ChocoJazz | Strawberry Balsamico & co
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Strawberry Balsamico & co

Session January 31st 2016

special guest, Tammy Scheffer


Choco cookie strawberry balsamico reduction

Chococookie

• Butter
• White sugar
• Flour
• Bakingpowder
• Cocoa powder
• Lemon juice

Soften the butter slighty in the microwave and mix with the sugar and lemon juice until it’s fully incorporated. Mix the flour, baking powder and cocoa powder together using a wisk until it has a homogene colour. Now mix this in the butter in three steps for easy incorporation. Don’t mix it any further than necessary.

Roll the dough out to a 2 millimeter thick sheet using a rolling pin or whatever.
Put in the freezer for 15 minutes for easier handling and cutting. Cut to squares of rounds or desired shape.

Back in the freezer before baking on a baking tray with parchment paper at 350 fahrenheit for 4 minutes, preferably put a rubber baking-mat (silpat) on the cookies, turn the baking tray, bake 4 minutes, turn the tray and 4 minutes. Take out of the oven and let it cool down to room temperature.

Balsamico reduction

• Balsamic vinegar
• Sugar
• Red peppers

Put your balsamic vinegar in a pot, slice your red peppers in throw them in the pot as well. Let the vinegar come to a boil. Turn off the heat source. Let the peppers steep for 15 minutes. Strain. Put the vinegar back in a pot and put your sugar in with it. Stir until sugar is dissolved. Now, let this cook slowly until reduced till a syrup thickness. Test from time to time with a spoon if it sets to an syrup thickness when you let it cool down.

Assembly
Slice the strawberries at about the same thickness as the cookie. Punch or shape as the same size at the cookie. Grab a cookie, put some balsamic reduction on it, strawberry slice on top, and again some balsamic reduction.


 Lemoncookie white chocoganache champagnebavarois shavings

Lemon Cookie
• Butter
• White sugar
• Flour
• Baking powder
• Lemon juice
• Lemon zeist

Slighty soften the butter and mix with the lemon juice, lemon zeist and sugar until fully incorporated.Mix the baking powder and flour and incorporate in the butter in three steps.Put in the freezer for 15 minutes for easier handling and cutting. Cut to squares of rounds or desired shape.

Back in the freezer before baking on a baking tray with parchment paper at 350 fahrenheit for 4 minutes, preferably put a rubber baking mat (silpat) on the cookies, turn the baking tray, bake 4 minutes, turn the tray and 4 minutes. Take out of the oven and let it cool down to room temperature.

White choco ganache
• White chocolate
• Cream
• Butter
• Lemon juice

Bring the cream to a boil, pour over the white chocolate, mix in until homogene. The mix in the butter, preferably using a handmixer, the mix in the lemon juice. Cool.

Champagne bavarois
• Champagne or white wine
• Gelatine
• Cream

Bloom the gelatine. Heat the champagne to approx 70 celcius. Mix in the champagne. Strain. Whip the cream to soft peaks, fold in the champagne. Put in molds and leave in the freezer for at least three hours until fully frozen.

Assembly
Put the ganache in a pastry bag with a piping tip. Pipe a descent dot on the lemon cookie. Drip a few drops of lemon juice over the ganache. Unmold a champagnebavarois, shave of some right on the ganache using a peeler or cheese shaver.


Blackberry in a blueberry

• Blackberries
• Sugar
• Blueberries
• 99% Pure chocolate

Blackberry syrup
Blend blackberries, strain. Blend again. Strain again. Put in a pot with sugar, mix and slowly boil to a syrup consistency.

Assembly
Slice blueberries in two. Make a cornet or grab a pastry bag and pipe a descent amount of the syrup on one side of the inside of the blueberry. Put the other side on top of the syrup. Place this on a spoon. Microplane the 99% chocolate over this.

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