Gâteau de chocolat blanc passion mousse, Choux et aux amandes brioche

A pastry shop presentation of a cake after all its a great combination of three different textures and two different taste. The base is made of almond brioche bread which is very rich in butter, milk and enriched with almond flakes. Profitrolls filled with passion cream and there is a White chocolate passion fruit mousse square surounded by the profit rolls , the whole cake is covered from top with a white chocolate net window. To see it the mousse from top then YOU HAVE TO OWN MY CAKE.

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Sao tome dark chocolate mousse with rhubarb compote and almond linzer sponge

Soathome dark chocolate mousse with rhubarb compote and almond linzer sponge
An astounding combination of  rhubarb and dark chocolate mousse with fine touch of almond flavour. The sharp and the tangy taste of the rhubarb along with bitterness of chocolate, it tastes very different but the almond linzer spong plays a major role to make it wowwwwwwwww. These fantastic combination of flavours are really inspiring and out of the world. 

Dark chocolate mousse 
Soathome Chocolate  - 500 gms
Castor sugar               - 37gms
Egg yolk                      -7nos
Milk                              -250gms
Cream 40%                 - 450gms

Procedure
Yolk and sugar whiping on double boiler
Add warm milk 
Pour the sabayon mix into the chocolate
Add whipped 40% cream   

Almond linzer Sponge
Butter                         - 250gms 
Castor sugar               -125gms
Whole eggs                 - 2nos
Almond pwd               -250gms
Refined flour              -125gms 
Milk                            - 100ml
Cinnamon pwd          -3gms

Procedure
Cream butter and sugar
Add eggs on by one 
Mix all the dry ingredients together
In the end add milk into it

Rhubarb compote 
Rhubarb                   - 250gms 
Castor sugar             - 50gms 
Pectin                        - 2gms 
   

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Ciabatta  starter and Sour dough

The life in the starter dough got to know after 2 months of struggle to make it perfect and healthy one. Maintaining starter, according to the documentary  but its very difficult. Refreshing the sour dough it just needs some flour and water. There are few steps needs to be followed when you are making the starter. The  starter gets contaminated fasters if the procedures  are not followed properly or on time. Procedure for maintaining starter is the same every where but refreshing it depends upon the consumption of the breads made from it.

Any addition of ingredient for tartness like vinegar  will leads to contamination of starter. Storing the starter in glass container will be a perfect option to avoid contamination in future.

Sour dough can be made with out the yeast because the fermentation occurs due to the presence of amylase enzyme present in wheat naturally. But the process of fermentation will be comparatively very slow.

Sour dough starter

 Starter recipe                                                                                                      

 Flour      1 kg                                                                         

 Water     1700 ml                                                                     

 Yeast       20 gm         
 Refreshing of the sour dough has to be done evry alternative days

Procedure    

Mix flour and yeast.

Add water into it slowly and steadily.

Keep the mix at the temperature  25 to 30  degree Celsius for the yeast activation.

Once it is double the volume then, keep it in the refrigerator at 1-5 degree Celsius    

 Sour dough ciabatta recipe 

Flour                          1200gm

Sourdough                1800gm

Improver                    17gm

Gluten                        180gm

Water                         1400ml

Vitamin C tablet       1no

Salt                             36gms

Oil                               120ml

Divide the dough into 100 gms each
Baking   240/220 degree celsius
Drying    220/220 degree celsius for 10 min

                     
Procedure

Mix all the dry ingredients

Add chilled water staidly into the mix

Knead it well till it reached the window pain stage

Remove the 1800gms of dough from it and put it back into to the sour dough container

Add salt

In the end finish it with the oil                                

             

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It’s an Al a cart dessert platting. Has got a different components in to it, which made it a successful dessert. The square tart which was baked and filled with the sour cherry(boiron) compote, a cream Brulee disc on top, pour pistachio chiboust cream in to it. Once its set, drizzle some castor sugar and troche it on top of the chiboust cream. And the lemon sorbet with lemon zest quenelle on crumble.

Sweet paste

Flour-300gm

Butter-200gm

Eggs –1no.

Icing sugar-100 gm

Pistachio chiboust cream 

Egg yolk- 1no.

Flour-5gm

Milk-100gm

Cornflour-6gm

Castor sugar- 20gm

Vanilla essence-10ml

Vanilla pod- 1 pod

Pistachio paste- 15gms

Italian me- rang 

Egg white- 90gms

Water – 55gms

Sugar- 220gms

Sour cherry  compote

Sour cherry -100gm

Sugar -20gm

Red wine -10ml

 

Lemon sorbet with candied lemon zest

Water-100ml

liquid glucose-15ml

Sugar-20gms 

Candied lemon zest- 20gm

Lemon juice –50ml

Vanilla cream brulee

Milk- 20ml

Cream-80ml

Egg yolk-1no.

Vanilla pod-1 pod

Sugar- 15gms

Crumble

Butter-100gms

Sugar-150gms

Flour-150gms

Candied lemon zest

Sugar-100ml

Water -50ml

Lemon zest -50gm 

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Frozen Smores

Newyork is in India now, since last Friday when Chef Dominique Ansel has introduced frozen smores to the bakery and pastry industry. His creative-twist is creating a big twister everywhere the pastry world.

                                   Introduction of the Turkish ice cream (dondurma) sound good along with the use of exotic ingredients like mastic tears and salep for its gooiness it’s quite orgasmic. The chocolate wafers plays a barrier between the marshmallow and the ice cream which make the big different.  In the end a toasty effect with apple wood flavor.

http://www.businessinsider.com/dominique-ansels-frozen-smore-2013-7

www.chefratheeshunninair.blogspot.in

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Orange Cointreau Parfait, Dark chocolate Ganache, Sour cherry jelly with dark sponge crisp

http://chefratheeshunninair.blogspot.in/

Black Forest Pastry

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