Recipes

Bring the fruit puree to the boil in a round-bottomed copper plan, while stirring. Sprinkle over the pectin mixture and caster sugar, boil for 2 to 3 minutes. Mix the granulated sugar with the fruit puree in 3 or 4 successive stages, then add the glucose. Cook together at 107°C to obtain 75° brix on the refractometer. Then add the tartaric acid solution. Stop the cooking process by pouring in 10 g  of water or alcohol (optional).

METHOD Stir sourdough, milk, water and half of the rye flour together Let it rest for about 3 hrs or until it shows lot of bubbles Knead sourdough mixture  with the rest ingredients to a soft dough Let it rest for 1 hr Divide dough as desired Mold round use rye flour to cover the bread Let it proof in bread basket for about 30 min Bake with  little steam  at 260 C for 5 min Open damper let all steam go out and bake for 55 min at 190 C After 30 min baking brush bread with water

METHOD Mix clay ingredients in mixer with dough hook Add olive oil On speed #2 slowly add warm water as required in batches Beat for 6 – 7 min or until dough is smooth, elastic and comes away the bowl cleanly to form a ball Lightly flour dough and knead to smooth ball, cover and allow to double in size (approx 20-25 min) Knock back dough Scale dough as desired

METHOD Mix all ingredients 8 min slow and 1 fast No resting time! Divide dough as desired Shape them to a long brezel shape. After 20 min proving keep them in the freezer for about 1 hour. Mix very carefully water and lye Drown each brezel in lye Put on baking tray with paper Sprinkle lightly with Rock Salt Bake at 240 C 12 min   Baking temperature: 235 C  Baking time: 15 min      

METHOD Mix all ingredients 5 min slow speed and 5 min fast speed. Rest dough for 30 min Knock dough back and rest again 30 min Scale as desired. Mould ball Rest 15 min Shape to baguette or as desired Proof on flour dusted couches for 1 hr Cut before baking as desired Bake with little steam at 230C Baking time depends on weight

METHOD   Day before baking: Bring 900 gm water to boil Add grains Let it boil for approx. 3 min Keep grains in a bowl Store overnight in chiller   Day of baking: Mix all ingredients to soft dough Rest dough for approx. 45 min Divide dough as desired Mold oval shape Cover lightly with mixed decoration seed Proof for approx. 45 min Cut  gently before baking Bake at 230 C  with little steam   

Soak gelatine powder in cold water Heat the sour cherries purée with the sugar.  Add the gelatine  Cool down. Add the whipped cream

Infuse crushed cardamom in boiling milk for 5 minutes. Make an Cream anglaise, vanilla, yolks and sugar. Add the gelatin. Strained. Cool to 35 / 37º and add the whipped 

Soak gelatin in cold water Boil purees, glucose, invert sugar. Add the pectin and sugar mixture and boil for 1 minute. Add gelatine   use as insert in flexipan

Boil purees, glucose, invert sugar. Add the pectin and sugar mixture and boil for 1 minute. use for jam inseert

All all the ingredient in a food processor and mix well. Spray the filling on a baking tray 600x400mm Bake at 160ºC for 20-25mn

Sift the flour, cornstarch and icing sugar. Cook the egg yolks in the microwave. Mix with the butter, vanilla and sugar. As soon as you have a completely smooth mixture, spread it between two sheets and leave to cool. Bake at 160°C until it takes on a golden color, and store in a dry place.

Mix the powdered ingredients with the cold, cubed butter. As soon as the mixture is completely smooth, add the cold eggs. As soon as you obtain an even dough, stop mixing. Store in the refrigerator or spread out immediately. Bake at 150°C for 25mn  

Soak gelatine in cold water In a sauce pan or microwave, melted the gelatine with white vinegar. Incorporate the gelatine mass tonthe icing sugar and starch Mix until getting a smooth paste Cover with a wet tissue to avoid been dry I’d wrapped with clean film

Pre-heat the oven to 170°C and prepare your cake tins lining them with baking paper. In a mixer fitted with a paddle attachment, place the butter, sugar and salt and mix until light and creamy. Place eggs in a bowl of hot water and warm to body temperature, approximately 36-37°C. Crack the warmed eggs into a bowl and give them a quick stir to break them up. Gradually add into the whipped butter and sugar mixture. Ensure that each application of egg is fully incorporated before adding more. Scrape the bowl as needed. Once all the eggs are fullycombined into the mixture, add the vegetable oil in a slow and constant drizzle. Remove the bowl from the mixer and add in the sieved dry ingredients folding them through by hand with arubber spatula. Add in the chocolate, coconut, pistachio’s and cherries. Divide the mixture between the two prepared frames, smoothing out the tops. Sprinkle each cake evenly with theprepared crumble. Place both cakes in the oven and bake forapproximately 35-45 minutes. Place a metal skewer into thecentre of the cake and it should come out clean when the cake is baked. Once baked, remove from oven and allow to coolcompletely. Remove the tins. Alternatively, freeze for 1-2 hoursbefore piping the marshmallow on top.

Ensure the almonds are toasted and peeled. Place the almonds and sugar into a food processor and grind to a powder. Add the butter and eggs and continue to blitz. When the mixture is a creamy texture, add the flour and mix only for a few seconds until it just comes together. Do not overmix or it will develop the gluten. Transfer the dough to a Silpat mat and lightly knead it by running your hands over it a few times. Again, be careful not to overmix. Cover the dough in plastic wrap and place in the fridge for 1 hour. Lightly dust the Silpat mat with flour and roll out the chilled dough on the floured surface. Bake in the oven at 160 ̊C for 20 minutes.

Heat the cream, condensed milk, glucose and grated tonka bean in a saucepan. While mixing, bring to a boil but do not let it boil. When the mixture is about to come to a boil, remove it from the heat. In a larger saucepan, melt the sorbitol to make a dry caramel. Add the sugar in 2-3 intervals, whisking constantly. When the caramel starts to foam, deglaze it by pouring in the hot cream mixture. Immediately add the cubed butter followed by the lecithin and whisk together. The caramel is ready when all the butter has melted. Transfer the caramel to a jug and emulsify with a stick blender for 30 seconds. Allow the caramel to cool completely then transfer to a disposable piping bag. Pipe a line of caramel into each indent of the mould to fill it halfway.

Make a syrup by adding the water, glucose and sugar to a saucepan and bring to the boil, stirring constantly until all the sugar has fully dissolved. When the sugar has dissolved, add the raw pecans and stir together. Turn off the heat and allow to soak for 2 hours. Prepare a Silpat mat on top of a baking tray. Strain the syrup into a bowl and transfer the coated pecans to the Silpat mat, ensuring the nuts are well spread out and don’t have any excess syrup. Cook at 160 ̊C for approximately 20 minutes. Remove from the oven and allow to cool completely. Once cool, place into a food processor and blitz. Add the powdered sugar and blitz again to a paste; how fine the paste is will depend on the type of food processor you use. Transfer the pecan paste to a bowl. Temper the milk chocolate and temper the cocoa butter. Add the tempered chocolate, cocoa mass, melted cocoa butter and sea salt to the pecan paste and mix together with a spatula until well combined. Temper the mixture to 24 ̊C.

Line a tray with a Silpat mat and place a frame on top. Mix thehazelnut paste and the salt together with a spatula. Add the paprika and combine. Melt the cocoa butter and chocolate together in the microwave for 30 seconds or until melted. Temper the mixture and to the praline. Mix together until fully combined. Add the feuilletine and mix again. Pour the pralineinto the prepared frame and smooth it out with a spatula. Place a guitar sheet on top and gently press down with a rolling pin. Place in the fridge for a few minutes to set. Use a knife to trim the inside of the frame and gently removeit. Return the praline to the fridge for a further 5-10 minutes to set. Cut out 25mm discs and place on a tray lined with a guitar sheet. Store in the fridge until ready to use.

Place the milk, cream, inverted sugar, sorbitol and dextrose in a saucepan and bring to a simmer. Pour the hot mixture over the chocolate and butter in a bowl. Wait for 10-15 seconds then mix with a spatula. Pour into a jug and emulsify with a stick blender. Transfer the mixture to a piping bag and press it down on the bench to cool to around 31 ̊C (no higher than 32 ̊C).  

Wash and deseed the red peppers. Cut in half and place on a tray lined with a Silpat mat. Bake in a convection oven at 230 ̊C for 15-20 minutes, turning halfway. Allow to cool. Remove the skins and weigh out 240g of pepper for this recipe. Dice thepeppers into small pieces and place in a saucepan. Add thesugar, salt and glucose and bring to a simmer. Heat until all the juice has evaporated, stirring occasionally with a spatula. Do not cook it too fast and lower the temperature as the water evaporates. Remove the saucepan from the heat and transfer to a bowl. Cover with plastic wrap touching the surface and allow to cool. Once cool, place in the freezer for 5 minutes then store in the fridge until required. Transfer the roasted red pepper compote to a disposable piping bag and cut a small tip off the end. Pipe the mixture into each crevice of the mould, filling it one third of theway. Set aside at room temperature.