Chef's Quick Tip: Plating desserts

This week, Executive Pastry Chef Jamie Caudy shows Tina Redwine how to make some sweet treats.

News 12 Staff

Feb 7, 2020, 3:22 PM

Updated 1,529 days ago

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This week, Executive Pastry Chef Jamie Caudy shows Tina Redwine how to make some sweet treats.  
 
Ingredients:
320g               Strawberry Puree
65g                  Sugar
128g                Water, cold
4g                    Agar
 
Method:
  1. In a stainless-steel sauce pot bring cold puree, sugar, cold water, and agar to a full boil and continue to boil for about 30 seconds to activate the agar.
  2. Pour into a heat safe pan, bowl, or container and allow to cool in the refrigerator   until it solidifies and resembles jello.
  3. Scrape solid mixture into a blender and buzz until smooth, being sure to stop and scrape down the sides of the blender frequently.  
  4. Push gel through a fine sieve or chinois.
  5. Add to a pastry bag or a squeeze bottle.
  6. Keep chilled for up to 5 days.
Note: other purees and juices can be substituted
 
Ingredients:
500g               Strawberry Puree
112g                Confectioners Sugar
 
7ea                  Gelatin Sheets, Silver
 
16 oz               Heavy Cream
 
Method:
  1. Soak gelatin sheets in ice water to bloom.
  2. Once gelatin is soft, squeeze out excess water  and reserve.
  3. In a stainless steel sauce pot heat sugar and strawberry puree to a boil and remove from heat.
  4. Peel gelatin sheets apart and add each of them to the hot sauce mixture, taking care that each of them melts completely.
  5. Allow to cool to around 104 degrees F.
  6. Whip heavy cream to soft peaks and fold into cooled puree, gelatin mixture.
  7. Pipe into desired container and refrigerate up to 5 days
  8. Or pie into molds and freeze for at least 4 hours until firm enough to unmold.
Note: Substitute Raspberry, Apple, Blueberry, Mango, Cherry, Pear, Peach, or Rhubarb purees in place of the strawberry.
 
Ingredients:
125g                Valrhona Dark Chocolate  
75g                  Valrhona Milk Chocolate
 
500g               Heavy Cream
150g                Whole Milk
50g                  Honey
½ ea               Vanilla Bean
dash                Salt
 
4ea                  Sheets Gelatin, Silver
 
Method:
  1. Place chocolate in an oversized bowl.
  2. Bloom gelatin sheets in ice water.
  3. In a stainless-steel pot combine milk, cream, honey, vanilla bean, and salt bring to a simmer.
  4. Remove excess water from gelatin sheets and add to the chocolate bowl.
  5. In a small stainless steel sauce pan bring cream, milk, honey, vanilla, and salt to a simmer.
  6. Pour hot liquid over chocolate and gelatin sheets, allow to sit for 30 seconds.
  7. Gently stir mixture together until smooth and all the chocolate is melted.  Take care not to incorporate a lot of air bubbles.
  8. Pour chocolate mixture into desired mold and freeze at least 4 hours or overnight.
  9. Unmold from plexy mold right from freezer. If they start to get too soft, put back in freezer to harden.  
  10. Spray with chocolate paint or glaze with mirror glaze once frozen hard.
  11. Keep in the cooler up to 3 days or in the freezer until needed.
 
Ingredients:
100g               Butter, Cold
100g                Sugar
60g                 Feuilletine Wafer
140g                Ap Flour
80g                 Freeze Dried Strawberry Cripies
10g                  Freeze Dried Strawberry Powder
 
           
Method:
  1. Cut the butter into small cubes.
  2. Place the dry ingredients in a mixer fitted with a paddle attachment.
  3. Slowly mix the dry ingredients until evenly distributed.
  4. Add the cold butter and mix until it resembles small pebbles. Approx. 2-3 minutes.
  5. Remove from mixer and spread thin layer evenly on parchment lined pans.
  6. Bake at 315 degrees with low fan for approximately 6 minutes.
  7. Remove from oven. Using an offset spatula, toss the crumble to break up large chunks and re-distribute and even layer.
  8. Place back in oven and bake for approx. 3-5 minutes.
  9. Toss again and bake an additional 3 minutes or until the crumble is an even golden brown.
  10.  Cool completely and store at room temperature until needed.
 
Contact:
Jamie caudy | Executive Pastry Chef
Mayflower Inn & Spa
 
 
 


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