Wednesday, November 28, 2012
Tuesday, November 13, 2012
PERFECT PASTRY CREAM RECIPE (NEW LINK)
The link to the recipe was somehow broken, but here's a fresh link directly to the recipe.
Friday, October 12, 2012
WHIPPED HOT CHOCOLATE CREME BRULEE
This is basically a liquid chocolate base (water, chocolate, sugar, cocoa powder) gelled with agar and gelatin, then pureed very smooth, like a fluid gel. We put it in the whipper and let it get hot in the circulator (70 C) and then we put two charges of NO2 in the whipper. We keep the whipper in the hot circulating water bath (Polyscience), taking advantage of the hysteresis of agar (which means that if it got hotter than 85 C it will melt down again; colder and it will be too firm and you couldn't force the bubbles from NO2 into it, so this is why precise temperature control was so important) but in the circulating bath we can keep it hot AND gelled at a constant temperature. Once we pour the whipped hot chocolate into a bowl we coat the surface with turbinado sugar and caramelize it with a torch. We hit the surface with a quick blast of cold air from a cold-spray can to harden the sugar, and there you have it, whipped hot chocolate creme brulee. So good you can't imagine.
Tuesday, October 2, 2012
Friday, September 28, 2012
Improved Pastry Cream
Monday, August 27, 2012
Creme Brulee-d Ice Cream
This method is adapted from the flaming sorbet from The Fat Duck, in which low acyl gellan gum is used in the ice cream base (sorbet in their case, ice cream here). This hydrocolloid works wonders at keeping the ice cream from melting. I don't want to give too much away on the recipe or method because that would be a very long post. The pictures will explain the process better anyway.
Wednesday, August 15, 2012
LAMINATING BRIOCHE INTO CROISSANT DOUGH
Subscribe to:
Posts (Atom)