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EXCLUSIVE RECIPE CARDS FROM AOIFE
Exclusive recipe cards from Chef Aoife Noonan
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RASPBERRY & VANILLA CHOUX
AVONMORE PROFESSIONAL PRODUCTS USED
Avonmore Professional 35.1% Whipping Cream
SERVES 10-12 INGREDIENTS LIST
Raspberry Glaze - 100g raspberries - 5g caster sugar - 50g icing sugar
Streusel - 65g butter - 1g salt - 55g sugar - 90g flour
Choux Buns - 60ml milk (3.5% Fat) - 60ml water - 2.5g salt - 2g sugar - 55g Unsalted butter, cubed - 65g flour - 2-3 eggs
Assembly - 5-6 fresh raspberries
THE RECIPE, STEP BY STEP ELEMENTS:
01 Streusel Topping 02 Raspberry Glaze 03 Vanilla Cream 04 White Chocolate Décor 05 Choux Buns
01 Streusel Topping 1. Attach the beater attachment to the stand mixer and place all the ingredients in the bowl. Mix until the dough comes together. Roll out between two sheets of parchment; as thin as possible (2mm). 2. Freeze (min 2 hours). Cut out small circles using a round cutter (3cm) when frozen and place back in the freezer until the choux is ready to be baked.
02 Raspberry Glaze 1. Put the raspberries and caster sugar into a small saucepan, and bring to a boil, crushing with a fork to break up. Continue to cook on a simmer for 5 mins to reduce. Remove from the heat and pass through a sieve into a bowl. Set aside to cool. 2. Weigh 40g of the passed puree and sieve in the icing sugar, mixing well to combine. Chill for at least 1 hour to thicken.
03 Vanilla Cream 1. Put 100ml of the cream into a small saucepan with the sugar. Put on a medium heat and bring to the boil to dissolve the sugar. Meanwhile, place the gelatine leaves in a small bowl of cold water to soften. 2. Put the remaining cream in a bowl for the stand mixer. Scrape the vanilla seeds from the vanilla pod and add to the bowl. 3. Attach the whisk to the mixer and whisk the cream until soft peaks form. Set aside. 4. Once the cream in the saucepan is boiling, remove from the heat, squeeze out the gelatine leaves and add to the cream, mixing well to dissolve. 5. Cool the warm cream and fold into the whipped cream and place in the fridge for 1 hour (minimum).
04 White Chocolate Décor 1. Put the chocolate into a bowl over a pan of simmering water. Once melted to 45°C, remove from the heat and set aside to cool. When the chocolate has cooled to 35°C, add the cocoa butter and mix well to melt. Cool the chocolate again to 29°C, and use to make chocolate squares; spread the chocolate out on acetate sheets and cool for a few minutes until set, before cutting into squares (4.5cm x 4.5cm). 2. Place the acetate sheets between two sheets of baking paper, then between two baking trays to press and keep flat. Keep in the fridge until ready to serve.
05 Choux Buns 1. Put the water and milk in a saucepan with the salt, sugar and butter over a medium heat. Bring to a boil. 2. Add the flour gradually, reduce the heat to low and mix over the heat for 1-2 minutes to cook out the starch. 3. Remove from the heat and put the dough in a stand mixer and attach the beater attachment. Whisk on a medium speed for 2 minutes to cool. 4. Add the eggs one by one until a dropping consistency is reached. Put the choux paste into a piping bag fitted with a small round nozzle. Pipe the choux (3cm in diameter) onto a baking tray lined with a silpat. Press a cut out disc of frozen streusel on top of each choux. 5. Bake the choux in the oven at 180°C for 7 minutes. 6. Reduce the heat and cook at 160°C for 13 minutes. 7. Remove from the oven and set aside to cool.
Assembly and Presentation:
Divide the vanilla cream in two and place in piping bags; one half into a piping bag fitted with a small round nozzle, and the other half into a piping bag fitted with a large star nozzle. Pierce a small hole in the bottom of the choux bun. Fill choux with cream using the piping bag with the small round nozzle. Dip the choux in raspberry glaze. Place a square of white chocolate square décor on top. Pipe the cream on top of the chocolate square using the piping bag fitted with the star nozzle. Slice a raspberry in half and place on top of the cream. Repeat with remaining choux. Transfer to a serving plate and serve.
MANGO CHOCOLATE MOUSSE
AVONMORE PROFESSIONAL PRODUCTS USED
Avonmore Professional 38% Whipping Cream
SERVES 10 INGREDIENTS LIST
Almond Jaconde Sponge - 112g egg whites - 112g sugar - 45g whole egg - 90g egg yolk - 38g flour - 38g ground almond - 20g butter
Dark Chocolate Mousse - 30ml milk (3.5% Fat) - 235g sugar - 40g egg yolk - 35g whole egg - 30ml Whipping Cream (38% Fat) (1) - 4g gelatine (2 leaves) - 150g dark chocolate (70%), roughly chopped - 265ml Whipping Cream (38% Fat) (2)
Tempered Chocolate - 500g dark chocolate (70%) - 5g cocoa butter
Assembly - Mango (Mango Rose) - Sprig of mint
THE RECIPE, STEP BY STEP
ELEMENTS:
01 Almond Jaconde Sponge 02 70% Dark Chocolate Mousse 03 Chocolate Coating 04 Vanilla Cream 05 Tempered Chocolate 06 Mango Rose
01 Almond Jaconde Sponge 1. Put the egg whites and sugar into the bowl for the stand mixer and attach the whisk attachment. Whisk to form a stiff meringue. 2. Put the egg and egg yolks in a seperate bowl. 3. Spread out on a silicone mat and bake 190°C for 10mins. Cool and cut out discs 6cm in diameter. Set aside.
02 70% Dark Chocolate Mousse 1. Put the milk and sugar in a small pan and put over a medium heat. Bring to a boil. Put the egg yolks and egg in a bowl. Whisk. Once the milk is boiling, slowly pour onto the egg yolks and egg, whisking to combine. Heat the mix until it reaches 72°C on a thermometer. Pour the mix through a sieve into the bowl for the stand mixer. Attach the whisk to the stand mixer and whisk the mix until cool, and doubled in volume. 2. Put the gelatine in a bowl of cold water for 5 minutes to soften. Put the cream (1) in a saucepan and bring to a boil. Remove from the heat and add the squeezed out gelatine. Whisk to dissolve, ensuring the gelatine is fully melted. 3. At 40°C, add whipped cream (2) and cooled bombe (egg) mix. Divide the mousse mixture between 10 rings, 6cm in diameter (lined with jaconde sponge discs at the bottom) & freeze 5 hours minimum or overnight.
03 Chocolate Coating 1. When the chocolate mousses are frozen make the chocolate coating. 2. Put the chocolate and cocoa butter into a bowl set over a pan of simmering water and melt. Keep at 33°C. Blow torch the chocolate mousses to demould the mousses from the ring moulds. Insert a toothpick into the mousses and dip to the chocolate, until the chocolate comes half way up the mousse. Place on a wire rack with a baking tray underneath and leave for a few minutes to set. Repeat with remaining mousses. Transfer to a tray and store in the fridge until ready to serve.
04
Vanilla Cream 1. Put 100ml of the cream into a small saucepan with the sugar. Put on a medium heat and bring to the boil to dissolve the sugar. Meanwhile, place the gelatine leaves in a small bowl of cold water to soften. 2. Put the remaining cream in a bowl for the stand mixer. Scrape the vanilla seeds from the vanilla pod and add to the bowl. 3. Attach the whisk to the mixer and whisk the cream until soft peaks form. Set aside. 4. Once the cream in the saucepan is boiling, remove from the heat, squeeze out the gelatine leaves and add to the cream, mixing well to dissolve. 5. Cool the the warm cream slightly and fold into the whipped cream. Place in the fridge for 1 hour (minimum).
05 Tempered Chocolate 1. Put the chocolate into a bowl over a pan of simmering water. Once melted to 45°C, remove from the heat and set aside to cool. When the chocolate has cooled to 35°C, add the cocoa butter and mix well to melt. 2. Cool the chocolate again to 31°C, and use to make chocolate discs; spread the chocolate out on acetate sheets and cool for a few minutes until set, before cutting out rounds the same size as the mousses. Place the acetate sheets between two sheets of baking paper, then between two baking trays to press and keep flat. Keep in the fridge until ready to serve.
06 Mango Rose 1. Peel the mango and slice the cheeks off the mango. Slice the mango into thin slivers and using 3-4 slices, roll the mango up to form a rose. Repeat as necessary. Set aside.
Assembly and Presentation:
Remove the chocolate mousses from the fridge. Place a disc of chocolate décor on top. Place the vanilla cream in a piping bag fitted with a ruffle/petal nozzle. Pipe the cream around of the disc. Place the mango rose in the space. Place the mousse on a plate and garnish with a sprig of mint.
HONEY & BERRY MILLE FEUILLE
AVONMORE PROFESSIONAL PRODUCTS USED
Avonmore Professional 35.1% Whipping Cream
SERVES 10
INGREDIENTS LIST
Arlette Pastry - 2 sheets puff pastry - 50g icing sugar
Assembly - 250g fresh raspberries - 250g fresh blackberries - icing sugar
THE RECIPE, STEP BY STEP
ELEMENTS:
01 Honey Cream
02 Arlette Pastry
01 Honey Cream 1. Put 100ml of the cream into a small saucepan with the honey. Put on a medium heat and bring to boil until completely dissolved. Meanwhile, place the gelatine leaves in a small bowl of cold water to soften. 2. Put the remaining cream in a bowl for the stand mixer. 3. Attach the whisk to the mixer and whisk the cream until soft peaks form. Set aside. 4. Once the cream in the saucepan is boiling, remove from heat, squeeze out the gelatine leaves and add to the cream, mixing well to dissolve. 5. Cool the warm cream slightly before folding into the whipped cream and placing in the fridge for 1 hour (minimum) to set.
02 Arlette Pastry 1. Preheat the oven to 200°C. Prepare four baking trays and four pieces of baking paper, cut to fit the baking trays. 2. Dust the work surface with icing sugar.
Starting with the first sheet, roll the puff pastry out into a large rectangle sheet, dusting liberally with icing sugar. 3. Continue to roll and dust with icing sugar until very thin (as thin as possible). 4. Place this sheet onto a piece of baking paper, and place another piece of baking paper on top. Place this sheet between two baking trays. Repeat with the remaining sheet of puff pastry. 5. Bake the puff pastry sheets in the oven for 10 minutes. Check if caramelised, placing back in the oven for a further 3-4 minutes if needed. 6. Remove the trays from the oven and cut the pastry into rectangles (2cm x 9cm), using 4 rectangles per portion. 7. Set aside until ready to assemble.
Assembly and Presentation:
Arrange 4 rectangles of pastry per portion. Beat the honey cream until smooth and place in a piping bag fitted with a medium sized round nozzle. Dust one of the rectangles with icing sugar. Pipe the cream into blobs 1cm apart onto the 3 other pastry rectangles, alternating a raspberry and a blackberry between each space. Assemble the pastry rectangles on top of each other, finishing with the icing sugar dusted pastry on top. Serve.
RASPBERRY, YOGHURT & WHITE CHOCOLATE ENTREMET
AVONMORE PROFESSIONAL PRODUCTS USED
Avonmore Professional 35.1% Whipping Cream
SERVES 10-12 INGREDIENTS LIST
Raspberry Mousse Centre - 500ml Whipping Cream (35.1% Fat) - 65g sugar - 2 leaves of gelatine - 100ml raspberry puree
Almond Jaconde Sponge - 75g almond powder - 75g icing sugar - 20g flour - 2 eggs - 15g sugar - 60g whites - 15g butter
Cream Cheese Mousse - 70ml milk (3.5% Fat) - 50g sugar - 80g egg yolks - 4L gelatine - 250g cream cheese - 350ml Whipping Cream (35.1%
Fat)
Raspberry Jelly Centres - 2.5 leaves gelatine - 100g raspberry puree - 50ml water - 30g sugar
White Chocolate Yoghurt Glaze - 200g natural yoghurt - 150g Whipping Cream (35.1%
Fat) - 75g glucose - 2 gelatine leaves - 100g white chocolate, roughly chopped
Assembly - Freeze dried raspberries - Dried rosebuds or petals
THE RECIPE, STEP BY STEP ELEMENTS:
01 Raspberry Mousse Centre 02 Almond Jaconde Sponge 03 Tempered White Chocolate Discs 04 Raspberry Jelly Centre 05 White Chocolate Yoghurt Glaze 06 Cream Cheese Mousse
01 Raspberry Mousse Centre 1. Put 100ml of the cream into a small saucepan with the sugar and the raspberry puree. Put on a medium heat and bring to the boil to dissolve the sugar. Meanwhile, place the gelatine leaves in a small bowl of cold water for a few minutes to soften. 2. Put the remaining cream in a bowl for the stand mixer. Attach the whisk to the mixer and whisk the cream until soft peaks form.
Set aside. 3. Once the raspberry cream in the saucepan is boiling, remove from the heat, squeeze out the gelatine leaves and add to the raspberry cream, mixing well to dissolve. 4. Cool the warm cream slightly and fold into the whipped cream. Pour into a ring mould (16cm) in diameter lined with clingfilm, 2cm thick. Freeze for at least 3 hours.
02 Almond Jaconde Sponge 1. Put the egg whites and sugar into the bowl for the stand mixer and attach the whisk attachment. Whisk to form a stiff meringue. Put the egg and egg yolks in a separate bowl. 2. Combine the egg yolks with the meringue and fold in the flour, ground almonds and melted butter. 3. Spread out onto a baking tray lined with a silpat and bake at 190°C for 10mins. Cool and cut out discs (16cm). Set aside.
03 Tempered White Chocolate Discs 1. Put the chocolate into a bowl over a pan of simmering water. Once melted to 45°C, remove from the heat and set aside to cool. When the chocolate has cooled to 35°C, add the cocoa butter and mix well to melt. Cool the chocolate again to 29°C, and use to make chocolate discs; spread the chocolate out on acetate or chocolate transfer sheets and cool for a few minutes until set, before cutting into small circles of various sizes (1cm, 2cm and 3cm). 2. Place the acetate sheets between two sheets of baking paper, then between two baking trays to press and keep flat. Keep in the fridge until ready to serve.
04 Raspberry Jelly Centre 1. Place the gelatine in a bowl of cold water to soften. Put the raspberry puree, water and sugar in a small saucepan and bring to a boil. Once boiling, remove from the heat, squeeze out the excess water from the gelatine leaves and add the gelatine to the puree, whisking well to dissolve. 2. Cool the jelly to room temperature and once the raspberry mousse is frozen, spread the jelly over the raspberry mousse using a small palette knife, no more than 1cm thick. Freeze (minimum 1 hour).
05 White Chocolate Yoghurt Glaze 1. Put the gelatine leaves into a bowl of cold water to soak. 2. Put the cream and glucose into a medium sized saucepan and bring to a boil. 3. Once boiling, squeeze out the soaked gelatine leaves and add to the pan, whisking to dissolve. Pour the hot cream over the chopped white chocolate and whisk well to ensure it is fully melted. 4. Add the mix to the yoghurt. Whisk well until fully combined. Set aside and cool until ready to use.
06 Cream Cheese Mousse 1. Place the gelatine into bowl of cold water to soak. 2. Put the milk in a small saucepan and place over a medium heat. Bring milk to a boil. 3. Place the egg yolks and sugar into a bowl and whisk to combine. When the milk is boiling, pour it over the egg and sugar, whisking all the time. Pour this mix back into the pan and continue to cook over a low heat until the mix reaches 75°C. Remove from the heat and squeeze out the soaked gelatine leaves. Add to the pan and mix well to dissolve. 4. Pour this mix over the cream cheese and whisk well to combine.
Cool this mix to 30°C. 5. Meanwhile, place the cream in a bowl and gently whisk to soft peak. Fold the cream into the cream cheese mix & combine well. 6. Assemble the entremets.
Assembly and Presentation:
Prepare an entremet or ring mould 20cm in diameter. Place a jaconde sponge disc in the bottom of the mould. Pour the cream cheese mousse into the base of the mould. Smooth out using a small palette knife. Remove the raspberry mousse and jelly centre from the freezer. Place in the centre of the cream cheese mousse, pressing down slightly. Pour over the remaining mousse and use the palette knife to smooth out the mousse. Plastic wrap the mould and freeze until completely frozen. (overnight) Once frozen, place the white chocolate glaze in a medium saucepan and heat to 45°C. Demould the entremet from the mould and place on a wire rack with a baking tray underneath. Pour the glaze into a jug and pour over the entremet, ensuring it is fully covered with the glaze. Leave to set for 1 minute before removing from the rack and placing in the fridge to fully set the glaze (10 mins). To finish: Remove the entremet and white chocolate discs from the fridge. Garnish the entremets with dried rose petals, chocolate discs and freeze dried raspberries.
Naturally Pure Perfection
