| Graham_crackers | Sableuse | The Mix| Sesame_brittle | FIGS | Sorbet_Concorde|
| THE CRUST|
24 oz Butter
10 oz Brown Sugar
8 oz Sugar
4 tbsp Honey
14 oz Flour
10 oz Cake Flour
10 oz Wheat Flour
1 tsp Salt
2 tsp Baking Soda
2 tsp Cinnamon
Cream butter, sugars and
Roll out between parchment and bake at 350.
and grind in robot coupe.
For the crust:
1 ½ cup Crumbs –
¼ melted butter
| SABLEUSE or RICH POUNCAKE |
1 whole egg
500 gm sugar
500 butter _melted
175 gm corn starch
175 gm all purpose flour
In mixing bowl, mix together eggs and sugar in second
speed until fluffy.
Add the liquid butter.
Finally add the flours sifted together.
Don’t over turn
and finish by hand using a rubber spatula.
the mix onto a half sheet, previously linen with parchment paper.
Bake at 300 F for about 30 minutes.
Allow to cool completely and refrigerate.
Crumble this cake and garnish the bottom of a cake
ring by firmly pushing down. Make
sure there is enough cake, especially around the ring that will prevent the cheese cake mix from leaking away from then
(4 x 400 gms)
1 kg sour cream
1 pint heavy cream
mixing bowl, using the paddle, combine cream cheese, condensed milk and sour cream until smooth and homogenized.
Then add the egg and let turn slowly until homogenized.
Finally add the cream by just incorporating it to the
mix __don’t over whip_
gm Heavy cream
- 300 gm
- 500 gm Sugar
- 8 tbsp Honey
- 200 gm Flour
- 400 gm Sesame Seeds
- 200 gm Candied Ginger Brunoise
Cook cream, butter and honey untilblond caramel
- Add flour, seasame seeds and gnger while still
on fire for 3 to 4 min.
only parchment thinly.
at 300 until lightly brown. Cut into 2'X6' whilst warm.
| FIGS IN PORT
Concorde Grapes Sorbet|
- 15 to 20 Figs
Black Mission, tailed and scored,or as much as needed to be entirely cover in cooking liquid
- 1/2 cup Chinese Honey
- 2 cinnamon Sticks
- 4 star Anise
- 1 bottle of Red Port (750 ml)
- Roast Figs with spices and honey
- Add port and cover
- Bring to the boil and cover
- Remove from stove and let cool and infused
- Drain the Figs, delicately, and reduce cooking
liquid until syrupy .
- 2 liter Fresh Concorde grapes Juice
+ 1 liter Sorbet Syrup
2 kg 700 Sugar
300 gm Light Corn Syrup
20 gm Agar Powder
Add some sorbet syrup to the Cherry puree (defrost)
it gradually to determine how much exactly is needed . this would really help for the next time.
Then spin in ice cream maker
or simply freeze this mixture in the container
fit to be adapted to “PacoJet”
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