15 minute read
EXCLUSIVE RECIPE CARDS FROM AOIFE
TIRAMISU TART
Advertisement
AVONMORE PROFESSIONAL PRODUCT USED
Avonmore Professional 35.1% Whipping Cream
(MAKES ONE 20CM TART) SERVES 10
INGREDIENTS LIST
Chocolate Pate Sucre - 25g Cocoa Powder - 250g Flour - 125g Unsalted Butter, cubed - 125g Icing Sugar - 2.5g Salt - 2 Eggs
Mascarpone Mousse - 250ml Mascarpone - 250ml Cream - 85g Caster Sugar - 2 Leaves Gelatine
Chocolate Cremeux - 250ml Cream - 50ml Milk - 3 Egg Yolks - 35g Caster Sugar - 125g Dark Chocolate, roughly chopped - 1 Leaf of Gelatine Coffee Jelly Cubes - 290ml Espresso - 35ml Coffee Liqueur - 2g Agar - 2 Leaves Gelatine
Chocolate Biscuit Clusters - 55g Unsalted Butter - 55g Caster Sugar - 100g Plain Flour - 10g Cocoa - 1g Salt
Vanilla Orange Cream - 200ml cream - 10g caster sugar 1/2 vanilla pod, seeds scraped - Zest 1/2 Orange
Coffee Soaked Sponge - 3 Leaves Gelatine - 100ml Strong Coffee - 15g Caster Sugar - 10 Sponge Fingers
ELEMENTS:
01 Chocolate Pate Sucre 02 Mascarpone Mousse 03 Chocolate Cremeux 04 Coffee Jelly Cubes 05 Chocolate Biscuit Clusters 06 Vanilla Orange Cream 07 Dark Chocolate Décor Discs 08 Coffee Soaked Sponge
01
Chocolate Pate Sucre
1. Put the cocoa powder, flour and butter together in the bowl of a stand mixer and mix with the beater attachment until it resembles fine breadcrumbs.
2. Add the icing sugar and salt and mix well to combine. Add the eggs one by one, and mix until the dough just comes together. Wrap the dough in clingfilm and chill in the fridge for at least 1 hour.
3. Preheat the oven to 180°C. Roll out the pastry into a large circle, and line a 20cm round cake or tart tin, leaving a little pastry hanging over the edges.
Bake the tart blind by lining with a large square of parchment paper filled with baking beans or rice and bake for 15 minutes. Remove the paper and baking beans or rice and continue cooking for 2-3 minutes until the base of the pastry is completely cooked.
4. Remove from the oven and trim the edges of the pastry case. Set aside.
02
Mascarpone Mousse
1. Put 100ml of the cream into a small saucepan with the sugar. Put on a medium heat and bring to the boil to dissolve the sugar. Meanwhile, place the gelatine leaves in a small bowl of cold water to soften.
2. Put the remaining cream in the bowl of a stand mixer. Whisk the cream using the whisk attachment until soft peaks form. Set aside.
3. Once the cream in the saucepan is boiling, remove from the heat, squeeze out the gelatine leaves and add to the hot cream, mixing well to dissolve. Pour this mix over the mascarpone, mixing well until smooth.
4. Fold the whipped cream into the mascarpone mix place in the fridge for at least 1 hour to set. Once set, whisk until smooth. Place the mousse in a piping bag fitted with a large round nozzle. Place in the fridge until ready to assemble.
03
Chocolate Cremeux
1. Melt the chocolate in a bowl over a saucepan of boiling water.
Meanwhile, soak the gelatine leaf in a bowl of cold water.
2. Make a crème anglaise by heating the cream and milk in a small saucepan to boiling point. Whisk the egg yolks and sugar in a small bowl, and when the cream has reached a boil, slowly pour over the egg yolk and sugar mix, whisking all the time. Pour the mix back into a clean pan and cook until the crème anglaise has reached 77°C.
3. Squeeze out the gelatine leaf and add to the crème anglaise and whisk well to dissolve. Pass the anglaise through a sieve onto the chocolate.
Stir the mixture until fully emulsified. 2. Meanwhile, place the espresso, coffee liqueur and agar in a small saucepan and bring to a boil. Once boiling, boil for a further minute, then remove from the heat.
3. Squeeze out the gelatine leaves and add to the coffee, whisking well to combine.
4. Pour the jelly into a rectangle mould or rectangle tin 20cm x 10cm. Leave to set in the fridge for 2-3 hours until completely set.
5. Once set, cut into 8mm cubes and keep chilled until ready to serve.
05
Chocolate Biscuit Clusters
1. Preheat the oven to 170°C. Line a baking tray with a silicone mat or parchment paper.
2. Place the butter and sugar in a stand mixer with a beater attachment and mix until soft and creamy.
3. Add the flour, cocoa powder and salt and mix until the dough resembles breadcrumbs. Crumble the mixture onto a baking sheet and bake for 15 minutes. Cool the clusters completely and store in an airtight container until ready to serve.
06
Vanilla Orange Cream
1. Whisk all of the ingredients together until soft peaks form. Place in a piping bag in the fridge until ready to serve.
07
Dark Chocolate Décor Discs
1. Put the chocolate in a bowl over a pan of simmering water. Once melted to 45°C, remove from the heat and set aside to cool. When the chocolate has cooled to 35°C, temper to 30-31°C.
Use to make chocolate garnish; spread the chocolate out on an acetate sheet and cool for a few seconds until slightly set, then cut out various sized circles using circle cutters. Keep in the fridge until ready to serve.
08
Coffee Soaked Sponge
1. Warm the coffee with the sugar in a small saucepan until the sugar has dissolved.
2. Meanwhile, soak the gelatine leaves in a small bowl of cold water. When the coffee is hot, remove from the heat and add the squeezed-out gelatine. Whisk well to dissolve. Set the sponge fingers beside the hot coffee until ready to assemble the tart.
Assembly and Presentation:
1. Soak half of the sponge fingers in the coffee and place in a layer in the bottom of the cooked tart. 2. Pipe half of the mascarpone mousse on top and smooth.
Arrange the remaining soaked sponge fingers on top, followed by the remaining mascarpone mousse. Spread out and smooth completely using a palette knife and place in the freezer for 10 minutes. 3. Remove from the freezer and pipe alternate dots of chocolate cremeux and vanilla orange cream on top of the top. 4. Garnish with the coffee jelly cubes, chocolate biscuit clusters and the tempered chocolate discs to serve.
PEANUT, BANANA & MILK CHOCOLATE CARAMEL PETIT GATEAU
AVONMORE PROFESSIONAL PRODUCT USED
Avonmore Professional 35.1% Whipping Cream
(MAKES ONE 20CM TART) SERVES 10
INGREDIENTS LIST
Peanut Financier Sponge - 90g Butter - 45g Ground Peanuts - 90g Icing Sugar - 35g Plain Flour - 70g Egg Whites
Milk Chocolate Mousse Crème Anglaise - 60ml Milk - 60ml Cream - 1 Egg Yolk - 10g Caster Sugar
Mousse - Crème Anglaise as above - 2 Leaves Gelatine - 260g Milk Chocolate, chopped - 200ml Cream Candied Peanut - 50g Peanuts - 50g Caster Sugar
Caramel Glaze - 2 Leaves Gelatine - 60ml Water - 75g Glucose - 75g Caster Sugar - 50g Condensed Milk - 75g White Chocolate, chopped - Caramel Colour Gel, to Colour as desired
Dark Chocolate Décor - 100g Dark Chocolate 70%
Caramel Sauce - 125g Caster Sugar - 35ml Water - 30g Unsalted Butter - 100ml Cream 1/2 tsp Vanilla
Extract 1/2 tsp Sea Salt
Fresh Cream - 150ml Cream - 10g Caster Sugar
THE RECIPE, STEP BY STEP
ELEMENTS:
01 Peanut Financier Sponge 02 Banana Insert 03 Milk Chocolate Mousse 04 Candied Peanut 05 Caramel Glaze 06 Dark Chocolate Décor 07 Caramel Sauce 08 Fresh Cream
01
Peanut Financier Sponge
1. Preheat the oven to 180°C. Line a square baking tin (20 x 20cm) with parchment paper.
2. Make a beurre noisette by putting the butter in a small saucepan over a medium heat. When the butter has browned and is fragrant, remove from the heat and pass through a sieve into a clean bowl or saucepan. Set aside.
3. Make the sponge mix by mixing the peanuts, icing sugar and flour together in a small bowl. Add the egg whites and mix well to form a paste.
4. Mix in the cooled beurre noisette and mix well to combine. Spread the mix in the prepared tray and bake for 10 minutes until golden and firm to touch.
5. Cut out discs, 5cm in diameter and set aside until ready to assemble.
02
Banana Insert
1. Mix the sugar and pectin together and add to a small saucepan with the juice of 1/2 the lime. Bring to a boil.
2. Mix the remaining juice with the banana puree and pour the pectin mix over the puree. Pipe into the silicone demi spheres & place in the freezer for at least 2 hours or overnight.
03
Milk Chocolate Mousse
1. Make the crème anglaise by heating the cream and milk together in a saucepan until it reaches a simmer.
2. In a bowl, whisk the egg yolk and sugar together. When the milk and cream have reached a simmer, slowly pour into the egg mix, whisking all the time. Pour the mix back into the pan and place on a low heat, whisking constantly until the crème anglaise reaches 77°C. Cool the crème anglaise completely before making the mousse.
3. To make the mousse, melt the chocolate in a bowl over a saucepan of simmering water. Whisk 150ml of the cream to soft peak.
4. Soak the gelatine in cold water. Heat the remaining 50ml heavy cream in a saucepan and when hot, add the gelatine. Pour into the crème anglaise, mix well, and pour into the melted chocolate. Fold in the whipped cream, and pipe into stone or dome shaped moulds 6cm in diameter. Press a banana demi sphere insert into each, followed by a peanut financier sponge before freezing completely.
04
Candied Peanut
1. Put the caster sugar in a small saucepan and place over a medium heat. When the sugar turns to a deep golden caramel, add the peanuts and stir until all of the peanuts are coated in the caramel.
2. Pour out onto a tray lined with a silicone mat, and separate each peanut using a fork. Leave to cool completely before cutting into small pieces.
05
Caramel Glaze
1. Put the gelatine leaves in a small bowl of cold water to soften. Put the water, sugar and glucose in a small pan and bring to simmering point.
2. Squeeze out the excess water from the gelatine and and stir into the hot syrup mixture to dissolve. Add the condensed milk and mix well to combine.
3. Pour the hot mix over the white chocolate, stirring to melt.
Add the caramel gel colour to desired colour and set aside until ready to glaze. Use at 45°C.
06
Dark Chocolate Décor
1. Put the chocolate in a bowl over a pan of simmering water. Once melted to 45°C, remove from the heat and set aside to cool. When the chocolate has cooled to 35°C, temper to 3031°C. Use to make chocolate feather shapes, then place the acetate over a rolling pin to make curls. Keep in the fridge until ready to serve.
07
Caramel Sauce
1. Make a caramel by putting the sugar and water together in a small saucepan over a medium heat, shaking the pan regularly. Once the caramel has turned a deep golden brown, add the butter and whisk to combine.
2. Add the cream, vanilla and salt and bring back to a boil. Boil for one minute, then pass through a sieve and leave to cool completely.
08
Fresh Cream
1. Whisk the cream to soft peak.
Place in a piping bag fitted with a round nozzle and store in the fridge until ready to assemble.
Assembly and Presentation:
1. Unmould the frozen chocolate petit gateaux from the moulds and place on a wire rack over a baking tray. Pour the warm caramel glaze over each chocolate petit gateau, ensuring each is completely covered. Place on a tray until ready to assemble. 2. When ready to serve, press the chopped candied peanut pieces onto the glazed petit gateaux, and pipe the fresh cream on top. Make a dip in the cream and fill with caramel sauce. 3. Garnish with chocolate décor.
COCONUT MANGO CHEESECAKE
AVONMORE PROFESSIONAL PRODUCT USED
Avonmore Professional 38% Whipping Cream
(MAKES ONE 20CM TART) SERVES 10 INGREDIENTS LIST
Shortbread Base - 20g Icing Sugar - 1 Egg Yolk - 55g Plain Flour - 100g Unsalted Butter, cubed - Pinch of Salt
Coconut Cheesecake Mousse - 150g Coconut Puree - 100g Cream Cheese - 65g Caster Sugar - 3 Leaves Gelatine - 25ml Cream - 125g Whipped Cream
Mango Insert - 100g Mango Puree - Juice 1 Lime - 1.5g Pectin NH - 10g Caster Sugar Coconut Dacquoise Sponge - 50g Almond Powder - 15g Plain Flour - 60g Icing Sugar - 75g Egg Whites - 32g Caster Sugar - 75g Desiccated Coconut
Mango Gel - 150ml Mango Puree - 15ml Stock Syrup - 1.5g Agar
White Chocolate Cocoa Butter Glaze - 225g White Chocolate, chopped - 100g Cocoa Butter
Fresh Cream - 200g Cream - 20g Sugar
Presentation & Assembly - 100g Desiccated Coconut - Zest 1/2 Lime, cut into small diamonds - Mint, to garnish
THE RECIPE, STEP BY STEP
ELEMENTS:
01 Shortbread Base 02 Coconut Cheesecake Mousse 03 Milk Chocolate Mousse 04 Candied Peanut 05 Caramel Glaze 06 Dark Chocolate Décor 07 Caramel Sauce 08 Fresh Cream
01
Shortbread Base
1. In the bowl of a stand mixer, beat the icing sugar, butter and salt until a paste forms. Add the egg yolk and beat together until fully combined. Add the flour and gently mix until fully incorporated.
2. Wrap the dough in clingfilm, and chill for at least an hour or overnight. Roll the dough ball between two sheets of parchment paper until 3mm thick. Place back in the fridge for 10 minutes.
3. Preheat the oven to 165°C. Cut the dough into rectangles or oval shapes, the same size as the coconut mousse finger mould; 13cm x 2.5cm. Place onto a baking tray lined with parchment paper.
4. Bake in the preheated oven for 10-12 mins or until lightly golden.
Remove from the oven, trim the shortbread if necessary, and allow to cool completely. Once cool, place in the freezer.
02
Coconut Cheesecake Mousse
1. Put the gelatine leaves in a small bowl of cold water to soften.
2. Whisk together the coconut puree, cream cheese and caster sugar until smooth.
3. Bring the 25ml to a simmer, and dissolve the squeezed out gelatine in the hot cream, whisking well to combine. Pour the hot cream into the coconut cream cheese and whisk well. Fold in whipped cream and allow to set.
4. Once set, whisk until smooth and place in a piping bag fitted with a round nozzle. Store in the fridge until ready to assemble.
03
Mango Insert
1. Mix the sugar and pectin together and add to a small saucepan with the juice of 1/2 the lime. Bring to a boil.
2. Mix the remaining juice with the mango puree and pour the pectin mix over the puree. Pour into a rectangle mould, 10 x 10cm & place in the freezer for at least 2 hours or overnight.
3. Once set, cut the mango insert into 8 even strips. Store in the freezer.
04
Coconut Dacquoise Sponge
1. Preheat the oven to 170°C. Line a baking tray with a silicone mat or parchment paper.
2. Mix the almond powder, flour and icing sugar together in a small bowl.
3. Whisk the egg whites in a stand mixer until soft peaks form, gradually adding the caster sugar.
4. Once the whites have reached soft peaks, fold through the dry ingredients, along with the desiccated coconut.
5. Spread onto a silicone or baking paperlined trays and bake for 10 minutes, or until cooked and firm to the touch.
6. Remove from the oven and cut the dacquoise into rectangles to fit mould. Cool.
05
Mango Gel
1. Put all of the ingredients into a small saucepan and bring to the boil. Boil for one minute, then remove from the heat.
Chill the gel for 1 hour or overnight.
2. Once set, blend the gel in a small food processor until smooth.
Place in small cornet piping bags or bottles ready to serve.
06
White Chocolate Cocoa Butter Glaze
1. Melt the chocolate and cocoa butter together keep warm at 45°C.
07
Fresh Cream
Assembly and Presentation:
1. Pipe the coconut mousse halfway up the finger moulds, 13cm x 2.5cm. Place a mango insert in each one, then pipe the remaining coconut mousse into each. Press a coconut dacquoise onto the base of each mousse.
Freeze until completely frozen, at least four hours or overnight. 2. Once frozen, unmould and dip in the white chocolate glaze, immediately followed by rolling in the desiccated coconut. 3. Place the coconut cheesecakes on the shortbread and pipe the fresh cream on top. 4. Garnish with the mango gel, lime zest diamonds, and the fresh mint to serve.
Naturally Pure Perfection
