Wednesday, November 28, 2012

Friday, October 12, 2012

WHIPPED HOT CHOCOLATE CREME BRULEE


This is basically a liquid chocolate base (water, chocolate, sugar, cocoa powder) gelled with agar and gelatin, then pureed very smooth, like a fluid gel. We put it in the whipper and let it get hot in the circulator (70 C) and then we put two charges of NO2 in the whipper. We keep the whipper in the hot circulating water bath (Polyscience), taking advantage of the hysteresis of agar (which means that if it got hotter than 85 C it will melt down again; colder and it will be too firm and you couldn't force the bubbles from NO2 into it, so this is why precise temperature control was so important) but in the circulating bath we can keep it hot AND gelled at a constant temperature. Once we pour the whipped hot chocolate into a bowl we coat the surface with turbinado sugar and caramelize it with a torch. We hit the surface with a quick blast of cold air from a cold-spray can to harden the sugar, and there you have it, whipped hot chocolate creme brulee. So good you can't imagine.









Friday, September 28, 2012

Improved Pastry Cream



Previous method required two people, in this case only one person. Pastry cream is done in less than 10 seconds. See original recipe here,;to make it this way, you must bring the liaison up to 120 F over a hot water bath instead of 70 F as recipe states... make sure the milk + sugar mix is at a rolling boil).



Monday, August 27, 2012

Creme Brulee-d Ice Cream

This method is adapted from the flaming sorbet from The Fat Duck, in which low acyl gellan gum is used in the ice cream base (sorbet in their case, ice cream here). This hydrocolloid works wonders at keeping the ice cream from melting. I don't want to give too much away on the recipe or method because that would be a very long post. The pictures will explain the process better anyway.


 






Wednesday, August 15, 2012

LAMINATING BRIOCHE INTO CROISSANT DOUGH


In these photos you will see the results of laminating croissant dough with butter (of course) and a layer of chocolate brioche and strawberry brioche. There are two different finished items I made with the dough.