Passion Project: Dessert Recipe Book Design

Page 1

DESSERT DISPLAY

a dainty dessert exhibition

VICKY MILU



CONTENT WELCOME

PA G E

S T R A W B E R R Y BOTTLE CAKE RASPBERRY ICE LOLLIES M I L L E - F E U I L L E RASPBERRY CHEESECAKE C H O C O L AT E

SOUFFLE

MINI

ALASKAS

BAKED

CREDITS AND SOURCES


‘‘dessert is an opportunity to make something beautiful as well as delicious.’’


design by Vicky Milu


welcome to the dessert display


Sharing, with love, a collection of 6, easy-to-make dessert recipes suitable for picnics, high teas and any other gathering of that sort.


STRAWBERRY BOTTLE CAKE INGREDIENTS

300g strawberries

CAKE SHEET

STRAWBERRY COMPOTE

115g eggs

250g strawberries

2 yolks

70g sugar

75g sugar

10g lemon juice

70g cake flour

CREAM 250g heavy Cream 25g sugar

10g corn starch 20g unsalted butter 25g milk Recipe Credit | J. Dessert 제이디저트


RECIPE

The required measurements per step are according to the ingredients list

Cake Sheet

1. Place oil paper on a c a ke m o l d w i t h a d i a m e t e r of 15cm.

7. Add the corn starch and c a ke f l o u r i n t o t h e e g g m i x t u r e . 8.

Mix evenly with a spatula.

Be cautious with step 3. Do not add the egg mix into the water. Place the physical bowl

1 1 . P o u r t h e m i x i n t o t h e c a ke pan.

4. Remove the egg bowl mixture from the water bowl. 5. Whip the mixture until it is smooth and has a light i v o r y c o l o u r.

10. Mix e v e n l y.

the

ingredients

1 2 . P u n c h t h e c a ke p a n o n the surface to remove air bubbles. 1 3 . B a ke f o r a b o u t 3 0 m i n u t e s and 165 degrees. 1 4 . S e p a r a t e c a ke f r o m p a n and let it cool. 1 5 . S l i c e t h e c o o l e d c a ke i n t o 1cm thick slices. 16. Prepare as a sheet for the glass. Cut them based on the shape of the glass you are using.

C A K E

9. If there are no traces of powder in the mix add the melted butter and milk.

B O T T L E

3. Add hot water into a separate bowl. Sit the egg mixture bowl into the hot water bowl to raise the temperature of the egg up to 40 degrees Celsius.

S T R A W B E R R Y

2. Place egg & yolk in a b o w l a n d s u g a r. M i x t h e m t o g e t h e r.

6. Melt the butter and milk to a temperature of about 45 to 50 degrees Celsius. (microwave for about 30 seconds)


Strawberry Compote 1. Wa s h a n d c u t t h e 2 5 0 g o f s t r a w b e r r i e s into small pieces. 2. Put strawberries and sugar into a pot and bring to a boil. Mix it well with a spatula. 3.

Boil until thick then add lemon juice.

4.

Once it is done, let it cool.

Cream of the Cake 1. Whip heavy cream and sugar in a bowl.


Putting Everything Together 1. Cut the 300g of strawberries in half and some in thin diagonal slices for the bottle. 2.

Start layering the glass.

3. Place the strawberry compote as the b o t t o m l a y e r. 4.

O n t o p o f t h a t , a d d a c a ke s h e e t l a y e r.

5. Put strawberry slices on the side of the glass. 6.

Add a layer of cream

7. R e p e a t t h e s e s t e p s u n t i l y o u f i l l t o t h e top of the glass.

You can be creative with your layers. The amount of cream and strawberries you use and layers you add depends on your personal preference


RASPBERRY ICE LOLLIES INGREDIENTS

100g raspberries 150g vanilla drinking yogurt 1 fresh Lime 1 tbsp maple syrup

Recipe Credit | Centra.co.uk


RECIPE

1. Put the raspberries, vanilla yogurt and maple syrup in a bowl

3. Leave to infuse for 10 mins

This r e c i pe is s ui te d f o r a s e r vi n g of 6

L O L L I E S

5. Pour into six ice lolly moulds and freeze for at least 4 hours or overnight

I C E

4. Juice the lime, then stir in the lime juice and leave to cool

R A S P B E R R Y

2. Pour over 350ml boiling water


MILLE-FEUILLE INGREDIENTS

1 and 1/2 cups whole milk

1/2 heavy whipping

1/2 cup granulated sugar,

cream, chilled

divided 1/4 cup cornstarch 6 egg yolks 1 tsp vanilla extract Pinch of kosher salt

1 box (2 large sheers) allbutter puff pastry 1/4 cup all-purpose flour, for dusting and rolling 1/2 cup powdered sugar 1 pint strawberries, halved Recipe Credit | Dominique Ansel Masterclass


Tips on making a Mille-feuille that’s both crisp and creamy Make the pastry cream first

•Use frozen puff pastry

To save time, instead of making these from scratch, buy highquality puff pastry.

•Weigh down the pastry

Weighing down the pastry as it bakes will keep the pieces flat and make it easier to build multi layers you assemble. It will be brittle if you bake without extra weight.

•Finish with whip cream

Folding a few cups of whip cream into the pastry cream adds lightness to this dessert while still ensuring the pastry stays crisp.

M I L L E - F E U I L L E

Filling must be completely cool before you assemble the dessert. Make the pastry cream and chill it while baking the puff pastry and preparing any optional toppings.


Mille-feuille, French for “a thousand leaves” is a simple dessert made by layering pieces of puff pastry with a cream filling. RECIPE

1. Preheat the oven to 200 degrees Celsius. 2. In a medium saucepan over medium heat, bring the milk and a ¼ cup of the sugar t o a l i g h t s i m m e r. 3. In a medium mixing bowl, stir together the remaining sugar and the cornstarch, then whisk in the egg yolks. 4. Te m p e r t h e e g g - y o l k mixture by whisking in ⅔ cup of the warmed milk. 5. Slowly whisk the tempered egg mixture back into the saucepan with the remaining milk mixture.

6. Reduce the heat to m e d i u m - l o w. Stirring continuously with a rubber spatula, cook the mixture until it comes to a b o i l a n d b e g i n s t o t h i c ke n , about 3–4 minutes. 7. Stir in the vanilla and salt. 8 . Tr a n s fe r t h e p a s t r y c re a m to a mixing bowl and cover with plastic wrap. Press the plastic wrap directly onto the s u r f a c e , s o i t d o e s n’t f o r m a skin. 9. Refrigerate the pastry c r e a m u n t i l i t’s c o m p l e t e l y chilled for about 1–2 hours.


Bake the pastry sheets in a weighteddown pan to ensure they stay flat while keeping their “thousand leaves” 10. Lightly flour a clean surface and roll the puff pastry sheets into ¼-inch-thick rectangles. Cut each sheet into 12 evenly sized rectangles.

11. Dock the rectangles by piercing the surface evenly with a fork.

1 2 . Tr a n s f e r t h e p a s t r y r e c t a n g l e s t o t w o p a rc h m e nt p a p e r– l i n e d b a k i n g s h e et s .

13. Place another sheet of parchment p a p e r o v e r t h e p r e p a r e d p a s t r y, t h e n s e t another baking sheet on top to weigh d o w n t h e p a s t r y.

14. Bake the puff pastry for 12 minutes, then remove the top baking sheet and parchment layers.

15. Continue baking the puff pastry until d e e p g o l d e n b r o w n a n d c r i s p y, a b o u t 5 – 6 m i n u t e s l o n g e r. R e m o v e t h e p a n from the oven and let the pastry cool at room temperature.


16. Pour the whipping cream into the bowl o f a s t a n d m i xe r o r a l a r g e m i x i n g b o w l a n d whisk until stiff peaks form.

1 7. C a r e f u l l y f o l d t h e w h i p p e d c r e a m into the chilled pastry cream until evenly combined.

1 8 . Tr a n s f e r t h e p a s t r y c r e a m m i x t u r e t o a piping bag.

19. To assemble the mille-feuilles, place 8 rectangles of baked puff pastry onto a serving platter or sheet tray.

This rec ipe i s suited for a servin g of 8


20. Pipe connected dots or a line of pastry cream onto the puff pastry rectangle.

21. Place another pastry rectangle on top of the piped cream, and repeat this process.

22. After piping the last layer of cream, tuck the strawberry halves into the pastry cream (if using).

23. Use a fine-mesh strainer to dust powdered sugar over the assembled millefeuille. Serve immediately, or chill and serve within 4 hours of assembling.


RASPBERRY CHEESECAKE INGREDIENTS

CRUST

FILLING

100g/150g biscuits,

250ml milk

250g of smooth

finely crushed

125ml sugar

cottage/cream

60g margarine/

1 egg, separated cheese

butter, melted

25ml gelatine

(can use more if

25ml cold water

necessary)

125ml fresh cream 50ml canned, crushed raspberries


RECIPE

1. Put the biscuits in a plastic bag and crush them by rolling them with a rolling pin or use a food processor.

4. Beat the egg yolk with a fork in a sm all sauce pan and cont inue beating while adding a little of the milk mixture. Then add the rest of the milk. 5. Return the pan to low and continue stirring a thin layer coats the off the spoon. Remove custard from the heat.

heat until back egg

6. Sprinkle the gelatine over cold water to hydrate. Dissolve over hot water.

8. Mix the cottage/cream cheese and the lemon juice. Add the crushed pineapple. Add this mixture to the egg custard. Allow to partially set until the mixture reaches the viscosity of raw egg-white. 9. Beat the egg white until stiff. Gradually beat in the remaining sugar (50ml). Beat the cream until still. Using a metal spoon fold the eggwhite and cream into the custard mixture. 10. Pour the filling on to the crust and sprinkle the 25ml crumbs on top. 11. Place the cake in the fridge to set. 12. Unmold and serve. Place the base of the tin on a seving plate.

C H E E S E C A K E

3. Scald the milk in the microwave and add 75ml of sugar.

7. Add the gelatine to the warm egg custard mixture.

R A S P B E R R Y

2. Add the melted margarine to the crushed biscuits. Press the crumbs on the base of 20cm diameter, loosebottomed sandwich tin to form a crust or you can make i ndividual one’s. Leave it to chill for 20 minutes.

Microwave 40 seconds on medium 50% power


BAKED CHOCOLATE SOUFFLE INGREDIENTS

60ml sugar

10ml cocoa

40g margarine

pinch of salt

50ml sugar

4 eggs, separated

250ml scalded sugar

5ml vanilla


RECIPE

1. Preheat oven to 160 degrees Celsius.

2. Grease a souffle dish (18cm diameter 0r 1.25 lt) with extra margarine.

5. Remove from heat gradually add cocoa milk.

and and

6. Return to heat and stir until mixture thickens.

9. Spoon the mixture into prepared souffle dish. Stand in a pan of cold water (bain marie) and bake for 25-30 minutes.

10. Serve immediately with custard.

T his rec ipe is suited for a servin g of 4

S O U F F L E

4. Melt the margarine in a saucepan. Add flour and stir. Add the remaining sugar.

8. Beat the egg whites to stiff peak stage. Fold into mixture.

C H O C O L A T E

3. Sprinkle sugar in souffle dish so that the base and sides of the dish are covered i n with sugar. Shake the excess out. Add in step 4.

7. Remove from heat. Add a little hot mixture to the egg yolks then return mixture to the pan. Mix well. Add vanilla and mix.


MINI BAKED ALASKAS INGREDIENTS

1 large bought or home-made Swiss role 25ml sherry

MERINGUE

FILLING

4 egg whites

400g can fruit, drained

pinch of salt

2 lts ice-cream

pinch of cream of tartar 150ml castor sugar


RECIPE

1. Slice the Swiss roll into eight 2cm slices and place apart on a baking tray. Sprinkle about 3ml sherry over each slice.

This will help to prevent the ice-cream from melting too quickly

7. P i p e m e r i n g u e o n t o prepared bases starting at base and spiralling up to top of ice-cream. Ensure all ice-cream is covered to prevent leakage.

8. Bake at 190 degrees Celsius for 3-4minutes until slightly browned. S e r v e i m m e d i a t e l y.

A L A S K A S

If time permits, place in freezer to ensure ice-cream is frozen solid.

6. Fit a large piping bag with a large star nozzle. Fill bag with meringue mixture.

B A K E D

3. Using an ice-cream scoop, scoop ice-cream into balls and place one on top of fruit.

5. Gradually add sugar and continue to whisk until stiff peak form. M I N I

2. Divide fruit into eight portions, spoon a portion on to each cake slice to cover.

4. Whisk egg-whites, salt and cream of tartar until soft peaks form.


CREDITS Recipe Credits

STRAWBERRY BOTTLE CAKE https://m.youtube > JDessert

RASPBERRY ICE LOLLIES https://www.centra.co.uk

MILLE-FEUILLE RECIPE

https://www.masterclass.com

Image Sources https://www.unplash.com https://www.pexels.com https://www.foodiesfeed.com https://za.pinterest.com https://www.thekitchn.com

SOURCES



‘‘dessert is an opportunity to make something beautiful as well as delicious’’

DESSERT DISPLAY


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