Let’s start with some… Ratios milk : water : butter : flour : eggs Cat’s (0.7 : 0.7 : 0.66 : 1 : 1.51) PH (0.89 : 0.89 : 0.82 : 1 : 2.14) LCB (0.83 : 0.83 : 0.83 : 1 : 1.6-2) Migoya ( – : 1.82 : 0.47 : 1 : 1.82) and Temperature Cat’s (220C top 200C bottom 15 mins. Vent, 23 mins) PH (190C 7 mins. Vent, 13 mins) LCB (205C, 20-25mins) Migoya (160C top 160C bottom, 40 mins or until full maillard. Vent, 25-30mins until dry.) Piping This link showing Christophe Adam from Fauchon piping eclairs that bake up beautifully, as well as the fondant dipping technique. From 1:30.
Place ring tin on cake base. Line sides with thinly sliced strawberries. Place a layer of sponge on base. Add half of mousse, using a spatula and a turntable squeeze the mousse into the cracks between the strawberries. Place another layer of sponge, pressing it flat. Pipe mousse into the cracks between the sponge and strawbs and tin sides, then flatten top with spatula and turntable. Freeze and unmold with blowtorch.
This was a good learning experience. The taste is good, but the appearance… Anyway, things to change:
– Bottom too wet (put tray lower and line bottom with sponge)
– Tops rose too high (fill with less)
– Tops cracked (water bath/lower temperature)
– Collapsed (line tins with paper, allow to cool slowly in oven instead of removing immediately)
Souffle cheesecake (makes 20 overflowing cupcakes)
cream cheese 210
lemon skin 0.5nos
lemon juice 20
egg white 280
Whisk A together. Heat B to 80C. Whip C to soft peak. Fold everything together. Baked at 150 for about 25-30 mins. Removed immediately.
Orange nutella cake
mille crepe cake
Black macaron shells (bamboo charcoal), white chocolate ganache, surprise chocolate crumb center (crushed oreo cookies mixed with melted chocolate).
cream cheese 190
lemon skin 0.5 nos
lemon juice 18