Category: Dessert

Red fruit, Ispahan and Piña Colada

.Reading time 2 minutes.
Having some extra days to play around, I have decided to make a couple of fruit tarts with what’s available at the local farmer’s market and supermarkets.
This is just a simple fruit tart elevated by the shape of a half pipe. In this version of a fruit tart, we have strawberries, red currants, and raspberries sitting on top of a pastry cream. The fruits are then glazed and decorated with gold leaves.

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Pate Sucree

.Reading time less than 1 minute.

I’m currently in love with the shape of these tarts. I saw this idea some time ago on Chef Laiskonis’s blog and just had to try it. 
Pate Sucree (Recipe from Pierre Herme)
150g unsalted butter
95g icing sugar
30g ground almonds
2 dashes of salt
1/4 vanilla bean
1 egg
250g all purpose flour
1. Cream the butter with sugar and salt
2. add egg and vanilla bean
3. Add sifted flour and mix until combined
4. Chill dough for at least 4 hours in the refrigerator
5. Bake tart at 350˚F until golden brown

Strawberries and Cream

.Reading time 2 minutes.
This dessert has only a few ingredients. Strawberries are in season, so I have decided to show it in multiple forms (sous vide, gelee, as is). It is then paired with some homemade graham and a white chocolate chantilly.

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Strawberry Shortcake

.Reading time less than 1 minute.

This was a pre-dessert that I did for a supper club. It’s a play-on of a strawberry shortcake. Ontario strawberries were in season at the time, so I’d figured it should be showcased. The strawberries were sous vide’d, compressed, and also made into a gelee with its juices. It was also paired with some of its familiar components: a white chocolate chantilly, a vanilla sponges and a crumble.

Rainbow Birthday Microwave Sponge

.Reading time 1 minute.

Birthday Cake Microwave Sponge

(Recipe adapted from John Placko & Albert Adria)

Ingredients:

4 eggs
80g sugar
40g flour
1 pinch of salt
2 N2O charges
food colouring (assorted colours of your choice)

Tools Required:

  • ISI siphon (something like this, for example)
  • N2O charges
  • microwave
  • paper cups (unlined)

Instructions:

1. Process all ingredients in a blender.
2. Strain mixture into ISI.
3. Close and charge with two N20 charges.
4. Refrigerate for 12 hours.
5. Dispense cake batter into different bowls and mix with one drop of food colouring of your choice.
6. Poke small slits in the walls and bottom of the paper cups to allow steam to escape.
7. Layer colours halfway into a prepared paper cup(s).
8. Microwave for 40 seconds on high.
9. Remove cake cups and turn upside down to cool to maintain volume.