Thursday, June 23, 2011

Cake in a Box

I came up with this idea to fully assemble a cake inside a box in which it could be transported as well. In other words, all you really need to do is put the lid on, put the box in a bag and off it goes. This worked particularly well in this food grade aluminum tin (the aluminum is coated with a food grade plastic). All of the layers are inside the tin, just beneath the surface. This particular cake is composed of a creme fraiche cake, a layer of Hudson Valley strawberry jam and a top layer of sweet vanilla mascarpone, coated in white velvet spray.

Thursday, June 9, 2011

Revisiting Danish... Again

Having seen some really good results with slicing laminated danish dough after the last turn (vs. sheeting it after the last turn) as you can see here I am working currently on a way to get these items into production. The variation you see here is a regular laminated danish dough that has a layer of chocolate brioche dough that was applied to the danish dough just before performing the final turn in order to create a textural/flavor contrast that also results in a visually appealing look of alternating layers of laminated dough with the darker chocolate brioche. This item has a square of strawberry genoise (made with freeze dried strawberry powder) locked inside of it. It is also brushed with a mixture of simple syrup, a balsamic vinegar reduction and corn syrup that is applied just after they come out of the oven. They are then returned to the bake for five minutes with the vent open to crisp up the sweet glaze. This danish does not need anything more. It is great to eat on its own.

Thursday, June 2, 2011

Miso Chocolates

These chocolates were made by unmolding the cast shells before filling them. The crown was melted slightly and then the shells were placed on a bed of cocoa powder, and were then filled with a miso ganache.