Caramel Creme

admin — Wed, 22 Feb 2012 19:55:10 +0000

Ingredients

Caramel Sauce

Sugar 0.300
Glucose 0.052
Butter 0.100
Cream. 0.070

Method

Heat the glucose until liquified.Add the sugar and stir until it turns a golden brown.
Add the butter and stir
Now add the cream and incorporate.

Soft Italian Meringue

admin — Wed, 22 Feb 2012 12:17:11 +0000

Ingredients
Caster Sugar 0.450
Water 0.270
Egg Whites. 0.450

Procedure
Combine the sugar and water on the stove and boil until it reaches boiling point.
Whip Egg Whites slowly pour the boiled sugar water solution into the egg whites.
Continue to whisk until stiff peaks are formed and no more liquid remains in the bowl.

Finishing
Use a piping bag and nozzle to create lovely soft peaks on your favourite Lemon Torte.
Using a confectioners Blow Torch. Caramelise the meringue to a middle brown colour and serve.

Lemon Curd with Pate Foncer

admin — Tue, 21 Feb 2012 22:15:37 +0000

Pain di Mie

admin — Mon, 16 Jan 2012 10:46:39 +0000

Pain die Mie or more commonly bread made with milk has a slightly delicate sweet crumb and a soft crust. Usually it is served with Breakfast or made available with Pastries.

Final Dough Formula

Bread Flour 100% 2.010kg
Milk 45% 0.904g
Eggs 22% 0.422g
Sugar 11% 0.221g
Salt 2% 0.40g
Yeast 1% 0.20g
Butter 45% 0.904
———————–
Total 225.70 4.536
———————–
RDT 22.C – 25.C
First Fermentation – 45 minutes – 1hour + Overnight Redardation
PreShape – Light Batard
Resting Time – 20 -30 minutes
Shape- Round,Loaf,Braid
Final Proof – 1 – 1.5 hours
Steam 2 Seconds
Bake Convection Oven, 30 minutes at 170.C.

Pain Au Chocolate

admin — Sun, 15 Jan 2012 18:12:38 +0000

Using a sponge in Sweet Dough is common,and in croissants in particular enhances natural flavours of the rich buttery lamination in the pain au chocolate or croissant which yields slight acidity.

Sponge Formula

Bread Flour 100% 0.520
Water 62% 0.322
Yeast .10% 0.001
———————–
Total 162.10 0.842
———————–

Method.

1. Mix all the ingredients together until well incorporated with a DDT of 21.C
2. Ferment for 12 -16 hours at room temperature 18.C – 21.C

Bread Flour 100% 2.106
Water 20% 0.421
Milk 30% 0.632
Sugar 16% 0.337
Salt 2.50% 0.053
Yeast 1.60% 0.034
Malt 0.30% 0.006
Butter 5.00% 0.105
Sponge 40% 0.842
———————-
Total 215.40 4.536
———————
Butter for Lamination
25.00% 1.134

Method Final Dough
DDT 25.C – 27.C
First Fermentation
45 minutes to 1hour, then 1 hour at 4.C
Divide None
Lamination Three Single Folds.
Rest Time in Refrigerator 30 minutes between folds
Shapes Varied
Final Proof 1.5 to 2 hours at 26.C
Steam 2 seconds
Bake Convection Oven 13 -15 minutes at 196.C