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BLUEBERRY & QUARK

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Page 1: BLUEBERRY & QUARK
Page 2: BLUEBERRY & QUARK

BLUEBERRY & QUARKENTREMETFresh, smooth and soft, quark cheese is a light choice to pair with the sweetness of blueberry.

RECIPE BY

KIRSTEN TIBBALLS

ADVANCED

240 MINS

MAKES 2

ALMOND BLUEBERRY SPONGE & COMPOTE

BLUEBERRY CREAM

INGREDIENTS

107g (3.77oz) caster (superfine) sugar58g (2.05oz) unsalted butter5g (0.18oz) ground cinnamon25g (0.88oz) whole eggs2g (0.07oz) Heilala vanilla paste96g (3.39oz) plain (all purpose) flour3g (0.11oz) baking powder2g (0.07oz) salt

CINNAMON COOKIE

EQUIPMENT

stand mixer plastic wrap rolling pin 140mm tart ring half size aluminium baking tray Demarle Silpat mat (half)

METHOD

Mix the sugar and butter in the bowl of a stand mixer fitted with a paddle attachment. Add in the cinnamon and continue mixing. Add in the eggs and vanilla while mixing. Combine the flour, baking powder and salt in a separate bowl before adding it to the mixture. Continue to mix until it just comes together. Press the dough into a neat square and cover with plastic wrap. Refrigerate 2 hours.

Lightly dust the bench with flour and roll out the dough to 2mm thick. Cut out 2 discs using a 14cm ring and place on a tray lined with a Silpat mat. You can cut out smaller discs from the leftover dough and bake separately. Bake the discs at 165˚C for 8-10 minutes. Please note, when the cookie comes out of the oven, it will be quite soft but will harden so be careful not to overbake it.

CINNAMON COOKIE

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.auCopyright ©2018 Savour Chocolate & Patisserie School. All rights reserved.

GLAZE

QUARK MOUSSE

Page 3: BLUEBERRY & QUARK

INGREDIENTS

150g (5.29oz) egg whites2g (0.07oz) lemon juice5g (0.18oz) dried egg white powder (albumin powder)75g (2.65oz) caster (superfine) sugar30g (1.06oz) icing (confectioners’) sugar (A)90g (3.17oz) almond meal18g (0.63oz) plain (all purpose) flour30g (1.06oz) icing (confectioners’) sugar (B)40g (1.41oz) frozen blueberries (defrosted and chopped)

ALMOND BLUEBERRY SPONGE

EQUIPMENT

stand mixer sieve spatula disposable piping bag 12mm round piping tip Demarle Flexipan mould (ref. FP00118)

166mm

METHOD

Ensure the dry ingredients are sieved separately. Whisk the egg whites, egg white powder and lemon juice together in the bowl of a stand mixer - start on a slow speed and gradually increase it. When it reaches a medium peak, slowly add in the caster sugar immediately followed by the icing sugar (A). Whisk for 1 minute to enable the sugar to fully dissolve. Sieve the almond meal, icing sugar (B) and flour together and fold through the meringue. Lastly, fold through the blueberries.

Transfer the mixture to a piping bag fitted with a 12mm round nozzle and pipe into the mould. Alternately, you can pipe the mixture in a 16-17cm disc. Bake 165˚C for 8-10 minutes. Once baked, allow to cool then place in the freezer.

INGREDIENTS

105g (3.7oz) fresh cream 35% fat1g (0.04oz) orange zest6g (0.21oz) gold gelatine sheets 70g (2.47oz) egg whitespinch of cream of tartar32g (1.13oz) caster (superfine) sugar48g (1.69oz) glucose powder63g (2.22oz) Ravifruit blueberry puree

EQUIPMENT

stand mixer digital thermometer spatula disposable piping bag 10mm piping tip Demarle Flexipan mould (ref. FP00118)

166mm

METHOD

Semi-whip the cream and orange zest on full speed in the bowl of a stand mixer fitted with a whisk attachment. Store in the fridge until required. Soak the gelatine sheets in a bowl of a cold water until soft and pliable. Combine the caster sugar and glucose in a bowl. Whisk the egg whites and cream of tartar until a medium peak in the bowl of a stand mixer. Gradually add in the combined sugar and glucose. Bring one third of the defrosted puree to a boil in a small saucepan. Remove from the heat and add in the pre-soaked and drained gelatine. Stir in the remaining puree and cool to 30˚C. Fold the meringue through and finally the semi-whipped cream. Transfer to a disposable piping bag fitted with a 10mm piping nozzle and pipe into the Flexipan. Level the top with a palette knife and freeze for 4 hours in a domestic freezer or 20 minutes in a blast freezer.

SUBSTITUTE39g (1.38oz) gelatine solution {for}6g (0.21oz) gold gelatine sheets

BLUEBERRY CREAM

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.auCopyright ©2018 Savour Chocolate & Patisserie School. All rights reserved.

Page 4: BLUEBERRY & QUARK

INGREDIENTS

18g (0.63oz) caster (superfine) sugar4g (0.14oz) pectin NH196g (6.91oz) frozen blueberries42g (1.48oz) Ravifruit blueberry puree35g (1.23oz) gin

BLUEBERRY COMPOTE

EQUIPMENT

digital thermometer large angled palette knife

METHOD

Combine the sugar and pectin in a small bowl. Heat the blue-berries, puree and gin in a saucepan to 40°C then add in the pectin mixture. Stir vigorously until it comes to a rapid boil and boil for 1 minute while stirring. Remove from the heat and allow to cool slightly. Spread onto the frozen almond blueberry sponge using a palette knife. Freeze.

INGREDIENTS

10g (0.35oz) gold gelatine sheets168g (5.93oz) caster (superfine) sugar 90g (3.17oz) liquid glucose 135g (4.76oz) water3g (0.11oz) salt3g (0.11oz) Heilala vanilla paste282g (9.95oz) quark cheese 450g (15.87oz) semi-whipped cream

EQUIPMENT

jug stick blender digital thermometer

METHOD

Soak the gelatine sheets in a bowl of cold water until soft and pliable. Place the quark in a jug. Boil the sugar, water, glucose, salt and vanilla bean paste to create a syrup. Once boiling, remove from the heat. Add the pre-soaked and drained gelatine and mix to combine. Pour the mixture over the quark and emulsify with a stick blender. Cool the mixture to 34°C and fold through the semi-whipped cream.

SUBSTITUTE90g (3.17oz) light corn syrup {for}90g (3.17oz) liquid glucose

282g (9.95oz) mascarpone {for}282g (9.95oz) quark cheese

NOTEYou cannot start this component until the other layers are frozen as the quark mousse sets very quickly.

QUARK MOUSSE

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.auCopyright ©2018 Savour Chocolate & Patisserie School. All rights reserved.

Page 5: BLUEBERRY & QUARK

ASSEMBLY

EQUIPMENT

disposable piping bag Silikomart Eclipse silicon mould (180mm)

METHOD

Transfer the quark mousse to a piping bag and pipe a thin layer into the base of the mould. Place the blueberry cream on top and place the lid of the mould on top. Pipe a thin layer of mousse into the mould and remove the lid. Place the sponge on top, blueberry compote side down. Place the lid on top again and gently press down until the mousse comes up the sides. Pipe more mousse into the mould. Place the cinnamon cookie on top and press down slightly until the cookie is level with the top of the mould. Remove any excess mousse that spills over the edge of the mould. Freeze for at least 6 hours in a domestic freezer or 1 hour in a blast freezer.

INGREDIENTS

20g (0.71oz) gold gelatine sheets 320g (11.29oz) caster (superfine) sugar 180g (6.35oz) water 320g (11.29oz) liquid glucose 316g (11.15oz) condensed milk 320g (11.29oz) Callebaut Velvet white chocolate 33%25 drops of AmeriColor purple gel colour1 teaspoon of pearlous blue metallic powder (optional)

EQUIPMENT

spatula digital thermometer stick blender plastic wrap

METHOD

Soak the gelatine sheets in a bowl of cold water until soft and pliable. Combine the sugar, water and warmed glucose in a saucepan and stir with a spatula until it starts to boil. Once boiling, stop stirring and heat to 103°C. Once you reach the desired temperature, remove from the heat and mix in the condensed milk. Add the pre-soaked and drained gelatine and mix with a spatula to combine. Pour the mixture over the white chocolate and emulsify with a stick blender. Add the purple gel colouring and metallic powder and emulsify with a stick blender. Cover the glaze with plastic wrap touching the surface and set aside to cool to 30°C. If you are not using the glaze immediately, you can store it in the fridge for up to 2 weeks or freezer for up to 3 months.

SUBSTITUTE100g (3.53oz) gelatine solution {for}20g (0.71oz) gold gelatine sheets

GLAZE

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.auCopyright ©2018 Savour Chocolate & Patisserie School. All rights reserved.

Page 6: BLUEBERRY & QUARK

INGREDIENTS

300g (10.58oz) Callebaut Velvet white chocolate 33%QS cool spray

CHOCOLATE GARNISH

EQUIPMENT

disposable piping bag 14cm ring 12cm ring plastic board plate warmer or aluminium tray guitar sheet large angled palette knife large metal scraper

METHOD

To create the chocolate ring, temper the chocolate ( see our online video for instructions) and transfer to a piping bag. Rub a damp cloth in a plastic board and place a guitar sheet on top. Press a metal scraper on top to flatten the sheet and remove any air bubbles. Prepare two different sized rings inside each other on top of the sheet. Pipe the tempered chocolate in between the rings. Tap the board on the bench and place in the fridge for 10 minutes.

Remove the centre ring first followed by the outer ring so you have a chocolate ring. If it is too thick and even, you can melt the top down using a plate heater. If you don’t have a plate heater, heat a flat tray in the oven at 50°C and move the chocolate ring around until you achieve the finish you want. Scrape the excess chocolate from the edges.

To create the chocolate curls, temper the chocolate ( see our online video for instructions) and pour a small amount onto the bench. Spread it out with a palette knife, angling the knife as you spread it. Continue moving the palette knife back and fourth until the chocolate has a matte finish. Using a metal scraper, press the edge of the scraper into the chocolate and scrape parallel to the bench to achieve curls. You require approximately 100 chocolate curls to replicate the crown. Cut the curls to the same size. Coat the base of each curl in the remaining tempered chocolate, remove any excess drips and place onto the chocolate ring. Adhere the curl to the ring with cool spray. Wait a few seconds before adding the next curl and angle the curls in different directions. Continue until there are no more gaps and you have a full chocolate crown.

EQUIPMENT

140mm tart ring tray with sides jug knife display plate large angled palette knife

METHOD

Prepare a ring smaller than the entremet in a tray with sides. Transfer the glaze to a jug and reheat the glaze to 30°C. Unmould the entremet and trim the seam of chocolate on the side of the cake with a knife, if required. Place the entremet on top of the ring and remove any condensation or moisture from the surface. Pour the glaze over the cake and remove any excess glaze from the base with a knife. Transfer the entremet to a display plate using an angled palette knife.

GLAZING

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.auCopyright ©2018 Savour Chocolate & Patisserie School. All rights reserved.

Page 7: BLUEBERRY & QUARK

INGREDIENTS

QS AmeriColor purple gel colourQS 100% alcoholQS pearlous blue metallic powder

FINISHING

EQUIPMENT

spray gun

METHOD

Carefully place the chocolate crown on top of the entremet. Combine the alcohol, gel colour and powder in a plastic container until fully combined. Do not leave it uncovered too long or the alcohol will evaporate. Transfer the mixture to a spray gun and spray the tips of the chocolate curls.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.auCopyright ©2018 Savour Chocolate & Patisserie School. All rights reserved.


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