Kämpin Pastry Chef Guilherme Guisen jälkiruokia ihastelimme Gastronomie 1/2020 Makeaa inspiraatiota -artikkelissa. Makean houkuttelevia leivoksia on nyt mahdollista päästä testaamaan reseptiikan muodossa. Vispilät esiin ja suu makeaksi!
Paris-Brest crackers
270g brown sugar
225g flour
45g almond flour
150g butter
as needed Chopped nuts
On a mixer attached with the paddle, add the butter, sugar, flour and almond flour. Roll the mixture between baking papers as thin as possible and with the help of round stencils cut a cookie the same shape as your piped Paris-Brest. Freeze and reserve until use.
Choux dough for Paris-Brest
160g milk
160g water
160g butter
4g salt
6g sugar
160g flour
280g eggs
Bring the water, milk, butter, salt and sugar to a boil. Add the flour and cook for 2 to 3 minutes stirring constantly. Transfer the dough to a mixer attached with a paddle. On a medium speed, add the eggs one by one slowly once until you have a smooth dough. Pipe rounds on a silicone mat using a star tip number 8. Place a cracker on top, wash with egg whites and spread chopped nuts on top. Dust with powder sugar before baking. Pre heat your oven to 260° C. Insert your trays with and Turn off the oven. Time 15 minutes then put your oven on at 145°C and cook for about an extra 20 minutes or until the Paris-Brest are dry. Transfer them immediately to a cooling rack.
Crème pâtisserie
500g milk
500g cream
125g sugar
2pcc vanilla pods
120g yolks
60g snow flake
Bamix your egg yolks and maizena with a bit of the milk. Add everything together on a pan and slowly bring the mixture to a light boil (95C). Be careful not to split the cream by over stirring with a whisk. This recipe contains a lot of fat, so it’s easier to split. Let it cool down in the fridge until ready to use.
Paris-Brest pastry cream
500g pastry cream
200g hazelnut praline (50% caramelised sugar - 50% roasted hazelnuts)
100g butter
5g gelatin
With the help of a thermo mixer, add the pastry cream, hazelnut praline and heat to about 50° C. Add the butter and gelatin. Reserve on piping bags until ready to use.
Add the dry ingredients to the eggs mixture and at last fold the melted butter. Bake at 175 C for about 18 minutes. Once the cake is out of the oven, moisten it with sugar syroup and lemon juice.
Finish
Whip the Lemon ganache. Pipe a bit on the silicone mold, and inside the ganache pipe some of the yuzu cremeux – Freeze. Unmold the spheres and pipe a bit more of the reserved ganache shaping it like a lemon - Reserve in the freezer.
Dip the lemons onto white chocolate / cacao butter mixture and reserve it back in the freezer for at least one night. It is important there is no moisture on the surface of the lemons before you apply the yellow spray mixture.
Spray the lemons yellow. Spray the lemons again with th napage and lemon mixture. Cut the poppy seed cake so that it fits perfectly inside the tartalette. Make sure is very moist before you insert into the sugar dough. Place the lemons on top and pipe some of the Italian meringue around the hazelnut tartalette .
Boil your milk, water and butter and add the remaining dry ingredients. Stir well until you have evaporated most of the liquid. Transfer the mass into a stand mixer with a paddle attachment. Add the eggs very slowly, one by one, as the mixture cool down. Check for right consistency and cool down the mass for a couple of hours before you are ready to pipe.
Turn your oven to 240°C. Pipe your choux on a tray layered with a silicone mat. Place a small cookie on top of each portion. Add the trays to the oven and turn your oven off. Bake for 15 min, turn the oven back on to 160°C and bake to a further 15 min. Transfer the profiteroles to a cooling rack immediately.
Salt, caramel & rum
500g sugar
2g baking soda
160g water
500g cream
2pcc vanilla pods
7% dark rum
salt to taste
Mix the sugar and baking powder on a dry pan: add the water and caramelize until very dark. The baking soda will help darken the sugar without making it too bitter.
Boil the cream with some vanilla. Once the sugar is the right color, add the cream and finish by adding the rum. Reserve in the fridge.
Finish
Cut the profiterole in half. Place the bottom of the profiterole on your plate. Pipe some vanilla cream and top it with frozen cranberries and the diced rum cubes. Scoop a very generous cranberry ice cream portion on top and top it with the red part of the profiterole. Serve with the very hot salted caramel
Gluten Free chocolate fluffy sponge
110 g almond paste 50% r
280 g yolks
60 g whole eggs
60 g cocoa powder
30 g 99% chocolate coverture
190 g butter
200 g egg whites
90 g sugar
Melt the butter, cocoa powder and chocolate together. Soften the almond paste on a microwave and place it on a stand mixer. Beat until very fluffy with the help of a paddle attachment. Add the eggs very slowly.
On a different mixer make a meringue with the egg whites and sugar. Fold the almond paste/eggs mixture to the meringue. Fold the butter and chocolate.
Spread onto parchment paper lined sheets and bake at 175°C for about 15 min.
Crispy layer
160 g 72% dark chocolate
285 almond praline
135g feulettines
Melt the chocolate and praline to 33°C. Add the feulettine and roll between two acetate sheets. Cut appropriate sizes for the silicone moulds.
Passion fruit filling
375g passion fruit puree
175g mango puree
90 g sugar
6,5 g NH pectin
25 g lime puree
Fresh passion fruit seeds
Mix the sugar and pectin together. Bring the fruit puree to about 40 C and add the sugar/pectin mixture. Boil for one minute, add the lime puree.
Scoup fresh passion fruit seeds onto the bottom of square silicone moulds. Pour the passion fruit filling on top and freeze until ready to use.
Chocolate bavaroise
600g crème anglaise
1100g 49% chocolate coverture
900 g whipped cream
8g gelatin silver
Heat your crème anglaise to 50°C. Melt the gelatin and pour over the chocolate. Make a ganache and cool down to 35°C. Fold the whipped cream.
Finish
Pipe some of the mousse onto square silicone moulds. Place the frozen passion fruit filling in the middle of the mould. Be careful so the the filling doesn’t touch the sides of the mould.
Place a small square of the crispy filling. Pipe a bit more of the mousse and finish with the gluten free sponge. Freeze the moulds for 24h.
Spray the frozen cakes with 70% dark chocolate 30 % cocoa butter. Keep them in the freezer until ready to use.