Category: Recipes

Choux Religieuse

.Reading time 2 minutes.

Pate a choux pastry a light French pastry that is typically composed of milk/water, butter, eggs and flour. Due to its high water content, the pastry puffs up when baked leaving a hollow center to fill with any type of whipped cream.

The Choux Religieuse is a stacked pastry with a smaller choux on top of another. In this case, it is filled with a light chocolate and caramel whipped ganache. Both choux are topped with a craquelin, the smaller one is dipped in a mirror glaze and finished with some chocolate deco.

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Microwave Pistachio Sponge

.Reading time less than 1 minute.

Microwaved Pistachio Sponge

(Recipe adapted from John Placko & Albert Adria)

Ingredients:

3 eggs
70g Pistachio paste
70g sugar
1g salt
20g flour
2 N2O charges  

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. Poke small slits in the walls and bottom of the paper cups to allow steam to escape.
6. Dispense batter halfway into a prepared paper cup(s).
7. Microwave for 40 seconds on high.
8. Remove cake cups and turn upside down to cool to maintain volume.

Microwave Beet Sponge

.Reading time less than 1 minute.

Microwave Beet Sponge

(Recipe adapted from John Placko & Albert Adria)

Ingredients:

2 eggs
50ml beet juice
30g sugar
1g salt
40g flour
2 N2O charges

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. Poke small slits in the walls and bottom of the paper cups to allow steam to escape.
6. Dispense batter halfway into a prepared paper cup(s).
7. Microwave for 40 seconds on high.
8. Remove cake cups and turn upside down to cool to maintain volume.