Class: Dessert Technique Summer 2014
Presentors: Executive Sous Chef Scott Tomelloso, SAE Private Chef, Student Organized Services, Inc.
100g Refined Granulated Sugar
100g Light Corn Syrup
3g Maldon Finishing Salt
1/2 cup Heavy Cream
Combine all ingredients and cook to 300 degrees F using a candy thermometer. You will notice that the mixture will turn a caramel color.
Take a half sheet pan, and place a silpat on it, pour the caramel mixture onto the silpat lined pan. Place another silpat over the mixture, and using a rolling pin, roll the mixture out into a thin layer.
Let the mixture cool and harden.
Pull off the top silpat, and break the caramel into shards. Use as garnish on your desserts!
Likewise, break the caramel into shards, and put into a dry food processor and puree until fine, sprinkle as a topping on cakes, ice cream or other desserts.
You can also pour this mixture into candy molds, this will make a great hard candy sucker/lollypop!
2 1/2 tbsp granulated sugar
3 1/2 oz fresh fruit berries like blueberries, blackberries, strawberries or raspberries
1/2 tbsp lemon juice
1tbsp ruby port
Combine sugar, water, rum, port, and berries in a small stock pot and cook until the berries have significantly softened.
Using an immersion blender, puree until smooth.
Pour the smooth mixture through a fine mesh strainer, to remove the seeds from the mixture, into a bowl. Once the mixture has been strained out, add your lemon juice to taste.
This coulis could be used for a variety of things including, a base for a vinaigrette, a sauce for desserts or ice cream, or a little fruit flavor into tea.
Yield 1/2 sheet pan stencil
25g softened unsalted butter
25g powdered sugar
25g egg white
25g All purpose flour
2-3 drops food coloring of your choice
Combine butter and powdered sugar and whisk until smooth. Whip in egg white until thoroughly mixed followed by the flour until no clumps remain.
Add in your food coloring and whisk until desired color is achieved
Pour the mixture onto a silpat lined 1/2 sheet pan. Using a fork or other culinary stencil, scroll in a pattern and shake off any excess batter.
Let the stencil firm up in the refrigerator for 30 minutes or until it has set up firmly.
Note: You can also create your own stencils using heavy gauge stock paper, simply cut out your stencil, pour a small amount of batter onto the stencil and using an offset spatula, smear the batter over the stencil shaking off any excess batter for the next stencil. Then let your stenciled batter creations firm up in the refrigerator for 30 min or until it has firmly set up.
Yield 1/2 sheet pan
Preheat your oven to 350 degrees F
125g granulated sugar
Whip the sugar and the eggs together in a stainless steel bowl over a double boiler until thick ribbons have formed. Be careful not to overcook or scramble the eggs, as you will have to restart the process over. Your focus temperature should be about 140 degrees F. Once you have formed thick glossy ribbons, carefully fold in your flour, if you fold in your flour too quickly, your sponge will turn out really dense. Once you have carefully folded in all of your flour, and no clumps remain.
Pull your stencils out of the refrigerator and carefully pour your warm Genoese sponge batter over your stencils. Carefully using a offset spatula spread the sponge batter evenly over your stencils being careful not to deflate your sponge batter. Carefully place your pan in the oven and cook for approximately 10-15 minutes or until golden brown.
Once your sponge has sufficiently cooled, carefully flip your sponge over so the silpat is facing upwards. Remove the silpat, and you wi