Printemps a Paris: Final Sweet Table

Comprehensive Block 3 and BPA 170 Finals
Sweet Table with 1 Demi-Sec, 1 Sec, 1 Pate a Choux item, 1 Puff Pastry item, and 1 Fruit Tartelette

Recipes for Macaron Shells, Bergamot Ganache filling, Grapefruit Curd filling, Grapefruit Buttercream filling, Royal Orange cookie, Puff Pastry, Apricot Chiboust Cream, Pate a Choux, Creme Paris Brest, Wild Strawberry Mousse, Rhubarb Compote, and Walnut Pate Sablee.

Demi Sec:

Macarons
Egg Whites 3.4375 oz
Sugar 1.25 oz
Egg White Powder 0.75 T
Almond Flour 4.0625 oz
Powdered Sugar 6.875 oz
Color

Fillings:

Grapefruit Curd
Sugar 1.9375 oz
Eggs 0.875 oz
Egg Yolks 0.5625 oz
White Grapefruit Juice 1.3125 oz
Lemon Juice 0.25 oz
Grapefruit Zest 0.0625 oz
Butter 0.6875 oz



Grapefruit Buttercream
Sugar 0.375 oz
Water 0.5625 oz
Egg Whites 2.125 oz
Milk 2.8125 oz
Egg Yolks 1.6875 oz
Sugar 0.375 oz
Butter 7.0625 oz
Italian Meringue 2.125 oz
Grapefruit zest 1 ea


Bergamot Ganache
Bergamot Oil 10 drops
White Chocolate 8 oz
Cream 4 oz



Sec Cookie:

Royal Orange Cookie
Almond Marzipan 75 g
Powdered Sugar 100 g
Butter 250 g
Crystallized Orange Peel 15 g
Egg Yolks 40 g
Pastry Flour 300 g
Zest of Orange 2 ea
Vanilla Sugar 1 g
Drops of orange juice
Royal Icing for cookie
Egg Whites 100 g
Powdered Sugar 500 g
Drops of Orange Juice





Puff Pastry :Bouchee

Apricot Chiboust Cream
Milk 97.4 g
Vanilla 1/4 each
Sugar #1 2.5 g
Cornstarch 0.6875 oz
Egg Yolks 1.625 oz
Gelatin 1.5 sheets
Butter 0.6875 oz
Brandy 0.6875 oz
Water 0.6875 oz
Sugar #2 47.9 g
Glucose 0.4375 oz
Egg Whites 1.625 oz
Apricot Puree 97.4 g
blackberry 1 pint- for garnish

Puff Pastry Bouchee
Bread Flour 12 oz
Cake Flour 4 oz
Butter 2 oz
Salt 0.25 oz
Cold Water 9.00 oz
Butter for Lamination 16.00 oz
Bread Flour 2.00 oz




Pate a Choux:

Paris Brest
Whole Milk 2.8125 oz
Water 2.8125 oz
Salt 0.50 tsp
Sugar 0.75 tsp
Butter 2.50 oz
Pastry Flour 3.13 oz
Eggs 4.50 oz
Sliced almonds for top 2.25 oz
powdered sugar 0.50 oz

Crème Paris Brest
Whole Milk 9.75 oz
Sugar #1 0.50 oz
Cornstarch 0.69 oz
Sugar #2 1.94 oz
Egg Yolks 1.94 oz
Butter #1 5.19 oz
Butter #2 4.00 oz
Praline paste 12.00 g



Fruit Tartlette:

Wild Strawberry Mousse
Puree 15.375 oz
Gelatin 0.38 oz
Cream 10.375 oz
Egg Whites 2.75 oz
Sugar 3.9375 oz
Water 1.125 oz

Rhubarb Compote
Fresh Rhubarb 275 g
Sugar 14 g
Beet Powder 1 g
Vanilla bean 0.25 ea

Walnut Pate Sablee
Egg Yolks, cooked 1 oz
Butter, soft 4.75 oz
Salt Pinch
Powdered Sugar 2.5 oz
Egg Yolks 1 oz
Ground Walnuts 0.8125 oz
Pastry Flour 5.875 oz
Cocoa Butter 1 g

Chocolate Mint Mousse Cake and Verrines, and Tuxedo Strawberries

Recipes for Chocolate Mousse, Mint Creme Brulee insert, and Mint Cake Syrup

Mint Cake Syrup

1/4 oz Fresh Mint leaves

1 1/4 oz Sugar

1 3/4 oz Water

-Remove stems from mint, wash and dry, rough chop and add to simple syrup.

-Infuse 15 minutes then strain leaves.

Mint Creme Brulee Insert

1 5/8 oz Fresh Mint

5/8 oz Whole Milk

4 7/8 oz Cream

1 3/4 oz Sugar

1 1/4 oz Egg Yolks

1/8 oz Gelatin sheets

Mint Creme Insert

-Rough chop mint.

-Bring milk and cream to boil, add mint. Cover pot, infuse 30 minutes. Strain and rescale, add additional cream if needed.

-Add half of sugar and return to boil.

-Mix remaining sugar with egg, temper eggs with cream.

-Return mixture to pot and cook to 180, like an anglaise.

-When finished, strain, add bloomed gelatin.

-Pour into plastic lined cake pan and put in freezer to set.

Milk and Dark Chocolate Mousse- used 4x's recipe for cake and verrines

2 3/4 oz Cream

1 3/8 64% Dark Chocolate

1 5/8 38% Milk Chocolate

7/8 oz Sugar

3/8 oz Water

7/8 oz Egg Yolks

1/2 Sheet Gelatin

2 3/4 oz Cream, whipped to soft peak

Chocolate Mousse

-Make ganache with chocolate and cream #1.

-Make pate a bombe with sugar, water, and yolks.

-Whip cream #2 to soft peak and keep in cooler.

-Whip pate a bombe until cool to 80 degrees and add to ganache at 80 degrees.

-Fold in whipped cream.

Large Cake Assembly

-Cut a 7" round of chocolate biscuit sponge cake and fit inside 8" cake ring.

-Brush cake with mint simple syrup.

-Fill cake ring with chocolate mousse to about half way.

-Get mint creme insert from freezer and place on top of mousse.

-Cover and fill with mousse to top of mold.

-Let set in freezer.

-When frozen, remove from cake ring and using chocolate spray gun, spray around entire cake, giving even, textured effect. Before spraying place whole mint leaves on top of cake, and remove after to give leaf pattern.

-Top with glazed sliced strawberries. Keep in cooler until service.

Chocolate Mousse Verrines - Assembly

-Decorate interior of verrine with white chocolate as desired.

-Dip tops of glasses into chocolate and then into cocoa nibs and let dry.

-Brush remaining chocolate biscuit sponge with mint syrup and using round cutter, cut small circles to fit inside glass.

-Pipe or pour chocolate mousse into glass, about 1/3 full.

-Place layer of cake on top of mousse evenly, then top with 3 raspberries.

-Pour mousse over berries, ensuring all sides are covered by mousse, to the top.

-Put in freezer to set.

-Top with ganache and 3 raspberries. Keep chilled until service.

Tuxedo Strawberries

-Have white chocolate melted in small bowl.

-Dip strawberry and cover close to stem. Wipe edge on bowl, let set on parchment paper.

-After is almost set, move berry back a little to ensure no "foot" of chocolate collects at edge.

-Have small bowl with melted chocolate and carefully dip each side into the chocolate, creating a V with the two dark sides.

-Using a small parchment cone with chocolate, pipe bow tie and buttons down front "shirt" of tuxedo.

Petit Fours Glacée, Ribbon Sponge, Joconde Sponge, and Chocolate Genoise

Recipes for Almond Cake for Petit Fours, Chocolate Genoise Sponge, Stencil Paste, and Joconde Sponge

Almond Cake
250g Almond Paste
190 g Sugar
180 g Butter
233 g Eggs
56 g Cake Flour
28 g Bread Flour

-paddle almond paste, add a little bit of egg to lighten paste, add moisture to help it make a paste because dries out in container

-make like making pound cake- fat/butter has to be very soft
-add sugar to paste, then butter

-parchment lines half sheet tray
-when become pale, scrape, want to lumps, mix again
-be careful not to split emulsion
-add eggs slowly, let incorporate
-flour sifted
-speed 2 for creaming

-don’t have to be as careful when spreading out because no foam to worry about
-scrape bottom
-bakes at 400 degrees in convection- thinner biscuit- higher tempt
-add in flour
-final stir by hand
-pour into baking pan, spread with large offset

-bake 8-10 mins, damper closed

Assembly Petit Four Glacée
-cut into 2 ½” strips, 3 layers

-moist cake, don’t need to moisten with syrup
-don’t want a lot of jam, if too much layers separate, very sweet, scrape any excess

-very thin layer of buttercream, next layer on top
-after each layer press flat with cardboard make sure layers sticking together

-repeat layers, press down
-weight down in freezer

-Coat top with thin layer of buttercream then cut in half and then into squares
-melt down fondant, add simple syrup
-looking for something that flows out and you see no ribbon, dissolves back in immediately
-stir fondant constantly so no lumps or crust on top
-Using a fork, dip cake into fondant icing and using another fork, carefully transfer cake to rack and let dry

-Once dry, decorate as desired with candied flowers or piped designs

Genoise- ½ sheet pan
9 oz eggs
6 oz sugar
6 oz cake flour
2 oz butter

1/8 oz vanilla

For our chocolate genoise
-take out 20% of flour for genoise and replace with cocoa powder- 1.2 oz cocoa instead of flour

Genoise
-heat to 110 degrees over water bath- looking for sugar to melt
not too worried about making foam, just looking for runny consistency, sugar melted, color a little darker

-whip until pale, add extract

-fold in dry ingredients

-temper in butter
-spread thin on sheet tray

-bake

Ribbon Sponge Stencil paste
5 oz butter
5 oz 10x
5.2 oz cake flour

food color

Stencil

-creaming method
-spread thin on silpat

Use cake comb to make pattern,stencil, or dots

Put in the freezer

Joconde Sponge- half sheet tray
3.5 oz almond meal
3 oz 10x
1 oz cake flour
4.75 oz eggs
3.25 oz fresh egg whites
.4 oz sugar
1.25 oz melted butter

Joconde sponge
-sift powdered sugar and cake flour, make paste by adding eggs

-whip whites, sprinkle in sugar, make meringue, not a lot of sugar, easy to overwhip

-temper whites into egg paste, add rest
-temper mixture with melted butter, add in

-pour over colored paste
-bake 400 degree convection, 425 deck

Linzer and Nut Tarts, Lemon Curd Tartlettes, Almond Pave Bars. Dragée Nuts and Candied Zest

Recipes for Frangipane Cream Filling, Pastry Cream, Pate Sucree, and Lemon Curd.



Frangipane Almond Filling
200 g butter
250 g 10x
150 g eggs
25 g hot process pastry cream powder
25 g dark rum
450 g pastry cream

Pastry Cream- ½ recipe
1 lb 3 ½ oz milk
1 oz sugar
1 3/8 oz starch
3 7/8 oz sugar
3 7/8 oz yolks
2 5/8 oz butter



Frangipane Nut Tarts
-add pastry cream to Frangipane, fold
-add rum- flavor
-small sable tart shells
-thin layer raspberry jam- very thin, even. Top with Frangipane and pine nuts
-Bake




Linzer Tartlettes
- fill shells almost half way with jam
- bake. When jam bubbles, it's done



Pate Sucree
3 part flour 8 oz flour
2 part fat 4 oz butter
1 part sugar 2 oz sugar
½ egg

Lemon Curd- ½ recipe
6.6 oz sugar
3.2 oz yolks
3.3 oz lemon juice
½ oz lemon zest
2.6 oz butter

Lemon Curd
-water bath, don’t scramble eggs
-heat up lemon juice
-add sugar, whisk in eggs
-switch to spatula, stir as cooks
-cook to 185 degrees, treat like custard, eggs coagulated and set, cook beyond 185 to get ketchup consistency
-add butter in with emersion blender like mousseline
-thickening, can see ribbon marks
-if add butter in emulsion way, add right away
-cool to 90-100 degrees
-so butter emulsifies
-Par bake Pate Sucree tartlette shells
-Fill with lemon curd, bake about 10 minutes more until curd is set
-When cool, pipe meringue on top and graze tops with torch to lightly brown

Almond Pave Bars

-Line quarter sheet pan with remaining Pate Sucree dough left over from tartlettes.

-Pipe thin layer of raspberry jam on the bottom, then top with remaining Frangipane almond cream. Sprinkle with sliced almonds and bake.

-Bake for around 45 minutes until Frangipane is set and edges of crust are golden.

-When cool, cut into small bar cookies.

Candied Nuts- Dragée
-approximate amount of sugar with very little water
-want to crystallize sugar, bring to boil, add nuts, continually stir, coats nuts well
-best use roasted nuts
-can add spices if want, or salt
-keep stirring until reaches nice crystallization

Candied Zest
-baume meter, scale. 35 a little heavier than simple syrup, 1.3X's denser than water
-blanch zest in water
-put into simple syrup

-boil, then summer for 1 hr, gets slightly translucent
-then cut in julienne, garnish tarts

Brix Scale measures with Refractometer- deflection of light- measures amount of sugar in mixture
Baume- sugar density- how much mercury floats

Seeding Chocolate- melt 2/3 to 113 -118 degrees, add chopped rest of pieces