Tiramisu Plating

Ingredients:

Filling:

• 600g Cream cheese
• 150g Sugar
• 80g cream 1
• 6pcs Egg yolk
• 3pcs Gelatine leaves
• 375g cream 2

Coffee syrup:

• 600g Brewed coffee
• 60g Sugar

Ganache Coffee:

• 100g Milk chocolate
• 50g Dark chocolate
• 100g Cream
• 30g Brewed coffee

Biscuit Cuillère:

• 200g Egg yolk
• 200g Sugar 1
• 300g Egg white
• 50g Sugar 2
• 125g Flour
• 125g Starch
• 1pc Lemon zest

Method:

Filling:

• Heat cream 1 and add the gelatine leaves.
• Mix yolks and sugar, beat until fluffy, then add the cream cheese.
• Add the cream and gelatine mix to the yolk mixture.
• Refrigerate overnight.
• Add cream 2 and whip gently.

Coffee Syrup:

• Mix hot coffee with sugar and set aside.

Ganache Coffee:

• Melt both chocolates together and add heated cream and coffee.

Biscuit Cuillère:

• Mix yolks and sugar 1 until fluffy.
• Mix egg whites and sugar 2 until foamy.
• Mix both together, then add flour, cornstarch, and lemon zest.
• Pipe onto a tray.
• Bake at 200°C for 12 minutes.
   

Chocolate Almond Cake Plating

Ingredients:

Biscuit Base:

• 220g butter biscuit
• 90g melted butter
• 70g condensed milk
• 2 tsp cacao

Almond Choco Cake:

• 200g milk chocolate
• 100g dark chocolate
• 350g sugar
• 230g butter
• 6 eggs
• Almond powder

Ganache:

• 150g milk chocolate
• 150g dark chocolate
• 400g cream
• 225g powdered sugar
• 4.8g gelatin leaves

Method:

Biscuit Base:

• Mix all ingredients and flatten in a 26cm mold, then refrigerate.

Almond Choco Cake:

• Beat sugar and butter until fluffy, then add eggs and almond powder.
• Melt the chocolate and then add it to the mixture.
• Add the chocolate mix on top of the biscuit base and bake at 160°C for 55 minutes.

Ganache:

• Melt the chocolate, heat the cream, and add gelatin, then mix both together and add powdered sugar at the end.
• Let it set on top of the chocolate cake.

Strawberry Pavlova / Raspberry

Ingredients:

Strawberry Gelee:

• 220g strawberry
• 20g sugar
• 20g lemon juice
• 4g pectin NH

Cream Cheese Mousse:

• 600g cream cheese
• 1200g cream
• 300g powdered sugar

Meringue:

• 100g egg white
• 100g sugar
• 100g powdered sugar

Method:

Strawberry Gelee:

• Cut strawberries into quarters.
• Bring to a boil with sugar, lemon juice, and pectin.
• Set aside.

Cream Cheese Mousse:

• Whip cream cheese, cream, and powdered sugar to a soft consistency.

Meringue:

• Prepare a day ahead: whip egg whites and sugar, then add powdered sugar.
• Pipe onto a tray.
• Bake at 100°C for 1 hour and 30 minutes.

Crème brulée pie (25cm)

Ingredients:

Crème brulée:

• 750g cream
• 100g milk
• 12g egg yolk
• 200g sugar
• 25ml water
• 100g egg white

Pate sable blanc:

• 1125g butter
• 7.5g salt
• 712g sugar powder
• 435g egg
• 225g almond powder
• 375g flour1
• 1500 flour 2

Method:

• Bake pie golden brown at 160°C for 20 to 25 minutes.

Crème brulée:

• Mix all ingredients together and set on top of pie then bake at 120°C for 20 to 30 minutes.

Dressage/Décor:

• After setting in the fridge, prepare the Italian meringue.
• Whip the egg whites and syrup at 118°C to a silky consistency, then pipe onto the pie

Pate Sable Blanc:

• Mix butter, salt and powdered sugar together
• Add eggs bit by bit while continuing to mix
• Incorporate flour 1 and almond powder, then whip until well combined
• Add flour 2 and whip again until smooth
• Set the mixture in the fridge for 2 hours or overnight

ENJOY EVERY BITE!