Toasted gingerbread croutons x ½ Gastro tray = 100 portions
• Melt the butter, Demerara sugar and treacle together.
• Take off the heat and leave to cool.
• Sieve the dry ingredients and add to the melted mix.
• Add the egg and milk.
• Pour into a lined tray 5mm deep.
• Bake at 150⁰c for approx 10 mins, or springy to touch.
• Leave to cool before cutting into cubes.
• Dust with icing sugar, then toast them, and use to garnish
Chocolate Brownies - 2 trays 23cm x 35cm (approx 40 portions)
• Melt the butter and chocolate together – cool
• Whisk together the eggs and sugar on a mixer to a sabayon
• Fold in cooled chocolate mixture
• Sieve flour and cocoa powder together - 3 times
• Fold in sieved flours
• Fold in White and Milk Chocolate buttons
• Prepare tins – line with parchment paper
• Pour into prepare tins and bake @ 160’C for 25 minutes
• Cool in the tin
Cara crakine layer
Warm the cara crakine in the microwave and then roll out between two sheets of silicon paper 3mm thick
Chocolate Truffle mousse = 50 portions approx
• Boil the water, sugar and glucose together
• Softened the gelatine in cold water
• Stir in softened gelatine
• Stir in chocolate to form a smooth Ganache
• Cool slightly
• Fold in whipped cream
Caramel Syrup for poaching pears = 50 portions
• Make a direct caramel with the caster sugar and then add in the pear juice.
• Add in all the spices and vanilla and allow to infuse – overnight would be good
• Strain
• Dice the pear 1cm square (Or use Parisienne scoop)
• Cook in the syrup (option vac pac and steam at 85C for 30 mins allow to infuse overnight)
(use pear trimming to make puree)
• For caramel sauce on the plate take some of the poaching sauce and reduce
• Use the pear trimmings to make the pear puree for the centre of the dessert cook with pear juice and flavour with vanilla pod and lemon zest.
Chocolate garnish
Splitters/Pearl
• Place the chocolate splitters into a bag, add in a small amount of metallic creative powder and give the bag a good shake to coat the splitters
• Pour the splitters out onto a tray, and level
• Fill your piping bag with tempered chocolate and them pipe designs on top of the splitters
• Allow to set and then remove from the tray.
Chocolate Mille feuille
• Place a plastic acetate sheet onto a flat board
• Place a small amount of tempered chocolate on one end of the sheet.
• Lay another plastic sheet on top
• Using a rolling pin smooth the chocolate between the two sheets of plastic
• Press on top of the plastic with either a cutter or a set of pastry wheels to mark out the shape you require.
• Allow the chocolate to set.
• When ready to use remove the plastic and use as required..
For the gold garnish on top of the mille feuille
Add 10% alcohol into the creative powder and then using a paint brush, brush a line across the top.
Mulled Wine Syrup = 50 ptns
• Place all of the ingredients into a pan and bring to a boil, reduce the heat and simmer gently and reduce to a syrupy consistency.
• Allow to cool and place in squeezy bottle.
Lemon Curd Ice-cream - 36 ptns
• Mix together the natural yoghurt and the crème fraiche
• Stir into the lemon curd
• Churn in an ice-cream machine
Lemon Curd = Makes 1kg approx
• Mix together the zest and juice with the sugar and butter and melt in a bowl over simmering water
• Whisk the eggs briefly and then add to the mixture
• Cook for approx 10 – 13 minutes until thick enough to coat the back of the spoon