TEAM PASTRY AUSTRALIA
RECIPE BOOK ASIAN PASTRY CUP 2012
Sydney Harbour Architectural Architectural: Our world famous structures, Sydney Harbour Bridge, Opera house and Sydney Centre Point Tower - steel, glass, sandstone and tiles.
Fireworks Fireworks:
It is in Sydney Harbour that our New Year celebrations go off with a bang and explosions of colour fill the night sky.
Sydney Harbour; it represents Australia’s history, our lifestyle and our gateway to the world. It is for yacht racing, for theatre spectaculars and for the biggest New Year celebration in the southern hemisphere. By day or by night it is our most beloved icon and therefore a suitably inspiring theme for Team Pastry Australia’s bid to qualify for the World Pastry Cup 2013.
Marine life Marine life:
The ocean feeds directly into Sydney Harbour bringing with it fish, dolphins and the blue green water that makes the harbour so beautiful.
Sugar
show piece
Dolphins break the water in playful arcs before diving back below to the clear blue where an aquatic world of mesmerizing beauty awaits
Turned sugar
Poured sugar
Blown sugar
Cast sugar
Pulled sugar
Blown sugar
Pastillage
Chocolate show piece
Brilliant blooms of colour burst across the night sky, music swells in symphony and an otherwise industrial structure becomes the centre point of celebration
Stars and Fireworks • Template - free hand cut • Airbrushed
Harbour Bridge • Silicon mould steel beams - cast and airbrushed chocolate/cocoa butter • Silicon moulds bolts - cast and lustre powder
Sydney Centre Point tower • Acetate mould made free hand • Lustre powder and natural chocolate • Hand rolled chocolate
Opera House • Cardboard mould made free hand - hollow cast • Air brushed cocoa butter
Fireworks • Cocoa butter on acetate with paint brush • Backed with chocolate • Hand cut
Girders • Hand rolled chocolate
Sandstone pillar/base • Silicon mould then hand carved
acadamia nut and Kalamansi Pearl
stralia
Cake recipe
e crunchy sse cake ousse Gateaux
Guanaja, Macadamia nut and Kalamansi Pearl Andre Sandison- Australia
Glaze
Glaze
Guanaja Chocolate Mousse
Guanaja Chocolate Mousse
Kalamansi Sago Jelly
Kalamansi Sago Jelly
Baked Chocolate mousse cake
Baked Chocolate mousse cake
Macadamianut praline crunchy
Macadamia nut praline crunchy
Macadamia nut Praline Base: Praline Ingredients
Amount
Macadamia nuts
500gm
Caster sugar
300gm
Cocoa butter
80gm
Method Dry melt and caramelise sugar, add nuts, process into praline paste. Cool and add tempered cocoa butter
Macadamia nut Praline Base: Biscuit Base Ingredients
Amount
Soft Flour
40gm
Macadamia nut Praline
80gm
Salt
pinch
Vanilla Powder
pinch
Method Combine all ingredients, chill and cut into fine streusel.
Macadamia nut Praline Base: Macadamia nut praline crunchy Ingredients
Amount
Biscuit Base
120gm
Macadamia nut pieces
120gm
Macadamia nut Praline
150gm
Sugar
25gm
Salt
pinch
Method Caramelise Macadamia nuts with sugar. Add praline into caramelised nuts, biscuit base streusel and combine. Divide into cake ring and press base.
Baked Chocolate Mousse Cake Ingredients
Amount
Method
Eggs
120gm
Whip eggs with sugar.
Caster Sugar
50gm
Coeur de Guanaja 80% P 125
100gm
Bring to the boil cream, rum, salt and vanilla powder and pour onto chocolate, process into Ganache.
Caramelia 34%
30gm
Cream
105gm
Rum
6gm
Salt
Pinch
Vanilla powder
Pinch
Combine egg Deposit into insert moulds and bake at 140c for 11 minutes.
Kalamansi Sago Jelly: Sago Base Ingredients
Amount
Water
3000gm
Grand Marnier
30gm
Kalamansi Puree
30gm
Sago
140gm
Method Bring water to boil and add sago, cook for 5 minutes. Add grand marnier and kalamansi puree; cook till sago is transparent, approximately 10 minutes.
Kalamansi Sago Jelly: Gelatine Solution Ingredients
Amount
Leaf gelatine
100gm
Water
500gm
Method Soak gelatine in water, heat and set into gelatine solution.
Kalamansi Sago Jelly: Sago Jelly Ingredients
Amount
Sago Base
500gm
Orange Juice
150gm
Kalamansi Puree
50gm
Grand Marnier Gel
20gm
Gelatine Solution
30gm
Caster Sugar
90gm
Vanilla Powder
1gm
Method Drain and place Sago into bowl. Bring to boil orange juice, kalamansi puree, grand marnier, sugar and vanilla powder. Combine the hot liquids with gelatine solution and sago and deposit into insert mould. Blast Freeze.
Cake Glaze Ingredients
Amount
Caster Sugar
450gm
Method
Water
225gm
Boil sugar, water glucose to 105c.
Glucose
450gm
Condensed Milk
300gm
Pour over with condensed milk and place chocolate on top, process into ganache.
Gelatine Solution
180gm
Add gelatine solution.
Coeur de Guanaja 80% P 125
250gm
Guanaja Chocolate Mousse Ingredients
Amount
Method
Egg Yolks
165gm
Eggs
80gm
Process into pate a’ bombe.
Caster Sugar
135gm
Gelatine solution (5:1)
45gm
Manjari Chocolate
45gm
Guanaja Chocolate
360gm
Whipped cream
690gm
Salt
pinch
Add pate a’ bombe to melted chocolate. Add melted gelatine solution. Add whipped cream.
Dessert recipe Raspberry Coconut Lamington, Lychee Parfait
Lychee Marshmallow • raspberry crunch shell
Lychee parfait with Coconut Nougatine
Justin Yu Australia
Raspberry Lamington Raspberry Jelly
Raspberry lamington: Sponge Ingredients
Amount
Egg Yolks
150gm
Method
Caster Sugar
45gm
Water
145gm
Whip egg white and sugar to soft peak.
Vegetable Oil
125gm
Fold whites into batter and deposit into tray.
Soft Flour
145gm
Bake 170c for 8 minutes.
Baking Powder
8gm
Egg White
310gm
Caster Sugar
125gm
Blast Freeze
Raspberry lamington: Raspberry Pastry Cream Ingredients
Amount
Raspberry Puree
130gm
Milk Vanilla Bean
Method
115gm 1gm
Egg Yolk
45gm
Caster Sugar
70gm
Soft Flour
10gm
Corn Starch
10gm
Unsalted Butter
25gm
Process into pastry cream
Raspberry lamington: Raspberry Syrup Ingredients
Amount
Raspberry Puree
500gm
Caster Sugar
100gm
Method Add ingredients together and warm to 50c
Lychee parfait with Coconut Nougatine: Gelatine Solution Ingredients
Amount
Gelatine Sheet
100gm
Water
500gm
Method Hydrate gelatine in water, melt and set into gelatine solution
Lychee parfait with Coconut Nougatine: Lychee parfait Ingredients
Amount
Egg Whites
75gm
Caster Sugar
180gm
Water
45gm
Italian Meringue
80gm
Lychee Puree
165gm
Whipped Cream 35%
165gm
Lychee paste Gelatine Solution
1gm 23gm
Method Produce Italian meringue
Warm gelatine solution and add to puree. Add half puree to whipped cream and meringue. Fold together and deposit into mould. Blast freeze.
Lychee parfait with Coconut Nougatine: Coconut Nougatine Ingredients
Amount
Method
Unsalted Butter
50gm
Mix pectin to part of sugar
Glucose
20gm
Melt butter, add to sugar and glucose and heat till melted.
Caster Sugar
60gm
Add pectin mix.
NH Pectin
3gm
Almond Meal
30gm
Coconut Meal
35gm
Add meals. Roll between silicon sheets. Bake at 170c for 6 minutes.
Lychee Marshmallow with Raspberry Crunch Shell: Raspberry Crunch Shell Ingredients
Amount
White Chocolate
200gm
Cocoa butter
120gm
Royaltine
40gm
Raspberry powder
3gm
Method Melt white chocolate and cocoa together. Add royaltine and raspberry powder. Dip into mould.
Lychee Marshmallow with Raspberry Crunch Shell: Lychee Marshmallow Ingredients
Amount
Lychee Puree
150gm
Method
Caster Sugar
35gm
Warm gelatine solution; add sugar and lychee paste, puree.
Gelatine Solution
45gm
Set, and whip until smooth and deposit into moulds.
Lychee Paste
.5gm
Lychee Marshmallow with Raspberry Crunch Shell: Raspberry Syrup Ingredients
Amount
Method
Raspberry Puree
500gm
Add ingredients together & warm to 50c and deposit into moulds.
Caster Sugar
100gm
Blast freeze.
Ingredients
Amount
Method
Raspberry Puree
40gm
Raspberry Jelly
1gm
Combine raspberry puree, lemon juice, water.
Water
50gm
Mix agar powder with sugar and add to puree.
Caster Sugar
20gm
Bring to boil, cool slightly and add gelatine solution.
Agar powder
1gm
Gelatine Solution
2gm
Lemon Juice
Set in mould.
National Baking Industry Association
QUALITY INGREDIENTS TO THE FOOD INDUSTRY
Teamry
t ass P ralia t u A
TEAM PASTRY AUSTRALIA: ASIAN PASTRY CUP 2012 Team Manager: Jian Yao Team Coach: Dean Gibson Team Captain/Sugar Competitor: Andre Sandison Team Member/Chocolate Competitor: Justin Yu Mould making/Sugar Trainer: Dammika Hatharasinghe Production: www.pdpr.com.au Photography: www.mvenables.com Graphic Design: www.itsabec.com Art work: Dean Gibson All recipes and product images copyright Team Pastry Australia
Team pastry Australia would like to thank and acknowledge the hard work of the following professionals: Jeroen Goossens, Anil Rohira, Adrian Marchio-Air Brush World, Barry Jones, Adrian Pagano, John Ralley, Buddika Gunawardana, Karl Beil, Yves Scherrer, the many students from Cordon Bleu, the staff at Continental Patisserie and Hamilton TAFE Baking Trades.
Teamry
talia ass P r t Au