Creative Pastry - The Chocolate Academy [PDF]

Zitiervorschau

Creative Pastry Chef Lauren V. Haas

in collaboration with

September 2021

Lauren V. Haas

Chef Lauren V. Haas Lauren V. Haas is the Gourmet Lead Chef for North America, overseeing the Chicago and Montreal Chocolate Academy™ Centers. Well versed in the foundations of classical pastry and emerging trends, Lauren’s passion is educating students and pastry professionals in the art and science of pastry. In 2016, Dessert Professional named Lauren one of the Top 10 Pastry Chefs in America, and in 2018 Bake Magazine named Lauren as one of the nation’s Top Educators. Her work has been featured in numerous publications, including So Good: The Magazine of Haute Pâtisserie, American Cake Decorating, and Pastry Chef. Lauren is a long-standing member of the prestigious Cacao Barry Ambassador's Club, and prior to joining Barry-Callebaut, she served as an Associate Professor at Johnson & Wales University, and as the U.S.A. technical advisor for 100% Chef through John E. Koerner & Co. Previously, Lauren honed her pastry skills at some of the country’s most esteemed establishments, including the residence at the White House, the Hotel du Pont, and the Inn at Little Washington. Lauren’s interest in sustainability led her to pursue a master’s in Sustainable Food Systems from Green Mountain College, and she also holds bachelor’s in Baking & Pastry Arts from Johnson & Wales University. Follow her on Instagram: @laurenvhaas

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Lauren V. Haas

Financier 18

Yield

3D

Shelf life

Total

Components

Storage: Room temperature

Procedure

Milk Chocolate Financier Ingredients: Egg Whites Powdered Sugar All Purpose Flour Cacao Barry Plein Arôme Cacao Powder American Almond Almond Flour, (lightly toasted) Browned Butter Cacao Barry Alunga™ Milk Chocolate Invert Sugar Orange Zest, Each Nielsen-Massey Vanilla bean, Each Salt

3

g: 132 g 151 g 52 g 4g

Add 15-18% more butter than what is indicated, then gently brown the butter on low heat with the scraped vanilla bean. Weigh out the correct amount of butter indicated for the formula.

56 g

Sift the flour, Cacao Barry Plein Arôme Cacao Powder, American Almond Almond Flour, salt and half of the powdered sugar.

81 g 60 g 12 g 0.5 g 1 ea 0.5 g 550 g

Add the Cacao Barry Alunga™ To the hot butter, allowing the chocolate to melt, then add the orange zest and the invert sugar.

Whip the whites gently while streaming in the remaining powdered sugar. Whip until foamy. Fold the butter, Alunga, and invert sugar mixture into the egg whites, followed by the dry ingredients. Reserve batter refrigerated for baking.

”

Level

The perfect breakfast or snack, this chocolate financier is accented with a crunchy chocolate crumble and crisp cocoa nib tuile.

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Cocoa Streusel Ingredients: Turbinado Sugar American Almond Almond Flour All Purpose Flour Cacao Barry Extra Brute Cocoa Powder Isigny Butter Apricot Liqueur (or orange) Total

Component 1

g: 192 g 144 g 154 g 20 g 192 g 7g 709 g

Procedure Combine all ingredients in a stand mixer until a crumbly texture is formed. Reserve frozen for assembly.

Cocoa Almond Tuile Ingredients: American Almond Almonds, (chopped) Butter Glucose Sugar Cacao Barry Extra Brute Cocoa Powder Milk TouFoods NH Pectin Total

g: 120 g 100 g 40 g 120 g 8g 40 g 2.5 g 430.5 g

Procedure Mix the sugar and pectin together. Heat the milk, glucose, and butter until the butter is melted. Add the sugar/pectin and bring to a gentle boil for 1 minute. Add the cocoa powder and boil again. Remove from heat, then add the nuts. Spread onto two half silpats, and bake at 350°F / 177 °C for 6-9 minutes until the tuile bubbles all over. Cut while warm using Matfer 80mm round cutter.

Final assembly Portion 30g of Cocoa Streusel per Matfer Exoglass Quiche Mold, and bake at 12-15 minutes at 325°F/162°C until set. Portion 110g of Financier batter on top of the Streusel per mold, and bake at 340°F/170 °C for 25-30 minutes until the cake springs back to the touch. Add the cut tuile on top with the textured side up, and bake for 2-5 minutes, until the tuile softens and adheres to the financier.

Lauren V. Haas

Chocolate Cherry Linzer Tart 15

Yield

3D

Shelf life

Total

Components

Storage: Refrigerator

Procedure

Cherry Linzer Dough Ingredients: Isigny Butter Sugar Whole Eggs Yolks Nielsen-Massey Vanilla Paste Salt American Almond Hazelnut Flour, toasted Pastry Fllour Cinnamon Cacao Barry Plein Arôme Cocoa powder

5

g: 182 g 154 g 40 g 16 g 4g 0.8 g 54 g 273 g 2.8 g 17 g

Combine the butter and sugar in a stand mixer with a paddle, do not incorporate air. Sift the remaining dry ingredients together. Add the eggs, yolks, and vanilla then the sifted dry ingredients to combine. Chill. Roll to 2 mm thickness, and cut 9" x .75" strips of dough, and 70 mm circles. Form in the Matfer Exoglass 3" tart rings and bake at 320°F / 160°C.

743.6 g

”

Level

This modern twist on a linzer tart has a variety of textures and flavors.

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Linzer Cake Ingredients: Butter Powdered sugar Eggs American Almonds Hazelnut flour, toasted American Almonds Almond flour, toasted Baking Powder Cake Flour Component 1 Nielsen-Massey Madagascar Vanilla Extract Lemon zest Cinnamon Clove Nutmeg Total

g: 280 g 280 g 305 g 204 g 204 g 9g 153 g 12 g 1 each 2g 1g 1g 1453 g

Procedure Have all ingredients at room temperature. Sift the cake flour, baking powder, and spices together. Cream the butter and sugar together to full volume. Slowly add the eggs, vanilla, and lemon zest. Add the almond and hazelnut flours. Add the sifted dry ingredients and mix just until blended. Bake at 350°F / 177 °C until the cake springs back to the touch. Cool. Trim and cut cakes using Matfer Exoglass 70mm round cutter.

Alunga Hazelnut Crunch Ingredients: Cacao Barry Hazelnut Praliné Cacao Barry Alunga™ 41% Milk Chocolate Isigny Butter (very soft) Cacao Barry Pailleté Feuilletine™ Sea Salt, Fine

g: 130 g 50 g

Total

301 g

49 g 70 g 2g

Procedure Melt the chocolate to 32°C / 90°F. Add the soft butter and the praline paste. Fold in the feuilletine and salt. Reserve at room temperature for assembly.

Sour Cherry Compote Ingredients: IQF Cherries, chopped Boiron Morello Cherry Puree Sugar Glucose Lemon Juice Gelatin, 200 Bloom Strength Total

g: 216 g 160 g 40 g 32 g 26 g 7.5 g 481.5 g

Procedure Bloom the gelatin. Chop the frozen cherries finely. Combine all ingredients and boil until mixture is cohesive, and just barely thickened. Remove from heat and bloomed gelatin. Mold 24g per dome fleximold and freeze.

Cherry Creme Parisienne Ingredients: Boiron Morello Cherry Puree Heavy Cream, 36% Fat Glucose Salt Cacao Barry Zéphyr™ Chocolate Gelatin 200 Bloom strength

g: 250 g 375 g 15 g 1g 320 g 5g

Total

966 g

Procedure Bloom the gelatin in ice water. Heat the cherry puree with the glucose. Pour over the Cacao Barry Zéphyr™ 34%, add salt and emulsify. Add the heavy cream and emulsify again. Chill overnight and whip when ready for final assembly. .

al assembly

Sprinkle the warm, baked linzer tart shells with Cacao Barry Mycryo to seal. Place the Linzer Cake in the bottom of each tart shell, followed by a thin layer of Hazelnut Crunch. Prepare round disks of tempered Cacao Barry Alunga chocolate with the 70mm round Matfer cutter, and place on top of the crunch. Unmold the Cherry Compote and place on top of the chocolate garnish. Whip the Cherry Creme Parisienne, and pipe on the Cherry Compote using a 10mm round tip. Garnish with fresh cherries.

Fin

Lauren V. Haas

Matcha Lemon Cake 12

Yield

3D

Shelf life

Total

Components

Conservation: Refrigerator

Procedure

Matcha Cake Ingredients: Eggs Sugar Oil Apple sauce, strained of extra liquid Nielsen-Massey Vanilla Extract All Purpose Flour Matcha Powder Salt Baking Soda Baking Powder Meyer Lemon Zest

3

g: 108 g 210 g 113 g 241 g 8g 202 g 12 g 1g 1g 0.6 g 1 each 897.6 g

Sift the dry ingredients together. Foam the eggs, sugar and oil. Add the apple sauce and vanilla, followed by the sifted dry. Pipe at 100g per Matfer Exoglass Oval Molds and bake at 340°F/170 °C for 15-18 minutes until the cake springs back to the touch.

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Level

Meyer lemon, yuzu and yogurt are the perfect match with matcha in this refreshing dessert.

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Meyer Lemon Yuzu Curd Ingredients: Yolks Sugar Yuzu Juice Meyer lemon zest, 4 each Isigny butter Gelatin, 200 bloom strength Total

g: 180 g 150 g 125 g 4g 100 g 2.5 g 561.5 g

Procedure Bloom the gelatin. Combine the yolks, sugar, juice and zest with an immersion blender. Place in a pot and heat on medium heat, stir with a spatula continuously until the mixture comes to a full rolling boil. Remove from heat and add the butter and the bloomed gelatin, emulsify. Strain through a fine mesh strainer and cool.

Yogurt Whipped Ganache Ingredients: Greek Yogurt, 4% Fat Milk Heavy cream #1, 36% Fat Glucose Cacao Barry Zéphyr™ White Chocolate Gelatin, 200 Bloom Strength Heavy cream #2, 36% Fat TouFoods Yogurt Powder

g: 150 g 50 g 200 g 20 g 320 g

Total

301 g

2g 200 g 10 g

Procedure Bloom the gelatin. Warm the cream #1, glucose, and milk together. Add the bloomed gelatin and melt fully. Pour over the Cacao Barry Zéphyr™ 34% and emulsify. Add the yogurt, yogurt powder, and cream #2. Emulsify again. Chill overnight and whip when ready for final assembly.

Pistachio Meyer Lemon Crunch Ingredients: American Almond Granulated Pistachios Salt Cacao Barry Pailleté Feuilletine™ Cacao Barry Zéphyr™ 34% White Chocolate Meyer Lemon Zest Total

g: 126 g 2g 47 g 186 g 4 each 361 g

Procedure Melt the Cacao Barry Zéphyr™. Combine all ingredients and spread out in small pieces. Chill. Reserve for assembly.

Matcha Zephyr Chocolate Glaze Ingredients: Cacao Barry Zéphyr™ 34% White Chocolate Matcha Powder Pistachio Oil, or neutral vegetable oil Cacao Barry Pistachio Brittle Crunch

g: 1000 g

Total

1262 g

12 g 125 g 125 g

Procedure Combine the Cacao Barry Zéphyr™ and the Matcha powder in a stone refiner. Refine for 4 hours or until a perfectly smooth chocolate is produced. Remove the matcha chocolate from the refiner and add the oil and Pistachio brittle crunch. Reserve at 40 ℃ for glazing.

Final assembly Using a long knife, cut a triangular wedge down the center of each cake. Using a plain round tip, pipe the lemon curd onto the the top of each cake and smooth. Coat with the Pistachio Meyer Lemon Crunch. Whip the Yogurt Creme Parisienne, and pipe on top of the cake using a grass tip. Place lemon curd in the same bag, then pipe lemon curd on top. Remove excess cream, and freeze. Prepare the glaze, then using toothpicks dip each cake into the glaze. Garnish with pistachio halves.

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