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The official recipe book of Team Pastry Australia
Citation preview
TEAM PASTRY AUSTRALIA
RECIPE BOOKASIAN PASTRY CUP 2012
Sydney Harbour; it represents Australia’s history, our lifestyle
and our gateway to the world. It is for yacht racing, for theatre
spectaculars and for the biggest New Year celebration in the
southern hemisphere. By day or by night it is our most beloved icon
and therefore a suitably inspiring theme for Team Pastry Australia’s
bid to qualify for the World Pastry Cup 2013.
Architectural: Our world famous structures, Sydney Harbour Bridge, Opera house and Sydney Centre Point Tower - steel, glass, sandstone and tiles.
Fireworks: It is in Sydney Harbour that our New Year celebrations go off with a bang and explosions of colour fill the night sky.
Sydney Harbour
Fireworks
Architectural
Sydney Harbour; it represents Australia’s history, our lifestyle
and our gateway to the world. It is for yacht racing, for theatre
spectaculars and for the biggest New Year celebration in the
southern hemisphere. By day or by night it is our most beloved icon
and therefore a suitably inspiring theme for Team Pastry Australia’s
bid to qualify for the World Pastry Cup 2013.
Marine life: The ocean feeds directly into Sydney Harbour bringing with it fish, dolphins and the blue green water that makes the harbour so beautiful.
Sydney Harbour
Marine life
Sugar show piece
Dolphins break the water in playful arcs before diving back below to the clear blue where an aquatic world of mesmerizing beauty awaits
Turned sugar
Poured sugar
Blown sugar
Cast sugar
Pulled sugar
Blown sugar
Pastillage
Brilliant blooms of colour burst across the night sky, music swells in symphony and an otherwise industrial structure becomes the centre point of celebration
Chocolate show piece
Stars and Fireworks• Template - free hand cut• Airbrushed
Harbour Bridge• Silicon mould steel beams - cast and airbrushed
chocolate/cocoa butter• Silicon moulds bolts - cast and lustre powder
Sydney Centre Point tower• Acetate mould made free hand• Lustre powder and natural chocolate• Hand rolled chocolate
Opera House• Cardboard mould made free hand - hollow cast• Air brushed cocoa butter
Fireworks• Cocoa butter on acetate with paint brush• Backed with chocolate• Hand cut
Girders• Hand rolled chocolate
Sandstone pillar/base• Silicon mould then hand carved
Cake recipe
Macadamia nut Praline Base: Praline
Ingredients Amount MethodMacadamia nuts 500gm
Dry melt and caramelise sugar, add nuts, process into praline paste. Cool and add tempered cocoa butterCaster sugar 300gm
Cocoa butter 80gm
Macadamia nut Praline Base: Biscuit Base
Ingredients Amount MethodSoft Flour 40gm
Combine all ingredients, chill and cut into fine streusel.Macadamia nut Praline 80gmSalt pinchVanilla Powder pinch
Macadamia nut Praline Base: Macadamia nut praline crunchy
Ingredients Amount MethodBiscuit Base 120gm
Caramelise Macadamia nuts with sugar.Add praline into caramelised nuts, biscuit base streusel and combine.Divide into cake ring and press base.
Macadamia nut pieces 120gmMacadamia nut Praline 150gmSugar 25gmSalt pinch
Gateaux Guanaja, Macadamia nut and Kalamansi Pearl
Andre Sandison- Australia
Composition:
Macadamia nut praline crunchy Baked Chocolate mousse cake Guanaja Chocolate Mousse Kalamansi Sago Jelly Glaze
Guanaja Chocolate Mousse
Kalamansi Sago Jelly
Baked Chocolate mousse cake
Macadamianut praline crunchy
Glaze
Glaze
Guanaja Chocolate Mousse
Kalamansi Sago Jelly
Baked Chocolate mousse cake
Macadamia nut praline crunchy
Gateaux Guanaja, Macadamia nut and Kalamansi PearlAndre Sandison- Australia
Baked Chocolate Mousse CakeIngredients Amount MethodEggs 120gm Whip eggs with sugar.
Bring to the boil cream, rum, salt and vanilla powder and pour onto chocolate, process into Ganache.Combine eggDeposit into insert moulds and bake at 140c for 11 minutes.
Caster Sugar 50gm
Coeur de Guanaja 80% P 125 100gmCaramelia 34% 30gm
Cream 105gmRum 6gmSalt PinchVanilla powder Pinch
Kalamansi Sago Jelly: Sago Base
Ingredients Amount MethodWater 3000gm
Bring water to boil and add sago, cook for 5 minutes.Add grand marnier and kalamansi puree; cook till sago is transparent, approximately 10 minutes.
Grand Marnier 30gm Kalamansi Puree 30gmSago 140gm
Kalamansi Sago Jelly: Gelatine Solution
Ingredients Amount MethodLeaf gelatine 100gm
Soak gelatine in water, heat and set into gelatine solution.Water 500gm
Kalamansi Sago Jelly: Sago Jelly
Ingredients Amount MethodSago Base 500gm
Drain and place Sago into bowl.Bring to boil orange juice, kalamansi puree, grand marnier, sugar and vanilla powder.Combine the hot liquids with gelatine solution and sago and deposit into insert mould. Blast Freeze.
Orange Juice 150gmKalamansi Puree 50gmGrand Marnier Gel 20gmGelatine Solution 30gmCaster Sugar 90gmVanilla Powder 1gm
Cake Glaze
Ingredients Amount MethodCaster Sugar 450gm
Boil sugar, water glucose to 105c.Pour over with condensed milk and place chocolate on top, process into ganache.Add gelatine solution.
Water 225gmGlucose 450gmCondensed Milk 300gmGelatine Solution 180gmCoeur de Guanaja 80% P 125 250gm
Guanaja Chocolate Mousse
Ingredients Amount MethodEgg Yolks 165gm Process into pate a’ bombe.
Add pate a’ bombe to melted chocolate.Add melted gelatine solution.Add whipped cream.
Eggs 80gmCaster Sugar 135gm
Gelatine solution (5:1) 45gmManjari Chocolate 45gmGuanaja Chocolate 360gmWhipped cream 690gmSalt pinch
Dessert recipeRaspberry Coconut Lamington, Lychee Parfait Justin Yu Australia
Lychee Marshmallow• raspberry crunch shell
Raspberry Lamington
Lychee parfait with Coconut Nougatine
Raspberry lamington: SpongeIngredients Amount MethodEgg Yolks 150gm
Whip egg white and sugar to soft peak.Fold whites into batter and deposit into tray.Bake 170c for 8 minutes.Blast Freeze
Caster Sugar 45gmWater 145gmVegetable Oil 125gmSoft Flour 145gmBaking Powder 8gmEgg White 310gmCaster Sugar 125gm
Raspberry lamington: Raspberry Pastry CreamIngredients Amount MethodRaspberry Puree 130gm
Process into pastry cream
Milk 115gmVanilla Bean 1gmEgg Yolk 45gmCaster Sugar 70gmSoft Flour 10gmCorn Starch 10gmUnsalted Butter 25gm
Raspberry lamington: Raspberry SyrupIngredients Amount MethodRaspberry Puree 500gm
Add ingredients together and warm to 50c Caster Sugar 100gm
Raspberry Jelly
Lychee parfait with Coconut Nougatine: Gelatine SolutionIngredients Amount MethodGelatine Sheet 100gm
Hydrate gelatine in water, melt and set into gelatine solutionWater 500gm
Lychee parfait with Coconut Nougatine: Lychee parfaitIngredients Amount MethodEgg Whites 75gm Produce Italian meringue
Warm gelatine solution and add to puree.Add half puree to whipped cream and meringue.Fold together and deposit into mould.Blast freeze.
Caster Sugar 180gmWater 45gm
Italian Meringue 80gmLychee Puree 165gmWhipped Cream 35% 165gmLychee paste 1gmGelatine Solution 23gm
Lychee parfait with Coconut Nougatine: Coconut NougatineIngredients Amount MethodUnsalted Butter 50gm Mix pectin to part of sugar
Melt butter, add to sugar and glucose and heat till melted.Add pectin mix.Add meals.Roll between silicon sheets.Bake at 170c for 6 minutes.
Glucose 20gmCaster Sugar 60gmNH Pectin 3gmAlmond Meal 30gmCoconut Meal 35gm
Lychee Marshmallow with Raspberry Crunch Shell: Raspberry Crunch ShellIngredients Amount MethodWhite Chocolate 200gm
Melt white chocolate and cocoa together.Add royaltine and raspberry powder.Dip into mould.
Cocoa butter 120gmRoyaltine 40gmRaspberry powder 3gm
Lychee Marshmallow with Raspberry Crunch Shell: Lychee MarshmallowIngredients Amount MethodLychee Puree 150gm
Warm gelatine solution; add sugar and lychee paste, puree.Set, and whip until smooth and deposit into moulds.
Caster Sugar 35gmGelatine Solution 45gmLychee Paste .5gm
Lychee Marshmallow with Raspberry Crunch Shell: Raspberry SyrupIngredients Amount MethodRaspberry Puree 500gm Add ingredients together & warm to 50c and deposit into moulds.
Blast freeze.Caster Sugar 100gm
Raspberry JellyIngredients Amount MethodRaspberry Puree 40gm
Combine raspberry puree, lemon juice, water. Mix agar powder with sugar and add to puree.
Bring to boil, cool slightly and add gelatine solution.
Set in mould.
Lemon Juice 1gmWater 50gmCaster Sugar 20gmAgar powder 1gmGelatine Solution 2gm
QUALITY INGREDIENTS TO THE FOOD INDUSTRY
National Baking Industry Association
TEAM PASTRY AUSTRALIA: ASIAN PASTRY CUP 2012 Team Manager: Jian Yao
Team Coach: Dean Gibson
Team Captain/Sugar Competitor: Andre Sandison
Team Member/Chocolate Competitor: Justin Yu
Mould making/Sugar Trainer: Dammika Hatharasinghe
Production: www.pdpr.com.au
Photography: www.mvenables.com
Graphic Design: www.itsabec.comArt work: Dean GibsonAll recipes and product images copyright Team Pastry Australia
Team pastry Australia would like to thank and acknowledge the hard work of the following professionals: Jeroen Goossens, Anil Rohira, Adrian Marchio-Air Brush World, Barry Jones, Adrian Pagano, John Ralley, Buddika Gunawardana, Karl Beil, Yves Scherrer, the many students from Cordon Bleu, the staff at Continental Patisserie and Hamilton TAFE Baking Trades.
Team
AustraliaPastry
Team
AustraliaPastry