A true Classic!
Chocolate Souffle
Tuesday, August 26, 2014
Saturday, July 26, 2014
Wednesday, June 11, 2014
Raspberry Pate de Fruit / Opalys White Chocolate
Opalys White Chocolate Sorbet
Raspberry Pate de Fruit
Raspberry Pate de Fruit Recipe:
- 1000 grams Raspberry puree
- 1150 grams sugar
- 200 grams corn syrup
- 16 grams citric acid
- 20 grams pectin
Thursday, June 5, 2014
PB&J
NO QUITE A PB&J
But yes it is the flavor profile of it :)
Peanut Butter Pudding / Peanut Butter Cupcake / Peanut Butter Powder / Blueberry Espuma / Roasted Peanuts / Peanut Nougatine Sheets
Recipe
Peanut Butter Powder:
- 80 g Maltodextrin
- 120 g Peanut Butter (warm)
Monday, June 2, 2014
Corn / Popcorn in textures!
Roasted Corm- Chives Flexi Panacotta
Caramelized Popcorn
Popcorn Ice Cream
Corn Black Pepper Shortbread
Brown Butter Powder
Poppy seeds-Truffle Veil
Micro Celery
Micro Celery
Butter & Popcorn always been of my favorites flavors profile!
Creamy / Salty / Buttery / Cold / Crunchy / Sweet / Bitter
all those flavors profile in my humble opinion makes me believe this dessert is one of my best ones so far!
+Popcorn +Butter Restaurant +foodporn +Foodspotting +Food Network +Food Republic +Food Network UK +Food Network Canada +Le Cordon Bleu +Le Cordon Bleu Australia +藍帶國際廚藝餐旅學院 +LeCordon Bleu +Mandarin Oriental Hotel Group
Wednesday, May 21, 2014
OH CheeseCake
CheeseCake / Strawberry Jam / Raspberry Tuile / Raspberry Financier
+Le Cordon Bleu Japan +藍帶國際廚藝餐旅學院 +Le Cordon Bleu Australia +LeCordon Bleu
+Pili Torres +Foodspotting +Food Meditations +foodporn +Whole Foods Market +Pastry Delights
+MilSabores +MilSabores
Tuesday, May 13, 2014
Muy Feliz una nueva entrevista con el mejor blog culinario de Venezuela
Gracias www.milsabores.net
Very happy for a new interview with the most important food blog of my Country!
Thanks!!!!!
http://www.milsabores.net/?p=3557&more=1&c=1&tb=1&pb=1
Tuesday, May 6, 2014
Video
Demo at The Culinary Chef Summit Bahamas 2014
Thanks for the Opportunity +Minority Chef Summit i am very happy to be part of it!
+Nassau Paradise Island
+Nassau Paradise Island
Friday, April 25, 2014
Dulcey!!!!!!!!!! i love Blondes!!!!!!!!! Dulcey :)
Continuing my Obsession with Valrhona Dulcey!
The First Blonde Chocolate!
Dulcey Panacotta / Chocolate Streusel / Dulcey Cremeux / Caramelia Pearls / Pears / Nutella
Tuesday, April 15, 2014
Tuesday, March 25, 2014
New Publication!!!!! Thank You The Chef`s Garden / Best Flower-Micro Greens Around
Simply the Best Micro Greens / Flowers i have ever work in my life!
+The chef`s Garden
It is my absolute pleasure to be feature in your Menu planing for 2014!
http://issuu.com/thechefsgarden/docs/spring_2014_menu_planning_guide
+Le Cordon Bleu +藍帶國際廚藝餐旅學院 +LeCordon Bleu +Asociación Cultural Venezolanos en Quebec +Venezuela En Paz +Food Meditations +foodporn +Foodspotting +Food Network +Food Republic
Saturday, March 1, 2014
SOS VENEZUELA
+SOSVenezuela +SOSVenezuela +SOSVenezuela sorry buti dont feel like posting while my country is sufering! Tuesday, February 18, 2014
Recipe / Receta (Spanish)
My First published Recipe in Spanish! :)
My Primera receta publicada en Espanol!!!!
Monday, February 10, 2014
A very special Post because it is my very first Interview / publication in Spannish!
Cocina y Vino
Revista /Web Venezolana +CocinayVino
(mi primera entrevista / publicación en Espanol )
muy Feliz!!!!
http://cocinayvino.net/gastronomia/personalidades/7158-angel-betancourt-el-larense-que-conquisto-la-pasteleria.html?fb_comment_id=fbc_284968304983810_1044535_285912138222760Check the interview below: / entra a la entrevista en el link de abajo!
+El Impulso +Estampas +El Universal +RCTV ENLINEA +RCTVistas +Globovision Noticias +Globovision Imformacion +Beatriz Adrián +Amarilis Aranguren +Asociación Cultural Venezolanos en Quebec +Asociacion Nouvelle Gastronomie +Cocina Segura +Cocina Emocional
Sunday, February 9, 2014
Creme Fraiche Panacotta!
Valrhona Caramelia / Creme Fraiche Panacotta / Carrot Fluid Gel / Pineapple Confit
Creme Fraiche Panacotta Recipe:
500 grams Heavy Cream
200 grams Creme Fraiche
120 grams Sugar
4 Gelatine Sheets
Saturday, February 8, 2014
Carrot Cake? Carrot everything!
Carrot Cake / Carrot Foam / Carrot Coulis / Creme Fraiche Panacotta / Sour Cream-Poppy Seeds Sorbet / Honey-Carrot Veil
Banana Cream Violas
From The Ches Garden!
+Le Cordon Bleu Australia +LeCordon Bleu +Luisa Rios +Cordon Bleu +foodporn +Food Meditations +Foodspotting +Food Network +Food Republic +Pastry Delights +Vanessa Rolfini +pastry queen.kim
Thursday, February 6, 2014
Interview!!!!
Thanks for the the Opportunity!!!!!
www.restaurantware.com
check the interview on the link below:
http://bit.ly/
RESTAURANTWARE INTERVIEW WITH CHEF ANGEL BETANCOURT
Current Position: The One&Only Ocean Club, Bahamas
Company Affiliation: Executive Pastry Chef
Social Handles For More from Chef Betancourt:
Personal Twitter (personal): @angelrb17
Resort Twitter (resort): OOResorts
Personal Blog: http://poss3.blogspot.com
RestaurantWare Interviewer: Explain your food philosophy in 10 or fewer words.
Chef Betancourt: French background is my backbone, along with Latin & Caribbean combinations with molecular flair
RestaurantWare Interviewer: What is your most unique attribute as a food professional?
Chef Betancourt: I never want to be repetitive and boring. I strive to always create new things and develop new recipes.
RestaurantWare Interviewer: Explain the most innovative dish you’ve ever created.
Chef Betancourt: I love remaking very classic desserts such as Sacher, Pavlova or Tiramisu but adding my own unique twist and personal touch to it which usually includes Caribbean flavors.
RestaurantWare Interviewer: What is the most underrated kitchen product or food item?
Chef Betancourt: Believe it or not, as a Pastry Chef, you don’t get to see much liquors.
RestaurantWare Interviewer: How do ecofriendly considerations enter your decision making process as a chef?
Chef Betancourt: As much as possible, but our Island location presents some limitations. I definitely import in RestaurantWare bamboo products whenever events arise!
RestaurantWare Interviewer: RestaurantWare is about providing a stylish presentation for food, explain your approach to plating and tablescapes.
Chef Betancourt: My plating style is inspiration driven – it could be from architecture, nature, or individual senses like smells. Being on Paradise Island, it is hard not to draw inspiration from the pristine white sand beach and crystal turquoise water in my “backyard” at One&Only Ocean Club. I also really try to have clean lines and use as much color as possible.
RestaurantWare Interviewer: What’s the top tip that you would give to a DIY entertainer or at home chef who might need some professional inspiration to take a gathering to the next level.
Chef Betancourt: Keep it simple but don’t be afraid to try new ingredients. This is what my mentors always told me.
RestaurantWare Interviewer: What is the BEST thing you’ve eaten recently?
Chef Betancourt: I enjoy eating elaborate food as well as very simple comfort food. For instance, I recently vacationed in Napa Valley and experienced The French Laundry for the first time. I had the best demi-glace, foie gras dish I have ever taste in my life! In addition, cannot stop eating Nassau’s Native Conch Salad. It is a simple dish with an explosive amount of citrus flavors and textures.
Today's RW Interview Series is a spotlight on our partner - Chef Angel Betancourt of One&Only Ocean Club
in the Bahamas. Check out his take on our bamboo products, innovative
dish creation, and the French Laundry experience on our blog:
http://bit.ly/N8uuhy
#restaurantware #fashion4food #chefspotlight #foodinnovator #bamboo #ecofriendly (4 photos)
http://bit.ly/N8uuhy
#restaurantware #fashion4food #chefspotlight #foodinnovator #bamboo #ecofriendly (4 photos)
Monday, February 3, 2014
Cilantro / Lemon / Lime
Cilantro Lime Espuma / Lemon Curd / Lemon Oil Powder / Micro Lemon Grass
Finger Lemons
Lime-Cilantro Espuma Recipe:
300 grams Lime Juice (Fresh)
300 grams Sugar
6 grams Xathan Gun
6 grams VersaWhipp
Sunday, February 2, 2014
Pretzels
Soft Giant Pretzels!!!!
i have been asked for this recipe a lot lately! probably because of the Super Bowl!
so here you go!
Soft Giant Pretzels:
- 35 grams Dry Yeast.
- 8 grams Sugar.
- 590 grams Warm Water (45 C)
- 1200 grams Flour.
- 10 grams Sugar.
- 20 grams Salt.
- 30 grams Olive Oil.
Baking Soda Bath for Pretzels:
- 220 grams Baking Soda.
- 2 Liters Water.
- 20 grams Salt
Monday, January 27, 2014
Corn / Pop Corn
Corn / Pop Corn
Corn Panacotta / popcorn Ice cream / honey truffle-popy seeds Veil / Corn-Chives Shortbread / Caramelized Popcorn / Butter Powder
Caramelized Popcorn Recipe:
200 grams popcorn.
420 grams sugar.
poppy Seeds
poppy Seeds
Sunday, January 26, 2014
Passion Fruit!
Passion Fruit-Mango Fluid Gel / Peach Financier /
Lemon Curd / Mango Sorbet / Coconut Snow
Passion Fruit - Mango Fluid Gel Recipe:
- 300 grams Mango Puree
- 200 grams Passion Fruit Puree
- 100 grams Sugar
- 5 grams Agar Agar
Method:
Mix everything and bring to boil for 1 minutes!
pour everything on a sheet pan and let cool down on the fridge for at least one hour!
after is sett break into pieces and blend on a VITAMIX blender until smooth!!!!!!
+Vitamix +Vitamix Factory Store +Food Meditations +foodporn +Foodspotting +Food Network +Food Republic +LeCordon Bleu +Passion Fruit
Friday, January 24, 2014
Monday, January 20, 2014
Tiramisu!!!!! 2.2
Tiramisu
Coffee Cream / Gianduja-Tanariva Cremeux / Chocolate Cake / Argan Oil Powder / Kahlua Syrup / Cocoa Nibs / Hazelnut Noodle.
Sunday, January 12, 2014
Cassis Sorbet
Trying to find Ways to serve Sorbet a Dif ways!!!!!!
Red Currant / Cassis Sorbet
Raspberry Veil
200 grams H20
150 grams (30 Baume Syrup)
150 grams Raspberry Puree (Boiron)
25 grams Elastic (Mezcla de goma garrofín y un carragenato)
+LeCordon Bleu +Le Cordon Bleu Australia +藍帶國際廚藝餐旅學院 +LeCordonBleuMadrid
+Food Network Canada +Food Network +ExpoGastronomía Venezuela +Thermomix Venezuela
Wednesday, January 8, 2014
Cheesecake / Citrus
CHEESECAKE
Pineapple / Passion Fruit / Mango / Coconut / Orange / Ginger / Lemon
Tuesday, January 7, 2014
Key Lime
Key Lime Pie!!!!
Simplicity with lots of Flavor!
After listening guest request about wanting more home-like-island feeling desserts
for our Pool Rest i decided to come with something not only with those requirements but
Fun & Practical for them!
Wednesday, January 1, 2014
New Years Eve`s Gala Event
The last Dessert of 2013!!!!!
Valrhona Guanaja %66
Raspberry OPalys Ganache
White Chocolate Powder
Raspberry Foam
+LeCordon Bleu +藍帶國際廚藝餐旅學院 +cordonbleuott
Subscribe to:
Posts (Atom)