Page 20 - NA_3_4_2009

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mixture to a blender and puree until smooth.
Pass through a chinois again and transfer to
a squeeze bottle. Refrigerate.
Sesame Shortbread
300g butter (room temperature)
200g sugar
1 vanilla bean scraped
6g salt
250g almond flour
250g sesame seeds
275g all purpose flour
In a mixer fitted with a paddle attachment
combine the butter, sugar, vanilla seeds, and
salt and mix on high speed until extremely
soft. Add the remaining ingredients and
paddle until just combined. Roll the dough
between two sheets of parchment paper to a
1
/
4
” thickness and place in a freezer for at
least four hours. Remove the top sheet of
parchment paper and bake in a convection
ovenat 325
º
F for ten minutes or until golden
brown. Allow the shortbread to cool and
break into small irregular shards and store
in an airtight container until they reach room
temperature.
Black Sesame Powder
150 grams black sesame seeds
50 grams honey
50 grams amidated tapioca maltodextrin
2 grams salt
Combine all the ingredients in a food
processor and blend until a homogenous grey
powder is achieved. Store in an airtight
container at room temperature.
To Finish
Drizzle some argan oil around each tart.
Place some small pools of passion fruit sauce
directly in the argan oil slick. Apply some
black sesame fluid gel to each plate. Place
some shards of sesame shortbread beside the
tart and the meringue. Sprinkle some black
sesame powder on each plate. Serve
immediately.
18 Pastry & Baking
North America
Regional Showcase
Passion Fruit “Tart”, Sesame, Argan Oil, Meringue
Pastry Chef
wd~50
50 Clinton Street
New York, NY 10002
www.wd-50.com
Alex Stupak
Serves 10
Tahini Fluid Gel
750g water
8g agar agar
750g tahini
100g brown sugar
5g salt
Combine the agar agar and bring to a boil.
Transfer the liquid into a blender and blend
at high speed. Add the remaining ingredients
to the blender and continue to blend until
homogenized. Pass the mixture through a
chinois and cool in an ice bath. Refrigerate
for one hour.Return the mixture to a blender
and puree until very smooth. Pass through a
chinois again and reserve.
False Tart Shells
10 pieces of acetate,
1
/
2
” x 9”
10 pieces of acetate, 3”x 3”
Scotch tape
Layout both sizes of acetate on a Silpat.
Transfer the tahini fluid gel to a piping bag
and apply a
1
/
4
” layer to all the acetate pieces.
Using an offset spatula spread the fluid gel to
even it out. Take each strip of acetate and join
its ends to form a ring. Secure it in place with
the scotch tape and place on one of the acetate
squares pressing down gently. Repeat this
process with the remaining acetate strips.
Transfer the false tart shells to a freezer.
Passion Fruit Curd
120g passion fruit juice
15g yuzu juice
130g sugar
135g eggs
175g butter
Bring the fruit juices to a boil in a saucepan.
Meanwhile whisk together the sugar and eggs.
Temper the fruit juices into the egg mixture
and return to the saucepan. Whisk the mixture
over low heat constantly until it reaches a boil.
Cool the mixture to 140
º
F.Transfer the
mixture to a blender and blend on low speed,
add the butter gradually and continue to blend
until homogenized. Transfer the mixture to
a sauce funnel and dispense into each of the
false tart shells. Return the tarts to the freezer
for 6 hours.
Layout 10 plates. Remove the tarts from the
freezer. Carefully peel away the tape and all
of the acetate. Quickly place a tart in the
center of each plate and store the plates in a
refrigerator.
Meringue
190g sugar
125g egg white
.5g citric acid
Combine the ingredients in a bowl and whisk
over a pot of boiling water and whisk until
it reaches a temperature of 150
º
F. Transfer
the mixture to a mixer fitted with a whip
attachment and whip until soft peaks form.
Remove the plated passion fruit tarts from
the refrigerator. Transfer the meringue to a
piping bag fitted with a straight tip and pipe
5-6 mounds of meringue on and beside the
tarts. Brown the meringue with a blowtorch
and return the plated dishes to the
refrigerator.
Passion Fruit Sauce
250g passion fruit juice
1.25g xanthan gum
Combine the 2 ingredients in a blender and
blend on high for 3 minutes. Transfer the
mixture to a squeeze bottle and refrigerate.
Black Sesame Fluid Gel
250g black sesame seeds – soaked in
water 12 hours and drained
250g water
4g agar agar
200g honey
50g virgin sesame oil
5g salt
Bring the water and agar agar to a boil.
Transfer the water to a blender along with
the sesame seeds and puree until extremely
smooth. Add the remaining ingredients and
continue to blend until homogenous. Pass
the mixture through a chinois and cool in an
ice bath. Refrigerate for one hour. Return the
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