Thursday, September 20, 2018
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Up your baking and pastry making skills with these recipes from the Richemont Masterbaker Centre For Excellence in Baking & Pastry located in Jumeirah Lakes Towers, Dubai

Opus milk chocolate & apricot entremet

By Chef Christiane Trilck

Offering a superb balance between cocoa notes and fruity apricot flavours, this cake is perfected with a crunchy cocoa nib short crust bottom layer.

Cocoa nib short crust

100g Beuralia 82% butter

67g caster sugar

3g vanilla sugar

27g Egg Station pasteurised whole egg

1g salt

167g Schapfenmuehle German flour T45

70g Felchlin cocoa nibs

Method

Mix soft butter (room temperature) with sugar until combined. Do not apply intensive mixing (intensive mixing can cause pastries to brittle). Add the eggs slowly to avoid curdling and mix the salt and vanilla sugar in the butter mix. Add the flour and mix until smooth. Mix only until combined to avoid development of gluten. Cover the pastry with cling film and store until processing at 2-5C.

 

Apricot jam

270g Apricot puree

75g caster sugar

8g Pectin X58

3g lemon juice

20g gelatin mass*

Method

Mix the Pectin X58 and the sugar together dry. Add to the cold apricot puree and start boiling it like a jam. Then add the lemon juice and gelatin mass. Take half of the apricot jam and pour on to the short paste base and cover with the marzipan sponge. Mix the other half of the jam with chopped apricots (fresh or frozen) and fill in a ring. Freeze the ring as a center.

*Gelatin mass: 1gm gelatin powder + 5gm water = 6gm gelatin mass

 

Marzipan sponge sheets

165g marzipan 60%

100g Egg Station egg yolk

50g caster sugar

25g liquid sorbitol

100g Egg Station egg white

75g Caster sugar

90gm Schapfenmuehle German flour T45

Method

Mix the marzipan with the 50g caster sugar and liquid sorbitol in a mixing bowl with whisk attachment. Add slowly the egg yolk and mix until there are no more lumps in the mixture. In a second bowl make a meringue with the egg white and the 75g caster sugar. Fold the meringue into the marzipan mixture. Fold in the flour and pipe or spread onto a baking tray lined with parchment paper. Bake at 180C for 9-10 minutes.

 

Opus milk chocolate mousse

90g Egg Station pasteurised egg yolk

50g sugar

375g Felchlin Opus milk chocolate

16g gelatin

600g Beuralia 35.1% dairy whipping cream

Method

Fill the egg yolk and the sugar in a mixing bowl. Warm the egg yolk and the sugar in a bain-marie to 40C. Once it is on 40C start to whisk it in a machine on fast speed. In the meantime, melt the Opus milk chocolate to max 45C. Soak the gelatin in cold water, squeeze out and melt. Add the melted milk chocolate to the whipped up egg, followed by the melted gelatin. Fold in the semi-whipped cream and fill in moulds.

 

Dark chocolate glaze

375g caster sugar

625g water

200g glucose syrup

250ml Beuralia 35.1% whipping cream

375g Mildo cold glaze neutral

175g Felchlin cocoa powder

60g Gelatin

Method

Boil the water and the cream together with the glucose syrup. Dry mix the caster sugar with the cocoa powder and add to the boiling mixture. Constantly stirring. As soon as the mixture starts boiling take it off the stove. Add the soaked and squeezed out gelatin and the cold glaze. Stir well and strain thru a sieve. Store at 2-5C until needed. Before using warm it to around 28-30C. Then glaze.

 

Assembly

Take a short pastry as a base layer. Pour half of the apricot jam on top and cover with a layer of marzipan sponge. Fill a layer of milk chocolate mousse on top of the sponge. Add the apricot centre and cover again with milk chocolate mousse. Keep the cake in the freezer. Once it is completely frozen glaze with the chocolate glaze and decorate.

 

Chef’s tips

  • To avoid chewy pastry, make sure you do not knead too intensely.

Flour in dough with high-fat content loses binding power when kneaded too intensively as fat partly liquefies during kneading and penetrates the flour particles.

  • If you have chewy pastry, you may not have used enough butter – therefore there will be a high milk and water content in comparison.
  • Avoid incorporating excessively re-worked pastry.
  • To avoid spreading during baking, ensure the pastry doesn’t have too much leaving agent, the pastry isn’t too aerated or too soft.

 

Fig bread

By Chef Roland Eitzinger

With a unique blend of fruity, sweet and savoury flavours, this fig bread beautifully combines dried fruits and nuts. Serve with a selection of cheese or simply toasted with a spread of butter. As a bonus, this decorative loaf is perfect for jazzing up the look of your breadboard.

Dough

1000g wheat flour 550

670g water

140g malt, liquid, dissolve in water

200g Baker’s yeast

330g fermented dough, mix with above ingredients

23.5g salt, add half way through mixing time and knead well

 

Split dough

800g fold up dough

1257g basic dough*

 

Fruit dough

1257g basic dough*

470g figs, coarsely cut

400g sultanas

330g walnuts, broken

Gently mix under dough

Proof/ dough relaxation: 60 minutes

 

Method

Fruit dough

Knead 5 pieces of dough into a 490g longish shape.

Fold up dough

Fold 5 pieces of dough 110g to a rectangular shape and roll out to 2-2.2 mm (15×20 cm). Slightly brush rectangles with water, put pre-kneaded fruit bulk pastries on it and wrap. Knead bulk pastries slightly longish, place on sheet with cloth and let ferment well.

Preparation for baking

Slightly brush wrapped bread loaves with water in the middle. Place prepared decoration strip on bread loaves and dust them with wheat flour. Cut in with a knife on both sides and cut the decoration strip with scissors to a pointy shape.

Baking

Bake in a medium warm oven with steam. Open pull half way through baking time and finish off baking until crisp.

 

For more information, visit richemont-masterbaker.com 

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