Chef's Quick Tip: Plating desserts

News 12 Staff

•

Feb 7, 2020, 3:22 PM

•

Updated 1,539 days ago

Share:

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:

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.
Pour into a heat safe pan, bowl, or container and allow to cool in the refrigerator until it solidifies and resembles jello.
Scrape solid mixture into a blender and buzz until smooth, being sure to stop and scrape down the sides of the blender frequently.
Push gel through a fine sieve or chinois.
Add to a pastry bag or a squeeze bottle.
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:

Soak gelatin sheets in ice water to bloom.
Once gelatin is soft, squeeze out excess water and reserve.
In a stainless steel sauce pot heat sugar and strawberry puree to a boil and remove from heat.
Peel gelatin sheets apart and add each of them to the hot sauce mixture, taking care that each of them melts completely.
Allow to cool to around 104 degrees F.
Whip heavy cream to soft peaks and fold into cooled puree, gelatin mixture.
Pipe into desired container and refrigerate up to 5 days
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:

Place chocolate in an oversized bowl.
Bloom gelatin sheets in ice water.
In a stainless-steel pot combine milk, cream, honey, vanilla bean, and salt bring to a simmer.
Remove excess water from gelatin sheets and add to the chocolate bowl.
In a small stainless steel sauce pan bring cream, milk, honey, vanilla, and salt to a simmer.
Pour hot liquid over chocolate and gelatin sheets, allow to sit for 30 seconds.
Gently stir mixture together until smooth and all the chocolate is melted. Take care not to incorporate a lot of air bubbles.
Pour chocolate mixture into desired mold and freeze at least 4 hours or overnight.
Unmold from plexy mold right from freezer. If they start to get too soft, put back in freezer to harden.
Spray with chocolate paint or glaze with mirror glaze once frozen hard.
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:

Cut the butter into small cubes.
Place the dry ingredients in a mixer fitted with a paddle attachment.
Slowly mix the dry ingredients until evenly distributed.
Add the cold butter and mix until it resembles small pebbles. Approx. 2-3 minutes.
Remove from mixer and spread thin layer evenly on parchment lined pans.
Bake at 315 degrees with low fan for approximately 6 minutes.
Remove from oven. Using an offset spatula, toss the crumble to break up large chunks and re-distribute and even layer.
Place back in oven and bake for approx. 3-5 minutes.
Toss again and bake an additional 3 minutes or until the crumble is an even golden brown.
Cool completely and store at room temperature until needed.

Contact:

Jamie caudy | Executive Pastry Chef
Mayflower Inn & Spa