Exotic Gelified Baba Mango and Passion Fruit Gelée Vanilla Cream Mousseline

Transcription

1 Exotic Gelified Baba Mango and Passion Fruit Gelée Vanilla Cream Mousseline Presented by: The French Pastry School Chicago, IL 1

2 Table of Contents Baba Dough... 3 Vanilla Cream Mousseline... 4 Exotic Syrup... 5 Mango and Passion Fruit Gelée

3 Baba Dough King Arthur Bread Flour Salt Dry Yeast Fresh Whole Eggs Water Butter 82% Fat, melted 375 g 7.5 g 15 g 8 g 300 g 30 g 120 g g Put the flour, salt, sucrose, yeast, eggs, and water in a KitchenAid bowl with a paddle attachment. Mix on 2 nd speed until dough is smooth and elastic. Let the dough rest for 20 minutes. After 20 minutes, add the warm melted butter and mix for a few minutes until the butter is combined well. Pipe savarin mixture in a Flexipan mold and let it proof for minutes in a proofer. Bake in an oven at 165 C/330 F until it is a nice golden brown color. Let cool completely. 3

4 Vanilla Cream Mousseline Fresh Whole Milk Fresh Heavy Cream 35% Nielsen-Massey Bourbon Vanilla Bean Nielsen-Massey Tahitian Vanilla Bean Fresh Egg Yolks Patisfrance Pastry Cream Powder Plugrá Butter 82% Fat 400 g 100 g 70 g ½ ea ½ ea 150 g 40 g 50 g 810 g Put the milk and cream in a saucepan with the vanilla scraped from the bean. Mix the egg yolks and sucrose together. Add the pastry cream powder. Bring the milk and cream mixture to a simmer. Temper the egg yolk mixture and return everything to the saucepan. Bring to a boil. Cook for 1-2 minutes. Cool rapidly. When cool, add the softened butter and whip slowly until it becomes a creamy consistency. 4

5 Exotic Syrup Water Cap Fruit Passion Fruit Purée Cap Fruit Yuzu Purée Gelatin Cold Water Premium Gastronomie Cointreau Jellified Alcohol 500 g 225 g 50 g 25 g 8.5 g 42.5 g 40 g 891 g Put the water in a sauté pan and add the sucrose and both purées. In the meantime, soak the gelatin in 40 grams of water. When the syrup starts to simmer, add the gelatin solution. Cool to 50ºC/92ºF. Add the rum and soak the baba. 5

6 Mango and Passion Fruit Gelée Cap Fruit Mango Purée Cap Fruit Passion Fruit Purée Agar Agar Cold Water Patisfrance Gelatin 160 Bloom Cold Water 250 g 20 g 1.25 g 25 g 12.5 g 2.5 g 12.5 g g Soak the agar agar with the 25 grams of water for at least 10 minutes before using. Prepare the gelatin solution. Warm up the mango and passion fruit purée with the sucrose. When the purées start to simmer, add the agar agar and bring to a boil for about 1 minute. Add the gelatin solution. Pour in desired Flexipan mold and allow to set for at least 6 hours before using. 6

7 About The French Pastry School The French Pastry School of Kennedy-King College at City Colleges of Chicago is the premier international institution of pastry arts education. Superb instruction, superior equipment, and top quality ingredients enable the co-founders, Chefs Jacquy Pfeiffer and Sébastien Canonne, M.O.F., to uphold an exceptional educational facility for all things sweet and baked. The French Pastry School s team of award-winning instructors has grown to a faculty of many renowned chefs, including Nicole Bujewski, Sunny Lee, and Joel Reno; Master Baker, Jonathan Dendauw; Master Cake Artist, Nicholas Lodge; and World Pastry Champions, Patrice Caillot and En-Ming Hsu. The French Pastry School instructs over one thousand students and pastry professionals in hands-on classes each year and offers three main programs: L Art de la Pâtisserie, a full-time 24-week pastry and baking certificate program; L Art du Gâteau, The Professional Cake Baking and Decorating Program, a full-time 16-week certificate program; L Art de la Boulangerie, an 8-week Artisanal Bread Baking Course; and Continuing Education courses, 3- to 5-day long classes year-round for professionals as well as food enthusiasts. Additionally, the Chef Instructors of The French Pastry School lead demonstrations on the premises and around the country for thousands more pastry professionals and enthusiasts. The French Pastry School offers you the rare opportunity to learn the art of pastry in an intimate setting, being personally mentored by masters in their field. Your skills will be finely honed through hands-on practice and repeated exposure to the best pastry techniques, tools, and ingredients. Our school is dedicated only to the art of pastry, and it is our goal to be the finest pastry school in the United States, producing the best-prepared professionals entering the industry. The French Pastry School's programs are approved by the Illinois Community College Board through Kennedy-King College at City Colleges of Chicago. Students in our full-time certificate programs earn from 16 to 24 college credit hours. 7