Rainbow Birthday Microwave Sponge

Birthday Cake Microwave Sponge (Recipe adapted from John Placko & Albert Adria)

4 eggs
80g sugar
40g flour
1 pinch of salt
2 N2O charges

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.
6. Layer colours into a a prepared paper cup
7. Microwave for 40 seconds on high.

Campfire Smore

On June 15,2015, John Placko, Rodney Alleguede and myself, with the help of our friends from Cacao Barry, offered a free demo for pastry chefs in the city at George Brown College. Each one of us had a task, a idea to present, for me it was chocolate with modernist techniques.

My concept was a modern chocolate smores. The bonbon had multiple components that would require several new techniques: a smoked ganache with the smoking gun from Polyscience, a caramelized chocolate component and an edible wick that is torched in front of guests.

Smoked Chocolate Ganache

160g  Heavy cream
110g  Dark chocolate
50g Milk chocolate
20g glucose
40g butter

1. In a saucepan, add heavy cream and glucose
2. Using a smoking gun, smoke the cream and let it sit for 20 minutes
3. In a stainless steel bowl, add dark and milk chocolate
4. Using a smoking gun, smoke the chocolate mixture and let it sit for 20 minutes
5. Heat the cream to a simmer
6. Add it to the chocolate and let it sit for 30 seconds
7. Mix until combine, add butter at 37C
8. Pipe into moulds

Once the bonbon is capped, it is inverted to have the round side facing down. A caramelized white chocolate disc and popping candy is placed on top, along with marshmallow and the edible wick.

Microwaved Pistachio Sponge



Microwaved Pistachio Sponge (Recipe Adapted from John Placko of MCA)

3 eggs
70g Pistachio paste
70g sugar
1g salt
20g flour
2 charges isi
1. In a stainless steel bowl. whisk all ingredients until combined
2. Transfer batter into an isi siphon and load with 2 charges
3. Refrigerate for 30 minutes before use
4. Dispense batter half way into a prepared paper cup 
5. Microwave for approximately 45 seconds
6. Remove from the microwave and immediately turn it upside down
7. Allow the cake to cool before use

Microwaved Beet Sponge


Microwaved Beet Sponge

2 eggs
50ml beet juice
30g sugar
1g salt
40g flour
2 charges isi
1. In a stainless steel bowl. whisk all ingredients until combined
2. Transfer batter into an isi siphon and load with 2 charges
3. Refrigerate for 30 minutes before use
4. Dispense batter half way into a prepared paper cup 
5. Microwave for approximately 45 seconds
6. Remove from the microwave and immediately turn it upside down
7. Allow the cake to cool before use

Head to Tail on a Plate

As a homage to head to tail cuisine, we decided to celebrate this crustacean from head to tail. The lobsters were killed by plunging a chef knife through the head. The bodies were steeped in water with vinegar (6.6% concentration) for a couple minutes to release the meat from its shell. The claws were pulled from the bodies and returned into the water for an additional 5 minutes. The claws were then sous vide’d with butter at 60 degrees Celsius while the tails were sous vide’d at 54 degrees Celsius.

A stock from the bodies of the lobsters were simmered with onions, carrots, fennel, tomatoes and tarragon. From the stock, we managed to make a gelee, an emulsion and a creamy broth. The final dish was garnished with tarragon leaves and fennel flowers which added hints of anise and sweetness to the plate. 
Lobster Gelee Stones
250g lobster stock
28g sugar
2g gelatin sheets
1g agar agar
Mix sugar and agar agar together, then hydrate gelatin sheets in cold water.
Add sugar mixture into a pot with lobster stock.
Bring stock to a boil, simmer for 10 seconds. 
Remove pot from the stove, add gelatin sheets, then pour into moulds. 
Lobster Emulsion
1 egg yolk
40g lobster stock
2g salt 
2g glucose
150g lobster oil
Combine all ingredients except for the oil.
Using an immersion blender, blend all ingredients.
Slowly add the lobster oil a little at a time, until everything is combined.
Creamy Lobster Broth
250g lobster stock (reduced)
2 cups of heavy cream
Bring stock and heavy cream into a sauce like consistency.
Season to taste.