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  • Fresh Origins Recipe Pastry Arts Virtual Summit 2021

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    Ash
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    This document provides recipes for a vanilla olive oil mousse, chervil olive oil cake, and passionfruit curd. It also includes recipes for a glacage, sable cookies, and fine herbes mascarpone chantilly. The multi-step assembly instructions describe layering and glazing the components to create a finished dessert featuring the mousse, cake, curd, sable, and chantilly topped with decorative elements.

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    This document provides recipes for a vanilla olive oil mousse, chervil olive oil cake, and passionfruit curd. It also includes recipes for a glacage, sable cookies, and fine herbes mascarpone chantilly. The multi-step assembly instructions describe layering and glazing the components to create a finished dessert featuring the mousse, cake, curd, sable, and chantilly topped with decorative elements.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    Download as pdf or txt
    70 views5 pages

    Fresh Origins Recipe Pastry Arts Virtual Summit 2021

    Uploaded by

    Ash
    This document provides recipes for a vanilla olive oil mousse, chervil olive oil cake, and passionfruit curd. It also includes recipes for a glacage, sable cookies, and fine herbes mascarpone chantilly. The multi-step assembly instructions describe layering and glazing the components to create a finished dessert featuring the mousse, cake, curd, sable, and chantilly topped with decorative elements.

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    © All Rights Reserved
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    of 5

    Pastry Arts Summit 2021 – Fresh Origins

    Recipe by Jim W Hutchison, Executive Pastry Chef and Consultant

    Vanilla Olive Oil Mousse


    1x recipe yields:

    Ingredient 1x
    Milk 500 g
    Sugar 130 g
    Vanilla, NOROHY 2 Each
    Lemon zest 4g
    Salt 1g

    Yolks 180 g

    Olive Oil 100 g

    Gelatin 4 Each

    Cream 400 g

    Procedure:
    1) Whip the cream on medium speed to soft peaks. Set aside in the refrigerator.
    2) Add in a heavy bottomed medium saucepan, add the milk, sugar, salt, lemon zest and
    vanilla bean. Bring to boil.
    3) Temper the hot milk mixture into the yolks.
    4) Pour the hot mixture back into the pan and cook as an anglaise to 80ºC - 82ºC while
    constantly whisking.
    5) Add the previously bloomed gelatin and whisk until combined.
    6) With an immersion blender, emulsify in the olive oil.
    7) Pass through a fine mesh strainer and place over an ice bath.
    8) Stir and chill until the mixture reaches around 30ºC.
    9) Fold in the whipped cream.

    Chervil Olive Oil Cake


    1x recipe yields: (1) 1/4 sheet

    Ingredient 1x
    AP Flour 83 g
    Almond Flour 25 g
    B. Powder 3g
    Egg 50 g
    Sugar 108 g

    Milk 65 g
    Chervil, blanched, frozen 42 g

    Extra Virgin Olive Oil 50 g

    Procedure:
    10) Blanch the chervil by placing in boiling water for about 10 seconds. Remove from
    the boiling water and immediately place in ice water and stir around to cool.
    11) Remove the chervil from the ice water and squeeze excess water out. Place in a
    container and freeze.
    12) In bowl on a standing mixer, using the whip attachment, whip the egg and the sugar
    on high for about 5 minutes. The mixture should be pale and fluffy.
    13) In a high speed blender, add the milk and the frozen prepared chervil. Blend on high
    until smooth.
    14) Add the olive oil to the blender and continue to blend until homogenous.
    15) Fold the chervil mixture into the whipped egg and sugar mixture until homogenous.
    16) Add the previously sifted dry ingredients and fold until homogenous.
    17) In a silpat half sheet tray, spread evenly.
    18) Bake @176ºC / 350ºF for 10-12 minutes.
    19) Freeze and then portion as needed.

    Passionfruit Curd
    1x recipe yields:

    Ingredient 1x
    Passionfruit Puree 200 g
    Agar 3g

    Sugar 200 g
    Whole Egg 200 g

    Butter, soft 135 g

    Procedure:
    1) Place the passionfruit in a blender. Shear in the agar. Blend for 2 minutes. Transfer
    to a saucepan and bring to a boil.
    2) Meanwhile, combine the eggs and sugar in a bowl and blend with an immersion
    blender to combine. Temper the hot juice into the egg mixture and return to the saucepan. Bring
    to a boil while stirring constantly.
    3) Transfer the mixture to a blender and blend on low speed. Add the butter little by little
    until it is all incorporated and homogenous.
    4) Pour the mixture into selected molds and allow to gel and freeze.

    Sable
    1x recipe yields:

    Ingredient 1x
    Sugar 100 g
    Cake Flour 125 g
    Almond Flour 50 g
    Salt 3g
    Baking Powder 2g
    Vanilla, NOROHY ½ Each

    Butter 115 g

    Extra Virgin Olive Oil 25 g


    Yolks 45 g

    Procedure:
    1) Sift all the dry ingredients together. Add to a bowl of a standing mixer. Scrap the
    seeds from the vanilla bean and add to the dry ingredients.
    2) Cut the cold butter into cubes and add to the dry ingredients. With the paddle
    attachment, mix until a sandy texture is achieved.
    3) Add the yolks and olive oil and mix just until incorporated, taking care not to over
    mix.
    4) Wrap the dough in plastic and chill for at least 2 hours.
    5) Sheet the dough to 3mm. Cut out circles and place on silpat lined sheet tray.
    6) Bake @163ºC / 325ºF until golden.

    Glacage
    1x recipe yields:

    Ingredient 1x
    Water 150 g
    Sugar 300 g
    Liquid Glucose 300 g

    Condensed Milk 200 g


    Gelatin 20 g
    White Chocolate 300 g

    Procedure:
    1. Cook the water, sugar, glucose, and color to 103°C
    2. Add the condensed milk and bloomed gelatin
    3. Emulsify the white chocolate
    4. Use at 35°C

    Fine Herbes Mascarpone Chantilly


    Ingredient 1x
    Cream 307 g
    Fine Herbes 18 g

    Mascarpone 92 g

    Procedure:
    1. Mix the cream and micro herbs together and allow to cold steep overnight.
    2. Strain the cream and rescale to 307 g
    3. Whip all ingredients on medium speed to obtain a light smooth creamy Chantilly.
    4. Whip to desired consistency. Preferred between soft and medium peaks.

    Assembly
    Procedure:
    1) Remove the chervil cake from the tray and remove the silpat. Portion the cake into
    medium small circles.
    2) Remove the passionfruit curd the molds and place on the prepared chervil cake.
    Place in the freezer until needed.
    3) Portion the prepared Olive Oil Vanilla Mousse into silicone molds and place the
    prepared passionfruit and chervil inserts inside. Make sure the chervil cake is on top
    as this will be the bottom/base of the pastry. Place in the freezer until completely
    frozen.
    4) Have your glacage ready at around 35°C.
    5) Unmold the mousse and place on a wire rack to prepare for glazing
    6) *Tip: line your tray under your wire rack with plastic wrap. It makes for easy use of
    clean up.
    7) Pour the glacage over the mousse ensuring that all of the surface has been covered
    and glazed.
    8) Using an offset spatula and toothpick or skewer, remove the glazed mousse from the
    rack. Make small circular motions on the rack to remove an excess glaze from the
    bottom.
    9) Place the glazed mousse directly on the previously baked vanilla sable.
    10) Pipe the whipped fines herbes Chantilly on top of the mousse.
    11) Finish by adding some decorative chocolate work and of course the micro fine herbes
    mix and edible flowers.
    12) *Don’t forget your pastry was recently removed from the freezer. Allow a couple
    hours in the refrigerator to come to proper temperature for eating.

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