"Easy Baking"

Show 159

The Ritz-Carlton Pentagon City
703-415-5000
http://www.ritzcarlton.com/pentagoncity
 
.


Steven Sechoka - Pastry Chef 


 
Flavorable Winter Harvest

The Poached Apples
Ingredients:
1)   6 Granny Smith Apples - cut into 8ths, core removed
2)   1000 grams Brown Sugar
3)   1000 grams Apple Juice
4)   500 grams Water
5)   3 Cinnamon Sticks
6)   1 Vanilla Bean

Preparation:
1)   Combine brown sugar, apple juice, water, cinnamon stick, and vanilla in a
       pot and bring to a simmer to make syrup.
2)   Add apples to the hot liquid and cook for 30 minutes or until the apples are
       tender
3)   Remove from the liquid and cool.

The Roasted White Chocolate Mousse
Ingredients:
1)   1053 grams Roasted White Chocolate
2)   423 grams Cream
3)   15 grams Gelatin
4)   1 Vanilla Bean
5)   855 grams Whipped Cream

Preparation:
1)   Bloom gelatin in cold water.
2)   Whip cream to very soft peaks and reserve in the cooler.
3)   Bring cream to a simmer with the vanilla bean.
4)   Remove vanilla bean add gelatin, then pour over roasted white chocolate
       and let sit for a minute.
5)   Burre mix until smooth.
6)   Fold in soft cream.
7)   Reserve in cooler until set.

The Breton Cookie
Ingredients:
1)   1066 grams Butter
2)   933 grams Sugar
3)   33 grams Salt
4)   6.6 grams Orange Zest
5)   266 grams Egg Yolk
6)   200 grams Orange Juice
7)   1400 grams All Purpose
B)   100 grams Baking Powder

Preparation:
1)   In a 5 quart mixer, cream butter, sugar, salt, and zest.
2)   Slowly add egg yolk, then orange juice, scraping the bowl after each addition.
3)   Add sifted dry ingredients
4)   Chill before rolling to ” thick


The Warm Honey Anglaise
Ingredients:
1)   200 grams Milk
2)   400 grams Cream
3)   1 Vanilla Bean
4)   110 grams Egg Yolk
5)   50 grams Honey

Preparation:
1)   Bring Milk, cream, and vanilla bean to a simmer.
2)   Temper with yolks and honey.
3)   Cook to nappe (thick), stirring constantly
4)  
Serve Immediately.



Good Eating!!!