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Recipes

[[ recipeID=recipe-9kji96kke, title=SMALL JARS OF CHOCOLATE CREAM ]]

 

[[ recipeID=recipe-8kj86nsd1, title=STRAWBERRY OATMEAL COOKIES ]]

 

[[ recipeID=recipe-8kfm7rp1x, title=CAOTINA BERRY DREAM ]]

 

[[ recipeID=recipe-7kdfnz4g9, title=LITTLE RED FRUIT AND CORIANDER PUFF PASTRY CAKES ]]

SMALL JARS OF CHOCOLATE CREAM

Servings: 8 People

Keywords: chocolate cream

  • Prep Time: 20 mins
  • Cook Time: 12 mins
  • Total Time: 32 mins

Ingredients

Instructions

Ingredients

Instructions

Preparation of small pots

  1. Crush the two chocolates. Whisk the egg yolks with the sugar until the mixture whitens. Bring the milk and cream to a boil and pour over the egg/sugar mixture.Return the saucepan to low heat and let thicken gently without boiling.Pour the cream over the chocolate and stir well to melt.

Dressage

  1. Pour the chocolate cream into small pots and serve once they have cooled.

STRAWBERRY OATMEAL COOKIES

Servings: piece

Keywords: strawberry cookies, strawberry oat cookies, cookies, valrhona inspiration strawberry

  • Prep Time: 8 hours 0 mins
  • Cook Time: 30 mins
  • Total Time: 8 hours 30 mins

Ingredients

Instructions

Ingredients

Instructions

  1. In a stand mixer fitted with a paddle, mix or cream the butter and sugars together at high speed for about 1 minute, then at high speed for 1 more minute. Scrape the bottom of the bowl with a silicone spatula.
  2. Add the eggs one by one, mixing at medium speed. Once the last egg is in, finish with the extract and mix at high speed for 1 minute, until it looks like the lightest shade of pearly yellow. Scrape the bottom of the bowl with a silicone spatula, again.
  3. Separately, mix the dry ingredients together, and add all at once to the egg-butter mixture. Paddle it on the lowest setting until it just comes together. You should still be able to see some dry flour.
  4. Add the strawberry chocolate, mix at low speed for 15 seconds. Follow with the dried strawberries and do the same. The dough should be very pliable and creamy-looking.
  5. Scoop or roll into logs and freeze for 6-8 hours for best results when baking.
  6. To bake, set an oven to 325°F. Line a baking sheet tray with parchment and place cookie scoops or cuts at least 11/2” apart, depending on the cookie size. For best results, allow the cookies to thaw out for 10-15 minutes before baking (while the oven preheats). Then bake for 5-6 minutes, turn the tray and bake for another 5-6 minutes. Let them cool for at least 10 minutes. They will be super soft and hard to grab straight out of the oven.

CAOTINA BERRY DREAM

Servings: 2 Small Cups

Keywords: Caotina, Berries, Chocolate, Beverage

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins

Ingredients

Instructions

Ingredients

  • 1 scoop vanilla or sour cream ice cream
  • 300 ml cold milk
  • 100 g ripe wild berries (fresh or frozen)
  • 50 g Caotina Original
  • A squirt of grenadine syrup

Instructions

  1. Puree all ingredients with a blender, fill in glasses and add ice cream when desired.

LITTLE RED FRUIT AND CORIANDER PUFF PASTRY CAKES


Servings: 70 Small cakes

Keywords: Pastry, Puff Cakes, Redfruit, Corriander

  • Prep Time: 30 mins
  • Cook Time: 1 hours 0 mins
  • Total Time: 1 hours 30 mins

Ingredients

Instructions

Ingredients

Gum Arabic Syrup

  • 350 g water
  • 100 g muscovado sugar
  • 150 g brown sugar
  • 100 g glucose
  • 70 g gum arabic
  • 5 g lemon zest

Puff Pastry with Cream

Coriander Gel

  • 40 g coriander leaves
  • 250 g clear glaze
  • 45 g orange juice
  • 10 g yuzu
  • QS yellow food colouring
  • QS green food colouring
  • 21 g hydrated gelatine (3 g gelatine + 18 g water)

Custard cream

  • 230 g milk
  • 230 g Elle & Vire Professionnel® Excellence Whipping Cream
  • 30 g sugar
  • 50 g egg yolks

Meringue

  • 220 g glucose syrup
  • 140 g egg whites

Mascarpone mousse

Whipped ganache

  • 350 g Elle & Vire Professionnel® Excellence Whipping Cream (1)
  • 130 g white couverture chocolate
  • 21 g white couverture chocolate
  • 21 g hydrated gelatine (3 g gelatine + 18 g water)
  • 350 g Elle & Vire Professionnel® Excellence Whipping Cream (2)

Assembly

  • QS raspberries
  • QS blueberries
  • QS strawberries
  • QS coriander gel
  • White chocolate circles

Instructions

Gum arabic syrup

  1. Bring the water, brown sugar and muscovado sugar, glucose, gum arabic and the lemon zest to the boil. Pass through a sieve and leave to cool.

Puff pastry with cream

  1. Mix together the flours, salt, water and cream.Roll into a ball and place in the refrigerator. Roll out the pastry and insert the butter sheet.Complete six single turns, observing resting times. Roll out the puff pastry to 2 mm thick. Cut out strips which are 18 cm by 4.5 cm (between 36 g and 38 g).Roll the strip into a circle measuring 4.5 cm in diameter. Place in a ring that is 6 cm in diameter and 4.5 cm high. Bake between 2 baking sheets at 170°Cfor 30 minutes. Turn it over halfway through cooking to ensure it cooks evenly. Once cooked and whilst still hot, remove from the mould and spray with thegum arabic syrup. Place back in the oven for 1 minute.

Coriander gel

  1. Mix all the ingredients together, then add the melted hydrated gelatine.

Custard cream

  1. Make a custard cream, heated to 82°C using a traditional method.

Meringue

  1. Heat all the ingredients to 40°C in a bain marie, then whip with a hand mixer.

Mascarpone mousse

  1. Mix the custard, vanilla, kirsch with the melted hydrated gelatine. Then, add the mascarpone.Using a silicone spatula, gently fold in the meringue.

Whipped ganache

  1. Heat the cream (1), add the hydrated gelatine. Pour onto the chocolate and make the emulsion. Add the cream (2) and mix together. Set aside in therefrigerator at 4°C. Make this cream the day before. Whip just before serving.

Assembly

  1. Pipe 20 g of mousse in the centre of the puff pastry circle.Add half a strawberry, 2 raspberries, 2 blueberries and 4 g of coriander gel.Pipe 15 g of mousse. Add a 5 cm in diameter white chocolate circle.
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