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TEAM PASTRY AUSTRALIA

RECIPE BOOK ASIAN PASTRY CUP 2012


Sydney Harbour Architectural Architectural: Our world famous structures, Sydney Harbour Bridge, Opera house and Sydney Centre Point Tower - steel, glass, sandstone and tiles.

Fireworks Fireworks:

It is in Sydney Harbour that our New Year celebrations go off with a bang and explosions of colour fill the night sky.

Sydney Harbour; it represents Australia’s history, our lifestyle and our gateway to the world. It is for yacht racing, for theatre spectaculars and for the biggest New Year celebration in the southern hemisphere. By day or by night it is our most beloved icon and therefore a suitably inspiring theme for Team Pastry Australia’s bid to qualify for the World Pastry Cup 2013.


Marine life Marine life:

The ocean feeds directly into Sydney Harbour bringing with it fish, dolphins and the blue green water that makes the harbour so beautiful.


Sugar

show piece

Dolphins break the water in playful arcs before diving back below to the clear blue where an aquatic world of mesmerizing beauty awaits


Turned sugar

Poured sugar

Blown sugar

Cast sugar

Pulled sugar

Blown sugar

Pastillage


Chocolate show piece

Brilliant blooms of colour burst across the night sky, music swells in symphony and an otherwise industrial structure becomes the centre point of celebration


Stars and Fireworks • Template - free hand cut • Airbrushed

Harbour Bridge • Silicon mould steel beams - cast and airbrushed chocolate/cocoa butter • Silicon moulds bolts - cast and lustre powder

Sydney Centre Point tower • Acetate mould made free hand • Lustre powder and natural chocolate • Hand rolled chocolate

Opera House • Cardboard mould made free hand - hollow cast • Air brushed cocoa butter

Fireworks • Cocoa butter on acetate with paint brush • Backed with chocolate • Hand cut

Girders • Hand rolled chocolate

Sandstone pillar/base • Silicon mould then hand carved


acadamia nut and Kalamansi Pearl

stralia

Cake recipe

e  crunchy   sse  cake   ousse   Gateaux

Guanaja, Macadamia nut and Kalamansi Pearl Andre Sandison- Australia

Glaze  

  Glaze

Guanaja  Chocolate  Mousse  

Guanaja Chocolate Mousse

Kalamansi  Sago  Jelly  

   

Kalamansi Sago Jelly

Baked  Chocolate  mousse  cake  

 

Baked Chocolate mousse cake

Macadamianut  praline  crunchy  

Macadamia nut praline crunchy

 

Macadamia nut Praline Base: Praline Ingredients

Amount

Macadamia nuts

500gm

Caster sugar

300gm

Cocoa butter

80gm

Method Dry melt and caramelise sugar, add nuts, process into praline paste. Cool and add tempered cocoa butter

Macadamia nut Praline Base: Biscuit Base Ingredients

Amount

Soft Flour

40gm

Macadamia nut Praline

80gm

Salt

pinch

Vanilla Powder

pinch

Method Combine all ingredients, chill and cut into fine streusel.

Macadamia nut Praline Base: Macadamia nut praline crunchy Ingredients

Amount

Biscuit Base

120gm

Macadamia nut pieces

120gm

Macadamia nut Praline

150gm

Sugar

25gm

Salt

pinch

Method Caramelise Macadamia nuts with sugar. Add praline into caramelised nuts, biscuit base streusel and combine. Divide into cake ring and press base.


Baked Chocolate Mousse Cake Ingredients

Amount

Method

Eggs

120gm

Whip eggs with sugar.

Caster Sugar

50gm

Coeur de Guanaja 80% P 125

100gm

Bring to the boil cream, rum, salt and vanilla powder and pour onto chocolate, process into Ganache.

Caramelia 34%

30gm

Cream

105gm

Rum

6gm

Salt

Pinch

Vanilla powder

Pinch

Combine egg Deposit into insert moulds and bake at 140c for 11 minutes.

Kalamansi Sago Jelly: Sago Base Ingredients

Amount

Water

3000gm

Grand Marnier

30gm

Kalamansi Puree

30gm

Sago

140gm

Method Bring water to boil and add sago, cook for 5 minutes. Add grand marnier and kalamansi puree; cook till sago is transparent, approximately 10 minutes.

Kalamansi Sago Jelly: Gelatine Solution Ingredients

Amount

Leaf gelatine

100gm

Water

500gm

Method Soak gelatine in water, heat and set into gelatine solution.

Kalamansi Sago Jelly: Sago Jelly Ingredients

Amount

Sago Base

500gm

Orange Juice

150gm

Kalamansi Puree

50gm

Grand Marnier Gel

20gm

Gelatine Solution

30gm

Caster Sugar

90gm

Vanilla Powder

1gm

Method Drain and place Sago into bowl. Bring to boil orange juice, kalamansi puree, grand marnier, sugar and vanilla powder. Combine the hot liquids with gelatine solution and sago and deposit into insert mould. Blast Freeze.

Cake Glaze Ingredients

Amount

Caster Sugar

450gm

Method

Water

225gm

Boil sugar, water glucose to 105c.

Glucose

450gm

Condensed Milk

300gm

Pour over with condensed milk and place chocolate on top, process into ganache.

Gelatine Solution

180gm

Add gelatine solution.

Coeur de Guanaja 80% P 125

250gm

Guanaja Chocolate Mousse Ingredients

Amount

Method

Egg Yolks

165gm

Eggs

80gm

Process into pate a’ bombe.

Caster Sugar

135gm

Gelatine solution (5:1)

45gm

Manjari Chocolate

45gm

Guanaja Chocolate

360gm

Whipped cream

690gm

Salt

pinch

Add pate a’ bombe to melted chocolate. Add melted gelatine solution. Add whipped cream.


Dessert recipe Raspberry Coconut Lamington, Lychee Parfait

Lychee Marshmallow • raspberry crunch shell

Lychee parfait with Coconut Nougatine

Justin Yu Australia

Raspberry Lamington Raspberry Jelly

Raspberry lamington: Sponge Ingredients

Amount

Egg Yolks

150gm

Method

Caster Sugar

45gm

Water

145gm

Whip egg white and sugar to soft peak.

Vegetable Oil

125gm

Fold whites into batter and deposit into tray.

Soft Flour

145gm

Bake 170c for 8 minutes.

Baking Powder

8gm

Egg White

310gm

Caster Sugar

125gm

Blast Freeze

Raspberry lamington: Raspberry Pastry Cream Ingredients

Amount

Raspberry Puree

130gm

Milk Vanilla Bean

Method

115gm 1gm

Egg Yolk

45gm

Caster Sugar

70gm

Soft Flour

10gm

Corn Starch

10gm

Unsalted Butter

25gm

Process into pastry cream

Raspberry lamington: Raspberry Syrup Ingredients

Amount

Raspberry Puree

500gm

Caster Sugar

100gm

Method Add ingredients together and warm to 50c


Lychee parfait with Coconut Nougatine: Gelatine Solution Ingredients

Amount

Gelatine Sheet

100gm

Water

500gm

Method Hydrate gelatine in water, melt and set into gelatine solution

Lychee parfait with Coconut Nougatine: Lychee parfait Ingredients

Amount

Egg Whites

75gm

Caster Sugar

180gm

Water

45gm

Italian Meringue

80gm

Lychee Puree

165gm

Whipped Cream 35%

165gm

Lychee paste Gelatine Solution

1gm 23gm

Method Produce Italian meringue

Warm gelatine solution and add to puree. Add half puree to whipped cream and meringue. Fold together and deposit into mould. Blast freeze.

Lychee parfait with Coconut Nougatine: Coconut Nougatine Ingredients

Amount

Method

Unsalted Butter

50gm

Mix pectin to part of sugar

Glucose

20gm

Melt butter, add to sugar and glucose and heat till melted.

Caster Sugar

60gm

Add pectin mix.

NH Pectin

3gm

Almond Meal

30gm

Coconut Meal

35gm

Add meals. Roll between silicon sheets. Bake at 170c for 6 minutes.

Lychee Marshmallow with Raspberry Crunch Shell: Raspberry Crunch Shell Ingredients

Amount

White Chocolate

200gm

Cocoa butter

120gm

Royaltine

40gm

Raspberry powder

3gm

Method Melt white chocolate and cocoa together. Add royaltine and raspberry powder. Dip into mould.

Lychee Marshmallow with Raspberry Crunch Shell: Lychee Marshmallow Ingredients

Amount

Lychee Puree

150gm

Method

Caster Sugar

35gm

Warm gelatine solution; add sugar and lychee paste, puree.

Gelatine Solution

45gm

Set, and whip until smooth and deposit into moulds.

Lychee Paste

.5gm

Lychee Marshmallow with Raspberry Crunch Shell: Raspberry Syrup Ingredients

Amount

Method

Raspberry Puree

500gm

Add ingredients together & warm to 50c and deposit into moulds.

Caster Sugar

100gm

Blast freeze.

Ingredients

Amount

Method

Raspberry Puree

40gm

Raspberry Jelly

1gm

Combine raspberry puree, lemon juice, water.

Water

50gm

Mix agar powder with sugar and add to puree.

Caster Sugar

20gm

Bring to boil, cool slightly and add gelatine solution.

Agar powder

1gm

Gelatine Solution

2gm

Lemon Juice

Set in mould.


National Baking Industry Association

QUALITY INGREDIENTS TO THE FOOD INDUSTRY


Teamry

t ass P ralia t u A

TEAM PASTRY AUSTRALIA: ASIAN PASTRY CUP 2012 Team Manager: Jian Yao Team Coach: Dean Gibson Team Captain/Sugar Competitor: Andre Sandison Team Member/Chocolate Competitor: Justin Yu Mould making/Sugar Trainer: Dammika Hatharasinghe Production: www.pdpr.com.au Photography: www.mvenables.com Graphic Design: www.itsabec.com Art work: Dean Gibson All recipes and product images copyright Team Pastry Australia

Team pastry Australia would like to thank and acknowledge the hard work of the following professionals: Jeroen Goossens, Anil Rohira, Adrian Marchio-Air Brush World, Barry Jones, Adrian Pagano, John Ralley, Buddika Gunawardana, Karl Beil, Yves Scherrer, the many students from Cordon Bleu, the staff at Continental Patisserie and Hamilton TAFE Baking Trades.


Teamry

talia ass P r t Au


Team Pastry Australia