Chef Scott Green CABANA ENTREMET ASSEMBLY: 1. ROLL OUT PATE A FONCER AND LINE 200MM/40MM TART RING. BAKE AND LET COOL 2. BAKE CHOCOLATE BANANA CAKE IN 180MM CAKE RING. LET COOL AND CUT INTO 1CM THICK SLICES 3. CAST BANANA MOUSSE 1.5CM DEEP INTO 180MM CAKE RING LINED WITH ACETATE. FREEZE AND UNMOLD 4. HEAT GLAZE TO 35C AND GLAZE BANANA MOUSSE DISK 5. PLACE A SMALL AMOUNT OF HOT MILK CHOCOLATE CREMEUX INTO THE BASE OF THE COOLED TART SHELL. PLACE A 1CM SLICE OF CHOCOLATE BANANA CAKE INTO CENTER OF TART SHELL. CHILL UNTIL CREMEUX SETS 6. POUR HOT MILK CHOCOLATE CREMEUX OVER CHOCOLATE BANANA CAKE UNTIL CAKE IS COVERED. CHILL UNTIL CREMEUX SETS 7. PLACE GLAZED BANANA MOUSSE ONTO MILK CHOCOLATE CREMEUX IN THE CENTER OF THE TART SHELL COCONUT PATE A FONCER WATER 160 BROWN 50G 16G BUTTER 600G YOLKS 40G PASTRY FLOUR 800G DESSICATED COCONUT 180G 1846G 1. CREAM BUTTER, AND 2. ADD YOLKS. MIX UNTIL EMULSIFIED 3. ADD WATER 4. ADD FLOUR IN THREE ADDITIONS MIXING UNTIL JUST HOMOGENIZED 5. ADD DESSICATED COCONUT 6. ROLL AND SHAPE AS NEEDED 7. BAKE: 350F
CHOCOLATE BANANA CAKE BUTTER TRIMOLINE YOLKS POWDERED ALMOND FLOUR PASTRY FLOUR EGG WHITES BANANA MILK CHOCOLATE COCOA POWDER RUM 200G 6G 50G 150G 160G 330G 120G 300G 3G 140G 200G 25G AS NEEDED 1809G 1. CHOP MILK CHOCOLATE INTO ROUGH PIECES 2. PROCESS RIPE BANANAS INTO A PASTE 3. COMBINE BUTTER, TRIMOLINE AND AND MIX UNTIL HOMOGENIZED 4. ADD EGG YOLKS AND BANANA, MIXING TO EMULSIFY 5. ADD POWDERED, ALMOND FLOUR, COCOA POWDER AND PASTRY FLOUR 6. WHIP EGG WHITES WITH AND TO STIFF PEAKS 7. FOLD WHIPPED EGG WHITES INTO BATTER 8. FOLD IN CHOPPED MILK CHOCOLATE 9. BAKE: 330F; 45-50MIN 10. AFTER REMOVING FROM OVEN, BRUSH WITH RUM MILK CHOCOLATE CREMEUX HEAVY CREAM 390G 360G YOLKS 160G 80G 41% CHOCOLATE 550G 6G RUM 30G 1576G 1. BLOOM IN COLD WATER 2. COMBINE AND HEAVY CREAM AND BRING TO A SIMMER 3. WHISK INTO YOLKS. TEMPER INTO THE HOT CREAM MIXTURE 4. COOK MIXTURE TO 85C. ADD AND WHISK WELL 5. POUR HOT CUSTARD OVER 41% CHOCOLATE 6. ADD RUM AND HAND BLEND
BANANA MOUSSE HEAVY CREAM A HEAVY CREAM B YOLKS BANANA 800G 20G 250G 225G 200G 240G 500G 2235G 1. BLOOM IN COLD WATER 2. WHIP HEAVY CREAM A TO SOFT PEAKS AND RESERVE 3. COMBINE AND HEAVY CREAM B AND BRING TO A SIMMER 4. WHISK INTO YOLKS. TEMPER INTO THE HOT CREAM MIXTURE 5. ADD BANANAS, AND COOK TO 85C. ADD AND HAND BLEND 6. COOL CUSTARD TO 35C AND FOLD IN WHIPPED CREAM GLAZE GLUCOSE WHITE CHOCOLATE WHITE PATE A GLACER YELLOW FOOD COLORING 510G 165G 15G 607G 607G AN 1904G 1. BLOOM IN COLD WATER 2. COMBINE, GLUCOSE AND YELLOW COLORING AND BRING TO A BOIL 3. POUR MIXTURE OVER CHOCOLATE AND PATE A GLACER 4. ADD AND HAND BLEND 5. USE GLAZE AT 30-35C
Chef Scott Green NOIR PETIT GATEAU ASSEMBLY: 1. ROLL SABLEE TO 3MM THICK AND CUT USING 100MM RING. BAKE AND RESERVE 2. CAST BLACK FRUIT JAM ½ WAY INTO DEMI-SPHERE FLEXI MOLD, FREEZE, UNMOLD AND RESERVE 3. CAST VIOLET MOUSSE INTO DEMI-SPHERE FLEXI MOLD AND INSERT FROZEN JAM. FREEZE 4. PUNCH 60MM ROUNDS OF VANILLA CAKE 5. CAST BLACK FRUIT JAM INTO 60MM ROUND FLEXI 6. CAST VIOLET CREMEUX OVER BLACK FRUIT JAM AND CHILL UNTIL SLIGHTLY SET 7. PLACE VANILLA CAKE ROUND ONTO VIOLET CREMEUX AND FREEZE 8. LINE 80MM RING WITH ACETATE AND FILL WITH BLACKBERRY MOUSSE 9. PLACE CAKE INSERT INTO CENTER OF BLACKBERRY MOUSSE AND FREEZE 10. UNMOLD MOUSSE AND GLAZE. PLACE GLAZED MOUSSE CAKE ONTO CENTER OF BAKED SABLEE 11. UNMOLD DEMI-SPHERE OF VIOLET MOUSSE AND SPRAY WITH WHITE CHOCOLATE SPRAY 12. PLACE DEMI-SPHERE ON TOP OF THE GLAZED BLACKBERRY MOUSSE
SABLEE INGREDIENT BUTTER POWDERED WHOLE EGGS PASTRY FLOUR X1 370G 240G 5G 675G 1415G 1. CREAM BUTTER, POWDERED AND 2. ADD WHOLE EGGS AND MIX UNTIL EMULSIFIED 3. ADD PASTRY FLOUR AND MIX UNTIL HOMOGENIZED 4. BAKE: 330F; 9-15MIN BLACKBERRY MOUSSE INGREDIENT BLACKBERRY PUREE CREAM WHITES WATER LEMON JUICE X1 500G 16G 500G 186G 500G 12G 1839G 1. BLOOM IN COLD WATER 2. WHIP CREAM TO SOFT PEAKS AND RESERVE 3. COMBINE AND WATER AND COOK TO 121C 4. POUR SYRUP OVER WHITES WHILE WHISKING AND WHIP TO STIFF PEAKS 5. ADD BLOOMED AND MELTED TO BLACKBERRY PUREE AND LET THICKEN, WHISKING OFTEN 6. SCALE 200G OF ITALIAN MERINGUE AND FOLD INTO BLACKBERRY PUREE 7. FOLD IN WHIPPED CREAM
BLACK FRUIT JAM IQF BLACKBERRY IQF WILD BLACKBERRY IQF BLACK CURRANT A B AGAR LEMON JUICE 105G 20G 3G 20G 523G 1. COMBINE IQF FRUIT AND A AND HEAT 2. COMBINE B AND AGAR AND RAIN INTO MIXTURE 3. BRING MIXTURE TO A BOIL. ADD LEMON JUICE 4. ROBOT COUPE BRIEFLY TO OBTAIN DESIRED TEXTURE VIOLET MOUSSE HEAVY CREAM A VANILLA EGG YOLKS WATER HEAVY CREAM B VIOLET EXTRACT 253G 214G 12G 197G 283G 24G 121G 788G 13G 1905G 1. BLOOM IN COLD WATER 2. WHIP CREAM B TO SOFT PEAKS AND RESERVE 3. COMBINE, HEAVY CREAM A, VANILLA, AND YOLKS AND COOK TO 82C 4. ADD BLOOMED AND WHISK WELL. COOL MIXTURE TO 30C 5. FOLD IN WHIPPED CREAM AND VIOLET EXTRACT
VIOLET CREMEUX HEAVY CREAM VANILLA EGG YOLKS VIOLET EXTRACT 1080G 21G 270G 360G 9G 3G 12G 1755G 1. BLOOM IN COLD WATER 2. COMBINE HEAVY CREAM, AND VANILLA AND BRING TO A SIMMER 3. COMBINE YOLKS AND AND WHISK WELL 4. TEMPER YOLKS INTO CREAM AND COOK TO 85C 5. ADD VIOLET EXTRACT VANILLA CAKE CAKE FLOUR 540G BAKING POWDER 16G 8G MILK 324G WHITES 360G VANILLA 48G BUTTER 453G 740G 1. BRING WHOEL MILK, EGG WHITES AND BUTTER TO ROOM TEMP 2. COMBINE BUTTER, VANILLA AND AND CREAM 3. COMBINE EGG WHITES AND 4. COMBINE AND SIFT DRY INGREDIENTS 5. ADD WET AND DRY INGREDIENTS ALTERNATELY TO BUTTER MIXTURE 6. BAKE: 350F 18-20MIN
WHITE CHOCOLATE GLAZE GLUCOSE WHITE CHOCOLATE WHITE PATE A GLACER PURPLE FOOD COLORING 510G 165G 15G 607G 607G AN 1904G 1. BLOOM IN COLD WATER 2. COMBINE, GLUCOSE AND PURPLE COLORING AND BRING TO A BOIL 3. POUR MIXTURE OVER CHOCOLATE AND PATE A GLACER 4. ADD AND HAND BLEND 5. USE GLAZE AT 30-35C