Page 20 - NA_3_4_2009

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18 Pastry & Baking
North America
Regional Showcase
The Café Belge
The Dirty Apron Cooking School
540 Beatty Street
CrosstownVancouver BC
Eleanor Chow
Yield: 2-4 portions
Café cheesecake
135g Cream cheese, softened
80g Sugar
60g Sour cream or plain yogurt
1 Whole egg
10g Instant coffee
10 ml Hot water
6g Flour
1. Preheat oven to 300
2. On medium speed, using the paddle
attachment, combine the cream cheese
and sugar until well blended.
3. Fold in sour cream until fully
incorporated then add the egg.
4. In a small mixing bowl, add the hot
water to the coffee granules to dissolve
and then add to the cheese mixture.
5. Incorporate the flour and then strain
mixture through a medium sieve.
6. Prepare molds – either 2.5 x 0.5 x 2inch
ovals or 2.5 x 2.5 x 2inch squares.
7. Bake cakes evenly spread apart on a
half sheet pan. Flood the bottom of
the pan with water to create a bain-
8. Bake cheesecakes in oven for 25-35
minutes, or until the cake rises 1 or 2
mm above the mold and has a spongy
9. Let cakes cool completely before
removing from the mold.
Créme de Cacao Gelée
90 ml Water
50g Sugar
40 ml Créme de cacao
2 Leaves of gelatin
5g Cocoa nibs
1. Place gelatin leaves in cold water to
2. In medium saucepan add sugar and
water and bring to a boil. Once the
sugar is dissolved, remove from heat
and add the gelatin and let dissolve.
3. Let mixture cool slightly before
stirring in the créme de cacao. Pour
mixture into a small high-rimmed
plate lined with plastic wrap. Sprinkle
the cocoa nibs evenly over the mixture
and then place in refrigerator and
allow to set.
4. Once set, divide gelatin into 2 to 4
Dark Chocolate Mousse
100g Dark chocolate
90g Egg whites
10g Icing sugar
125 ml Whipping cream
20g Cocoa powder
1. Place chocolate and in a medium size
bowl over a bain-marie.
2. Whisk egg whites at medium speed
until stiff peaks are formed.
3. While the whites are mixing, in a
separate mixing bowl, sift cocoa
powder into whipping cream and
whisk by hand until medium peaks
are formed.
4. Once all ingredients have been mixed
of the egg whites into the
chocolate working quickly.
5. Alternately add the whipped cream
and egg whites until all ingredients
have been fully incorporated.
Chantilly Cream
75 ml Whipping cream
Vanilla bean
25g Sugar
Place all ingredients in a medium sized
mixing bowl and whip until stiff peaks
are formed. Reserve.
Chocolate Swoop
15 g Melted chocolate
2 Coffee beans
1. Melt chocolate in a saucepan over low
2. Place dot of chocolate on parchment
paper and then use your finger to
make a swooping motion through
the chocolate (think: apostrophe).
3. Then place a bean on top of the
swoop and allow to set in refrigerator.
Chocolate Tuile
85g Butter
45g Glucose
135g Sugar
2g Pectin
80 ml Water
15g Cocoa powder
80g Dark chocolate, chopped
Part 1:
1. In small pot combine glucose and
butter and bring to a boil. Stir in
sugar and pectin until fully
incorporated, cook for about one
2. In small bowl combine cocoa and
water ensuring stirring until there
are no lumps. Add this mixture to
the glucose/butter/sugar/pectin
mixture in the pot and whisk
together rapidly.
3. Let mixture come to a rolling boil
for 2 minutes. After remove from
heat and stir in chocolate.Pour into
heat a resistant container and let rest
for about 10 to 15 minutes.
Part 2:
1. Preheat oven to 350
2. Smear a thin coat of the chocolate
mixture over the surface of a piece
of parchment paper leaving a 1 inch
border clear.
3. Place in oven and bake for 6-7
4. Once finished pull parchment free
from the sheet and place onto a
cutting board right
away.Immediately cut the tuile into
equal size squares about 2x2 inches.
Allow to cool before separating.