RECIPE 1.1
Macarons
Ingredients
●
100g Aquafaba
●
140g Almond Flour
●
140g Icing Sugar
●
60g Caster Sugar
●
1 tsp Cream of Tartar
●
Gel Colour ( Maximum 4 drops )
Preparation
1. Preheat the oven to 130 ⁰C.
2. In a bowl, sift almond powder and icing
sugar and set aside.
3. In a stand mixer bowl whisk aquafaba and
cream of tartar until foamy and gradually
add caster sugar until stiff peaks form.
4. If desired, add a few drops of gel food
colour and gently fold in.
Tips
Overfolding the macaron batter will cause
them to spread too much and underfolding
will lead to a grainy texture and uneven
surface on top of the shell.
5. Gradually add the almond powder and
icing sugar mixture to the aquafaba
mixture and gently fold in until you
achieve a smooth batter. Aim for a ribbon
like consistency.
6. Evenly pipe this mixture on a silpat and
tap to eliminate air bubbles.
7. Let the piped macarons sit at room
temperature for about 30 minutes until a
skin forms on the surface.
8. Bake the macarons at 130⁰C for 5
minutes and 110⁰C for 25 minutes.
Switch the oven off and leave the tray
inside for 10 minutes to further dry the
macarons.
RECIPE 1.2
Honeycomb
Ingredients
●
300g Caster Sugar
●
60g Water
●
8g Baking Soda
Preparation
1. Boil the sugar and water in a saucepan
until it reaches a light brown (amber
colour).
2. Add baking soda to the caramel and stir
well with a saptula.
3. Pour the mixture in a silicon mould
immediately.
4. Let the honeycomb cool completely
before use.
Tips
Honeycomb cannot be left out for days as it
becomes sticky very quickly, especially in
humid conditions.
RECIPE 1.3
Meringue
Ingredients
●
125g Aquafaba
●
¼ tsp Cream of Tartar
●
150g Caster Sugar
●
Gel based food colour (optional)
Preparation
1. Preheat the oven to 80⁰C.
2. In a stand mixer bowl together aquafaba
and cream of tartar, with a whisk
attachment, until foamy.
3. Add desired gel based food colour at this
step of the process.
4. Gradually add caster sugar a tablespoon
at a time and continue whisking at a high
speed until stiff peaks form and the
mixture becomes glossy.
5. Pipe the meringue on a tray lined with
silpat and bake at 80⁰C for 1 hour and
90⁰C for 1 hour.
Tips
Store at room temperature in an airtight
container. You can also fold in a few drops of
gel colour after the meringue is fully ready.
RECIPE 1.4
Sablé
Ingredients
●
300g Almond Flour
●
300g All Purpose Flour
●
300g Castor Sugar
●
300g Unsalted Butter
●
2-3 tsps Cold Water (if needed)
Preparation
1. In a stand mixer bowl, with a paddle
attachment, mix all the dry ingredients
(almond flour, all purpose flour and
castor sugar) together.
2. Slowly add the softened unsalted butter,
until a sand like texture is reached.
3. Add a few drops of cold water, if needed
to bring the dough together.
4. Roll out the dough between two silpats,
or baking sheets and roll the dough out to
use, or break into small chunks and bake
them as is for a rustic garnish.
5. Cling-wrap and refrigerate overnight.
6. Bake at 160⁰C for 15 to 18 minutes until
golden brown.
Tips
Do not overwork the dough as it makes the
sable very dense. Plastic wrap and rest the
dough in a refrigerator until further use.
RECIPE 1.5
Brandy Snap
Ingredients
●
60g Brown Sugar
●
60g Golden Syrup
●
60g Unsalted Butter
●
60g All Purpose Flour
Preparation
1. Preheat the oven to 160⁰C.
2. In a Saucepan add in the brown sugar,
golden syrup and unsalted butter and
heat.
3. Add flour to the heated mixture and mix
well.
4. Pipe on the tray or pour the mix with a
spoon on a silpat.
5. Bake them for 8 to 10 minutes.
6. Take the tray out and let it cool slightly,
they will firm up slightly during this time
making them easier to handle.
7. While they are still warm and pliable,
carefully shape the brandy snaps to
desired form. You can roll them around a
wooden rolling pin to create a cylindrical
shape .
8. Allow the brandy snap to cool completely
before you use it.
Tips
Keep a close eye on them while baking as
they can burn very quickly.
TOPIC 2: FRESH FRUIT TART
INDEX
Recipe 2.1: Tart Dough
Recipe 2.2: Frangipane
Recipe 2.3: Peach Compote
Recipe 2.4: Pastry Cream
RECIPE 2.1
Tart Dough
Ingredients
●
240g Butter
●
160g Icing Sugar
●
80g Almond Powder
●
560g All Purpose Flour
●
4g Salt
●
100g Cold Milk
●
1 Vanilla Pod
Preparation
1. In a stand mixer bowl with a paddle
attachment, cream butter and icing
sugar together.
2. Add in almond flour, all purpose flour
and salt and combine.
3. Slowly add in milk and stop as soon as
the tart dough is combined.
4. Cling wrap and refrigerate the dough
overnight before sheeting it.
5. Sheet the dough to 4mm to line the
tart rings. Ensure the dough is cold,
firm yet pliable while lining the tart
rings.
6. Par bake at 160⁰C for 15 minutes
until light golden brown.
Tips
Do not overwork the dough as it makes the
dough very dense. You can replace the vanilla
with zest of an orange / 2 lemons / ¾ tsp
cinnamon / cardamon / toasted fennel
powder etc.
RECIPE 2.2
Frangipane with
Fresh Blueberries
Ingredients
For the Applesauce
●
1 finely chopped apple
●
60g Water
●
½ Lemon Juice
For the Frangipane
●
95g Unsalted Butter
●
130g Icing Sugar
●
100g Almond Powder
●
15g Cornflour
●
1 Vanilla Pod
●
Zest of 1 malta
●
45g Applesauce (Above)
Preparation
1. For the applesauce: In a saucepan cook
your finely chopped apples along with
water and lemon juice until mushy.
Tips
Orange zest and Fresh blueberries can be
replaced with any citrus or berry
combination of your choice.
2. Blend this mixture and use once cooled
down.
3. For the Frangipane: Cream together the
softened unsalted butter and icing sugar
in a stand mixer bowl with a paddle
attachment along with the vanilla pod
and malta zest.
4. Add in all your dry ingredients (almond
powder and cornflour) and combine.
5. Weigh out your applesauce and pour in
the stand mixer and combine.
6. Pipe the frangipane in the tart shell and
press down fresh blueberries in. Bake for
7 minutes at 160 degrees.
RECIPE 2.3
Peach Compote
Ingredients
●
500g chopped Fresh Peach
●
60g Caster Sugar
●
½ Vanilla Pod
●
5g Cornflour
●
3tbsp Water
Preparation
1. In a saucepan, cook the chopped peaches,
caster sugar and vanilla pod until the
sugar dissolves and the peaches begin to
release their juices.
2. Turn the heat up and gently simmer the
peaches, stirring occasionally, until they
are very soft and beginning to fall apart.
3. In a small bowl whisk water and cornflour
to make a slurry and add it to the above
mixture.
4. Cook the peaches with the slurry for
about a minute and take it off the heat.
Remove the vanilla pod and cool before
use.
5. Spread a thin even layer of the peach
compote on the tart baked with
frangipane and blueberries.
RECIPE 2.4
Pastry Cream
Ingredients
● 300g Milk
● 60g Milk
● 36g Cornflour
● 240g Cream
● 160g Condensed Milk
● 30g Sugar
● ½ Vanilla Pod
● 60g Unsalted Cold Butter
Preparation
1. In a saucepan boil milk (300g) and cook
until reduced to half.
2. In a separate bowl combine cream,
condensed milk, sugar and vanilla bean ,
milk (60g) and cornflour, and add this
mixture to the reduced milk and combine.
3. Add the above mixture to the reduced
milk and thicken.
4. Strain the pastry cream using a sieve and
whisk in the cold butter. Cool the pastry
cream overnight before use.
5. Pipe the pastry cream on top of the layer
of peach compote in the frangipane tart.
ASSEMBLY
Place your tart shell that has been twice baked with frangipane and blueberries on a base.
Pipe a thin layer of the peach compote and spread it evenly. Add a layer of pastry cream and
decorate with fresh fruits of your choice.
TOPIC 3: BLACK FOREST ENTREMET TART
INDEX
Recipe 3.1: Tart Dough
Recipe 3.2: Chocolate Sponge
Recipe 3.3: Cherry Compote
Recipe 3.4: Dark Chocolate Ganache
Recipe 3.5: Vanilla Mousse
Recipe 3.6 Chantilly Cream
Recipe 3.7: Mirror Glaze
RECIPE 3.1
Chocolate
Tart Dough
Ingredients
●
240g Butter
●
160g Icing Sugar
●
80g Almond Powder
●
110g Cocoa Powder
●
450g All Purpose Flour
●
4g Salt
●
100g Cold Milk
Preparation
1. In a stand mixer bowl cream butter and
icing sugar together with a paddle
attachment.
2. Add in almond flour, all purpose flour,
cocoa powder and salt, and combine.
3. Slowly add in milk and stop as soon as the
tart dough is combined.
4. Cling wrap and refrigerate the dough
overnight before sheeting it.
5. Sheet the dough to 4mm to line the tart
rings. Ensure the dough is cold, firm yet
pliable while lining the tart rings.
6. Par bake at 160⁰C for 15 minutes until
slightly firm.
Tips
Do not overwork the dough as it makes the
tart very dense.
RECIPE 3.2
Chocolate Sponge
Ingredients
●
50g All Purpose Flour
●
50g Caster Sugar
●
8g Cocoa Powder
●
1/4 tsp Baking Powder
●
60g Water
●
50g Oil
●
20g Dark chocolate (melted)
●
1/4 tsp Baking Soda
●
3g Vinegar
●
15g Fresh cherries (Pitted)
Preparation
1. In a stand mixer, mix all purpose flour,
Cocoa Powder, Castor Sugar and Baking
Powder with the paddle attachment.
2. Pour in oil and warm water.
3. Add in melted dark chocolate.
4. In a small bowl, whisk baking soda and
vinegar quickly and fold in.
5. Pour the batter in the partially baked tart
shell and press down cherries in the
batter.
6. Bake the tart with the batter at 160⁰C for
15 mins and cool before use.
Tips
The given chocolate sponge is vegan as it
only uses plant based ingredients.
RECIPE 3.3
Cherry Compote
Ingredients
●
500g Fresh Cherries (pitted)
●
40g Caster Sugar
●
15g Cornflour
●
3-4 tbsp water
Preparation
1. In a saucepan add fresh pitted cherries
along with sugar and stir well over
medium heat until sugar is dissolved and
cherries begin to release its juices.
2. Turn the heat up and gently simmer the
cherries, stirring occasionally, until they
are very soft and beginning to fall apart.
3. In a small bowl whisk water and
cornflour to make a slurry and add it to
the above mixture.
4. Cook the cherries with the slurry for
about a minute until it thickens, and take
it off the heat.
5. Use a part of the cherry compote and
spread an even layer on the sponge and
seal the tart.
RECIPE 3.4
Dark Chocolate
Ganache
Ingredients
●
40g Liquid Glucose
●
150g Cooking Cream
●
150g Dark Chocolate
●
45g Unsalted butter
Preparation
1. In a Saucepan add cream and liquid
glucose and bring it to a light simmer.
2. Keep melted chocolate ready in a bowl.
3. Pour warm cream over the chocolate and
add unsalted butter.
4. Emulsify with a blender until smooth.
5. Cool the ganache in the refrigerator
before use.
Layering for the insert
1. Prepare a 4.5 inch ring with cling
wrap on one side.
2. Pipe ganache halfway through in the
ring.
3. Fill the remaining half of the ring with
cherry compote and freeze overnight
before unmoulding.
RECIPE 3.5
Vanilla
Mousse
Ingredients
●
360g Milk
●
10g Agar Agar
●
320g Cream Cheese
●
230g White Chocolate
●
320g Whipping Cream
●
½ vanilla pod
Preparation
1. In a saucepan, bloom agar agar and milk
and rest it for 5 minutes.
2. Warm this milk along with the vanilla
beans.
3. Strain this mix over softened cream
cheese and melted white chocolate.
4. Cool the above mixture in an ice bath.
5. In a stand mixer bowl, whisk the whipping
cream to soft peaks and fold in the above
cooled mixture.
Assembly of Tart’s top tier
1. Partially fill in a 5 inch eclipse with
vanilla mousse and evenly spread the
vanilla mousse on the sides of the
mould.
2. Press the frozen insert inside the
mousse and twist it slightly to avoid
air gaps. Seal properly with mousse.
3. Freeze overnight.
RECIPE 3.6
Chantilly
Cream
Ingredients
●
300g Dairy Whipping Cream (35% Fat)
●
60g Caster Sugar
●
½ Vanilla Pod
Preparation
In a bowl whisk together cold dairy whipping
cream, vanilla beans and castor sugar until
medium peaks form.
Tips
Dairy whipping cream splits into fat and
buttermilk upon overwhipping and needs to
be done cautiously.
RECIPE 3.7
Glaze
Ingredients
●
200g Liquid glucose
●
200g Caster Sugar
●
120g water
●
10g Agar Agar
●
200g Condensed Milk
●
200g White Couverture Chocolate
Preparation
1. Dissolve agar agar in water, and rest for 5
minutes. Bring water, sugar and glucose
to a boil. Let it boil for a good minute.
2. Strain and pour over the chocolate,
condensed milk and blitz.
3. You may add in gel colour or use it as is.
4. Cool down and use it between 28-30
degrees.
ASSEMBLY
Place your tart shell that has been twice baked with chocolate
sponge on a base. Fill cherry compote till the top. Glaze the top
entremet and pipe chantilly + ganache on the sides.
RECIPE 4.1
Cereal
Namelaka
Ingredients
●
50g Cornflakes
●
200g milk
●
310g White Chocolate
●
8g Agar Agar
●
1 Vanilla Pod
●
400 Cooking Cream
Preparation
1. Infuse cornflakes with milk and rest
overnight in a refrigerator.
2. Strain out the cornflakes and rescale the
milk to 200g.
3. In a saucepan, bloom agar agar and
infused milk for 5 minutes.
4. Boil the infused milk and agar agar with a
vanilla pod.
5. Pour the boiled milk over melted white
chocolate and whisk until chocolate is
well combined.
6. Pour in cold cream and emulsify with a
blender.
7. Rest overnight in the fridge before use.
8. Whip & get this to piping consistency the
next day.
RECIPE 4.2
Honey Cake
Sponge
Ingredients
●
200g All Purpose Flour
●
20g Icing Sugar
●
½ tsp Baking Powder
●
130g Honey
●
50g Oil
●
50g Unsalted Butter (Melted)
●
120g Water
●
100g Condensed Milk
●
½ tsp Baking Soda
●
9.5g Vinegar
●
Zest of 1 malta
Preparation
1. In a stand mixer bowl mix all the dry
ingredients (all purpose flour, icing sugar
and baking powder) along with malta
zest, with a paddle attachment.
2. Pour oil, honey and melted butter in a
thin stream.
3. After this pour water and condensed milk
and stop as soon as the batter comes
together. Scrape from the sides to avoid
lumps.
4. Finally whisk baking soda and vinegar in a
small bowl and fold in the batter
immediately.
5. Pour in the mould and bake at 160⁰C for
30 to 35 minutes.
RECIPE 4.3
Cereal Crunch
Ingredients
●
70g Cornflakes
●
30g Maple
●
30g Honey
Preparation
1. Combine Cornflakes, Maple and Honey in
a bowl and spread it evenly on the baked
honey cake.
2. Bake at 130⁰C for 10 minutes.
3. Cool it completely before demoulding the
cake.
4. If you are using a silicone mould, you will
have to freeze the cake overnight for it to
demould.
RECIPE 5.1
Vegan
Chocolate
Loaf
Ingredients
●
150g All Purpose Flour
●
150g Caster Sugar
●
1 tsp Baking Powder
●
23g Cocoa Powder
●
180g Water
●
150g Oil
●
38g Dark Chocolate (melted)
●
1 tsp Baking Soda
●
9.5g Vinegar
Preparation
1. In a stand mixer, mix all purpose flour,
Cocoa Powder, Caster Sugar and
Baking Powder with the paddle
attachment.
2. Pour in oil and warm water.
3. Add in melted dark chocolate.
4. In a small bowl, whisk baking soda
and vinegar quickly and fold in.
5. Pour the batter into an aluminum loaf
tin lined with baking paper.
6. Bake at 160⁰C for 25 to 35 minutes
until the skewer comes out clean.
7. Freeze the loaf before using.
Tips
The given chocolate sponge is vegan as it
only uses plant based ingredients.
RECIPE 5.2
Dark
Chocolate
Glaze
Ingredients
●
450g Dark Chocolate
●
150ml Oil
●
150g Toasted Almond Flakes
●
50g Cocoa Nibs
Preparation
1. Melt chocolate over a double boiler or in
a plastic bowl in the microwave.
2. Mix oil, almond flakes and cocoa nibs to
the melted chocolate.
3. Slightly warm the chocolate glaze before
using.
4. Pour the glaze on the frozen loaf to attain
a clean finish and an evenly thin layer of
the glaze.
RECIPE 5.3
Vegan
Ganache
Ingredients
●
300g Dark Chocolate
●
300g Coconut Milk
Preparation
1. In a saucepan warm coconut milk and
pour over dark chocolate.
2. Let it rest for a few minutes and then blitz
with a blender.
Tips
Based on your preference you can also use
oat milk or soy milk instead of coconut milk.
RECIPE 6.1
Graham
Cracker
Ingredients
●
96g Whole Wheat Flour
●
65g All Purpose Flour
●
¼ tsp Baking Powder
●
¼ tap Baking Soda
●
95g Unsalted Butter (Cold)
●
15g Maple Syrup
●
30g Milk
●
½ tsp Cinnamon Powder
●
½ tsp Nutmeg Powder
Preparation
1. In a stand mixer bowl, with a paddle
attachment, combine all the dry
ingredients with the butter and mix it
until the mixture looks coarse and sandy.
2. In a thin stream add maple syrup and milk
to form a dough. Mix until combined
3. Make small chunks of the dough and bake
it at 160⁰C for 20 minutes until baked
through.
RECIPE 6.2
Graham
Cracker Base
Ingredients
●
140g Baked Graham Cracker
●
60g Melted Butter
●
Variation: 50g Chopped Toasted
Hazelnuts (replace with 50g graham
cracker)
Preparation
1. With the help of a rolling pin or a grinder,
break down the baked graham cracker
chunks into coarse crumbs and combine
with melted butter. This mix should look
like wet sand. (Add coarsely chopped
hazelnuts if using them in the recipe)
2. Use a spoon to spread the combined mix
at the base of the mould or a ring covered
with aluminium foil. The height of this
layer should not be more than3-4 cms.
RECIPE 6.4
Vanilla
Cheesecake
Ingredients
●
Graham Cracker base 200g
●
75g Milk
●
15g Caster Sugar
●
6g Cornflour
●
120g Cream Cheese
●
150g Condensed Milk
●
150g Cream
●
1 vanilla pod
●
150g Mango Pulp
Preparation
1. In a saucepan make a custard with milk,
sugar, cornflour and vanilla and cool in
the refrigerator.
2. Whisk softened cream cheese until
smooth and add the cooled custard.
Whisk this until well combined. Scrape
the sides in regular intervals to avoid
lumps.
Tips
Ensure all of the water in the water bath does
not evaporate during the baking process as it
will result in a very crumbly texture.
3. Slowly add the condensed milk and
cream.
4. Pour this in a 7 inch ring lined with
graham cracker on the base. Add in
generous dollops of mango pulp and swirl
it in with the cheesecake mix.
5. Bake in a water bath at 160⁰C for 35 to
45 minutes. The sides should have firmed
up and the center should have a slight
jiggle.
RECIPE 6.4
Chocolate
Hazelnut
Cheesecake
Preparation
1. Make slurry with Cornflour and water
and keep aside.
2. In a microwave safe bowl combine fresh
cream and chocolate. Melt the chocolate
and cream in 30 seconds intervals. Mix in
Hazelnut Praline and keep aside.
3. In a bowl paddle the softened cream
cheese caster sugar and cocoa powder
and ensure there are no lumps.
4. Pour in condensed milk and combine
well. Scrape down the sides and mix.
5. Pour in the water and cornflour slurry
and combine.
6. At the end combine in the chocolate and
cream ganache to finish the cheesecake
batter.
Ingredients
●
Graham Cracker base with chopped
toasted hazelnuts (200g)
●
10g Cornflour
●
15g Water
●
60g Fresh Cream
●
100g Dark Chocolate
●
80g Hazelnut Praline
●
230g Cream Cheese
●
33g Caster Sugar
●
10g Cocoa Powder
●
140g Condensed Milk
7. In a ring, layer graham cracker and
hazelnut base (variation from
Recipe-6.2).
8. Pour in the chocolate cheesecake batter
and bake in a water bath at 160⁰C for 35
to 45 minutes. The sides should have
firmed up and the center should have a
slight jiggle.
RECIPE 7.1
Coconut
Blueberry
Cookie
Ingredients
●
125g Butter
●
125g Caster Sugar
●
145g Flour
●
85g Fresh Coconut (grated)
●
25g Semolina
●
15-20g Fresh Blueberries
Preparation
1. In a bowl lightly cream butter and caster
sugar.
2. Add in all the dry ingredients (flour,
coconut and semolina). Do not overmix.
Stop as soon as the dry ingredients are
incorporated.
3. In a 5 inch ring, flatten 230 grams cookie
dough and press down the fresh
blueberries.
4. Bake the cookies on a silpat at 160⁰C for
15 to 18 minutes.
5. The cookie will have a crisp edge and will
be soft from the center.
6. Cool down before use.
RECIPE 7.2
Coconut
Pastry Cream
Ingredients
For the Slurry
●
60g Coconut Milk
●
36g Cornflour
For Pastry Cream
●
300g Coconut Milk
●
240g Cream
●
160g Condensed Milk
●
30g Sugar
●
½ Vanilla Pod
●
60g Cold Unsalted Butter
Preparation
1.
In a saucepan boil coconut milk (300g)
and cook until reduced to half.
2.
In a separate bowl combine cream,
condensed milk, sugar and vanilla bean
, coconut milk (60g) and cornflour, and
add this mixture to the reduced milk
and combine.
3.
Add the above mixture to the reduced
milk & thicken.
4.
Strain the pastry cream using a sieve
and whisk in the butter. Cool the pastry
cream overnight before use.
Tips
Refrigerate the pastry cream overnight
before using it.
RECIPE 7.3
Blueberry
Compote
Ingredients
●
500g Fresh Blueberries
●
30g Caster Sugar
●
15g Cornflour
●
4-5 tbsp Water
Preparation
1. In a saucepan cook the blueberries and
caster sugar until the sugar dissolves and
blueberries begin to release their juices.
2. Turn the heat up and gently simmer the
blueberries, stirring occasionally, until
they are very soft and beginning to fall
apart.
3. In a small bowl combine water and
cornflour to make a slurry and add it to
the above mixture.
4. Cook the blueberries with the slurry for
about a minute and take it off the heat.
5. Cool before use.
RECIPE 8.1
Maple
Chocolate
Chip Cookie
Ingredients
●
177g Flour
●
2.5 tsp Baking Powder
●
2.5 tsp Baking Soda
●
65g Unsalted Butter
●
70g Caster Sugar
●
60g Brown sugar
●
65g Maple Syrup
●
8g Flaxseed Meal
●
45g Water
●
120g Dark Chocolate Callets
●
Pinch of Malden Sea Salt
Preparation
1. In a bowl mix flaxseed meal with water
and rest it until it attains a gel-like
consistency.
2. In a bowl cream butter and brown sugar
and caster sugar. Pour in maple syrup.
3. Add in all the flaxseed gel and mix to
combine.
4. Mix in the dry ingredients (Flour, baking
powder and baking soda) and fold in the
chocolate callets. Do not overmix the
cookie dough.
5. Make cookie dough balls of 160 grams
and bake them in a 5 inch ring at 160⁰C
for 12 to 15 minutes.
6. Sprinkle malden sea salt as soon as the
cookie is baked.
RECIPE 8.2
Whipped
Baked
Cheesecake
Ingredients
●
75g Milk
●
15g Caster Sugar
●
6g Cornflour
●
120g Cream Cheese
●
150g Condensed milk
●
150g Cream
●
1 vanilla pod
Preparation
1. In a saucepan make a custard with milk,
sugar, cornflour and vanilla and cool in
the refrigerator.
2. Whisk softened cream cheese until
smooth and add the cooled custard.
Whisk this until well combined. Scrape
the sides in regular intervals to avoid
lumps.
3. Slowly add the condensed milk and
cream.
4. Pour this in a ring and bake in a water
bath at 160⁰C for 35 to 45 minutes. The
sides should have firmed up and the
center should have a slight jiggle.
5. Cool the cheesecake and whisk before
use.
TOPIC 9: PEACH & DARK CHOCOLATE
ENTREMET
INDEX
Recipe 9.1: Vanilla Sponge
Recipe 9.2: Graham Cracker
Recipe 9.3: Peach Compote
Recipe 9.4: Dark Chocolate Mousse
Recipe 9.5: Mirror Glaze
Recipe 9.6: Assembly
RECIPE 9.1
Vanilla
Sponge
Ingredients
●
230g Flour
●
200g Sugar
●
1 tsp Baking Powder
●
1 tsp Baking Soda
●
1 tbsp Vinegar
●
240g Water
●
200g Oil
●
Zest of 1 malta
Preparation
1. In a bowl mix all the dry ingredients
(Flour, sugar, baking powder) and zest of
1 malta.
2. Pour oil and water in a thin stream and
keep scraping the sides in intervals to
avoid lumps.
3. Lastly mix in vinegar and baking soda in a
small bowl and add immediately to the
batter.
RECIPE 9.2
Graham
Cracker
Ingredients
●
96g Whole Wheat Flour
●
65g All Purpose Flour
●
¼ tsp Baking Powder
●
¼ tap Baking Soda
●
95g Unsalted Butter (Cold)
●
15g Maple Syrup
●
30g Milk
●
½ tsp Cinnamon Powder
●
½ tsp Nutmeg Powder
Preparation
1. In a stand mixer bowl, with a paddle
attachment, combine all the dry
ingredients with the butter and mix it
until the mixture looks coarse and sandy.
2. In a thin stream add maple syrup and milk
to form a dough. Mix until combined
3. Sheet the graham cracker dough
between two silpats and cut with a 6 inch
diameter ring.
4. On a silpat, partially bake at 160⁰C for 8
to 10 mins.
5. Pour the vanilla batter on the partially
baked graham cracker base and bake the
batter at 160⁰C for 18 to 20 minutes until
the skewer comes out clean.
RECIPE 9.3
Peach
Compote
Ingredients
●
500g chopped Fresh Peach
●
60g Caster Sugar
●
½ Vanilla Pod
●
5g Cornflour
●
3 tbsp Water
Preparation
1. In a saucepan, cook the chopped peaches,
caster sugar and vanilla pod until the
sugar dissolves and the peaches begin to
release their juices.
2. Turn the heat up and gently simmer the
peaches, stirring occasionally, until they
are very soft and beginning to fall apart.
3. In a small bowl whisk water and cornflour
to make a slurry and add it to the above
mixture.
4. Cook the peaches with the slurry for
about a minute and take it off the heat.
Remove the vanilla pod and cool before
use.
5. Spread an even layer of the peach
compote on the baked sponge. Freeze
well before use.
RECIPE 9.4
Dark
Chocolate
Mousse
Ingredients
●
100g Milk
●
200g Chocolate
●
6g Agar Agar
●
200g Whipping Cream
Preparation
1.
In a saucepan, bloom agar agar and milk
and rest it for 5 minutes.
2.
After resting, boil this milk mixture.
3.
Strain the milk over melted chocolate and
cool it to room temperature. This can be
left on the countertop to cool or
consistently whisked over an ice bath.
4.
In a stand mixer bowl, with a whisk
attachment, whip the whipping cream to
soft to medium peaks and fold in with the
above mixture.
Tips
Ensure the milk and chocolate mix is not
warm as it will cause the whipped cream to
lose its aeration and not have mousse like
consistency.
RECIPE 9.5
Mirror Glaze
Ingredients
●
200g Liquid glucose
●
200g Caster Sugar
●
120g water
●
10g Agar Agar
●
200g Condensed Milk
●
200g White Couverture Chocolate
Preparation
1. Dissolve agar agar in water, and rest for 5
minutes. Bring this water, sugar and
glucose to a boil. Let it boil for a good
minute.
2. Strain and pour over the chocolate,
condensed milk and blitz.
3. You may add in gel colour or use it as is.
4. Cool down and use it between 28-30
degrees.
RECIPE 9.6
Assembly
Preparation
1. Have the following prepped to set the
entremet:
1. Silicon mould
2. Insert (Frozen)
3. Chocolate mousse
2. Pour the mousse a little over half way
through the mould.
3. With a help of a small offset palette knife
spread the mousse on the walls of the mould
and ensure there are no air gaps.
4.Put the frozen insert with the sponge
facing the top. Push through the insert until
it's at the level of the rim of the mould and
twist it slightly to eliminate air bubbles.
5. Freeze the entremet overnight at -20⁰C &
glaze the next day.
CHART ON PRODUCT BAKING SPECIFICATION
Product
Mould/Ring
Weight
Baking Time
and
Temperature
1.1
Macarons
-
-
130⁰C for 5
minutes
110⁰C for 25
minutes
1.2
Honeycomb
Silicon Square
7 inch mould
-
-
1.3
Meringue
-
-
80⁰C for 1 hour
90⁰C for 1 hour
1.4
Sable
-
-
1.5
Brandy Snap
-
-
2.1
Vanilla Tart (Partial Baking)
Perforated high
walled tart ring
(6.5 inches)
-
2.2
Tart with Frangipane and
blueberries
-
-
3.1
Chocolate Tart
Perforated high
walled tart ring
(6.5 inches)
-
3.2
Chocolate Tart (with
chocolate batter)
-
-
4.2
Honey Cake Sponge
Savarin Mould
Large
Silicomart
530 grams
4.3
Cereal Crunch
-
130 grams
5.1
Vegan Chocolate Loaf
Aluminium Loaf
Tin
650 grams
6.1
Graham Cracker
-
-
160⁰C for 15 to
18 minutes
160⁰C for 8 to
10 minutes
160⁰C for 15
minutes
160⁰C for 7
minutes
160⁰C for 15
minutes
160⁰C for 15
minutes
160⁰C for 30 to
35 minutes
130⁰C for 10
minutes
160⁰C for 25 to
35 minutes
160⁰C for 20
minutes
6.3
Vanilla Cheesecake
7 inch Ring
200g Graham
Cracker base
with 650
cheesecake
batter
160⁰C for 35 to
45 minutes in a
water bath
6.4
Chocolate Hazelnut
Cheesecake
7 inch Ring
200g Graham
Cracker base
with 650
cheesecake
batter
160⁰C for 35 to
45 minutes in a
water bath
7.1
Blueberry Coconut Cookie
5 inch ring
230 grams
8.1
Maple and Sea Salt Cookie
5 inch ring
160 grams
9.1
Vanilla Sponge
6 inch ring
230 grams
160⁰C for 15 to
18 minutes
160⁰C for 12 to
15 minutes
160⁰C for 15 to
18 minutes
CHART ON STORAGE
ROOM
TEMPERATURE
FRIDGE
2-6 Degrees Celcius
FREEZER
-18 to -25 Degrees
Celcius
Macarons
Store in an airtight
container lined with
parchment paper.
Good for up to 1
week.
-
Store in an airtight
container lined with
parchment paper.
Good for up to 4-6
months.
Honeycomb
Can’t really be
stored for long- Up
to 1 day in an
airtight container.
-
-
Meringues
Store in an airtight
container lined with
parchment paper.
Good for up to 2
weeks.
-
-
Sablé / Tart Dough /
Graham Cracker /
Cookies
-
Cling wrappedstore for up to a
week.
Cling wrappedstore for up to 4-6
months.
Baked Sablé / Tarts
/ Graham Cracker /
Cookies
Store in an airtight
container lined with
parchment paper.
Good for 2-3 days.
-
-
Brandy Snap
Can’t really be
stored for long- Up
to 1 day in an
airtight container.
The batter can be
stored for 2-3 days
in the fridge.
You can bake the
snaps as and when
you get an order.
-
Applesauce
Should be made
fresh & consumed
as and when
needed.
-
-
Frangipane
-
Good for up to 5
days in the fridge.
Cling wrappedstore for up to 4-6
months.
4-5 days cling
wrapped in the
fridge
Up to 4 months in
the fridge. You will
have to adjust them
with some water and
cook till the
consistency is back.
All Compotes
Pastry Cream
3-4 days in the
fridge
Up to 4 months in
the fridge. You will
have to adjust it with
some milk and cook
till the consistency is
back.
All Sponges
1-2 Days in an
airtight container
1-2 days in the
fridge
Clingrapped- up to
4-6 months in the
fridge
All Ganaches
1-2 days in an
airtight container
5-6 days in the
fridge
Clingrapped- up to
4-6 months in the
fridge
All Mousses
A ready mousse
based entremet can
stay out for 5 hours
in a cool room.
-
-
Chantilly Cream
Whipped Chantilly
cream stays firm in
a cool area for 1-2
hours.
1-2 days in the
fridge
-
Mirror Glaze
1-2 days
clingrapped
8-10 days in the
fridge
Up to 4 months.
Namelaka
If namelaka is piped
on a dessert, it will
hold its shape and
texture for up to 2
hours if left outside.
3-4 days in the
fridge
Up to 4 months.
Chocolate Glaze
1-2 day in an airtight
container
8-10 days in the
fridge
-
Cheesecakes /
Whipped
Cheesecake
A fully decorated
cheesecake can
stay out for up to 6
hours.
1-2 days in the
fridge
Up to 6 months
Completed
Entremets
4-5 hours in a cool
room
1 day
Can be sliced
and stored
by end
consumer.
INGREDIENT & EQUIPMENT GLOSSARY
Ingredient / Equipment Preferred Brand / Type
Source ( New Delhi
only )
Caster Sugar
INA market / Baker’s
Solution, Adhchini
Mawana / Trust
https://goo.gl/maps/CZo
R1xJYzjZgFx1v7
Icing Sugar
Mawana / Trust
INA market / Baker’s
Solution, Adhchini
Almond Powder
Blue Diamond
INA market / Baker’s
Solution, Adhchini
Cream Cheese
Philadelphia / Aria /
Delecta
INA market / Dear Uncle
Lado Sarai / Foodhall
Agar-Agar
Urban Platter
Amazon
Whipping Cream
Dairy / Amul / Rich / Elle
& Vire
INA market / Baker’s
Solution, Adhchini
Liquid Glucose
Purix
Amazon / INA market /
Baker’s Solution,
Adhchini
Condensed Milk
Nestle Milkmade
Any kirana store
Unsalted Butter
Amul / Delecta
INA market / Baker’s
Solution, Adhchini
Couverture Chocolate
Callebaut
INA market / Baker’s
Solution, Adhchini
Cocoa Butter
Callebaut
INA market / Baker’s
Solution, Adhchini
Gel Colours
Americolour
Baker’s Solution,
Adhchini
Maple
Pure Canadian Maple
INA
Vinegar
Tops
Jaggery Powder
Any general store
Cocoa Powder
All Things Chocolate /
Callebaut
Fresh Fruits
INA market / Dear Uncle
Lado Sarai / Foodhall
Local Vendors
Aquafaba
Any tinned chickpeas
Local Vendors
Cream of Tartar
Urban Platter
Amazon
Golden Syrup
Tate & Lyle
Amazon
Brown Sugar
Mawana / Trust
Local Vendors
Cornflour
Generic
Cooking Cream
Amul Blue tetra
Hazelnut Praliné
Callebaut
Cornflakes
Kellogs
Honey
Local Farms
Almond Flakes
Blue Diamond
Cocoa Nibs
All Things Chocolate
Coconut Milk
generic
Flaxseed
Generic
Fat based powdered
colours
Pavoni Italia
Amazon Italy
Silicon Moulds
Silikomart / Pavoni
Amazon Italy
Silicon Mats
Silikomart / Demarle
Amazon Italy
Open Rings
Pavoni
Amazon Italy
INA market / Dear Uncle
Lado Sarai / Foodhall
INA market / Dear Uncle
Lado Sarai / Foodhall
Glazing Racks
Generic
Amazon
Spray Gun
Pavoni / Krea Swiss
Amazon Italy
FRESH / FROZEN FRUITS
Delish
INA / IMPORTED FRUIT
MANDIS
VANILLA PODS
HAZELNUT PRALINE
GOURM/ SPRIG
CALLEBAUT
Baker’s Solution,
Adhchini
CHART ON FAT PERCENTAGES
WHIPPING CREAM
30%
COOKING CREAM
20-25%
MILK
1%
BUTTER
80%
DARK CHOCOLATE
30-35%
MILK CHOCOLATE
30- 35%
WHITE CHOCOLATE
30-35%
Yogurt / curd
4-5 %
Buttermilk
1-2%