Creme Patisserie

INGREDIENTS 6              Egg Yolks 500g        Milk 30g          Flour 120g        Castor Sugar 10g           Corn Flour 20g           Vanilla Extract   PROCEDURE. Place Egg Yolks and 1/3 of sugar into a mixing bowl, whisk on high until they form ribbons like lightly whisked cream. Stir in flour and Corn flour and mix well. Combine milk,…

Chocolate Creme Ganache

INGREDIENTS 220g        Fresh Cream 50g           Unsalted Butter 650g         Dark Chocolate, finely chopped 5g             Vanilla Extract   PROCEDURE. Place Cream, Butter and Vanilla Extract into a saucepan. Bring to a gentle boil. Add chopped Chocolate, take of heat and stir until completely melted. May…

Sponge Dough Baguette

INGREDIENTS Group 1 650g        Flour 15g           Salt Group 2 8g             Yeast 400g         Water 25g            Olive oil   PROCEDURE. Combine Group 1 flour and salt. Set 250g of the flour/salt mixture aside. Combine group 2 excl. 3g of yeast and add to the remaining flour/salt and mix…