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Saturday, November 30, 2013

Strawberries + Balsamic

Balsamic & Strawberries a perfect combination!

Tart + Acid + Sweet + Juicy 





Great Great Products


A great option when it comes to cook for Vegans!




Balsamic Gelatine Recipe:

500 grams Balsamic Vinegar (Good Quality)
300 grams Sugar.
25 grams Sosa Vegetable Gelatine

Wednesday, November 27, 2013

Cremeux





 Valrhona %33 Tanariva Chocolate Cremeux 

Pineapple Fluid Gel / Mango Fluid Gel / Passion Espuma
Chocolate Sea Salt Streusel



Cremeux

Chocolate Sea Salt Streusel Recipe:                  

  • 115 Grs Cold Butter.
  • 100 Grs Sugar.
  • 175 Grs Flour.
  • 50 Grs Cocoa Powder.
  • 3 Grs Sea Salt.

Saturday, November 23, 2013

Chocolate Entremet

Chocolate Sponge / Chocolate Ganache / Chocolate Mousse




 Chocolate Glaze Recipe:


290 grs Water.                    .240 grs Cream.
360 grs Sugar.                    .13 grs Gelatin.
120 grs Cocoa Powder.       


Friday, November 22, 2013

Red Velvet

A true American Classic Dessert
just platted a little different!

Raspberry Espuma / Salted White Chocolate Sorbet / Red Velvet / Cream Cheese Icing / Raspberry Gelee


+Food Network +LeCordonBlu  +redvelvetcake

Thursday, November 21, 2013

Petit Fours

Trufles


Coffee, Almond and kikos (fry corn) Chocolate Reine De Saba
peach roll up!


Reine de Saba Recipe:                              

  • 200 grams Egg whites.
  • 200 grams Almond Flour.
  • 200 grams Sugar.
  • 200 grams 66% Guanaja Valrhona Chocolate Melted 

  • +ValrhonaUSA NorthAmerica 


+Pastry Delights  +Chocolate

Tuesday, November 19, 2013

Tiramisu

Probably in my top 3 desserts 

that always liked and go crazy about it

and probably for the same reason didnt want to make a remake of it until now!!!

and it live up to the expectation!!!! 

Coffee Mascarpone Cream / Chocolate Sponge / Cocoa Nibs / Kalhua Syrup / Coffee Lactee +ValrhonaUSA NorthAmerica Cremeux /
+Valrhona cocoa powder  / Coffee Gelee




Kalhua Gelee Recipe:

  • 200 grams Simple Syrup
  • 50 grams Kahlua
  • 2 silver Gelatin Sheets





Monday, November 18, 2013

Carpaccio Dessert? can this be done Sweet???

Dry Hibiscus Flowers

Tart, Sweet, Aromatic just Amazing ingredient!
+hibiscus



Hibiscus infused Pineapple Carpaccio

Caramelized Brioche / Coconut Sorbet / Jamaica Water Shoot



Coconut Sorbet Recipe:


6 cans of coconut milk 
1kilo of 30' Baume Syrup
300 grams of Malibu coconut Rum

Once Your Syrup in cold!
Mix all ingredients at room temperature
And spin in the ice cream machine!

+Coconut Health

Sunday, November 17, 2013

Another Classic

Picture taken when  i was still at Culinary School!

one of my hands on practice

funny how much i have change my Style!!! but my foundation is french pastry!
it is elegant but to my taste a little arrogant (meaning adding Latter A) of my initial A Angel!

+Ottawa Citizen  +Le Cordon Bleu Australia +LeCordonBleuMadrid

Valrhona Seminar



Valrhona Hands on Seminar

Opalys & Dulcey

Back in September in Miami
with a hand pick selection of very talented pastry chefs
of south Florida.


Valrhona Corporate Pastry Chef 
Sarah Kosikowski, Restaurant Chef of Fontain Blu Russel Karath, Zuma Pastry Chef Natalia
Daniel Boluod Bistro Pastry Chef

















Valrhona Corporate Pastry Chef 
Sarah Kosikowski

+Sarah Kosikowski 



Saturday, November 16, 2013

Pineapple / Brown Butter / Orange


Pineapple Lemon Cream Raviolis
Brown Butter Cake
Orange Ginge Tuile!
(Limoncello Sorbet Not in the Pic) Sorry




Ginger Orange Tuile Recipe:

  • 200 grs Sugar.
  • 50 grs Flour.
  • 7 grs Ginger Powder.
  • 75 grs Orange Juice (Fresh)
  • 75 grs Butter.

Friday, November 15, 2013

A Classic Sacher (Chocolate + Raspberry)

Platted My Way!

Violet Meringue Recipe:

Swiss Meringue
200 grams Egg Whites
380 grams Sugar
40 grams Azuleta Texturas (Violet Sugar)
10 grams Azuleta for Sprinkle on top of the meringue

in a double boil mix sugar and egg white until the sugar dissolve
after the sugar dissolve transfer to a mixer and mix until the meringue 
gets room temperature then add the azuleta 
and pipe it into a sheet pan and bake at 180f until firm!

Almond-Raspberry Sauce
Azuleta Meringue
Raspberry Espuma


Thursday, November 14, 2013

Hazelnut Banana match made in heaven!

Hazelnut Custard / Banana Cake / Chocolate+Praline Cremeux



Passion Fruit Foam Recipe:

  • 600 grams Passion Fruit Puree (Boiron)
  • 150 grams Sugar
  • 8 grams Xanthan Gum
  • 8 grams VersaWhip 600K

    +


Faux Truffle au Coffee and Argan Oil

A Really interesting conbination
in perfect Harmony!



   


Faux Truffle au Coffee and Argan Oil



Celebrity Chef Bruno Oteiza at Atlantis Paradise Island, Bahamas


Cooking with Celebrity Chef Bruno Oteiza at Atlantis Hotel - Bahamas



Cooking with Celebrity Chef Bruno Oteiza at Atlantis Bahamas

www.atlantis.com




Chef Bruno Oteiza of
Biko Restaurant #31 Michelin Guide 
best restaurants in the World!
Mango Foie Grass Raviolis


Lobster  Guacamole / Pichincha / Sea Asparagus


Micro Greens and Flowers
By @the chefs garden +Farmer Lee Jones 

Sea Bass / Amaranth Soil

Me Platting

Chef Bruno Otaiza


Green Tomatillo Steriphications

Coconut Soup / Mango / Lemon Butter Ice Cream (Not in the pic)

Petit Fours

Cooking with Celebrity Chef Bruno Oteiza at Atlantis Bahamas


Jaleo Rest (Mexico) Chef Pedro Rodriguez

Chef Bruno Oteiza of
Biko Restaurant #31 Michelin Guide 
best restaurants in the World!