Lemon or Lime Curd
5 egg yolks1 cup sugar
4 lemons, zested and juiced
1 stick butter, cut into pats and chilled
Zester and press the lemon
Join together in a pan Lemon juice, Sugar, lemon zest and eggs Yolk.
Cook in a double boiler, whip until boiling while mixing continuously.
At the end of cooking incorporate the butter in small pieces.
Pour the mix in tart shell and cool down.
Balsamic Caviar
100 g (7 oz) Balsamic Vinegar
1.5 g (1.5%) Agar Agar
Oil Bath
1 cup of oil, cold from being in the freezer for at least 30 min
Preparation
Start by placing the oil in a tall glass in the freezer for at least 30 minutes. It is better if you use a tall glass so there is more time for the balsamic vinegar droplets to get cold and gel before reaching the bottom.
Once the oil has been in the freezer for at least 30 minutes, put the balsamic vinegar in a saucepan, dissolve the agar agar and bring it to the boil, stirring constantly with a beater. Take off the heat and skim to eliminate any impurities.
Wait a few minutes until the temperature drops to 50-55 ˚C (~120-130 ˚F). If the liquid is too hot, the droplets may not cool down enough and therefore not gel completely before reaching the bottom of the glass resulting in deformed spheres.
Fill a syringe with the hot balsamic agar solution and expel it drop by drop into the cold oil. The syringe needs to be high enough for the drops to sink when they get in contact with the oil but not too high or the drops may break into smaller drops creating “baby” spheres. Wait a few minutes and then carefully remove them from the oil bath using a slotted spoon and rinse them in water. You can keep them in a container in the fridge for later use.
3
cups milk
1/2
vanilla
bean, split
lengthwise and scraped
7
1/2 ounces (3 tablespoons plus 3/4 cup) unsalted
butter
1
cup sugar
2/3
cup pastry
flour
1
extra-large egg yolk
2
extra-large eggs
3
tablespoons dark rum
3
ounces beeswax, finely chopped (about 1/3 cup)
Directions
In a small saucepan, combine the milk, vanilla bean, and its scrapings. Bring the milk to the scalding point over medium high heat, then remove the pan from the heat and add the 3 tablespoons of butter. Set aside to cool to lukewarm.
In
a large bowl, whisk together the sugar and flour. In a separate small
bowl, whisk together the egg yolk, eggs and rum.
Whisk
the egg mixture into the sugar
and flour mixture, then whisk in the lukewarm milk mixture. Strain
into a container; cover and
refrigerate for at least 12 hours.
To
prepare molds for baking, melt
the beeswax in a saucepan
over low heat. Add the remaining
3/4 cup butter to the melted wax and stir until the butter is melted.
Remove the mixture from the heat and, using a narrow pastry
brush, carefully
coat the inside of 18 (2 by 1-inch) canneles molds. (Dedicate this
brush to canneles making because the wax will get into the brush.) If
the wax mixture starts to set up or thicken, return it to the heat
for a moment until it thins.
Tiramisu
2‑1/4 cups brewed espresso1‑1/4 cup granulated sugar
6 Tablespoons plus 1 Tablespoon coffee liqueur
4 extra large egg yolks
1 pound mascarpone cheese
2 Tablespoons sweet marsala
1 cup heavy cream
48 store-bought ladyfingers
1/2 cup cocoa powder
Directions
Put the espresso, 3/4 cup of the sugar, and 1/4 cup of the coffee liqueur into a heavy saucepan, and bring to a simmer over medium-high heat. Whisk until the sugar dissolves, 3 to 4 minutes. Remove the pan from the heat and let the syrup cool.Put the yolks, marscapone, marsala, remaining 1/2 cup sugar, and remaining 1 tablespoon of coffee liqueur in the bowl of a stand mixer fitted with the whip attachment and whip on medium speed until light and airy, approximately 7 minutes. (If you don’t have a stand mixer, you can use a hand mixer fitted with the whip attachments.) Transfer the mixture to another bowl and clean and dry the stand mixer bowl and the whip attachment, returning them both to the mixer.
Put the cream in the bowl of the stand mixer and whip until stiff peaks form. Gently fold the cream mixture into the marsala mixture.
One by one, dip the ladyfingers in the espresso syrup and arrange a layer in the bottom of a 13-inch x 9-inch pan. (3 rows of 7 across the width worked perfectly, each layer) Spoon a layer of cream over the ladyfingers. Sprinkle some cocoa powder over top of cream. Dip and arrange another layer of ladyfingers over the cream, with the second layer perpendicular to the first. Spoon the remaining cream over the top.
Dust the tiramisu with cocoa powder. Cover loosely with plastic wrap and refrigerate for at least 2 hours, or up to 3 days. To serve, use a kitchen spoon to scoop out portions into small bowls or glass dishes.
Sesame Miso Cones
4 ounces butter
1 cup corn syrup
1/8 cup Miso paste
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon sesame oil
½ cup all-purpose flour
1 tablespoon powder ginger
½ cup sesame seeds (¼black, ¼ white)
Directions
-Preheat
oven to 350 degree F.
-In a
medium saucepan, melt the butter and corn syrup together. Do not boil.
-Remove
from the heat and whisk in Miso paste and sesame oil.
-Sift
the flour, continuously stirring. Add the ginger and sesame seeds.
-Bake
in the oven on Silpats, remove from the baking sheets and form into miniature
cones.
Grand Marnier Chocolate Truffle,
A French Christmas Tradition.
Ingredients
- 1.2 kg dark chocolate
- 170 g butter
- 250 ml Grand Marnier
- 500 ml manufacturing cream
- 800 g dark chocolate for dipping
- 350 g bitter cocoa powder
Instructions
- Boiled the cream and butter in a double broiler
- Add the chocolate cut in small pieces until melt
- Add the Grand Marnier and mix
- Let the mixture cool to the touch, about 15 minutes.
- Scoop the truffles using a ½ once ice-cream scoop; scoop the chocolate mixture to make rough balls the size of a gumball. Place each scoop of truffle mixture onto a cool work surface.
- Working with 1 truffle scoop at a time, use the palms of your hands to roll it into a smooth, round ball.
- After rolling, put the balls in the freezer.
- Using a double broiler melt the dark chocolate, then dip each truffle one by one in the melted chocolate using a special chocolate dipping tool, then roll them in the Dutch cocoa powder.
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