Show 117
8190 Strawberry Lane
Falls Church, Virginia (in Merrifield)
1-571-282-4970
Toni Maurice Srour - Executive Pastry Chef
Ingredients:
1) 5 oz. Water
2) 6 oz. Sugar
3) 6 oz. Semi-sweet Chocolate
4) 7 oz. Bitter Chocolate
5) 6 Eggs
6) 3 oz. Sugar
7) 9 oz. Soft Butter
8) 2 oz. Sifted Flour
9) 1/3 tsp. Baking Powder
Preparation:
1) Bring to a boil the water and sugar.
2) Add the eggs and remaining sugar and
stir to melt.
3) Add the chocolate mix.
4) Add the flour and baking powder.
5) At the end...add the butter.
6) Fill into greased ceramic cups with
a 5 ounch portion.
7) Bake in a convection oven for 12 minutes
at 350 degrees.
8) The center should stay liquid.
9) Let it cool down 5 minutes before unmolding.
10) Serve with berry sauce and ice cream.
White Chocolate Grand-Marnier
Creme Brulee
Ingredients:
1) 20 oz. Heavy Cream
2) 3 Eggs
3) 4 oz. Milk
4) 4 more oz. Heavy Cream
5) 1 lb. White Chocolate
6) 2 oz. Grand Marnier
Preparation:
1) Stir in the first batch of heavy cream
and the eggs.
2) Bring to a boil the milk and second
batch of heavy cream.
3) Add the white chocolate.
4) Stir to melt.
5) Add the eggs and cream mixture.
6) Add the Grand-Marnier.
7) Fill Ceramic cups with 5 oz. of the
mixture.
8) Bakc in a convection oven at 200 degrees
for 30 to 35 minutes.
9) The creme brulee should stay trembling
in center, not firm.
10) Put sugar on top of the brulee and (if possible)
caramelize.
Chocolate Chip Espresso Cookies
Ingredients:
1) 14 oz. Chocolate Chips
2) 5 oz. melted Butter
3) 4 oz. Flour
4) 2/3 tsp. Baking Powder
5) 1/3 tsp. Salt
6) 5 Eggs
7) 10 oz. Sugar
8) 9 more oz. Chocolate Chips
9) 1 tbs. Instant Coffee
Preparation:
1) Melt the first batch of chocolate chips
and butter in a microwave.
2) Sift flour, baking powder and salt.
3) Lightly whip eggs and sugar.
4) Add in the butter mix.
5) Fold in the sifted ingredients.
6) Fold in the 2nd batch of chocolate
chips and the instant coffee...but don't
over mix.
7) Let batter chill overnight.
8) Scoop 1 ounce portions and bake in
a 325 degree oven for 8 to 9 minutes.
9) Let baked cookies set before serving
or peeling off parchment paper.
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Upper
Left Picture
In the Studio Kitchen with
Toni Maurice Srour
(left) and Lindsey Gustin
(right)
Upper
Right Picture
Cookies prepared by Toni
Maurice Srour
Lower
Left Picture
Outside extrance to Pastry
Xpo
Lower
Left Picture
Inside Pastry Xpo