Prepare and present gateaux, tortes and cakes hpa. C 07


Schwarzwalder Kirsch torte



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Black Forest Gateau


Schwarzwalder Kirsch torte

Group

Ingredients

Weight (gm)

Costing

A

Chocolate shortbread disc

1*




B

Raspberry jam

60




C

Chocolate sponge

1*




D

Sour cherries pitted with juice

Cornflour

Sugar


600

20

50






E

Cream, fresh

Icing sugar

Vanilla

Gelatine


400

30

5



6




F

Water

Sugar


Glucose

Kirsch


120

80

20



60




G

Chocolate, dark

Cream, boiled

Cream, semi whipped


200

80

360






H

Cream, whipped

500




I

Chocolate shavings

100




J

Glace Red Cherry

12




Total

1 gateaux




* Weight not included

Method:


  • Pin out ‘A’ to 3 mm thickness, cut out discs and bake until crisp

  • Spread ‘B’ onto base

  • Split ‘C’ into three layers and place one sponge onto base

  • ‘D’ drain off juice, add sugar and cinnamon, boil then thicken with cornflour and mix in the fruit or use instant clear gel as per Danish pastry method

  • Whip cream, icing sugar and vanilla, soak, drain and melt gelatine and fold into cream, ‘E’

  • With a pastry bag fitted with a large, plain tube, pipe a circle of cream in the centre of the layer

  • Pipe a ring of cream around the edge

  • Then pipe another ring in the space between these two

  • Fill the two spaces with cherries

  • Boil ‘F’ when cold add the kirsch

  • Top with second layer sponge and moisten with syrup

  • Melt chocolate with cream (1), let cool and fold in whipped cream (2)

  • Place Mixture onto sponge and top with third sponge layer

  • Moisten with syrup

  • Refrigerate until cream has set.

Finish:

Cover whole cake with whipped cream.

Mask sides with shavings and place some in the centre of the cake.

Pipe rosettes of cream on each wedge and top with a glazed cherry.




Black Forrest Gateau




Chocolate Shortbread


Group

Ingredients

Weight (gm)

Costing

A

Caster sugar

Butter, unsalted

Flour, soft

Cocoa powder sifted

Egg


125

260


300

20

1*






Total__1550_____Method'>Total__705_____Method'>Total

705




Method

  • Sift the flour and cocoa powder together

  • Cream the sugar and butter to a smooth batter

  • Mix the egg in well

  • Fold in the flour and cocoa until the dough is smooth

  • Do not over mix

  • Cover and chill before use

  • It will be easier to roll out thinly if the dough is cool.


Esterhazy Sponge


Yield: 3 small trays = 2 cakes

Group

Ingredients

Weight (gm)

Costing

A

Egg white

Caster sugar



550

400





B

Almond meal

Hazelnut meal



300

300





Total__1107_____Method'>Total

1550




Method

  • Warm up group ‘A’ to 35ºC over a water bath

  • Whisk ‘A’ to medium peak

  • Fold group ‘B’ carefully as to not loose aeration

  • Spread mix evenly over 3 trays

  • Bake at 210ºC for about 7 – 10 minutes

  • Remove from tray and immediately cool down.


Nougat Buttercream


Yield: 2 cakes

Group

Ingredients

Weight (gm)

Costing

A

Sugar

Milk, fresh



150

200





B

Egg whites

Caster sugar



200

65





C

Gelatine

10




D

Butter, unsalted

800




E

Nougat paste

100




Total__1432_____Method'>Total

1525




Method

  • Boil ‘A’, and pour half onto ‘B’, mix well and return to pan continuously stirring over low heat

  • Remove pan from heat when the mixture starts to thicken

  • Place in a mixing bowl, stir with the paddle attachment

  • Add the soaked gelatine and let it melt to the mixture

  • Meanwhile cut the butter into a small cubes

  • Add slowly into a slightly cooled custard while beating in a medium speed

  • Beat continuously until lumps of butter disappear and the mixture becomes peak, then add nougat paste.

Assemble and Finish:

  • Cut each sheets into 4 equal sizes, each cakes needs 6 sheets

  • Place the first sheet into a lined clean tray, spread a thin layer of Nougat buttercream (at least 2mm thick) over the top and repeat this process 6 times

  • The sixth sponge sheet on the top should only be covered with thin layer of butter cream and must be place in the fridge, so that the butter set firm

Meanwhile melt 1 kg. Of White Chocolate Compound and add 350g of vegetable Oil:

  • Prepare a melted Dark Chocolate in a piping bag

  • Take out the assembled torte from the fridge; cover it with the melted Chocolate glaze

  • Immediately pipe a dark melted Chocolate several horizontal line over the top and drag a paring knife across to create a web pattern

  • Let the Chocolate set briefly and cut all the side for a clean and neat appearance.

Optional:

  • Torte can be iced with white chocolate ganache ratio 1 – 2.5 instead of fondant

  • Stick dark and white chocolate shards on the sides of torte

  • Little truffles can be made with the torte off-cuts to use as a garnish

  • Esterhazy Torte can be cut in half to create a triangle cake then covered with buttercream and chocolate shards.

Stick a dark and white Chocolate shards on the sides for decoration (Optional)


Esterhazy Torte


Zuger Kirsch Torte


(with French Buttercream)

Group

Ingredients

Weight (gm)

Costing

A

Japonaise base

2*




B

Vanilla Sponge

1*




C

Stock syrup

Kirsch liqueur



200

100





D

Eggs

Sugar


Vanilla

Salt


Kirsch

175

175


5

2

20






E

Butter

Red food colour



430

As required*






F

Icing sugar

As required*




Total

1107




Method

  • Mix ‘C’

  • Whisk ‘D’ on a water bath warm (47ºC)

  • Place into machine and whisk cold

  • Colour butter pink and cream to the same consistency and temperature as the egg.

* Weight not included

Buttercream


Group

Ingredients

Weight (gm)

Costing

A

Sugar

Milk, fresh



150

200





B

Egg whites

Caster sugar



200

65





C

Gelatine

10




D

Butter, unsalted

800




E

Nougat paste

100




Total

1525




Method

  • Whip ‘A’ to a meringue

  • Mix ‘B’ and fold into ‘A’

  • Use a piping bag with a plain nozzle and pipe circles onto marked paper

  • Bake at 150ºC for 40 minutes.


Almond Japonaise


Group

Ingredients

Weight (gm)

Costing

A

Egg Whites

Caster Sugar



100

75





B

Almonds, ground

Caster sugar



120

120





Total

415




Method

  • Whip ‘A’ to a meringue

  • Mix ‘B’ and fold into ‘A’

  • Use a piping bag with a plain nozzle and pipe circles onto marked paper

  • Bake at 150ºC for 40 minutes.

Assemble and Finish:

  • Spread little buttercream onto the base

  • Soak sponge with syrup and place onto base. (sponge needs to be soaked well)

  • Cover whole cake with buttercream and mask sides with toasted almonds

  • Refrigerate

  • Dust top with icing sugar and mark a diamante pattern with a warm knife

  • Decorate each wedge with red glaze cherries and angelica.


Tiramisu


Sponge: Chocolate or Plain or Ladyfinger Biscuit

Tiramisu Mix

Coffee Syrup

Garnish

Tiramisu mix


Yield: 2 Rings @22cm

Group

Ingredient

Weight (gm)

Costing

A

Egg yolks

Castor Sugar



4*

80





B

Marscarpone Cheese

800




C

Fresh Cream

Semi-whipped



300




D

Kahlua

Coffee syrup, warm

Gelatine, Soak and dissolve


80

80

12






E

Egg whites

Castor sugar



4*

080





Total

1432




Method

  • Whisk ‘A’ over a double boiler, ‘bain-marie’, to a sabayon stage

  • Fold into the mascarpone gently, avoid over mixing as it will curdle or split

  • Gently fold the semi-whipped cream into the mix

  • Soak the gelatine in the warm coffee syrup and stir to dissolve then add the kahlua

  • Mix this through the cream mixture

  • Warm ‘E’ together to 35ºC and whisk to medium peak

  • Fold into the cream mixture (do not over mix).

* Weight not included

Coffee Syrup


Group

Ingredient

Weight (gm)

Costing

A

Water

Castor Sugar



400

100





B

Coffee, instant

030




C

Gelatine leaf
(Soak in cold water)

Kalhua


006
030




Total

566




Method

  • Boil ‘A’, add coffee to dissolve

  • Remove from the heat, cool down slightly add the gelatine and Kahlua.

Sponge finger Biscuits


Group

Ingredient

Weight (gm)

Costing

A

Egg White

Castor Sugar



90

65





B

Egg Yolk

30




C

Biscuit Flour

65




Total

250




Method

  • Wisk ‘A’ to a medium peak

  • Whisk ‘B’ then fold into group ‘A’

  • Fold in ‘C’ but do not over mix

  • Pipe even fingers size line on a tray

  • Sprinkle with icing sugar and bake at 180ºC for 10 – 15 minutes, till golden brown

  • Cool on wire rack.

Assembly of Torte

  • Slice sponge into 4 x 2 cm thick slices, set aside 2

  • The 2 slices that will be bases brush with melted chocolate, allow to dry before using

  • Line the metal ring with acetate to the required height

  • Place a slice of sponge into the metal ring with the chocolate on the bottom and lightly soak with coffee syrup

  • Pour in half of the cream mixture and spread evenly

  • Place a piece of sponge with no chocolate over the cream and soak with coffee syrup

  • Pour in the remainder of the cream mixture and spread evenly flat

  • Freeze to set

  • Remove from the cake rings and garnish to teacher instructions.






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