This week, Executive Pastry Chef Jamie Caudy shows Tina Redwine how to make some sweet treats.
Ingredients:
320g Strawberry Puree
65g Sugar
128g Water, cold
4g Agar
Method:
- In a stainless-steel sauce pot bring cold puree, sugar, cold water, and agar to a full boil and continue to boil for about 30 seconds to activate the agar.
- Pour into a heat safe pan, bowl, or container and allow to cool in the refrigerator until it solidifies and resembles jello.
- Scrape solid mixture into a blender and buzz until smooth, being sure to stop and scrape down the sides of the blender frequently.
- Push gel through a fine sieve or chinois.
- Add to a pastry bag or a squeeze bottle.
- Keep chilled for up to 5 days.
Note: other purees and juices can be substituted
Ingredients:
500g Strawberry Puree
112g Confectioners Sugar
7ea Gelatin Sheets, Silver
16 oz Heavy Cream
Method:
- Soak gelatin sheets in ice water to bloom.
- Once gelatin is soft, squeeze out excess water and reserve.
- In a stainless steel sauce pot heat sugar and strawberry puree to a boil and remove from heat.
- Peel gelatin sheets apart and add each of them to the hot sauce mixture, taking care that each of them melts completely.
- Allow to cool to around 104 degrees F.
- Whip heavy cream to soft peaks and fold into cooled puree, gelatin mixture.
- Pipe into desired container and refrigerate up to 5 days
- Or pie into molds and freeze for at least 4 hours until firm enough to unmold.
Note: Substitute Raspberry, Apple, Blueberry, Mango, Cherry, Pear, Peach, or Rhubarb purees in place of the strawberry.
Ingredients:
125g Valrhona Dark Chocolate
75g Valrhona Milk Chocolate
500g Heavy Cream
150g Whole Milk
50g Honey
½ ea Vanilla Bean
dash Salt
4ea Sheets Gelatin, Silver
Method:
- Place chocolate in an oversized bowl.
- Bloom gelatin sheets in ice water.
- In a stainless-steel pot combine milk, cream, honey, vanilla bean, and salt bring to a simmer.
- Remove excess water from gelatin sheets and add to the chocolate bowl.
- In a small stainless steel sauce pan bring cream, milk, honey, vanilla, and salt to a simmer.
- Pour hot liquid over chocolate and gelatin sheets, allow to sit for 30 seconds.
- Gently stir mixture together until smooth and all the chocolate is melted. Take care not to incorporate a lot of air bubbles.
- Pour chocolate mixture into desired mold and freeze at least 4 hours or overnight.
- Unmold from plexy mold right from freezer. If they start to get too soft, put back in freezer to harden.
- Spray with chocolate paint or glaze with mirror glaze once frozen hard.
- Keep in the cooler up to 3 days or in the freezer until needed.
Ingredients:
100g Butter, Cold
100g Sugar
60g Feuilletine Wafer
140g Ap Flour
80g Freeze Dried Strawberry Cripies
10g Freeze Dried Strawberry Powder
Method:
- Cut the butter into small cubes.
- Place the dry ingredients in a mixer fitted with a paddle attachment.
- Slowly mix the dry ingredients until evenly distributed.
- Add the cold butter and mix until it resembles small pebbles. Approx. 2-3 minutes.
- Remove from mixer and spread thin layer evenly on parchment lined pans.
- Bake at 315 degrees with low fan for approximately 6 minutes.
- Remove from oven. Using an offset spatula, toss the crumble to break up large chunks and re-distribute and even layer.
- Place back in oven and bake for approx. 3-5 minutes.
- Toss again and bake an additional 3 minutes or until the crumble is an even golden brown.
- Cool completely and store at room temperature until needed.
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