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Monthly Archives: October 2013
devils foodcake ( forget the calorie count )
Tuesday the 23rd of October once again we are back in pastry class today is a mixture of different gateaux’s , todays class is truly a no go for calorie counters as the level of indulgence is at a high . chocolate, caramel, cream , chocolate cream, butter cream, fluffy Italian meringues , and deep sweet sponges are just a sample of whats in store . today the class worked in pairs due to the level of work that has to be done within a very short 4 hour class . I have been paired up with bob today so its a bob and rob pairing ( more like Podge and Rodge ) we decided on the devils food-cake gateaux which we agreed after that it should be renamed heaven on a plate due to the level of TLC it received in the making and preparation according to bob ( podge ) .during the preparation we noticed that this was truly a chocolate lovers cake ,after all chocolate is a love food as they like to call it, the only devil involved with this cake is the one that eats it . constructed with layers of chocolate sponges , chocolate cream, chocolate glace this does deserve the name but by ingredients only , taste wise it is heaven on a plate . hope you enjoy .
ingredients
sponge
all purpose flour 101g
cocoa powder 31g
baking soda 2.5g
baking powder 0.5g
salt 1g
eggs 56g
sugar 126g
vanilla paste 2g
mayonnaise 86g
water 105g
Chocolate cream
Heavy cream 333g
64% chocolate 233g
eggs 50g
egg yolk 100g
sugar 83g
Chocolate glaze
silver leaf gelatin 7.2g
heavy cream 150g
sugar 225g
water 180g
cocoa powder 75g
method
. the sponge is made by whisking together the eggs sugar, vanilla until they become a thick paste and pale yellow colour.
. incorporate the mayonnaise into the egg mix
.sift dry ingredients together
.fold dry ingredients along with the water into the egg mix in two additions each until a smooth batter
. bake in a preheated oven for 10 to 15 minutes at 375f or 170c
.for the chocolate cream whisk the cream to soft peaks and chill
. whisk together the eggs, egg yolk , sugar over a bain marie until it thickens being careful not to scramble the eggs .transfer to mixing bowl and whisk to a slow ribbon stage
. melt the chocolate to 48c degrees
. mix one third of the cream into the chocolate mix , incorporate the egg mix into the chocolate ,finishing with the remaining cream .
cut the sponge into two layers , put one of the layers inside a clean cake mould topping with chocolate cream then apply the second layer of sponge and top with more cream mix ,
. freeze the cake until the layer of chocolate cream has set allowing you to remove the ring mould
. prepare your chocolate glaze by bringing the cream, sugar, water to the boiland then whisk in the cocoa powder, reduce the glaze by two thirds until you get the right setting consistency ,adding the gelatin you are now ready to glaze your little devil
. place the cake onto a wire rack ,using a sauce gun if at hand , if not you can use a stepped pallet knife ,spread the glaze all over the cake covering every surface of the cake . return to the freezer for a period of time sufficient for the glaze to set .
. remove from the freezer and let return to room temperature
. final step simply forget the diet and calorie counting and enjoy this truly heavenly but devilish dessert
beaujolais berry and basil tart
processes in the making of the tart
beaujolais berry and basil tart , a wine lovers favourite
this is a lovely litte recipe that I picked up from a French chef that I spent some time working with . It is a must have recipe for the upcoming winter period as it uses fresh winter berries and a nice bottle ( or two ) of a sweet French dessert wine , which infuses with the fresh basil flavour to give you a unique savoury and sweet taste ,also known as umami . the sweet pasrtry is a recipe that I use for all my sweet desserts as it is a simple yet quality pastry . hope you enjoy
Ingredients
Sweet pastry
Flour 225g
Butter 110g
Sugar 80g
Egg yolk 1
Beaujolais & basil jelly
Red wine 1 bottle
Basil bunch
White peppercorns 4-5
Gelatine 8-10 leaves
Method
. make sweet pastry and refridgerate
. Blind bake the tart case in a preheated oven at 165’c for 12 to 20 min’s until golden brown
. Boil together the red wine, basil, white peppercorns, sugar.
. Soak gelatine in cold water
. Whisk gelatine into red wine mix, strain mix into bowl over an ice bath to start cooling, do not let it cool completely .
. line tartlets with the berries , cover with jelly, refridgerate to set
the effects of modern technology on menu design and show casing of menus online
due to taking on a recent project during my culinary studies I have come across some interesting developments into the effects of modern technology in the culinary world which in many businesses have gone (putting it politely on the compost heap ) The level of menu design in the last century has developed so much that we no longer look go to our restaurant of choice anymore without checking out the menu online first , this in my opinion has seriously effected the level of customers to restaurants . As a chef by trade this eliminates the possibilities for a chef to express their work and creativity ,the menus that are available to view may not be suited to the potential customer so therefore this turns them off visiting the establishment for a dining experience , this in turn does not allow the chef to show their true skills and experience that would allow him or her to create a dish for the potential client showcasing potential customer lost ? yes potential income lost ? yes . these are things that need to be taking into consideration during this economic climate , what are your views on this?
