SWEET INDULGENCES 2018
THE ESSENTIAL COOKIE BASE
SIMPLICITY, CONSISTENCY & VERSATILITY.
Ardent Mills offers a new and improved cookie base that will add efficiency to your production without compromising quality or taste by delivering consistent results that will save you time and labour. The cookie base was developed without the use of artificial colours, flavours, sweeteners or preservatives. Ready to try our Essential Cookie Base?
FLOUR MILLING EXCELLENCE AND HERITAGE
“OFF-THE-SHELF” MIXES & CUSTOM FORMULATIONS
TECHNICAL & CULINARY SUPPORT THE PERFECT MIX
One Base, Many Applications.
The Essential Cookie Base is exceptionally versatile: Follow the directions on the label or customize applications and produce baked goods that have the appearance and taste of homemade.
This base will make a wide range of cookies including cookie crisps, as well as biscotti and blondies, and can be used as a layer in a dessert square. Check out some of our recipes below!
SOFT AND CHEWY CHOCOLATE CHIP COOKIES
INGREDIENTS:
10kg Essential Cookie Base #13614
1kg Butter (room temperature)
1kg Whole eggs
1kg Corn syrup
2.5kg Chocolate chunks
2.5kg Chocolate chips
BLONDIE
INGREDIENTS:
5kg Essential Cookie Base #13614
750g Shortening
800g Eggs
750g Corn syrup
1kg White chocolate chips
EQUIPMENT:
4-speed upright mixer with paddle attachment
#30 scoop
Baking trays
PREPARATIONS:
1. Add cookie base and butter to mixing bowl. Mix for 2 minutes on 1st speed.
2. Add eggs and corn syrup; mix for 1 minute on 1st speed, then 1 minute on 2nd speed.
3. Add chocolate chunks and chips, then blend together for 1 minute on 1st speed.
4. Scoop cookie dough using #30 scoop and place on baking tray.
5. Bake at 190°C (370°F) for approximately 10 minutes.
YIELD:
Approx. 428 cookies at 42 g each
EQUIPMENT:
4-speed upright mixer with paddle attachment
PREPARATIONS:
1. Mix cookie base and shortening together for 1 minute on 1st speed. Scrape down bowl, then continue mixing 1 minute on 2nd speed.
2. Add eggs and corn syrup and mix for 1 minute on 1st speed. Scrape down bowl, then continue mixing for 2 minutes on 3rd speed.
3. Add white chocolate chips, then blend together for 1 minute on 1st speed.
4. Scale 1185g batter into a greased 13x9 baking pan. Spread evenly.
5. Bake at 176 °C (350°F) for approximately 22–25 minutes. Once cooled, drizzle top with white icing, if desired.
YIELD:
Approx. 103 pieces at 80g each
SWEET INDULGENCES
Naomi Szeben
It was an honour to assemble this year’s cookbook, to get a sense of the wide range of talent of North America’s bakers. From the American Bakers Guild to Canada’s own television celebrity chef Anna Olson, it was a pleasure to read each expert’s take on simple ingredients.
The theme of this year’s cookbook is indulgence. There’s something luxurious about not having to share a cake or bread with anyone, and revel in the borderline gluttony in knowing it’s yours, all yours and nobody else’s! From cupcakes to personal-sized cakes, Bakers Journal has assembled some of the most creative recipes. Chef Olson cupcakes are meant to be savoured in a few bites, and the vegan touch of the Rebecca Coleman’s Smores Cups will test any resolve to only eat “just one.”
Despite the theme suggesting an individual enjoying a personal treat, many of these recipes are meant to be shared among friends and enjoyed over a family dinner. Chefs know that the most powerful ingredient in any recipe is nostalgia, and giving someone a “taste of home,” is like a short trip through a time machine.
Nobody knows home better than chefs Petra Bockus and Rachel Nicholson. While they had graduated from well-known culinary schools, their hardest test involved meeting family standards. Nicholson’s shares her family recipe for Tea Biscuits, and so doing, brings a bit of her family history to your table. Chef Bockus’ Personal Upside Down Pineapple Cakes brings the a warm, familiar touch to her recipe, but gives it just enough élan that makes it elegant as it is cozy.
I would like to that all of the contributors for their time and efforts in choosing their recipes, and making this year’s recipe book a mouth-watering treat for all occasions.
PERSONAL PINEAPPLE UPSIDE-DOWN CAKES
Petra Bockus is a graduate of George Brown College’s Baking and Pastry Arts Management program
Bockus states, “I am an advocate for the classics because I love the comfort and joy a familiar dessert brings to people. Just a little love turned this simple recipe into something glorious. Year after year, this is my most requested cake.”
GETTING DOWN TO BUSINESS:
CARAMEL
Melt butter in pot over medium heat. Add sugar. When sugar is incorporated and caramel darkens to medium gold, add pineapple slices along wit any juice. Boil for 5 minutes, stirring carefully. Pour a small amount of caramel into each tin, add a pineapple slice and a cherry in the centre. Set aside.
CAKE
Sift flour, baking powder and salt together. Set aside. Whisk eggs, yolks and sugar with vanilla and rum. Fold dry ingredients into egg mixture in 3 batches. Whisk to smooth. Fold in melted butter.
Measure 70 grams of batter into each tin. Bake at 315°F for 18-20 minutes.
Makes 24 cakes. Best fresh, but can be frozen for up to 2 weeks.
YOU WILL NEED THE FOLLOWING:
CARAMEL
• 160 g unsalted butter
• 472 g granulated sugar
• 2 large ripe pineapples- stripped, cored, and cut into 12 rings each
• 24 marachino cherries
CAKE
• 480 g flour
• 12 g baking powder
• 3.09 g salt
• 6 eggs
• 8 yolks
• 620 g granulated sugar
• 8.79 g pure vanilla extract
• 60 g rum
• 374 g butter, melted and cooled
• 4 extra large muffin tins. 24 muffin cups total.
Photo courtesy Ylanite Koppens
Chef
Puff Pastry There is no limit to what you can do with Pepperidge Farm® Puff Pastry. Create traditional favourites like strudels, fruit flans and quiches; or add a twist to classics like French onion soup or pizza!
Creamy Tomato and Spinach Chicken Bites
Pepperidge Farm® Puff Pastry
Mini Shells, thawed egg water
Campbell’s® Verve® Tomato Roasted Red Pepper Bisque with Gouda 35% whipping cream cooked chicken, cubed baby spinach, loosely packed butter garlic clove, minced breadcrumbs, dried fresh chives, finely chopped dried oregano pepper
1 Preheat oven to 375°F (190°C). Whisk egg with water. Brush pastry shells with egg wash. Bake for 20 to 25 minutes.
2 Meanwhile, heat bisque and cream in small saucepan set over medium heat; bring to a simmer. Stir in chicken; cook for 5 minutes, stirring often, until chicken is heated through. Add spinach; cook for 1 minute or until wilted.
3 Meanwhile, melt butter in small skillet. Cook garlic for 1 minute or until softened. Stir in breadcrumbs, chives, oregano and pepper. Cook for 2 minutes or until toasted.
4 Spoon chicken mixture evenly into baked pastry shells. Sprinkle with breadcrumb mixture.
Made with no artificial colours or flavours, Pepperidge Farm® Puff Pastry is extremely versatile and easy to use. Our Pastry Sheets and Patty Shells thaw in minutes and brown evenly during cooking. Get ready to delight and wow your patrons!
For a free sample call 1 800 461 7687.
Chocolate Ravioli Pillows
ingredientsmetricimperialinstructions yields: 36
semi-sweet chocolate, chopped
35% whipping cream
egg water
Pepperidge Farm® Puff
Pastry, thawed but still cold
All-purpose flour, for rolling icing sugar
1 Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper; set aside.
2 Place chocolate in a medium bowl. Heat cream in small saucepan over medium heat until just starting to boil. Pour hot cream over chocolate; let stand for 5 minutes. Whisk until smooth. Chill for 15 minutes.
3 Whisk egg with water; set aside.
4 Place pastry sheets onto lightly floured work surface. Cut each sheet into 36 equal rectangles (1.5” x 2.5”). Transfer half of the rectangles (1.5” x 2.5”) to prepared baking sheets
5 Drop chocolate mixture by heaping teaspoons onto pastry rectangles on baking sheet. Brush edges with egg wash. Top with remaining pastry rectangles (1.5” x 2.5”), pressing edges together to seal. Brush with egg wash. Freeze for 10 minutes or until firm.
6 Bake in preheated oven for 20 to 25 minutes, or until pastries are golden brown. Dust with icing sugar.
LEMON MERINGUE PIE
Rebecca Coleman
Courtesy of Aquafabulous! 100+ Egg-Free Vegan Recipes Using Aquafaba by Rebecca Coleman © 2017 www.robertrose.ca Available where books are sold.
“I love lemon curd,” says Coleman “Although it’s normally made with butter and eggs, olive oil works very well here to replace the the butter, and the curd is thickened with cornstarch instead of egg yolks. I challenge you to feed this to your omnivore friends and have them tell the difference.”
Photo courtesy Colin Erricson
YOU WILL NEED THE FOLLOWING:
CRUST
• 100.8 g all-purpose flour
• 2.5 g salt
LEMON CURD
• 80 g water
• 80 g un-sweetened non-dairy milk
• 9.5 g cornstarch
• 71.86 g granulated sugar
MERINGUE
• 71.77 g aquafaba
• 64.15 g granulated sugar
GETTING DOWN TO BUSINESS:
1 2 3 4 5 6 7
• 53.4 g vegetable oil
• 29.57 g cold water
• Pinch salt
• Grated zest of 1 lemon
• 92.82 g freshly squeezed lemon juice (about 2 to 3 lemons)
• 53.4 g olive oil
• 0.64 g cream of tartar
Crust: In a large bowl, combine flour and salt. Add vegetable oil and stir well. Add water and stir to combine. If the mixture seems too dry, add a bit more water until it sticks together and forms a cohesive ball. The mixture should not be very sticky on the outside.
Roll mixture into a ball and place it in the centre of a large sheet of wax or parchment paper. Place another sheet of paper overtop. Using a rolling pin, roll out to desired thickness (and so that crust is big enough to fit your pie plate with a little left over). Remove top layer of paper and flip upside down into pie plate. Trim.
Bake pastry crust in middle of preheated oven until lightly golden brown and a bit crispy around the edges, about 10 minutes. Remove from oven and let cool.
Lemon Curd: In a small bowl, combine water, non-dairy milk and cornstarch. Whisk well to combine. Pour into a small, heavybottomed saucepan and cook over medium heat, stirring well with a whisk, until it starts to bubble, about 5 minutes.
Add sugar, salt, lemon zest, lemon juice and olive oil. Continue to cook, whisking, until it thickens and bubbles, about 3 to 5 minutes. You’ll know it’s done when it coats the back of a spoon and you can run your finger through it without it running back together. Transfer to a separate bowl, cover and let cool in the fridge.
Meringue: In mixer bowl, combine aquafaba, sugar and cream of tartar. Set mixer speed to low and beat for 2 minutes. Turn speed up to medium and beat for 2 minutes. Set to highest speed and beat mixture until fluffy and peaks form, about 4 to 6 minutes. It will have a similar texture to marshmallow fluff.
Spread lemon curd in an even layer in pie shell. Top with meringue. With torch at full blast, holding it 2 to 3 inches (5 to 7.5 cm) from surface, toast top of meringue until golden brown. Serve immediately.
In a small bowl, stir together graham cracker crumbs and melted butter to combine.
Place 11.4 g graham cracker mixture in bottom of each muffin cup, then pack down with a glass.
Bake in preheated oven for 10 minutes. Remove from oven and let cool in pan on a wire rack.
Fill a small saucepan with 1 to 2 inches (2.5 to 5 cm) water and bring to a gentle simmer over medium-high heat. In a heatproof metal bowl, combine chocolate and non-dairy milk. Set metal bowl on saucepan so that it fits tightly and doesn’t touch the water below. Stir chocolate until melted and smooth. You want the ganache to be smooth, glossy and fairly runny, not thick and lumpy. If it is too thick, add a little more milk.
Spoon about 30 g melted chocolate over each graham cracker base, then shake pan to spread it around so that it forms an even layer. Transfer to freezer for at least 30 minutes.
In mixer bowl, combine aquafaba, sugar, cream of tartar and vanilla seeds. Set mixer speed to low and beat for 2 minutes. Turn up speed to medium and beat for 2 minutes. Set to highest speed and beat mixture until fluffy and peaks form, about 4 to 6 minutes. It will have a similar texture to marshmallow fluff.
Spoon as much fluff as possible into each muffin cup, then return to fridge for at least 30 more minutes or overnight. You may have leftover fluff.
Just before serving, pop cups out of muffin tins, peeling back paper liners. Use a torch to toast the tops, if desired, and serve .
* To make this recipe gluten-free, use gluten-free graham crackers. Make sure to use sugar that has not been filtered through bone char, because it’s not vegan. You can use any leftover marshmallow fluff to top hot chocolate, waffles, berries or cakes.
S’MORES CUPS
Rebecca Coleman
Courtesy of Aquafabulous! 100+ Egg-Free Vegan Recipes Using Aquafaba by Rebecca Coleman © 2017 www.robertrose.ca Available where books are sold.
6 NUT FREE
Remember when you went camping as a kid? One of the highlights for me was the gooey warmth of a marshmallow toasted on a stick. It was even better if you sandwiched it between two graham crackers with some chocolate. This is a slightly more grown-up version of s’mores. No campfire required . . . though you can use a torch.
YOU WILL NEED THE FOLLOWING:
• 89 g vegan graham cracker crumbs
• 22.48 g vegan butter alternative, melted
• 44.95 g chopped 70% bittersweet (dark) vegan chocolate
• 45.65 g unsweetened non-dairy milk (approx.)
• 58 .2 g aquafaba
• 23.95 g granulated sugar
• 0.39 g cream of tartar
• 0.35 g vanilla bean seeds (see Tips)
courtesy Colin Erricson
Photo
VANILLA CUPCAKES
Anna Olson 24
YOU WILL NEED THE FOLLOWING:
CUPCAKES
• 170 g unsalted butter, at room temperature
• 300 g sugar
• 5 large eggs, at room temperature
• 250 g cake & pastry flour
• 8 g baking powder
• 1.42 g salt
• 245 g 2% milk, at room temperature
• 4.2 g vanilla extract
FLUFFY FROSTING
• 170 g unsalted butter, room temperature
• 500 g icing sugar, sifted
• 90.75 g 2% milk
• 4.2 g vanilla extract food colouring paste (assortment of colours)
Spoon the coloured frostings into piping bags fitted with a variety of tips. 1 2 3 4 5 GETTING DOWN TO BUSINESS:
Preheat the oven to 350 oF (175 oC) and line 2 muffin tins with large cupcake liners.
Beat the butter and sugar until well combined. Add the eggs one at a time, beating well after each addition.
In a separate bowl, sift the flour, baking powder and salt. Stir the milk and vanilla together. Add the flour and the milk alternately to the butter mixture, starting and ending with the flour and beating well after each addition. Spoon the batter into the cupcake cups so they are two thirds full, and bake for about 18 minutes, until a tester inserted in the centre comes out clean. Cool the cup-cakes in the tins.
For the frosting, use a stand mixer fitted with the paddle attachment or electric beaters, beat the butter until it is fluffy. Add 2 cups of the icing sugar and first beat on low speed to incorporate, then increase the speed to high, until fluffy. Add the milk and vanilla and beat in. Add the remaining 2 cups of icing sugar and beat in, adding further up to 6 cups until a fluffy and spreadable consistency is achieved (the softness of your butter when you begin is the reason you may have to make this adjustment). Add a little colouring paste if you wish, or separate the white frosting into a few bowls and stir a different colour into each bowl.
FLATBREADS BAKED WITH FETA AND RED PEPPER PASTE
Dawn Woodward
Dawn Woodward and her partner, Edmund Rek, started Evelyn’s Crackers, a farmers market-based business in Toronto, in 2008. They are committed to using whole grain heritage wheat and other cereal grains grown in Ontario. Dawn sources directly from farmers and millers and is constantly developing different formulas for crackers, pastries, and more. Woodward has taught baking at George Brown Culinary College and she has led whole grain baking workshops for the past five years. She is a member of the Bread Bakers Guild of America.
This Armenian flatbread is from the small town of Anjar, Lebanon. Served with thick, cardamom-spiced coffee, it is perfect for breakfast.
flour
• Chiddam Blanc flour*
• Einkorn flour
• Water
• Salt
• Instant yeast
Olive oil
Sponge
• Extra-virgin olive oil As needed As needed
• Red pepper paste or harissa As needed As needed
• Feta cheese As needed As needed
• Dried oregano As needed As needed
* Rouge de Bordeaux flour may be substituted.
Total dough weight 0.618 kg
Total fermented in sponge 33.33%
Einkorn 100%
GETTING DOWN TO BUSINESS:
SPONGE
• Dissolve yeast in water in a medium mixing bowl. Stir in einkorn flour until smooth. Cover.
• Ferment 4–12 hours at room temperature.
DOUGH
• Add oil and salt to sponge. Stir in 3/4 of flour, 1/2 cup at a time.
• When dough becomes too stiff to stir, turn out onto a lightly floured board or counter to knead.
• Add remaining flour a bit at a time until dough is smooth and supple but not stiff.
• Place dough in clean, large and lightly oiled bowl. Cover with a cloth.
• Ferment until doubled in size (about 2–3 hours) at room temperature. Fold once during bulk fermentation
• Preheat oven to 475°F.
• Turn dough out onto a lightly floured surface and divide into 2 equal pieces. Round lightly into balls.
• Cover and let rest for 20 minutes. Flatten into thin 7” circles.
• Optional, if not using a baking stone: Lightly grease baking sheet. Place rounds on sheet about 3” apart.
TOPPING
• Combine olive oil and red pepper paste in a small bowl. Brush onto dough rounds.
• Crumble feta over each and sprinkle with oregano.
BAKE
• Bake in 475°F oven (on baking stone or greased baking sheet) for 10–12 minutes.
• The breads should sound hollow when tapped on bottom and be light brown with dark spots.
• Serve warm or room temperature. These breads will hold for 36 hours.
Simply easy
INTRODUCING an EASY-TO-USE, CLEAN LABEL BASE
• D iscover the flavour combination of fermented rye and selected malt flours
• Very versatile for retail to industrial bakers
• Exceptional shelf life
• G uaranteed consistently superior quality
Smoked Ham Epi Bread
INGREDIENTS
The above is a suggestion only.
INSTRUCTIONS
Combine all ingredients
Mixing time (until fully developed) 4
(24oC)
Rest 30 minutes
Divide 7oz–200g
Shape and rest for 15 minutes String 11” (28cm)
Flatten and apply the filling
• Spinach 5g
• Sliced smoked ham 35g
• Crumbled Feta cheese 20g
• Sautéed onions 5g
Proof at room temperature 30 minutes (+/-)
Apply scissors cut 6 times (option)
Baking temperature 420oF (215.5oC)
Baking time 30 minutes
The above is a suggestion only.
BLUEBERRY MASCARPONE PIE
YOU WILL NEED THE FOLLOWING: GETTING DOWN TO BUSINESS:
• 48 cm (19-inch pie crust)
• 241.3 g mascarpone cheese
• 37.71 g tablespoons lemon curd
• 198.7 g fresh blueberries
Make pie crust for 9-inch pie or tart. Preheat oven to 375°F. Press pie crust into 9-inch tart pan with removable bottom. With tines of a fork, pierce bottom and sides. Bake until lightly browned, about 10 minutes; refrigerate until cool, about 10 minutes. In small bowl, stir together cheese and 22.62 grams of the lemon curd until smooth. (If mixture is too thick to spread, add a small amount of milk.) Spread mixture in bottom of cooled tart shell. In medium-size bowl, gently stir blueberries and remaining 15.08 grams of lemon curd until thoroughly combined. Spoon blueberries evenly over mascarpone layer. Cover and chill 2 hours.
U. S. Highbush Blueberry Council
BLUEBERRY PERSONAL PIES
GETTING DOWN TO BUSINESS:
Bake pie crusts in 375 °F oven 15 minutes or until done. Stir preserves with 14.8 g water. Simmer or microwave on high until preserves melt, about 30 seconds. Stir in blueberries; return to pot or microwave and cook about 2 minutes or until blueberries are hot but not bursting. Spoon blueberry mixture into pie crusts; chill until set, about 1 hour; sprinkle each pie with 3 or 4 almond slices.
YOU WILL NEED THE FOLLOWING:
• 80 grams blueberry jam or preserves
• Pie dough cut and fitted into mini pie tins
• 296 g fresh blueberries
• slivered or sliced almonds
U. S. Highbush Blueberry Council
RACHEL’S MOM’S CHEDDAR AND CHIVE BISCUITS
Rachel Nicholson
12
• 360 g all-purpose flour
• 26 g baking powder
• 4 g kosher salt
Executive Pastry Chef Rachel Nicholson still enjoys this family recipe she remembers first making with her Mom. They are so moist and delicious you can eat them on their own, as a wonderful accompaniment to eggs or sumptuous alternative to sandwich bread.
• 100 g unsalted butter, cold and grated on a course cheese grater
• 275 g old white cheddar, cold and grated on a course cheese grater
• 50 g minced fresh chives
• 259 g buttermilk
GETTING DOWN TO BUSINESS:
In a bowl, sift flour, baking powder, and salt. Mix in the butter, cheese and chives until mixture resembles coarse crumbs, do not overmix. Add the buttermilk, stir until the dough just clings together.
Turn onto a lightly floured surface; press together to form a round and flat dough disk. Roll to 1/2-in. thickness; cut with a round cutter. Place 1 in. apart on a parchment lined baking sheet. Bake at 400°F for 11-12 minutes or until lightly browned.
« SLOW RISE » BAGUETTES
(POINTAGE EN BAC)
Soulanges Mills
While using long fermentation, bakers can process bread throughout the day and offer fresh tasty bread to customers at any time.
Getting down to business:
MIXING: Place all the ingredients in the mixing bowl. Mix for 8 minutes on first speed only. After mixing, the dough will be under kneaded and should have a temperature of 75°F (23,8°C). Leave the dough in a tray.
1 hour.
FOLDING: Fold the dough 3 times, at 20-minutes intervals. After the third fold, the dough will be stronger and easier to work with.
LONG FERMENTATION: Cover the tray and place into a 50°F cooler. It can remain at this temperature for up to 18 hours.
SHAPING: Remove the tray from the cooler and divide into 375 g portions. Preshape, wait 15 to 20 minutes then shape to baguettes. Place on floured couche linen.
FINAL FERMENTATION: 1½ to 2 hours at 75°F. Cover to protect the dough from draft.
BAKING: Bake at 482°F (250°C) for 20 minutes, until it achieves a golden colored crust.
You will need the following:
• Paris d’or flour 100%
• Water 70%
• Salt 2%
• Yeast 0.75%
• Total yield 172.72%
The concept of Soulanges Mills sprouted out of a partnership between farmers, a miller, and bakers whose goal was to develop extremely high-quality flours while respecting the environment
IMPERIAL CRÊPES WITH VANILLA ICE CREAM AND BERRY SAUCE
Black Oak Brewing
8
Beer gives these crêpes a light and fluffy texture and adds a rich depth of flavour to the berry sauce.
YOU WILL NEED THE FOLLOWING:
COCONUT SPONGE
• 210 g all-purpose flour
• 1.275 g salt
• 4 eggs, at room temperature
• 247.2 g milk, at room temperature
BERRY SAUCE
• 28.8 g cornstarch
• 450 g frozen mixed berries, thawed
ASSEMBLY
• 408 g vanilla ice cream
• 296 g mixed berries
GETTING DOWN TO BUSINESS: 1 2 3 4 5
• 53.4 g canola oil, divided
• 473 g Radio The Mothership Imperial IPA, divided
• 95.82 g granulated sugar
• 28.69 g butter
• Fresh mint sprigs (optional)
Crêpes: In large bowl, whisk together flour and salt. In measuring cup, whisk together eggs, milk and half of the oil until combined; gradually whisk into flour mixture until smooth. Let stand for at least 15 minutes; whisk in the beer.
Heat 20 cm non-stick skillet over medium heat; brush with some of the remaining oil. Pour scant 60 grams of the batter into pan, swirling to coat bottom of pan. Cook for about 1 minute or until crêpe begins to curl around edges. Flip over and cook for about 30 seconds or until set. Repeat with remaining
batter, brushing pan with oil as needed. Layer crêpes between two pieces of waxed paper to prevent sticking. Transfer to parchment paper-lined baking sheet. Let cool completely. Makes 16 crêpes.
Berry Sauce: Stir together 59 g beer with cornstarch until smooth; set aside. In heavy-bottom saucepan, combine berries, remaining beer and sugar; bring to boil over medium-high heat, stirring often. Simmer for 3 to 5 minutes or until sugar dissolves completely.
Stir cornstarch mixture into berry mixture. Bring to boil; cook, stirring occasionally, for about 5 minutes or until thickened. Remove from heat and stir in butter. Let cool completely.
Assembly: Fold each crêpe into quarters. Arrange 2 crêpes on each plate. Spoon Berry Sauce over crêpes. Top each crêpe with scoop of ice cream and sprinkle berries onto plates. Garnish with mint (if using).
TIP:
• Use Berry Sauce as a topping for cakes, pancakes, or waffles.
GETTING DOWN TO BUSINESS:
TO PREPARE THE BATTER
Over a double boiler, melt the chocolate. Sift the flour, cinnamon, ginger and allspice and set aside. Using a whisk, mix the olive oil, salt, vanilla and almond extracts. Add in the sugar, and the eggs one at a time. Switch to a spatula and fold in the spiced flour mixture only until incorporated. Stir in the mango, walnuts and raisins.
TO BAKE THE BROWNIES
Preheat the oven to 350°F. Using a non stick prepared baking spray with flour, spray the an 8 inch by 8 inch pan. Turn the mixture into the pan and spread out to an even layer. Bake for 30 minutes until just done. Test with a toothpick – to be inserted to come out clean. Remove from oven and let cool completely before cutting into 16 pieces.
MANGO & SPICE BROWNIE
Chef Allen Susser
For those looking for a tropical twist on an old favourite, the mango adds a touch of brightness to these brownies.
Chef Allen Susser has worked at the Bristol in Paris and Le Cirque in New York.
YOU WILL NEED THE FOLLOWING:
• 56.7 g Unsweetened chocolate
• 65.06 g Whole wheat flour
• 1.26 g Cinnamon
• 1.26 g Ginger
• 1.26 g Allspice
• 113.4 g Olive oil
• 2.5 g Salt
• 2.8 g Vanilla extract
• 1.4 g Almond extract
• 144.3 g Light brown sugar
• 2 Large Eggs
• 1 ripe Mango, peeled, cut from the pit and diced
• 115.9 g Walnuts
• 75.71 g raisins
PROSCIUTTO AND PEACH FLATBREAD WITH GOAT CHEESE AND FRESH SPROUTS
Oak Brewing
Mix the dough: add the flour, yeast, sugar and garlic salt. Mix until combined.
THE CRUST
• 218.6 g cups flour
• 9.57 g dry active yeast
• 3.992 g white sugar
• 7.541 g garlic salt
• 157.7 g malty beer (e.g. Black Oak Nut Brown Ale)
TOPPING
• 113 g goat cheese, broken into chunks
• 120.7 g mozzarella, shredded
• 135 g sliced Prosciutto
• 170.1 g peaches, sliced
• 27.3 g olive oil
• 2.55 g sea salt
• 1.425 g pepper
• 100 g fresh sprouts
Microwave beer on high for 20 seconds, test temperature with a cooking thermometer and repeat until temperature reaches between 120°F and 125°F.
Add the beer to the mixer and combine until most of the flour had been moistened. Turn speed to high and beat until dough is smooth and elastic, about 8 minutes.
Transfer dough to a lightly oiled bowl, tightly wrap with plastic wrap. Allow to proof until double in size, about 45 to 60 minutes. Remove the dough from the bowl and place on a lightly floured surface. Knead several times, cut into 6 equal sized pieces. Form the dough into 6-inch circles. Place on a baking sheet that has been covered with parchment paper.
While the dough is rising, shred the cheese and slice the peaches.
Preheat the oven to 400°F
Add the peaches to a small bowl. Toss with olive oil, salt and pepper, set aside. Top the 6 flatbread with shredded mozzarella, then slices of prosciutto, and then add slices of peaches.
Brush exposed crust with olive oil. Bake at 400°F for 12-15 minutes or until crust has turned golden brown. Sprinkle with goat cheese and fresh sprouts just before serving.
Decadent Chocolate Cake with Truffle Ganache
Decadent Chocolate Cake – Ingredients
400g Soft butter
300g Sugar
200g Whole eggs (4)
15g Vanilla paste
200g Nutriart 52% chocolate
Instructions:
80g Cocoa 22/24
400g Cake flour
5g Baking powder
3g Baking soda
5g Salt
Heat oven to 350F, prepare 2 x 8” cake pans with butter and flour.
Cream butter and sugar – do not whip – then add eggs, one at a time, while mixing on slow/ medium. Add sour cream and vanilla paste.
Melt chocolate to 45/50F then add to mixer. Ensure the chocolate does not set continuing to mix at a regular speed.
Sift flour, cocoa, salt, baking powder and soda together, add to mixer then mix until a smooth batter. Scale equally in the prepared pans and bake for 30 to 45 minutes.
Truffle Ganache –
Ingredients
1000g 35% Cream
900g Nutriart
60% chocolate
180g Egg yolks
275g Simple syrup
Instructions:
Bring syrup to a boil while gently beating yolks with a wire whisk using a mixer, on medium speed.
Slowly pour the boiling syrup onto the yolks while mixing. Increase mixing speed to whip and cool the mixture.
Boil cream and pour on chocolate to make your ganache. Let cool at room temperature.
Once cool, add yolk mixture delicately, using a spatula. Let cool to allow it to firm before applying to cake.
