Sdwyerpastry

Cream cheese mousse

3 sheets silver gelatin 

100g sugar

100g powdered sugar

1 ea vanilla bean

100g cream #1

290g cream cheese (soft)

480g cream #2 (soft peaks)

directions

1. soak gelatin in ice water until softened then squeeze out excess water set aside.

2. Heat cream#1, sugar and vanilla to a boil.

3. melt gelatin into mixture and strain over cream cheese. blend with hand blender.

4.combine powdered sugar and cream #2 and whip to soft peaks.

5. fold cream cheese mixture into cream#2

white chocolate shell

200g white chocolate

200g cocoa butter

orange cocoa butter  tt

directions

1. melt chocolate and cocoa butter together to 40C.

2. add melted  orange cocoa butter to proper color is achieved.

assembly

fill silikomart peach mold 3/4 full and insert frozen peach compote in the center of mold and smooth the top with mousse And freeze Then unmold.

 Dip frozen peach into chocolate shell. then spray with red can cocoa spray.

peach compote

200g peach (small dice)

50g sugar

1ea vanilla bean

1ea cinnamon stick

directions

1. sauté peaches, vanilla, cinnamon and sugar until peaches are soft.

2. Fill  opco kitchen 3D mini ball mold and freeze then unmold

• Tart dough
• butter - 150 g 
• powdered sugar - 120 g 
• pastry flour - 300 g 
• baking powder - .5 g 
• almond flour - 45 g 
• whole eggs - 75 g 
• Almond cream
• powdered sugar - 150 g 
• almond flour - 150 g 
• butter - 120 g, softened 
• corn starch - 18 g 
• whole eggs - 100 g 
• dark rum - 15 g 
• lemon zest - 1 ea 
• Yellow Glaze
• silver gelatin sheets - 22 g 
• water - 125 g 
• sugar - 225 g 
• glucose - 225 g 
• white chocolate - 225 g 
• condensed milk - 160 g 
• neutral crystal glaze - 90 g 
• yellow gel color
• Vanilla bravaroise
• heavy cream - 100 g 
• whole milk - 100 g 
• yolks - 65 g 
• sugar - 80 g 
• siler gelatin - 6 sheets 
• whipped cream - 560 g (soft peaks) 
• limoncello - 40 g 
• vanilla bean - 1 ea. 
• Lemon Cremeaux
• whole eggs - 200 g 
• sugar - 225 g 
• lemon juice - 175 g 
• silver gelatin sheet - 1 sheet 
• butter - 290 g, cubed 

Procedure: 

1. For tart dough: In a bowl of a stand mixer, paddle butter and sugar. Add eggs and mix until homogenous. Add sifted dried ingredients. Wrap and set in cooler for 2-3 hours. Roll out dough 2 mm thick. Cut and form into buttered tart ring. Fill with almond cream and bake 350°F for 15-20mins until golden brown. Press with flat sheet tray and silpat and remove from ring when warm.
2. For almond cream: Paddle butter and powdered sugar. Add almond flour. Add eggs slowly. Add cornstarch. Add rum and zest. Fill tart bake.
3. For yellow glaze: Bloom gelatin in ice water for 5-10 mins until soft. Bring water, glucose, sugar to a boil. Add gelatin and melt completely. Strain over chocolate and emulsify. Add condensed milk and crystal glaze and blend well with hand blender. Add color. Cover with plastic wrap and cool to 95°F. Glaze frozen bavaroise with perforated rack and hotel pan. With an offset spatula carefully place glazed bavaroise on tart. Garnish with chocolate decor and gold leaf.
4. For vanilla bavarois: Bloom gelatin in ice water for 5-10 mins. Make anglaise with heavy cream, vanilla, milk, sugar, and yolks cook to 180°F. Add bloomed gelatin melt completely. Add limoncello. Cool down to 80°F. Fold into whipped cream. Pipe into mold half way. Add lemon cremeaux insert. Pipe more bavaroise and smooth top.
   Freeze completely, unmold.
5. For lemon cremeaux: In a pot bring lemon juice to a boil. In a bowl whisk eggs with sugar. Temper eggs with lemon juice. Cook to 180°F. Melt gelatin, and butter inside. Pour 1/4 inch layer into desired mold freeze completely.

Pear mousse

16g gelatin sheets (silver)

500g pear purée

120g powdered sugar

500g whip cream (soft peaks)

directions

1. soak gelatin until softened, squeeze out extra water and set aside.

2. Bring purée, and sugar to a boil.

3. Stirr in gelatin until melted.

4. Set mixture aside to cool until 95F.

5. Fold into cream immediately.

pear compote

200g pear small dice

50g sugar

1ea vanilla bean

50g sauternes wine

directions

1. sauté pear, vanilla, and sugar until pears are soft.

2. Add wine and simmer for 1-2 mins.

3. Fill  opco kitchen 3D mini ball mold and freeze then unmold.

white chocolate shell

200g white chocolate

200g cocoa butter

green cocoa butter  tt

directions

1. melt chocolate and cocoa butter together to 40C.

2. add melted  green cocoa butter to proper color is achieved.

assembly

fill ocpo kitchen  pear mold 3/4 full and insert frozen pear compote in the center of mold and smooth the top with mousse And freeze Then unmold.

  Dip frozen pear into chocolate shell. then spray with red can cocoa spray. add chocolate stem to finish.

dark chocolate mousse 

490g half and half

6 ea silver gelatin sheets

645g  chocolate 

980g cream (soft peaks)

125g sugar

directions

1. soak gelatin in ice water until soft and squeeze out extra water.

2. In a pot bring half and half, and sugar to a boil and stir in gelatin until melted.

3. Slowly pour over chocolate and whisk until smooth cover with plastic wrap and cool until 40C.

4. Fold into cream and Use immediately.

cherry gel

300g cherry puree

3g agar agar

85g sugar

directions

1. bring all ingredients to a boil.

2. Chill in cooler until set.

3. blend until smooth.

4. fill ocpo kitchen mini 3D sphere mold and freeze.

cherry cremeaux 

400g cherry puree

120g yolks

50g eggs

150g sugar

11g silver gelatin sheets

75g butter

directions

1. soak Gelatin in ice water and until soft and squeeze out extra water and set aside.

2. bring purée to a simmer.

3. temper over yolks, eggs, and sugar.

4. Cook to 180f stir consistently.

5. stir in gelatin until melted.

6. Stain and cool till 90F then blend In softened butter with a hand blender.

7.pour into ocpo kitchen mini 3D mold and freeze.

milk chocolate shell

300g milk chocolate 

55g canola oil

250g cocoa butter 

directions

1. combine and heat to 40C

cherry shell

200g white chocolate

200g cocoa butter

red cocoa color tt

direction

1. combine cocoa butter and white chocolate and heat to 40C.

2. Add melted red cocoa color until desired color is reached.

assembly 

1. pour chocolate mousse into large silicon canelle mold3/4 full.

2. Place unmolded frozen cherry gel into the center of mold and smooth top with a spatula. Freeze and unmold.

3. Dip frozen chocolate mousse into milk chocolate shell.

4. dip frozen cremeaux into white  chocolate shell.

5. Set cherry cremeaux on top of mousse.

6. make cherry stem out of tempered chocolate (optional)

Coconut mousse

16g gelatin sheets (silver)

500g coconut purée

120g powdered sugar

500g whip cream (soft peaks)

directions

1. soak gelatin until softened, squeeze out extra water and set aside.

2. Bring purée, and sugar to a boil.

3. Stirr in gelatin until melted.

4. Set mixture aside to cool until 95F.

5. Fold into cream put into mold immediately.

mango compote

200g mango small dice

50g sugar

150g mango purée 

1ea lime zest

directions

1. combine and refrigerate overnight.

milk chocolate shell

300g milk chocolate 

55g canola oil

250g cocoa butter

directions

1. melt all ingredients to 40C

assembly

fill Joho baking 3D sphere mold  with coconut mousse and freeze overnight and unmold when frozen. dip the mousse three times to make sure of a even shell. using a medal brush scrape the sides creating a coconut like shell. Heat up a Mellon baller and scoop out center of mousse after it has thawed. Spoon in compote before serving.

• For Green Apple Mousse
• green apple puree - 475 gr. 
• powdered sugar - 110 gr. 
• silver gelatin - 6 sheets 
• heavy cream - 475 gr., whipped soft peaks 
• For Apple Filling Insert
• green apples - 2 cups, small dice 
• brown sugar - 1/2 cup 
• cinnamon stick - 1 ea. 
• vanilla bean - 1 ea. 
• nutmeg - 1 tsp. 
• For Red Glaze
• water - 125 gr. 
• sugar - 225 gr. 
• glucose syrup - 225 gr. 
• silver gelatin sheets - 23 gr. 
• white chocolate - 225 gr. 
• condensed milk - 160 gr. 
• crystal neutral glaze - 90 gr. 
• red food color - as needed 
• For Almond Soil
• unsalted butter - 525 gr., cold, diced 
• brown sugar - 600 gr. 
• all purpose flour - 600 gr. 
• cocoa powder (brute - 100 gr. 
• ground almonds - 270 gr. 
• salt - 6 gr. 
• For Twigs and Stem
• semisweet chocolate - tempered 

Procedure:

1. For Green Apple Mousse:Soak gelatin in ice water until soften about 10-15 mins, then squeeze out the excess water and set aside. Bring puree to a simmer. Whisk in powdered sugar and bring to a boil whisking consistently. Mix the gelatin with the hot apple puree until completely dissolved. Strain apple mix into hotel pan and cover with plastic. Leave out at room until 85°-90°F. Fold into soft peak cream. Mold immediately.
2. For Apple Filling Insert: Combine in a pot and bring up to a simmer. Cook until golden brown about 10 mins on the stove. Remove from the stove and cool completely in the fridge. Put into mold and freeze overnight.
3. For Red Glaze: Soak gelatin in ice water until soften, about 10-15 mins, then squeeze out the excess water and set aside. Bring water, glucose and sugar to a boil. Mix gelatin in the hot water mixture until dissolved. Strain over white chocolate. Whisk until smooth. Stir in condensed milk and crystal glaze. Add red color and process with a hand blender. Cover with plastic wrap and cool at room temperature until 90° to 95° F.
4. For Almond Soil: Combine in a mixing bowl. Mix with a paddle on low speed until all ingredients become crumble consistently about 5-10 mins. Bake on a sheet tray 350 degr
5. For Twigs and Stem: For the twigs, pipe temped chocolate over ice water in a hotel pan. Remove from water when set and put into cooler. Sift cocoa powder on top of the trigs. For the stem pipe chocolate on parchment paper set and completely. Remove from parchment with a small pallet spatula.
6. To assemble: Put green apple mousse into mold filling it 4/5 the way to the top. Place frozen apple insert into the center of the apple mousse filled mold. Pipe mousse on top of apple insert and smooth the top with a pallet spatula. Freeze completely and unmold. Glaze apple over a grate in a hotel pan to collect the excess glaze. Spoon crumble around the apple. Place twigs and stem around and on top of dessert.

• For Chocolate Mousse
• silver gelatin - 6 sheets 
• whole milk - 500 gr. 
• dark chocolate - 645 gr. (over 58% cocoa content) 
• heavy cream - 980 gr., whipped soft peaks 
• For Whipped Caramel Ganache
• caramel chocolate - 210 gr. 
• heavy cream - 365 gr. 
• vanilla bean - 1 ea. 
• For Almond Crumble
• almond flour - 110 gr. 
• all-purpose flour - 85 gr. 
• brown sugar - 85 gr. 
• unsalted butter - 100 gr. 
• salt - 3 gr. 
• For Chocolate Almond Cake
• powdered sugar - 235 gr. 
• cocoa powder - 70 gr. 
• almond flour - 235 gr. 
• whites - 280 gr. 
• sugar - 100 gr. 
• For Chocolate Done
• tempered dark chocolate - as needed 
• tempered red cocoa butter - as needed 
• tempered yellow cocoa butter- as needed 
• round cutters

Procedure: 

1. For chocolate mousse: Soak gelatin in ice water until soft, about 10-15 minutes. Squeeze out excess water and set aside. In a pot, bring milk to a boil. Mix gelatin into hot milk until dissolved completely. Strain over dark chocolate and whisk until smooth. Put in hotel pan and cover with plastic wrap. Leave at room temp and cool to 95°F. Fold into heavy cream.
2. For whipped caramel ganache:Bring cream to a boil. Pour over chocolate, add vanilla and process with a blender. Refrigerate overnight. Whip ganache until medium peaks form.
3. For almond crumble: Beat all ingredients in a mixer with a paddle until it becomes a crumble texture. Bake on a sheet tray with parchment paper at 350°F for 10-15 minutes, until golden brown. Cool completely at room temperature. Grind in a food processor until soil consistency.
4. For almond cake: Sift powdered sugar, cocoa powder, and almond flour, then set aside. Whip egg whites on medium speed, adding the sugar slowly. Whip until medium peaks form. Fold dry ingredients into whites. Bake on a sheet tray with parchment paper at 350°F for 10-15 minutes until firm to the touch. Freeze and cut into cubes.
5. For chocolate dome: In a 2½-inch diameter polycarbonate sphere mold, paint red and yellow cocoa butter in bottom of mold and let set. Fill molds with tempered dark chocolate. Tap the side with spatula to remove air bubbles. Turn mold over and pour out excess chocolate in mold. Tap the side with spatula until it stops coming out. Set on side to crystalize. With a flat spatula remove extra chocolate on mold, making it perfectly smooth. Remove spheres from mold when completely set. With a heat gun, heat round cutter and cut holes out of the top chocolate sphere.