Charlotto Biscutti
130g flour
3 egg yolk
60g sugar
10cc vanilla essence
3 egg white
30 g sugar
Royal Roll
180cc cream
25g sugar
Method :
1.Seperate white and egg yolk
2.Whip egg white &sugar ( seperate and put in 3 times )
3.Mix egg yolk and put in sugar
4.Blend egg white and yolk above
5.Pour in flour , devide into 2 times
6.Mix thoroughly with spatula and put in piping bag
7.Make diagonal lines with piping bag into the bottom of baking container
8.Bake for 15mins 220C
9.Open oven very quicky and reserve baking container to 180 degree and rebake for another 15 mins at 220 C
10.Take out and cool it
-----
11.Whip cream & sugar
12 Paint gum syrup on the bottom side of pate biscuit
13.Spread cream
14.Cut fresh fruits like pear and apple
15 Put them on the top of cream
16.Roll it
17.Into Freezer
Saturday, February 20, 2010
Baked Alaska
Genois ( sponge cake )
4 eggs
125 g flour
125g sugar
40g butter,melted
butter and flour for the mold
Sorbet
Strawberry puree
45g powdered sugar
juice of 2 lemons
sorbet can be replace by vanilla ice cream
Italian Meringue
200ml water
100g sugar
choice of liquor
Flambe
choice of liquor
A.GENOIS
1.Mixing bowl : 4 eggs and sugar , whip with full speed
2.Put in flour throughly and mix
3.clarified butter
4.Pour into baking container , bake for 23-30 mins 180C
B.Italian meringue
1.Cook water and sugar to hardcrack
2.Whip white eggs
3.Pour hardcrack into white eggs slowly
4.Insert italian merigue into piping bag
C.STRAWBERRIES
1.Strawberries and liquor put in blender and blend
2.Put in powder sugar
3.Heat
D.Imbibing Syrup
1.Heat water,sugar,liquor until melted
2.Chiller
E.HOW TO CHECK CAKE IS BAKED
1.Insert barbeque stick into cake
2.Check if it is dry
3.Cut the upper part of sponge cake
4.Put vanilla ice cream
4.Whipping cream
5.Torch with fire
6.Strawberries around cake
4 eggs
125 g flour
125g sugar
40g butter,melted
butter and flour for the mold
Sorbet
Strawberry puree
45g powdered sugar
juice of 2 lemons
sorbet can be replace by vanilla ice cream
Italian Meringue
200ml water
100g sugar
choice of liquor
Flambe
choice of liquor
A.GENOIS
1.Mixing bowl : 4 eggs and sugar , whip with full speed
2.Put in flour throughly and mix
3.clarified butter
4.Pour into baking container , bake for 23-30 mins 180C
B.Italian meringue
1.Cook water and sugar to hardcrack
2.Whip white eggs
3.Pour hardcrack into white eggs slowly
4.Insert italian merigue into piping bag
C.STRAWBERRIES
1.Strawberries and liquor put in blender and blend
2.Put in powder sugar
3.Heat
D.Imbibing Syrup
1.Heat water,sugar,liquor until melted
2.Chiller
E.HOW TO CHECK CAKE IS BAKED
1.Insert barbeque stick into cake
2.Check if it is dry
3.Cut the upper part of sponge cake
4.Put vanilla ice cream
4.Whipping cream
5.Torch with fire
6.Strawberries around cake
Francaise Cuisiner La Recette 1. Pate a Genoise 2. Short Cake
1.Pate a Genois ( sponge cake )
4 eggs
85g sugar
92g flour
10g butter melted
10cc milk
8 ml vanilla oil
1. Put eggs and sugar in mixing bowl, mix with mixer in higest speed
2. Pour flour 2 times , half measurement each and mix the dough with spatula
3. Pour butter and milk and vanilla and mix with spatula
4 .Pour into baking container and bake for 20-35 mins 180 C
2.Short Cake
1 pcs pate a genoise
300cc cream
30g sugar
10 dropsl vanilla oil
40cc gum syrup
10 pcs fresh strawberry
30g almond Daise
METHOD:
1.Mix cream&sugar with mixer
2.Cut pate a genois to 2 slices
3.slices strawberry
4.Mix vanila oil with gum syrup and paint pate a genois
5.Spread cream on the top of pate a genois
6.Put slices of strawberry on top
7.Spread cream again
8.Put the second slice of pate a genois
9.Cover pate a genois with cream
10.Paste almond daise around the side of pate genois
11.Decorate with strawberries on the top
パータ．ジェノワーズ
生地を作る
1.ボウルに卵と砂糖を入れ、ハンドミキサーでスピド５を設定し卵をほぐす。
２薄力粉を散らすようにふりいれて、へらで生地を救い上げた。
３。バター、ミルク、バニラを入れて混ぜてください。
失敗の原因：
１．泡立て方；卵の泡立てほうが足りない
２．混ぜ方；粉を加えてから混ぜすぎて泡がつぶれてしまった
３．泡たてすぎたり混ぜ足りない
失敗例
きめが粗くボンボンしてる
ふくらみが悪く、きめが詰まっている。
表面はやけているのに中心がまだ生っぽい。これは焼く温度が高すぎるため。
4 eggs
85g sugar
92g flour
10g butter melted
10cc milk
8 ml vanilla oil
1. Put eggs and sugar in mixing bowl, mix with mixer in higest speed
2. Pour flour 2 times , half measurement each and mix the dough with spatula
3. Pour butter and milk and vanilla and mix with spatula
4 .Pour into baking container and bake for 20-35 mins 180 C
2.Short Cake
1 pcs pate a genoise
300cc cream
30g sugar
10 dropsl vanilla oil
40cc gum syrup
10 pcs fresh strawberry
30g almond Daise
METHOD:
1.Mix cream&sugar with mixer
2.Cut pate a genois to 2 slices
3.slices strawberry
4.Mix vanila oil with gum syrup and paint pate a genois
5.Spread cream on the top of pate a genois
6.Put slices of strawberry on top
7.Spread cream again
8.Put the second slice of pate a genois
9.Cover pate a genois with cream
10.Paste almond daise around the side of pate genois
11.Decorate with strawberries on the top
パータ．ジェノワーズ
生地を作る
1.ボウルに卵と砂糖を入れ、ハンドミキサーでスピド５を設定し卵をほぐす。
２薄力粉を散らすようにふりいれて、へらで生地を救い上げた。
３。バター、ミルク、バニラを入れて混ぜてください。
失敗の原因：
１．泡立て方；卵の泡立てほうが足りない
２．混ぜ方；粉を加えてから混ぜすぎて泡がつぶれてしまった
３．泡たてすぎたり混ぜ足りない
失敗例
きめが粗くボンボンしてる
ふくらみが悪く、きめが詰まっている。
表面はやけているのに中心がまだ生っぽい。これは焼く温度が高すぎるため。
Puff pastry with leek,poached eggs with albuferra sauce
Recipe of puff pastry
200 g dry butter for turning
50g flour for rolling out the dough
Garnishes
leeks
200g white leeks cut into julienne
20g butter
2tbsp cream
salt&pepper
Poached eggs
1 liter water
200ml white alcohol vinegar
4 eggs , as fresh as possible chilled
Albuferra sauce
500ml chicken stock
100ml cream
30g beurre manie
1/2 red bell pepper
100ml veal stock
lemon
salt
A.PUFF PASTRY
1.Roll dough
2.Make circle
3.Make smaller circle
4.Egg wash
5.Add smaller circle on the top of the other one
6.Egg wash
B.LEEK SOUBISE
1.Cut leek into jullienne
2.Sautee with butter until aromatic
3.Pour cream
4.Boiling and reduce
C.POUCH EGG
1.Heat water enough to cover eggs & pour vinegar
2.Turn the heat down
D.ALBUFERRA SAUCE
1.Cut red bell pepper
2.Melt butter
3. Sautee red bell pepper until aromatic
4.Pour in chicken stock & veal stock
5.Put in beurre manie ( flour&butter)
6.Stir
7.Pour lemon juice
8.Cream
9.Seasoning salt&pepper
E.PRESENTATION
1.Put leek soubise on the top of puff pastry
2.Put pouced egg on the top of leek soubise
3.Pour albuferra sauce on the top and around the puff pastry
200 g dry butter for turning
50g flour for rolling out the dough
Garnishes
leeks
200g white leeks cut into julienne
20g butter
2tbsp cream
salt&pepper
Poached eggs
1 liter water
200ml white alcohol vinegar
4 eggs , as fresh as possible chilled
Albuferra sauce
500ml chicken stock
100ml cream
30g beurre manie
1/2 red bell pepper
100ml veal stock
lemon
salt
A.PUFF PASTRY
1.Roll dough
2.Make circle
3.Make smaller circle
4.Egg wash
5.Add smaller circle on the top of the other one
6.Egg wash
B.LEEK SOUBISE
1.Cut leek into jullienne
2.Sautee with butter until aromatic
3.Pour cream
4.Boiling and reduce
C.POUCH EGG
1.Heat water enough to cover eggs & pour vinegar
2.Turn the heat down
D.ALBUFERRA SAUCE
1.Cut red bell pepper
2.Melt butter
3. Sautee red bell pepper until aromatic
4.Pour in chicken stock & veal stock
5.Put in beurre manie ( flour&butter)
6.Stir
7.Pour lemon juice
8.Cream
9.Seasoning salt&pepper
E.PRESENTATION
1.Put leek soubise on the top of puff pastry
2.Put pouced egg on the top of leek soubise
3.Pour albuferra sauce on the top and around the puff pastry
Wednesday, February 17, 2010
Baked stuffed mackerel with fresh tomato coulis and sauteed baby potatoes
Principal ingredients
4 Mackerel about 250-375g each or other small fish
Stuffing
125 g freshly made bread crumbs
45 ml melted butter
2 tbsp chopped parsley 1/2 tbs thyme
1 egg
grated lemon zest
30ml lemon juice
salt
oil or melted butter as needed
---
45 g shallots
3 cloves garlic
30 ml olive oil
350 g tomatoes, peeled , seeded and chopped
salt and white pepper
chicken stock
---
500g baby potatoes
chopped parsley
melted butter
METHOD
A. FILLING
1. chopped thyme , parsley
2. Put in mixing bowl ; thyme, egg, butter, lemon juice, parsley , bread brust , salt & pepper
B.MACKEREL
1. Cut fish with knife and cut bones with scissors then pull out bones with hands.
2. Season with salt and pepper
3. Put FILLING insinde mackerel and tie it with kitchen thread
4. Sautee fish until brown
4. Put it into Oven 180C for 10-15 mins
C.GARNISH
1. Boil water & put salt
2. Boil baby potatoes
3. Sautee with butter & oil
4. chop parsley
5. mix sauteed potatoes with parsley
D.SAUCE
1. chop shallot & garlic , tomatoes(peeled seeded and choppled)
2. sautee garlic and shallot with olive oil ,put in tomatoes,
3. Insert chicken stock, and reduce
4. salt and pepper
E.PRESENTATION
1. Cut and release the kitchen thread from mackerel
2. Prepare a long plate, put sauce on the bottom
3. Put mackerel on the sauce
4. Serve mackerel with potatoes and parsley as garnish
5. Buon appetite!
4 Mackerel about 250-375g each or other small fish
Stuffing
125 g freshly made bread crumbs
45 ml melted butter
2 tbsp chopped parsley 1/2 tbs thyme
1 egg
grated lemon zest
30ml lemon juice
salt
oil or melted butter as needed
---
45 g shallots
3 cloves garlic
30 ml olive oil
350 g tomatoes, peeled , seeded and chopped
salt and white pepper
chicken stock
---
500g baby potatoes
chopped parsley
melted butter
METHOD
A. FILLING
1. chopped thyme , parsley
2. Put in mixing bowl ; thyme, egg, butter, lemon juice, parsley , bread brust , salt & pepper
B.MACKEREL
1. Cut fish with knife and cut bones with scissors then pull out bones with hands.
2. Season with salt and pepper
3. Put FILLING insinde mackerel and tie it with kitchen thread
4. Sautee fish until brown
4. Put it into Oven 180C for 10-15 mins
C.GARNISH
1. Boil water & put salt
2. Boil baby potatoes
3. Sautee with butter & oil
4. chop parsley
5. mix sauteed potatoes with parsley
D.SAUCE
1. chop shallot & garlic , tomatoes(peeled seeded and choppled)
2. sautee garlic and shallot with olive oil ,put in tomatoes,
3. Insert chicken stock, and reduce
4. salt and pepper
E.PRESENTATION
1. Cut and release the kitchen thread from mackerel
2. Prepare a long plate, put sauce on the bottom
3. Put mackerel on the sauce
4. Serve mackerel with potatoes and parsley as garnish
5. Buon appetite!
Chicken roll with orange sauce
principal ingredients
1 whole chicken
2 tbsp olive oil
Filling:
125g dried apricot/mango
250g ham/ beef sausage , chopped
1 cup fresh soft breadcrumbs
1 cup cooked brown rice
1/2 cup cashew nuts ( toasted )
2 spring onions, chopped
2 eggs , lightly beaten
salt&pepper
orange sauce
2 tbsp chicken stock
2 tbsp grand marnier
2 tbsp thinly shredded orange rind
1 cup orange juice
4-5tbsp sugar
METHOD :
A. CHICKEN
1. Debone chicken
2. Season with salt , pepper, oil
B. FILLING
1. Toast cashew nuts
2. MIx all filling ingredients with blender machine
3. Roll filling with chicken , like rolling sushi , and wrap the chicken roll with saranwrap
4. Thighten up the chicken roll with aluminuim foil
5. Thrust with chef knife aluminium foil to make holes
6. Insert into oven 180 C for 25-30 mins
C. ORANGE SAUCE
1.Heat grand marnier ,put sugar , orange juice , orange zest and chicken stock
2.Reduce until the sauce becomes thicker.
D.PRESENTATION
1. Slice chicken roll to 2-3 pieces , brown the chicken( optional)
2. Pour some sauce on the top
3. For garnish use small tomatos,orange and waterecress
4. Serve
1 whole chicken
2 tbsp olive oil
Filling:
125g dried apricot/mango
250g ham/ beef sausage , chopped
1 cup fresh soft breadcrumbs
1 cup cooked brown rice
1/2 cup cashew nuts ( toasted )
2 spring onions, chopped
2 eggs , lightly beaten
salt&pepper
orange sauce
2 tbsp chicken stock
2 tbsp grand marnier
2 tbsp thinly shredded orange rind
1 cup orange juice
4-5tbsp sugar
METHOD :
A. CHICKEN
1. Debone chicken
2. Season with salt , pepper, oil
B. FILLING
1. Toast cashew nuts
2. MIx all filling ingredients with blender machine
3. Roll filling with chicken , like rolling sushi , and wrap the chicken roll with saranwrap
4. Thighten up the chicken roll with aluminuim foil
5. Thrust with chef knife aluminium foil to make holes
6. Insert into oven 180 C for 25-30 mins
C. ORANGE SAUCE
1.Heat grand marnier ,put sugar , orange juice , orange zest and chicken stock
2.Reduce until the sauce becomes thicker.
D.PRESENTATION
1. Slice chicken roll to 2-3 pieces , brown the chicken( optional)
2. Pour some sauce on the top
3. For garnish use small tomatos,orange and waterecress
4. Serve
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