Japanese Patisserie by James Campbell

Japanese Patisserie by James Campbell

Author:James Campbell
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2017-11-25T05:00:00+00:00


APRICOT & PISTACHIO ENTREMET

For pastry chefs, the term ‘entremet’ refers to a dessert consisting of multiple layers in differentflavours and textures that complement each other perfectly. I wanted to use a different type of minimal decorationfor this (pictured on the previous page) to demonstrate that sometimes the simplest things are the most beautiful; an idea that I feel is synonymous with Japanese culture.

PISTACHIO DACQUOISE

185 g/scant 2 cups ground pistachios

185 g/generous 11⁄4 cups icing/confectioners’ sugar

5 egg yolks

50 g/generous 1⁄3 cup plain/all-purpose flour

5 egg whites

25 g/13⁄4 tablespoons caster/granulated sugar

45 g/31⁄4 tablespoons butter, melted

PISTACHIO CREMEUX

100 g/31⁄2 oz. egg yolks

50 g/1⁄4 cup caster/granulated sugar

250 ml/scant 11⁄2 cups whole milk

250 ml/1 cup whipping/heavy cream

220 g/73⁄4 oz. milk/semisweet chocolate, chopped

50 g/scant 1⁄4 cup pistachio paste

APRICOT MOUSSE

200 g/1 cup caster/granulated sugar

100 g/31⁄2 oz. egg whites

225 ml/scant 1 cup apricot purée

4 large sheets or 8 small domestic leaves of gelatine, soaked in cold water

375 ml/generous 11⁄2 cups whipping/heavy cream, semi-whipped

TO DECORATE (OPTIONAL)

a store-bought white velvet

aerosol spray (see suppliers page 176)

OR if you have a patisserie food-grade spray gun:

200 g/7 oz. cocoa butter

300 g/10 oz. white chocolate

white cocoa fat colouring approx. 50 g/l3⁄4 oz.

1 teaspoon each orange and green cocoa fat, for flicking (optional)

stand mixer with a whisk attachment

baking sheet, lined with non-stick baking parchment or a silicone mats

sugar thermometer

hand blender

piping/pastry bags with large plain nozzles/tips

20-cm/8-inch cake pan lined with clingfilm/plastic wrap or a silicone mould of the same size

small food paint brush (optional)

SERVES 8

Preheat the oven to I80°C (350°F) Gas 4.

To make the pistachio dacquoise, put the ground pistachios, icing/confectioners’ sugar and egg yolks in the bowl of a stand mixer with the whisk attachment (or use a mixing bowl and a hand-held electric whisk) and beat together. Add the flour and beat just until fully combined.

In a separate bowl, whisk the egg whites to soft peaks using a hand-held electric whisk, then increase the mixing speed and slowly add the sugar, beating until you have a stiff glossy meringue mixture. Carefully fold this into the pistachio mixture followed by the melted butter. Spread evenly in a thin layer onto the prepared baking sheet and bake in the preheated oven for 8–10 minutes until just cooked and a skewer inserted comes out clean.

Turn the baking sheet upside-down onto a wire cooling rack and remove the baking parchment. Leave to cool.

To make the pistachio cremeux, beat together the egg yolks and sugar with a balloon whisk until pale and fluffy and set aside. Combine the milk and whipping/heavy cream in a saucepan and bring just to the boil. Pour the hot cream slowly into the sugar and egg yolks, whisking constantly until fully incorporated. Return the custard to the pan over low-medium heat and cook, stirring occasionally until thick enough to coat the back of a spoon or until the temperature reaches 82°C (I80°F); about 5 minutes.

Meanwhile, melt the chocolate in the microwave or over a bain-marie. Pour the custard into the melted chocolate slowly and mix together using a hand blender until the two are fully combined. Once combined, mix in the pistachio paste using a wooden spoon.



Download



Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.