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Published by Decriptos

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Published by: Decriptos on Nov 24, 2012
Copyright:Attribution Non-commercial


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Caramel Syrup
 2 cups sugar 1/2 cup water 1 cup water (for "stopping" the caramelization process)
 In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wetsand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame.Cook until smoking slightly: dark amber.When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputterabout! It is very dangerous, so have long sleeves on and be prepared to step back.Whisk over medium heat until it has reduced slightly and feels sticky between two fingers.{Obviously wait for it to cool on a spoon before touching it.}
Caramel Cake
10 Tablespoons unsalted butter at room temperature1 1/4 Cups granulated sugar 1/2 teaspoon kosher salt 1/3 Cup Caramel Syrup (see recipe below)2 each eggs, at room temperaturesplash vanilla extract 2 Cups all-purpose flour 1/2 teaspoon baking powder 1 cup milk, at room temperature
 Preheat oven to 350F. Butter one tall (2
2.5 inch deep) 9-inch cake pan.In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Addsugar and salt & cream until light and fluffy. Slowly pour room temperature caramel syrup intobowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing wellafter each addition. Scrape down bowl again, beat mixture until light and uniform.Sift flour and baking powder. Turn mixer to lowest speed, and add one third of the dry ingredients.When incorporated, add half of the milk, a little at a time. Add another third of the dryingredients, then the other half of the milk and finish with the dry ingredients. {This is called thedry, wet, dry, wet, dry method in cake making. It is often employed when there is a highproportion of liquid in the batter.}Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform.
Turn batter into prepared cake pan.Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and settimer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away fromthe pan and skewer inserted in middle comes out clean. Cool cake completely before icing it.Cake will keep for three days outside of the refrigerator.
Dark Chocolate Mousse
 1 oz pate a bombe2 grams gelatin leaves1.5 oz chocolate, melted and cooled 4 oz heavy cream, soft peaks
 Soften the gelatin in ice water for 5 minutes. Squeeze out excess water and mix with 2 Tbs of theheavy cream (it's ok if it's already whipped to soft peaks). Melt them together in the microwavefor about 7 seconds. Add this mixture to the soft peak whipped cream and whisk together untilmixed. But be careful not to overmix. Add the cream to the pate a bombe and fold. Add themelted and cooled chocolate to the base and fold. Place the mousse in a pastry bag and pipe intomolds.
Bittersweet Chocolate Mousse and Milk ChocolateMousse
789 ml (3 1/3 cups) heavy cream, 35%, divided
8 large egg yolks, room temperature, divided
113 g (½ cup) caster (superfine granules) sugar, divided
59 ml (¼ cup/4 tablespoons) light corn syrup, divided
59 ml (¼ cup/4 tablespoons) water, divided
100 g (7 ounces) good quality bittersweet chocolate, melted
2 teaspoons pure vanilla extract, divided
Pinch of salt
100 g (7 ounces) milk chocolate, melted1.
In the bowl of an electric stand mixer fitted with the whisk attachment, beat 394 ml(1 2/3 cups) heavy cream on medium-high speed until soft peaks form, about 3½minutes. Transfer to an airtight container; refrigerate for 1 hour.
Place 4 egg yolks into the clean bowl of an electric stand mixer fitted with the whisk attachment; beat on high speed until pale and frothy, about 5 minutes.3.
Meanwhile, in a small-sized, heavy-bottomed saucepan, over high heat, bring 56.25g (¼ cup) sugar, 2 tablespoons corn syrup and 2 tablespoons water to a rolling boil.Cook until clear, large bubbles form, about 1 minute.4.
Reduce mixer speed to medium-low. Carefully and gradually pour hot syrup downside of bowl. Raise speed to medium-high; mix until slightly thickened, about 5minutes.5.
Remove bowl from mixer; add the melted bittersweet chocolate, 1-teaspoon vanilla,and a pinch of salt. Using a large flexible rubber spatula, stir to well combine.6.
Remove the whipped cream from the refrigerator and place into a large-sized bowl.Add one-third of the bittersweet-chocolate mixture to the whipped cream; whisk until well combined. Add remaining bittersweet-chocolate mixture, whisking untilwell combined. Press the mixture through a large fine mesh sieve into a large bowl;discard any solids.7.
Transfer bittersweet chocolate mousse to a large pastry bag fitted with a large, plainround tip.8.
Repeat entire recipe, substituting milk chocolate for the bittersweet.9.
Transfer milk chocolate mousse to a large pastry bag fitted with a large, plain roundtip (If mousse is thin, do not transfer to pastry bag, use an ice cream scoop to spooninto paper collar
don’t worry it will set in the refrigerator.
You can also pop thecakes in the freezer to give them a good set then remove collars and place in therefrigerator).
For the mousse:
800g granny smith apples
50g muscovado sugar
200ml double cream, whipped
75ml clear apple juice
7 leaves of gelatine soaked in cold water (or as per packet instructions)
The night before you want to serve your mousse, begin by preparing the dried appleslices. Line a baking sheet with baking paper and heat the oven to 70C.2.
Cut the apples into thin slices (about 3-4mm) across the whole of the apple. As soonas the apple slices are cut brush with lemon juice and place on your prepared trayand place in the oven overnight, or for 8
9 hours. The oven will slowly dry theapple out, preserving the delicious flavour.

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