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Ganache Yield | 575 Grams/About 2 Cups Plus 2 Tablespoons
GANACHE YIELD | 575 GRAMS/ABOUT 2 CUPS PLUS 2 TABLESPOONS INGREDIENTS / WEIGHT / MEASURE (APPROXIMATE ) Dark chocolate couverture (64%) / 300 grams / 10 ½ ounces Butter (French style, 82% fat) / 50 grams / 1 ¾ ounces or 3 ½ tablespoons Clover honey / 20 grams / 1 scant tablespoon Vanilla bean / ½ a bean / ½ a bean Heavy cream (35% fat) / 275 grams / 1 ¼ cups Ganache is a chocolate filling used in pastry and especially in chocolate candies (think truffles and filled chocolates), usually made of dark, milk, or white chocolate, heavy cream, butter with a fat content of 82 percent, and a flavor like vanilla or coffee. It is fairly simple to make, but without some basic understanding of the ingredients and the process, things can go wrong. Ask my students— they sometimes experience anger and frustration when they are learning to make ganache. But ganache is so delicious that it should never be the cause of stress. Follow these instructions and you should not have any problems. BEFORE YOU BEGIN Get out the following equipment and allow all of the ingredients to come to room temperature: Digital scale, set to metric weights 1 large chef’s knife 1 small microwave-safe bowl or ramekin 1 small rubber spatula 1 medium microwave-safe bowl 1 paring knife 1 medium saucepan Plastic wrap 1 medium rubber spatula 1 digital thermometer 1 small stainless steel hand whisk 1 immersion blender Read this recipe through twice from start to finish. NOTE: For this small amount of ganache I like to use a rubber spatula. For anything larger a whisk is your tool of choice. -
Chocolatiers and Chocolate Experiences in Flanders & Brussels
Inspiration guide for trade Chocolatiers and Chocolate Experiences IN FLANDERS & BRUSSELS 1 We are not a country of chocolate. We are a country of chocolatiers. And chocolate experiences. INTRODUCTION Belgian chocolatiers are famous and appreciated the world over for their excellent craftmanship and sense of innovation. What makes Belgian chocolatiers so special? Where can visitors buy a box of genuine pralines to delight their friends and family when they go back home? Where can chocolate lovers go for a chocolate experience like a workshop, a tasting or pairing? Every day, people ask VISITFLANDERS in Belgium and abroad these questions and many more. To answer the most frequently asked questions, we have produced this brochure. It covers all the main aspects of chocolate and chocolate experiences in Flanders and Brussels. 2 Discover Flanders ................................................. 4 Chocolatiers and shops .........................................7 Chocolate museums ........................................... 33 Chocolate experiences: > Chocolate demonstrations (with tastings) .. 39 > Chocolate workshops ................................... 43 > Chocolate tastings ........................................ 49 > Chocolate pairings ........................................ 53 Chocolate events ................................................ 56 Tearooms, cafés and bars .................................. 59 Guided chocolate walks ..................................... 65 Incoming operators and DMC‘s at your disposal .................................74 -
Whipped Cream Has Been Around Since the 16Th Century
Whipped Cream Has Been Around Since The 16th Century On January 5, add a little extra something special to desserts to celebrate National Whipped Cream Day. Add whipped cream! Not only does it add creaminess and bit of pizzaz, but it also makes the difference between the ho-hum or a celebration kind of beverage or dessert. This holiday falls on the birthday of Reddi-wip founder Aaron “Bunny” Lapin. Aaron who invented Reddi-wip in 1948, was born on January 5, 1914, and died on July 10, 1999. It was in 1946, when the aerosol can was first invented by Aaron Lapin, that sales and popularity of this dessert delight really took off. Whipped cream is also sometimes called Chantilly cream or creme Chantilly. Recipes from the 16th century included whipped cream that was sweetened and aromatised. The names milk snow and snow cream were used. The English name whipped cream found its beginning in 1673. The name snow cream continued to be used throughout the 17th century. Chilled cream whips better than warm cream, at times if not chilled properly the cream may not whip. Also, it renders a deeper taste. Cream must be below 50 degrees to whip, at 50 or above it churns into butter rather than whips. Whipped cream has been around since the 16th century. It was included in recipes that date back to 1549 in Italy and 1604 in France. Until the 19th century, recipes for whipped cream called for whipping the cream with a willow or rush branch in place of the modern whisk. -
MOKA CHINO: Caro Chocolate Fluid Ganache, Mitica® Fig Chocolate Picatostes, Miticrema Foam and Coffee Air, Marcona Almond Tuile
MOKA CHINO: Caro Chocolate fluid ganache, Mitica® Fig chocolate picatostes, MitiCrema foam and coffee air, Marcona almond tuile Yield: 10 standard portions Standard serving size = 125 grams For the Fluid Ganache Ingredients: 200g heavy cream 5g Nescafe 100g Caro Milk chocolate Bring heavy cream to boil. Remove and add the Nescafé. Slowly add to the chocolate in 5 additions, stirring all the while, for a stable emulsion. Reserve in the refrigerator. May have to soften before plating. For the Fig Chocolate picatostes Ingredients: 200g Fig Chocolate Cake 50g salted butter Cut the fig chocolate cake in cubes of 1” by 1”. In a sauté pan place the salted butter and apply low heat. Add the chocolate fig cake cubes and sauté, medium to high fire until start to get crispy. Should be a gently by fast. Place them in an oven tray with parchment paper and reserve room temperature. For the MitiCrema Cheese Foam Ingredients: 600g MitiCrema 100g heavy cream 45g sugar 1 siphon and 2 chargers. In a rondeau, place the heavy cream and sugar and heat them up until the sugar get well dissolved. Add the Miticrema and apply hand blender. Pass trough a fine chinois and cool down. Introduce the mixture in the cooler and let it rest for 12 hours. Keep it cold for the plating. For the Coffee Air Ingredients: 1L espresso coffee 250g egg whites Make 1 liter of espresso coffee, strain it and cool it down in an ice bath, reserve. In a long 6th pan, add the whites to the coffee, apply hand blender moving it fast from the bottom to the top. -
Jean-Marie Auboine Chocolatier Chocolate Map
JEAN-MARIE AUBOINE CHOCOLATIER CHOCOLATE MAP www.jmauboinechocolates.com (702) 222-0535 PREMIUM, HAND-CRAFTED, AWARD-WINNING CHOCOLATE. Welcome to JMA Chocolates! Inside this box, you’ll find confections carefully handcrafted from pure origin beans, using the latest technology. Each product is made with internationally-sourced ingredients, and lacks any preservatives or artificial coloring. We invite you to indulge in flavors from around the world, created with special care from award-winning Master Chocolatier, Jean-Marie Auboine. Bon appetit! Jean-Marie Auboine Founder ALL NATURAL. NO PRESERVATIVES. OUR STORY NON-GMO. Master Chocolatier and Pastry Chef Jean-Marie Auboine won many awards and worked in several five-star restaurants before starting JMA Chocolates. Onev of his most notable roles includes: Executive Pastry Chef of the Bellagio AAA Five Diamond resort in 2009, where he oversaw the pastry, dessert, and chocolate creations for not only 19 gourmet and casual dining outlets, but also the hotel’s room service and catering departments. Chef Auboine’s fluency in English, Spanish, French, and Italian allowed him to effectively communicate with over 75 employees, who expertly produced over 15,000 pastries per day. Founded in 2011, and opened in 2012, Jean-Marie Auboine Chocolatier prides itself on three distinct factors: products made with only all-natural ingredients, sourced from around the globe; providing customers with the highest-quality products and customer service; and creating wildly unique flavors that look just as great as they taste. Beginning in December 2014, JMA Chocolates became one of the few chocolatiers in the world to produce their own chocolate directly from cacao beans in their Las Vegas facility, developing a unique Fair Trade program with cocoa producers internationally. -
Desserts Pies
Desserts Pies Apple Pie: Tart Apples in a Lightly-Spiced Filling Baked with a Flaky Double Crust Peanut Butter Pie: “Amish-Style” Pie with Peanut Butter Crumbles, Vanilla Custard & Freshly Whipped Cream Pecan Pie with Caramel Mousse: The Southern Classic Gussied-Up with a Burnt Sugar Mousse & Whipped Cream Boston Cream Pie: Moist Vanilla Sponge Cake & Pastry Cream Filling, Iced with Semi-Sweet Ganache Brownie Ice Cream Pie: Tall Slab of Walnut-Fudge Brownie with Heath Bar Crunch, Chocolate & Vanilla Ice Creams (ADDED PRICING) Warm Brownie Pie: Warm Double Dutch Brownie with a Huge Scoop of Vanilla Ice Cream, Drizzled with Hot Fudge Derby Pie: Chocolate Chip Cookie Dough Baked in a Pie with Walnuts & Hints of Kentucky Bourbon Served with Vanilla Ice Cream Tarts French Apple Tart: Shingles of Thinly-Sliced Apples Baked with a Delicate Almond Cake Filling in a Cookie Crust Cranberry-Gingerbread Tart: Spicy Gingerbread Crust, Frangipane, Tart Cranberries & Hints of Orange Baked with Cinnamon Streusel Triple-Berry Tart: Blueberries, Raspberries & Blackberries Baked in a Cookie Crust with Frangipane & Cinnamon Streusel Chocolate-Pecan Toffee Tart: Pecan Cookie Crust, Swirls of Rich Chocolate Mousse & Creamy Toffee Drizzle Fresh Fruit Band Tart: Flaky Puff Pastry, Pineapples, Oranges & Strawberries with Vanilla Pastry Cream Pecan-Crusted Key Lime Tart: Michael's Signature Restaurant-Style Tart with Balsamic-Black Pepper Strawberry Salsa Macadamia Tart: Crunchy Macadamia Nuts, White & Dark Chocolate and Caramel-Custard Filling (ADDED PRICING) -
Alcovecafe & BAKER Y BAKERY MENU
BAKERY MENU SPECIAL ORDER LAYER CAKES (cont.) LAYER CAKES (cont.) everything is available for special order. green tea cake white chocolate macadamia please telephone us with advance layers of green tea cake filled with green tea mousse three layers of white cake with white chocolate chips, and vanilla buttercream topped with creamy white frosting and filled with notice, 48-72 hours if possible. some of macadamia nuts. topped and surrounded with more our cakes are available in sizes ranging key lime macadamia nuts from 4” baby cakes to large sheet cakes three layers of key lime cake, frosted with lime pumpkin spice cake that serve 100’s of guests. please buttercream, topped with zest and lime curl with creamy cream cheese icing and sprinkled with finely inquire for details chopped pecans lemon coconut three layers of lemon cake baked with fresh lemon juice peanut butter fudge cake with advance notice, our pricing is as and lemon zest, layered with cream cheese frosting and three layers of dark chocolate cake, filled with milk follows: coconut chocolate frosting, coated in ganache and drizzled with peanut butter 11” cakes $65.00 lemon with blueberries or raspberries white chocolate fudge cake (serves 12-16 people) three layers of lemon cake with generous fruit swirled three layers dark chocolate cake, filled with milk throughout. filled with creamy frosting and topped with chocolate frosting, layered with a rich white chocolate a lemon glaze frosting and drizzled with dark chocolate cheesecakes $55.00 (serves 10-12 people) lemon poppy -
Download Specsheet
Page 1 of 3 PRODUCT SPECIFICATIONS Amero Foods Mfg. Corp. 9445 (L) Washington Blvd N, Laurel MD, 20723 301 498 0912 www.pastrystar.com PRODUCT NAME: Instant Custard Cream SKU: PS00101 DESCRIPTION: Cold process classic French pastry cream, the ingredients are already mixed. Just add water and heavy cream to reconstitute this excellent, shelf-stable, pastry cream. Maintains stability through freeze-thaw cycles and is heat stable. Product mixes in just 3 minutes. Cream can be flavored, frozen or even baked. USES: Incorporate into Danishes, Napoleons, Fruit tarts, and Éclairs. Can be used as a mousse ingredient, and serves as both as thickener and stabilizer for varied pastry preparations. DIRECTIONS: Combine custard powder and water or milk in a mixing bowl. Mix for 5 minutes, or until smooth, at high speed. Refrigerate for a minimum of 3 hours. Recipe #1: With cold water: 13 oz. custard cream powder, 1 Qt. water Recipe #2: With milk: 13 oz. custard cream powder, 1 cup whole milk, 3 cups water. We do not recommend adding only milk as the flavor would be extremely rich. A milk-like flavor can instead be obtained with the following recommended recipe: Recipe #3: Very light fancy cream with whipped cream: 12 to 13 oz. custard cream powder, 1 cup whole milk, 3 cups water, 5 oz. cream. Follow above directions. Then fold in 5 oz. of already whipped heavy cream. Refrigerate for 30 minutes to let the flavor and viscosity develop. INGREDIENT STATEMENT: Sugar, Food Starch, Non-Fat Milk Powder, Dextrose, Whey Powder (milk), Carrageenan, Tetrasodium Pyrophosphate, Calcium Lactate, Natural Color (beta carotene), Titanium Dioxide, Natural Flavor PHYSICO-CHEMICAL CHARACTERISTICS AT 20°C: Properties Target Allowance Units Analysis Method Moisture 4.3 +/- 3 % Infrared Viscosity 65 +/- 3 cP Viscosity device * The information provided is based upon laboratory testing. -
Recipes from Miette by Meg Ray. Published by Chronicle Books, San Francisco, CA
Recipes from Miette by Meg Ray. Published by Chronicle Books, San Francisco, CA. Copyright 2011. Reprinted with permission of the publisher. All rights reserved. Bittersweet Ganache Cake Makes one 6-inch layer cake, or 4 – 6 individual cakes This moist, dense chocolate cake, poured over with a bittersweet chocolate ganache, is the best thing you’ve ever eaten. We pair chocolate with chocolate but with such surprising variation in texture and flavor it never becomes overwhelming. The glaze on this cake is so glossy it rivals the sheen of patent leather. To get the same finish as we do at Miette, you need an immersion blender – and a bit of practice with glazing. Don’t worry about using too much ganache; it’s extremely reusable, so you can always reclaim the extra that rolls off the cake. It’s better to pour too much than not enough. Although I have said that I strongly prefer most of our cakes in the 6-inch size, this is one cake that is just as elegant made in a 9-inch pan. I’ve even made it as large as 14 inches without losing any of is appeal; in fact, it becomes grand. I love to serve it toped with lightly whipped cream or any ice cream Ingredients 1 Double Chocolate Cake (below) About 2 cups Chocolate Ganache (below) Ribbons (optional) Preparation 1. Make the Double Chocolate Cake as directed, and make sure it is cool inside and out. (if frozen, let thaw in the refrigerator, 3 to 4 hours). If time demands, you can thaw on the countertop, 1 to 2 hours). -
No Churn Ice Cream by Cleo Coyle
Cleo’s No Churn Ice Cream Chocolate, Vanilla, Coffee "No churn" ice cream appeals to me. It's easy to make, economical, takes little room in my freezer, and does not require reading appliance instructions (huzzah). Unfortunately, there is a problem with the most common recipe for "no churn" ice cream, one I have worked to remedy. Why I Revised the Popular "No Churn" Ice Cream Recipe "No churn" ice cream replaces the churning of air into the cream with whipping the air into the cream before freezing. This does a good job of keeping the end product as soft and fluffy as churned ice cream. But there is a problem with the most common "no churn" recipe I've seen shared across the internet (i.e., cream + sweetened condensed milk). It produces an ice cream that's far too soft, melts too easily, and leaves a waxy aftertaste on the tongue from too much butterfat. In short, it produces a product like ice cream but not as good. So I began experimenting with that ubiquitous no churn recipe and have come up with an improved version (IMO, of course). Why is it better? A few reasons... (1) Adding evaporated milk to the mix before freezing creates a final product that has a much cleaner, more ice-cream-like texture, eliminating that waxy butterfat coating on the tongue. It also... (2) Allows very fine ice crystals to form, which make the final product colder in the mouth and gives it a more stable form in the dish or on your cone. -
Cakes Jumbo Cupcakes Cheesecakes Pies Pastries
CAKES PIES Prices as ring 2016 Small (6-8 servings) 21.95 Small Cake 10-12 servings Large (16-20 servings) 37.95 Large Cake 16-20 servings *Half Sheet Cake 50-60 servings* $75-80 Coconut Cream Add Edible Image to Any Cake - $10 Chocolate Banana Cream Banana Cream Keylime *Chocolate Mousse Cake - sm 39.95 lg 59.95 Peanut Butter Chiffon cake layers, chocolate mousse filling, Belgian sprinkles Chocolate Cream *Coconut Cream Cake - sm 39.95 lg 59.95 Fresh Fruit & Custard White cake layers, coconut cream filling, whipped cream exterior Apple Pie (small only) 18.95 *Raspberry White Chocolate Mousse Cake - sm 39.95 lg 59.95 Blueberry Crumb Pie (small only) 18.95 White cake layers, white chocolate mousse and raspberry filling, decorated with raspberry mousse & white chocolate curls Death by Chocolate - sm 39.95 lg 59.95 CHEESECAKES Flourless chocolate cake layers, kettle cooked fudge, Belgian sprinkles Small (10-12 servings) 38.95 Million Dollar Cake - sm 39.95 lg 59.95 Large (16-20 servings) 58.95 Three decadent layers; authentic chocolate mousse, NY style cheesecake, flourless chocolate cake Raspberry White Chocolate Cheesecake German Chocolate Cake - sm 39.95 lg 59.95 Chocolate Cheesecake Classic cake & filling wrapped in kettle cooked fudge & pecans Turtle Cheesecake *Oreo® Cookies & Cream Cake - sm 39.95 lg 59.95 Variety Cheesecake White & devils food cake layers, oreo® cookie mousse *Keylime Cheesecake* *Carrot Cake - sm 39.95 lg 59.95 *Butterfinger Cheesecake* Carrot cake layers, cream cheese frosting, walnuts *Red Velvet Cheesecake* *Red -
Newbeginning
THE INN THE INN ON BROADWAY ON BROADWAY I Icakes, cpaonstfreicetsi&ons a stow a eet ending beginnew ing . The Inn on Broadway is pleased to offer you a dessert menu of decadent signature creations. Here at The Inn on Broadway we take pride in knowing that all of our dessert & pastries are baked fresh in house by our very own Executive Pastry Chef. the things in We are happy to offer you a personalized consultation best to help you make your dream designs a reality. life are sweet . Because “All You Need is Love & Dessert.” (585) 232-3595 innonbroadway.com I THE INN ON BROADWAY sigInature dessertls oavree e.dible ERVES UESTS ER AKE S 14 G P C LEMON c$a96.0k0 eaech s Lemon Cake Filled with Lemon Curd Topped with Swiss Buttercream. GRAND MARNIER ® Chocolate Cake with Grand Marnier ®, Orange Zest and Grand Marnier ® Buttercream. RED VELVET Crimson Chocolate Cake with Whipped Cream Cheese Frosting. TALIAN UM BROADWAY CHOCOLATE I R Two Layers of Chocolate Cake with a Vanilla Genoise Cake Soaked in Sweet Rum, Pastry Cheesecake Center Topped with Chocolate Cream & Mini Chocolate Chips Topped with Ganache & Our Hand Rolled Tourne dos Truffles. Whipped Cream, Toasted Almonds, Toasted Coconut and Maraschino Cherries. BROADWAY CARROT Carrot Cake with Chopped Pecans, FRESH BERRY TART Crushed Pineapple & Toasted Coconut Topped Delicate Tart Crust Filled with Vanilla Pastry with Whipped Cream Cheese Frosting. Cream and Topped with Strawberries, Raspberries, Blackberries & Blueberries with Apricot Glaze. KAHLUA ® B LACKOUT Dark Chocolate Cake with Chocolate Kahlua ® FLOURLESS CHOCOLATE {GF} Cream Filling and Whipped Ganache.