Sdwyerpastry
By Pastry Chef Sean Dwyer
By Pastry Chef Sean Dwyer
Sdwyerpastry is a collection of pastries, cakes, confections, and baked goods by Executive Pastry Chef Sean Dwyer.
Sean is from Colusa California where he lived until he left for Portland Oregon to attend Le Cordon Bleu in 1999. After graduating with a culinary art degree continued to work pastry in Portland until moving to Naples in 2004. Currently Sean is the Executive Pastry Chef of the Cache Creek Casino Resort in Brooks California.
Sean has worked in many aspects of the pastry business including luxury hotels, private clubs, bakeries, fine dining restaurant, casinos, upscale grocery stores, and chocolate shops. Along with being on the food network and been in national pastry and food publications. With over 20 years of experience in total.
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
Procedure:
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.
Procedure:
Procedure:
Death Star
Peaches and cream
harvest pear dessert
compass dessert
popcorn dessert
Key lime pie
Caramel sauce
omg dessert