Window Pane Test
The window pane test is a baker’s technique to determine whether or not the gluten in the dough is developed enough. If you can stretch the dough to the point where it’s almost see-through, then you’re good to go.
Caramel Truffles
No recipe here, just working on our photography skills.
Btw, Ikea sells damaged cabinet door in different finishes, perfect for shooting surface.
Ispahan Pate de Fruit
Ispahan Pate de Fruit (Recipe Adapted from Chef Migoya)
8.4g Pectin
160g Sugar (1)
360g Raspberry Puree
320g Sugar (2)
40g Lychee syrup
20g Rose water
85g Glucose powder
6.3g Citric Acid (l)
1. Whisk together the pectin and sugar (1).
2. Place the pectin/sugar mixture in a pot and whisk in raspberry puree, lychee syrup and rose water.
3. Combine sugar (2) and glucose powder in separate bowl.
4. Bring mixture to a boil.
5. Add sugar/ glucose mixture and bring mixture to 107˚C/255˚F
6. Remove from heat and stir in citric acid.
7. Pour into a prepared frame of 9″ x 9″.
8. Let it set overnight without wrapping.
9. Cut and toss in sugar.
Note: For 5″ round insert, we divided the recipe by 8.
When Life Hands You Lemons (and White Chocolate)
White Chocolate Lemon
This is a play on a classic tarte au citron: a white chocolate shell filled with all the components of a lemon tarte.
And proudly presenting… our very first YouTube video 🙂
Waste Not, Want Not.
What do you do with left over components from a supper club, bonbons and mystery dough from the freezer?
This chocolate tart is lined with a layer of hazelnut praline. It is then filled with a Fleur de Cao ganache, topped with apricot gel, white chocolate lemon cream, and broken pieces of passion fruit bonbons. Garnished with candied hazelnuts, candied lemon peels, diced apricots and a hint of gold leaves.
When life gives left over fluid gels and bonbons, you make a tart.
Smoothies & Sundaes 