whole night. Heat the oven to 160 ° c. With a diabetes we form a disc in the diameter we want. We cut the plate in the middle and again with diabetes we form a half moon. ”
BANANA FLAMBE
Ingredients
1 banana cut in the waist along
50g of sugar
20g of butter
20g Vermouth
20g Grand Marnier
salt
PROCEDURE
Make a blonde candy with sugar.We add the butter and when it is done add the banana.We caramel for 1’and on both sides.We add the Grand Marnier and carefully fire.We brew with the Vermout add the salt and put the banana on a plate to cool down.
Whipped Cream MASCARPONE
Ingredients
200g of cream
100g Mascarpone cheese
80g of powdered sugar
Vanilla extract
PROCEDURE
In mixer, beat the cream with the sugar.Mix the two ingredients and add the cheese and vanilla and mix with spatoula.Keep refrigerated for not less than one hour
TOFFEE
Ingredients
300 g of cream
120 g of glucose
200g of sugar
80g of cow butter
salt
PROCEDURE
In a saucepan, put the cream, salt and glucose, on medium heat to heat well, but do not boil.
We take a large pan and add a little sugar. Once it starts to melt, add a little until all the sugar is poured.
When it gets a golden color the caramel add the cream slowly
stirring at the same time. It takes a lot of attention, because when we throw the cream, the candy will start to inflate and it can burn us if we do not pay attention.
Remove the pan from the heat and continue shaking for 1-2 ‘.
Put it back in the heat and continue stirring it until the caramel completely cleanses. Allow the mixture to settle for a little while out of the fire and add the butter in cubes. Cook until it is well incorporated into the caramel.
PRESENTATION
On a plate we put the half moon of the dough. At the center of the curve we put the banana.On the banana we put the cream cheese with a crown and decorate with the candy
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