Page 58 - Pastry & Baking Magazine

Sweet Spectrum
56
Pastry & Baking North America
1.
Strawberry Spheres
35
grams sugar
350
grams strawberry purée
10
grams calcium lactate
1.
Add sugar to purée.
2.
Mix the calcium lactate in a blender until completely
dissolved.
3.
Pour into sphere molds, filling between one-half and
three-quarters full.
4.
Freeze overnight.
Sphere Bath
10
grams sodium alginate
250
grams sugar
2,000
grams water
1.
Combine all ingredients and bring to a boil.
2.
Cool on a water bath.
3.
Refrigerate overnight.
4.
Next Day – drop spheres into bath for 5 minutes.
5.
Pick up with a slotted spoon and clean in cold water.
6.
Reserve in simple syrup.
Angel Food Cake
10
ounces/284 grams egg whites
0.13
ounces/4 grams vanilla extract
0.13
ounces/4 grams cream of tartar
10
ounces/284 grams sugar
3.88
ounces/110 grams cake flour
0.375
teaspoon salt
Melted butter, as needed
1.
Whip egg whites and vanilla extract to soft peak.
Add cream of tartar and 1 ounce of sugar to whites
and whip to medium peak.
2.
Sift together cake flour, salt, and remaining sugar.
Fold into whites.
3.
Place batter into pound cake pan sprinkled with water.
Fill one pan.
4.
Bake in a convection oven at 350˚F for 10 minutes or
until cake is done. Stick a toothpick in the cake; if it c
omes out clean, the cake is done.
5.
Let cool and freeze overnight.
6.
Next Day - when cake is still frozen, cut in 4” x 1.5” strips.
7.
Place the strips on a wire rack and brush with
melted butter.
8.
Bake in a convection oven at 325˚F for 5 minutes or
until golden brown on the edges.
9.
Flip and repeat operation. Reserve in a dry place.
Moscato Reduction
500
ml Moscato wine
Bring the wine to a boil and reduce to one-third.
Crème Fraîche Ice Cream
9.23
ounces/262 grams milk
2.77
ounces/79 grams corn syrup
4.16
ounces/118 grams sugar
1.5
ounces/43 grams non-fat milk powder
0.39
teaspoon sorbet stabilizer
0.5
ounce/14 grams powder glucose
1
pinch salt
12.68
ounces/359 grams crème fraîche
4.27
ounces/121 grams buttermilk
35.11
ounces/996 grams total
1.
Bring milk and corn syrup to a boil.
2.
Combine and mix the dry ingredients with a dry whisk.
3.
Let milk-corn syrup mixture cool to 180˚F, and pour over the
dry ingredients. Stir well and return to medium heat. Bring
to a boil for 5 seconds.
4.
Cool on an ice bath to 80 degrees F. Pour slowly, stirring
gently, and add the crème fraîche. Add the buttermilk and stir.
5.
Strain in a fine-mesh strainer and let age for 24 hours under
refrigeration. Be careful not to over-churn.
Plating
1.
Cut a small notch out of one side of the Angel Food Cake
slices so you can put them together on their sides to form an
X” on the plate.
2.
Slice a strawberry and place it fanned into the bottom of the
cake “X.”
3.
Place a small dish to the right side of the plate. Ladle the
Poached Xoconostles into the small dish.
4.
Place three Strawberry Spheres onto the Xoconostles.
5.
Spoon about 2 tablespoons of the Moscato reduction on top
of Xoconostles.
6.
Place a quenelle of Crème Fraîche Ice Cream on top to finish.
1.
Ingredients: xoconostles, sugar, water, vanilla,
cinnamon, and lime juice.