2016Felchlin Ambassador Felchlin Seminar July 26 11AM-330PM
Chef Ramon Ramos
With Chef Ramon Ramos, Felchlin Ambassador
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Chef Ramon Ramos
Execu7ve Pastry Chef, Orlando World Center Chef Ramon Ramos has a real zeal for pastries and chocolates which can be seen and tasted in every single one of his treats or show pieces. He inherited his desire to work with pastry at the age of 7 years old from both his grandfather and uncle in Mexico, who worked with sugar, ice creams and sorbets. When he was 16 years old he leD for California where he took his first steps as a pastry cook at the Ritz-Carlton Laguna Niguel. Seven years later, he moved on to working at other Ritz-Carlton and MarrioJ properKes in Hawaii, Missouri, Michigan, California, and China. Chef Ramon’s previous ExecuKve Chef PosiKon was at the Ritz-Carlton JW MarrioJ LA Live in Los Angeles California. He recently moved to Orlando, Florida where he is currently the ExecuKve Pastry Chef for the Orlando World Center MarrioJ. For a total of 23 years, Chef Ramon has been with the MarrioJ and Ritz Carlton Company. Not only is Chef Ramon’s professional resume decorated from working all over the world , he has also set a pedestal for pastry chefs of the future through the excellent work he portrays outside of the kitchen. He has parKcipated and judged compeKKons and is a pastry coach. As a member of the Mexican Pastry Team, Chef Ramon parKcipated in the Coupe du Monde de la PaKsserie, Lyon, France, in 2007. He judged the 2009 World Chocolate Masters naKonal selecKons in China. He also judged the 2009 FHC internaKonal culinary arts compeKKon in Shanghai China. Chef Ramos has recently worked along Chef Ortega to coach the Mexican pastry team for the 2010 world pastry team championship. In 2012, he judged at the Coppa del Mondo della Gelateria in Rimini, Italy. Three months later, Chef Ramon competed in the Mondial des Arts Sucres. Following this he judge d at the WPTC in Las Vegas, Nevada. 2
Apricot Tart
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Chocolate Deco
Fresh Apricots ProďŹ terols Apricot Diplomat
Sable Breton Tartshell
4
Pate Sable Breton Yolks
224g
7.9oz
Sugar
454g
16.01oz
BuJer
454g
16.01oz
Bread Flour
630g
22.22oz
Baking Powder
42g
1.48oz
Salt
14g
0.49oz
Vanilla Bean
4g
0.14oz
Cream buJer and sugar. Add yolks, scrape, add dry ingredients, scrape. Sheet to 2 inches thick, cut. Bake at 176.7˚C/350˚F
Apricot Pastry Cream Milk 3.5%
226.8g
8oz
Apricot Puree
226.8g
8oz
Granulated Sugar
103.7g
3.66oz
Pasteurized Liquid Egg
100g
3.53oz
Corn starch
22.6g
0.8oz
Creampowder
34g
1.2oz
BuJer
14.2g
0.5oz
Vanilla Bean
4g
0.14oz
Heat milk with puree, sugar and vanilla bean. Mix eggs with vanilla powder and corn starch. Once milk comes to a boil add to eggs, whisk. Heat up the mixture while sKrring unKl it thickens, take off heat. Cool down in mixer, add buJer.
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Pate a Choux Flour
595.3g
21oz
Water
34fl oz
34fl oz
BuJer
396.8g
14oz
Salt
16g
0.6oz
Fresh Eggs
18-20 ea
18-20 ea
Heat water with salt and buJer, once it comes to boil add flour. Mix with a spoon unKl flour is cooked. Transfer to a mixer with the paddle aJachment. Once cooled add eggs one by one. Pipe puffs in a circle and place cookie on top. Bake at 162.7˚C/325˚F
Cookie BuJer
453.5g
1#
Sugar
453.5g
1#
Flour
453.5g
1#
Cream everything together unKl incorporated. Wrapped and put in cooler. Sheet to 1 inch thick. Use a round cuJer to place on top of the pate a choux.
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Chocolate Cake
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Vanilla Macaroon
Chocolate Deco Gold Leaf Maracaibo 65% Cake Almond Sable
Chocolate Deco
Maracaibo 65% Ganache
Maracaibo 65% Cremeux Caramelito Praline
Joconde soaked with Frangelico simple syrup White Chocolate Coee Ganache Almond Sable
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Almond Sablé BuJer
250g
8.82oz
Salt
4g
0.14oz
Powdered Sugar
180g
6.35oz
Almond Flour
60g
2.12oz
Pastry Flour type 400
120g
4.23oz
Pastry Flour type 400
350g
12.35oz
Fresh Eggs
100g
3.53oz
Cream buJer, salt and powdered sugar. Add eggs. Add the almond flour and the first amount of pastry flour, scrape. Add the second pastry flour unKl is incorporated. Let the dough rest before using. Sheet to 1.5 inch thick.
Caramelito 36% Praline Pralinosa F
136g
4.8oz
Caramelito 36% Rondo
57g
2.01oz
CroquanKne Flaky wafers
113g
3.99oz
Melt Pralinosa and Caramelito together. Mix in CroquanKne. Spread into the mold to cover the boJom.
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White Chocolate Coffee Ganache Edelweiss 36% Rondo
907.2g
2#
Heavy cream
453.5g
1#
Coffee flavor
TT
TT
Bring heavy cream to a boil, add to Felchlin Edelweiss 36% rondo, whisk unKl smooth. Add coffee flavor to taste. Let it rest. Pipe in lines, freeze.
Maracaibo 65% Cremeux Maracaibo Clasificado 65% Rondo
200g
7.05oz
Icing sugar
35g
1.23oz
Heavy Cream 35%
100g
3.53oz
Past. Liquid egg yolk
50g
1.76oz
GelaKne leaves
8g
0.28oz
Heavy cream 35%
475g
16.76oz
Heat the 100g of heavy cream. Scale the powdered sugar and yolks keeping them separate unKl ready to use. Bloom gelaKn. Whip the 475g of cream to soD peaks. Once the heavy cream is hot, temper the yolks, and cook unKl nappe. Add bloomed gelaKn at the end. Strain. Pour hot mixture over chocolate and combine. Fold into soD the soD peaked cream.
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Joconde Eggs
10ea
10ea
Flour, all purpose
99g
3.5oz
BuJer, melted
85g
3oz
Whites
12ea
12ea
Sugar
312g
11oz
Almond Flour
312g
11oz
Whip eggs unKl fluffy, add flour and almond flour. In a separate bowl whip whites, add sugar, whip unKl sKff peaks. Fold in egg mixture to the meringue, add buJer. Spread on a sheet pan 1.75. Bake at 204.4˚C/400˚F
Maracaibo 65% Ganache Maracaibo Clasificado 65%
453.5g
1#
Heavy Cream 35%
680.3g
1.5#
Heat heavy cream to simmer. Add the cream to the chocolate.
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Macaroon Fresh Egg White
125g
4.41oz
Granulated Sugar
75g
2.65oz
Macaroon Mix
187.5g
6.61oz
Macaroon Mix Almond Flour
100g
3.53oz
Powdered Sugar
200g
7.05oz
Whip whites with sugar unKl medium peaks. Fold in macaroon mix.
SiD almond our and powdered sugar together. Robocup mix unKl it becomes light and powder.
Macaroon Filling California Almond Paste 1:1
350g
12.4oz
BuJer
350g
12.4oz
Ground Vanilla Beans
TT
TT
Robocup everything together unKl is smooth. Add ground vanilla beans to taste.
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Keylime
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Chocolate Deco Green Macaroon with Pistachiosa Filling Whipped Cream Key Lime
Lime Zest
Graham Cracker Sable Breton
14
Pate Sable Breton Yolks
224g
7.9oz
Sugar
454g
16.01oz
BuJer
454g
16.01oz
Bread Flour
605g
21.3oz
Graham Crackers Crumbs
25g
0.9oz
Baking Powder
42g
1.48oz
Salt
14g
0.49oz
Vanilla Bean
4g
0.14oz
Cream buJer and sugar. Add yolks, scrape, add dries, scrape. Bake at 176.7˚C/350˚F
Key Lime Mix Yolks
950ml
1qt
Condensed Milk
1892ml
2qts
Key Lime Juice
950ml
1qt
Lime Zest
2ea
2ea
Mix everything together with the paddle aJachment. Bake at 137.7˚C/280˚F
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Macaroon Fresh Egg White
125g
4.41oz
Granulated Sugar
75g
2.65oz
Macaroon Mix
187.5g
6.61oz
Food Colouring
Green
Macaroon Mix Almond Flour
100g
3.53oz
Powdered Sugar
200g
7.05oz
Macaroon Filling Pistachiosa F
200g
7.05oz
Whip whites with sugar unKl medium peaks. Fold in macaroon mix.
SiD almond our and powdered sugar together. Robocup mix unKl it becomes light and powder.
Keep Pistachiosa F at room temperature to ďŹ ll macaroons
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Chocolate Tart
17
Raspberry Chocolate CigarreUe
Chocolate Decor
Orange Macaroon with Mangonosa Filling Maracaibo 65% Ganache Joconde Banana Caramel
Graham Cracker Tart shell
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Banana Caramel Granulated Sugar
226.8g
8oz
Glucose
85.5g
3.05oz
BuJer
113.4g
4oz
Peeled Banana
453.6g
16oz
Puree bananas. Make a caramel: heat glucose and sugar, to a caramel color. Add buJer and sKr, unKl incorporated. Add bananas and whisk unKl fully incorporated, let cool.
Joconde Eggs
10ea
10ea
Flour, all purpose
99g
3.5oz
BuJer, melted
85g
3oz
Whites
12ea
12ea
Sugar
312g
11oz
Almond Flour
312g
11oz
Whip eggs unKl fluffy, add flour and almond flour. In a separate bowl whip whites, add sugar, whip unKl sKff peaks. Fold in egg mixture to the meringue, add buJer. Spread on a sheet pan 1.75#. Bake at 204.4˚C/400˚F
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Maracaibo 65% Ganache Maracaibo 65%
453.5g
1#
Heavy Cream 35%
453.5g
1#
Heat heavy cream to simmer. Add the cream to the chocolate.
Macaroon Fresh Egg White
125g
4.41oz
Granulated Sugar
75g
2.65oz
Macaroon Mix
187.5g
6.61oz
Food Colouring
Orange
Whip whites with sugar unKl medium peaks. Fold in macaroon mix.
Macaroon Mix Almond Flour
100g
3.53oz
Powdered Sugar
200g
7.05oz
SiD almond our and powdered sugar together. Robocup mix unKl it becomes light and powdery.
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Cheesecake Tart
21
Chocolate Deco
Strawberry Whipped Cream
Vanilla Crumbles
Cheesecake
Raspberry Jam
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Cheesecake Cream Cheese
1360g
3#
Eggs
4ea
4ea
Sugar
340.2g
12oz
Vanilla
14g
0.5oz
Cream the cream cheese unKl soD, add sugar. Once incorporated add eggs and vanilla. Bake at 149˚C/300˚F
Vanilla Sugar Streusel BuJer
136g
4.8oz
Granulated Sugar
102g
3.6oz
Pastry Flour type 400
226g
7.97oz
Vanilla Powder
1g
0.04oz
Mix together sugar and flour. Cut buJer into mixture unKl it just comes together. Grate through glazing rack in order to get same size crumbles.
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Lemon Tart
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Chocolate Deco
Macaroons Vanilla Tart Shell
Passion Diplomat
Lemon Cream Frangipane
Pistachio Macaroon
Orange Macaroon Tart Shell
Vanilla Macaroon
Whipped Cream
Chocolate Deco
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Frangipane BuJer
226g
7.97oz
Granulated Sugar
226g
7.97oz
Almond Flour
113g
3.99oz
California almond paste 1:1
113g
3.99oz
Fresh Eggs
200g (4ea)
7.05oz (4ea)
Vanilla extract
1tsp
1tsp
Pastry Cream
96g
3.39oz
Cream buJer, almond paste and sugar together. Add in eggs with vanilla extract. Add almond our. Add pastry cream.
Pastry Cream Milk 3.5%
450g
15.87oz
Granulated Sugar
103.7g
3.66oz
Pasteurized liquid eggs
100g (2ea)
3.53oz (2ea)
Cornstarch
22.6g
0.8oz
Elsay Powder
34g
1.2oz
BuJer
23g
0.81oz
Bourbon Vanilla Bean
4g (1ea)
0.14oz (1ea)
Heat milk with sugar and vanilla bean. Mix eggs with elsay powder and cornstarch. Once milk comes to a boil add to eggs. Whisk. Heat up the mixture while sKrring unKl it becomes thick, take o heat. Cool down in mixer, add buJer.
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Lemon Cream Lemon Cream Pasteurized Liquid Egg Pasteurized Liquid Egg
10.58oz 10.58oz 300g (6ea) 300g (6ea) (6ea) (6ea)
Lemon Juice Lemon Juice Granulated Sugar Granulated Sugar
217.7g 217.7g 408.2g 408.2g
Pateurized Liquid Egg Yolk 96.4g Pateurized Liquid Egg Yolk 96.4g Clarified BuJer 254g Clarified BuJer 254g Lemon Zest 28.4g Lemon Zest 28.4g
Passion Diplomat Passion Diplomat Passion Puree 250g Passion Puree 250g BuJer 375g BuJer 375g Sugar 500g Sugar 500g Eggs 6ea Eggs 6ea GelaKn 5ea GelaKn 5ea Heavy Cream 3.5% 1150g (whipped) Heavy Cream 3.5% 1150g (whipped)
7.68oz 7.68oz 14.4oz 14.4oz 3.4oz 3.4oz 8.96oz 8.96oz 1oz 1oz
8.8oz 8.8oz 13.2oz 13.2oz 17.6oz 17.6oz 6ea 6ea 5ea 5ea 40.5oz 40.5oz
Using a bain marie, mix the lemon juice and Using a bain marie, mix the lemon juice and sugar, unKl sugar has dissolved. Mix eggs and sugar, unKl sugar has dissolved. Mix eggs and yolks, temper in to the lemon juice mixture. yolks, temper in to the lemon juice mixture. SKr constantly unKl it thickens. Add clarified SKr constantly unKl it thickens. Add clarified buJer (melted), take off bain marie, add lemon buJer (melted), take off bain marie, add lemon zest, cool. zest, cool.
Using a bain marie, mix passion puree and Using a bain marie, mix passion puree and sugar, unKl sugar has dissolve. Bloom gelaKn sugar, unKl sugar has dissolve. Bloom gelaKn using an ice bath. Temper in the eggs to the using an ice bath. Temper in the eggs to the puree mixture. SKr constantly unKl it thickens. puree mixture. SKr constantly unKl it thickens. Add buJer and gelaKn. Take off bain marie, let Add buJer and gelaKn. Take off bain marie, let it cool. Once passion curd is cooled, fold in it cool. Once passion curd is cooled, fold in whipped cream. whipped cream.
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27
Macaroon Fresh Egg White
125g
4.41oz
Granulated Sugar
75g
2.65oz
Macaroon Mix
187.5g
6.61oz
Whip whites with sugar unKl medium peaks. Fold in macaroon mix.
Macaroon Mix Almond Flour
100g
3.53oz
Powdered Sugar
200g
7.05oz
SiD almond our and powdered sugar together. Robocup mix unKl it becomes light and powder.
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Caramelito 36% Pot de Creme Caramelito 36% Pot de Creme
29
29
Mix Berry Compote Caramelito Pot de Creme Red Currant Center
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Caramelito 36% Pot de Creme Heavy Cream 3.5%
920g
1qt
Sugar
28.4g
1oz
Yolks
227g
8oz
Caramelito 36%
454g
1#
Heat heavy cream and sugar to a simmer. Temper in the yolks and add the chocolate. Strain the mixture. Bake at 149˚C/300˚F
Red Currant Center Red Currant Consommé
500g
17.64oz
Granulated Sugar
127g
4.48oz
GelaKn Sheets
15g
0.53oz
Fresh Red Currants
454g
16.01oz
Heat fresh red currants over bain marie and strain. Bloom gelaKn in ice water. Scale the consommé and heat with the sugar enough to melt the gelaKn. Pour into desired mold.
31
Frambuesa
32
Half Raspberries
Chocolate Plaque Raspberry Mousse Macaroon
Thyme Gelee
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Raspberry Mousse Raspberry Puree
333g
11.75oz
GelaKne Sheets
10g
0.35oz
Fresh Egg Whites
56g
1.98oz
Granulated Sugar
112g
3.95oz
Heavy Cream 35%
326g
11.5oz
Cook sugar to 121˚C/249.8˚F. Add to the egg whites as is whipping. Bloom gelaKn in ice water. Melt the gelaKn with 10% of the raspberry puree; add the gelaKn mixture to the rest of the raspberry puree. Whip the heavy cream. Fold in puree mixture in merengue. Fold in merengue mixture to the whipped cream,
Macaroon Fresh Egg Whites
125g
4.41oz
Granulated Sugar
75g
2.65oz
Macaroon Mix
187.5g
6.61oz
Food Coloring
Red
Whip whites with sugar unKl medium peaks. Fold in macaroon mix.
Macaroon Mix Almond Flour
100g
3.53oz
Powdered Sugar
200g
7.05oz
SiD almond flour and powdered sugar together. Robocup mix unKl it becomes light and powder.
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Thyme Gelee Raspberry Puree
333g
11.75oz
Granulated Sugar
83g
2.93oz
Fresh Thyme
8g
0.28oz
GelaKne Sheets
6g
0.21oz
Bloom gelaKn with ice water. Melt raspberry puree with sugar and thyme. Add the gelaKn; strain.
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36
36
Truffle Shell Coated with Milk Cocoa Powder
Pistachiosa Fillling
Ganache Heavy Cream 35%
142g
5.01oz
Pistachiosa F
227g
8.01oz
Mascarpone Cheese
28g
0.99oz
Heat heavy cream to 32.2˚C/90˚F. Add to pistachiosa and mascarpone cheese. Emulsify.
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38
38
Truffle Shell Coated with Cocoa Powder
Coffeenosa Ganache
Ganache Heavy Cream 35%
142g
5.01oz
Coffeenosa F
227g
8.01oz
Trablit
142g
5.01oz
Heat heavy cream to 32.2˚C/90˚F. Add to coffeenosa and trablit. Emulsify.
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Truffle Shell
Truffle Shell
Rolled in 65% Maracaibo
Rolled in 65% Maracaibo Pralinosa
Pralinosa
Ganache
Ganache
Heavy Cream 35%
142g
5.01oz
Pralinosa F
227g
8.01oz
142g
5.01oz
Rum 40%vol
Heavy Cream 35%
142g
5.01oz
Pralinosa F
227g
8.01oz
Rum 40%vol
142g
5.01oz
40
Heat heavy cream to 32.2˚C pralinosa and rum. Emulsify
Heat heavy cream to 32.2˚C/90˚F. Add to pralinosa and rum. Emulsify.
40 41