dejaq

Gellified Lime creme brulee 32 oz Lime Curd 13 oz Pastry Cream 6 sheets gelatine temper some Pastry cream, soften gelatine sheets, add gelatine to Pastry cream, whisk in lime curd. Keywords: Plated Dessert, Dessert, Easy ( RG1878 )

Sorry for not getting back to you sooner, it been a long day, the gellified brulee is made with a mixture of curd, pastry cream, and gelatine (sheets) it actually is not hot when poured over (vegaline sprayed) bubble wrap and allowed to set freeze or refrig.), it's pretty easy. hot fresh curd and pastry cream would probably melt the plastic, if not pop the bubbles, it would be a mess. make your components before hand, let them cool, bloom your gelatine sheets, heat, temper and add all ingredients together. hope this helps... BTW, although I was instructed not to do this, a gellie of champagne or white wine in the bubble impression would work very nicely, Filipe - hint/hint... Michael Robert Porru

Yes Anthony, the Confetti was rinsed and rolled in sugar, and the Lemon sorbet doesn't have Champagne in it. Michael

Way too friggin' cool. Umm, that's one thing Chef-boy always tells me, is to leave them wanting more. And in fact, let's work on a better picture of the tuille horn... : ) So after my eyes gorged and feasted sufficiently, I got out the dictionary "Chiboust: A custard made originally as the filling for the gâteau Saint- Honor, consisting of pastry cream lightened with Italian meringue and stabilized with gelatine." With many thanks to cdkitchen.com for the definition Umm, then I thought what in the world is a legos?? Hahaha, I almost looked it up!! The light came on just in time duh, Kate! Way too cool and it is glimmering shimmering New Year's with the great curliques radiating out from the center. It seems so perfectly proportioned too. I love the way the grapefruit sections continue the the dessert is circulating idea from the center like a New Year's fireworks explosion or one of those sparkling revolving disco balls shimmering shock waves of flavor far and wide. And then the stunningly sophisticated but still playful lego tossed in casual like a Christmas toy left out of the toy box while the owner sleeps and the grown ups bring in the New Year. And what clean bright flavors I'm imagining are going on--perfect for not only celebrating January one but also toasting with the champagne. Cheers! It is very put away the old and bring in the new. Shit, you're good. (way beyond) ← you are way too cool, I am only sorry we didn't hook up and have a cup of coffee while I was still at Yum Yum... Time will catch up with us to be certain... Thanks, Michael

Thank you, most kind, the Confetti was made with a citrus compound and Agar Agar, there were starch molds made and the mixture was poured into set. the Lego was a gellified creme brulee, the forms were made from bubble wrap. Michael

you are most welcome Michelle, time to me is a constant, if it's important enough, you make the time... Michael

And now for Round 10! I am Challenging Kerry Beal, a foremost Authoritarian on Chocolate who actually started this thread and can be found here: the Chocolate Doctor Dr. Beal has posted some significant contributions to this forum, and for this we are all very grateful. As a premier authority on Chocolate, I would like to challenge Kerry to making a dessert utilizing White, Milk, and Dark Chocolate, in addition, to your choosing, a Tea of your liking, and any type of fresh Seasonal Pear. Kerry, I know you have the ability to come up with a stellar dessert, BTW, this can be done as a plated Entremet or as a whole or individual Cake/Tart. Good Luck, I know you will do very well! Here's a list of our previous challenges: Round 1 (Kerry Beal challenges Ling in Vancouver BC)- Take pineapple upside down cake and bring it into this century Round 2 (Ling Challenges Gfron1 in Silver City NM) - Make a dessert containing an animal ingredient or product other than lard or bacon Round 3 (Gronf1 challenges Mette in Copenhagen Denmark)- Create a deconstructed beer dessert Round 4 (Mette Challenges Shalmanese in Seattle WA) - Create a dessert tapas plate consisting of 7 items in 7 days, using local and seasonal flavours Round 5 (Shalmanese challenges Chiantiglace in West Palm Beach FL) - create a dessert involving smoke that evokes Autumn Round 6 (Chiantiglace challenges K8Memphis in Memphis, TN) - create a dessert using Southern Sweet Tea Round 7 (K8Memphis challenges SweetSide in rural CT) - create a desset using 5 kernels of corn representing the 5 blessing of the Pilgrims Round 8 (SweetSide challenges alanamoana in the Silicon Valley, CA) - take fruitcake out of the land of the misfits and show us the beauty that lies within Round 9 ( Alanmoana challenges Dejaq in Nation’s Capital) - make a dessert using Champagne and at least three Citrus Fruits, along with Agar Agar.

I trust everyone had a pleasant and safe Thanksgiving. All things considered, a bit of a hectic week on my side, the buffet on Thursday, along with keeping up with the regular routine of daily production, kept us busy. Now for the build out, I did some research and came up with the following. Although I originally was going to go with a Tapas theme revolving around dessert Hors D’ oeuvres in miniature, I decided to break down the components into some of the articles specific to New Years. The dessert is entitled, “ a warm Macedonia of Winter Citrus Fruits” The components are as follows: an Orange Chiboust a Champagne Marmalade of Citrus including Clementine, Tangerine, and Ruby Red Grapefruit made pomegranate and with Agar Agar. a Breton Pastry filling Lemon Curd Agar Agar Citrus Confetti an Orange Tuile Horn Pulled sugar serpentines Lime crème brulee "Legos" Lemon Verbena Sorbet Dots of Mango, Cassis Coulis As you can see, it gets a bit sophisticated. Keeping in step with the New Years theme, I wanted to make this fun, inviting and familiar. Years ago, I had something similar to the compote, but with different fruits when I vacationed in Milan. The Champagne and lighter notes of citrus go well together, offering a delicate balance. The textures that come into play once you start eating are crispy, smooth, cool and refreshing, a real palate cleanser, and not overly filling, commanding you to perhaps wish you had more. I want to thank Joseph Canlas, and our Chef Jim Collins for allowing after hour clock time to “tinker”. Desserts like this, and the build out for the Consortium would not be possible if you didn't give me 100% free Artistic licence and believe in what I was doing and how important it is. This venue here at FountainRock, was a leap of faith after the tumultuous Maelstrom of disorganization at Classic. Jean Paul, I feel for you my brother, you are a masochistic glutton for punishment. Friends, all I can say, is anyone can put something like this together; you just have to immerse yourself in the medium and know what works well together. It you are new to the industry, invest heavily into yourself. Try a lot of new things, and don’t be afraid of making mistakes. If you learn something new, that’s all that matters. I would also like to thank Kerry, the Architect of this insidious plot to broaden Chefs horizons. Enjoy!, Michael

Thanks, you are most kind, as for what went into to the buffet, that represnts about 24 clock hours of work the pistachio apricot had a breton crust the chocolate tart was made with a flourless cake and a blackberry ganache. the blond marble cake was a dulce de leche bavarian with a pumpkin spice cake and a layer of tapicoca. the round tian that you were fond of was a white chocolate mouuse with a coconut dacquoise and pistachio financier, the whole affair was glazed with a vanilla neural glaze and topped with citron macs. needless to say I really was in a way a little embarassed about this table, it overshadowed savory a bit and I didn't really like to steal anyones thunder, if you know what I mean. stuff like this is why I stopped entering expo's, my attitude is let the other person win it, give them an honest shot at it. Michael

Just off the pastry press, this is what I did for thanksgiving. Enjoy! Michael

Just an update everyone, I am about 90% complete this evening with Turkey Day stuff, and I am going to be going in early these next two days to sew everthing up, including a nice photoshoot on friday morning before the droves arrive. I did go shopping today for some nice citrus fruits, along with a few other components. now all that has to be done is to set aside some early morning hours and knock it out. BTW I will not be posting the final EG pics nor the recipes untill Sat or Sun, my next day off will be Sat, and I will have time to put it together in Photoshop and Adobe Dimensions. thanks for understanding, and your patience, there is just a whole lot of other fun stuff going on also right now. Happy Thanksgiving everyone. Michael Robert Porru

I actually had a company making Croquenmbouches years ago, one of the best tips I ever heard of ,and still in use to this day is just at about reaching desired caramel, whisk in a couple of pieces of Cacao Butter, this acts like a "moisture barrier" and the caramel will hold up alot better. upon dipping the choux in caramel, I set them on silpat to create a flat surface.The Pastry cream needs to be stiff and non watery(no synerisis). Tongs are the way to go, by the time your service starts, the caramel should pick up enough ambient moisture so that they can be pulled apart. hope this helps, Michael

Yuzu does sound terrific Filipe, thank you. our local gourmet supplier indicates last time I spoke to him, that just like Pomegranate, the price of Yuzu is thru the roof, I mean nearly 100.00 USD for a liter, ouch! My Exec would have kittens if we paid that, he is always trying to trim up FC, and so am I. I have been kicking around several ideas, and the context of the dessert is secure, but I am now working on making it fun, yet elegant. New Years Poppers, horns, Confetti, Masks, Tiaras, Serpentines, blowouts, and noise makers all offer ideas. To crossover to your other post on the gelee, have you considered Pears, white raisins, orange, Peaches, mint or lemon. I know what you mean by a winey flavor,you may try using a Brut, or better yet, a late harvest Vidal, the flavors blend better, less harsh. I am hitting the hay in about 15, I am shot, Thanksgiving, I am glad it only comes once a year, my waistline and my schedule wouldn't allow otherwise. Michael Robert Porru

well it looks like you have got it...what else would you want to change about it? Michael

Thanks Kate, you are too cute! I appreciate it. Michael

Thanks once again for considering me, you have done an outststanding job. I humbly accept your challenge, and will see what I can muster up in a fairly busy week. Alana, you are most kind in both your consideration of it being a Holiday week, and your complements regarding my work. I guess after having done it for nearly quarter of a lifetime, if I didn’t know something about the craft by this point, I should probably be making Sandwiches at Quiznos. I am delighted with your challenge! I am one of those people that actually gets a “kick from champagne” and have enjoyed using over the years. It’s a lot of fun, and when I think Champagne, I think “Celebrations”. Michael Robert Porru

Alana, I must say absolutely Beautiful! Standing Ovation! The presentation along with using the espuma in the sugar all comes together very well. I am curious about the Rum, I am going to see if I can buy it here locally, sounds interesting. I have had the same response from people concerning the “sugar container” , in particular, older diners, I still think it looks way trick, and I am inclined to not stop using it. Michael Robert Porru

DE is also referred to as the "sweetness value" associated with for example High fructose corn syrup. In industry, and semi intermediate applications, the DE value is of importance B/C it determines the range of products that can be used. Remember, Sucrose was ditched in favor of High Fructose corn Syrup a long time ago, in favor of its easier handling properties (IE it can be heated, gravimetrically weighed, and piped) to it's destination vs. Sucrose which has to be driven into solution, and is a bulky medium. Michael Robert Porru

here's the rundown of what's on the menu: Pistachio and Apricot Tart Almond Dacquoise with fresh fruit a Chocolate Croustillant five nut Praline Caramel Tart a pumpkin cake asst. Cakes asst. mignardise warm Bread pudding Apple Pie Pumpkin Pie

Good Question, you are right on point about those sugar bubbles and film that usually settle to the top and can just be skimmed off. otherwise the "gellee" is crystal clear. Michael Robert Porru

I have heard but have not tried, a technique of first freezing almonds, then processing them in the food processor, this is what Chef's Warehouse has done with their Almond Meal (and charging a premium) for it, to in theory-create a finer meal. Michael Robert Porru

Hey Filipe, Gelatine, a sugar syrup (50/50) and a decent champagne all make it happen, to emulate the Gold flecks in a la Goldschclager " in suspension" you want to chill the mixture over an ice bath to develop a pseudoplasticity, rain in your Gold, and that's it. there is another way also, in a crushed bed of ice (if for example it's a molded dome) pour in to the perimeter the champagne mixture allow to cool, pour out and create an inner "shell" about 3/4 mm thick, this can then be flecked and the dome can be lined with something else like sliced strawberries and pistachios...incredible presentation! Good Luck Filipe, Michael Robert Porru

And the saga continues... Part of the reason I think Michael Meyer has had so much difficulty, is he has a hard time focusing, whereas Mark just got himself in over his head financially, but still a genius in my opinion. It's a good thing the reigns of production were taken out of uptown's and Meyer negotiated with Dahmane over at the Bread House, he was Mark's protégé and really the only true Artistianal baker in the area. I have had their breads; they are addictive, like candy. Michael Robert Porru (former Corporate Pastry Chef)-Marvelous Markets

It's been a year or so since I have been to Williamsburg, and yes the Trellis was disapointing. The King's Arms on the other hand was worth every penny. Michael Robert Porru

thanks, I love rice pudding, and mangos with that combo I am certain are superior, I am going to be developing a rice pudding dried fruit, strusel, breton pastry soon. I did something similar to this at the Metropolitan, and it was a hudge hit, this just takes it to the next level. Michael Robert Porru P.S. English Toffee Pudding has always been one of my faves.