Pastry Chef - Padua Player
Lemon Basil Creme Brulee
Ingredients:
1) 4 cups Heavy Whipping Cream
2) 1 peeled Lemon
3) 4 Basil Leaves
4) 8 Egg Yolks
5) 1 cup Sugar
6) Pinch of Salt
7) 1 cup granulated Sugar for Caramelizing
Preparation:
1) Place the cream, lemon peel and basil
in a heavy saucepan at medium
temperature.
Meanwhile whisk together the yolks, sugar and salt in
a large bowl.
When the cream is hot, slowly whisk in about 1 to 2 cups
of the hot cream
into yolks to temper it (i.e. bring it to the same
temperature).
2) Whisk in the remaining cream and strain
through a fine mesh sieve.
3) Divide the custard among 6 to 8 oz.
ramekins. Set the ramekins in a
shallow roasting
pan and fill with enough hot water to reach halfway
up the sides
of ramekins. Carefully set pan in the oven and bake for
about an hour
at 300 degrees f.
4) To test doneness of the custards, gently
shake one. If it moves in one
mass, they are
done.
Peach and Blueberry Crostada
The Main Recipe
Ingredients:
1) 3 cups peeled and sliced Peaches
2) 1/2 cup Blueberries
3) 1 tsp. Ginger
4) 1/2 tsp. Cinnamon
5) 1/2 tsp. Nutmeg
6) 1/2 tbs. Lemon and Orange Zest
7) 1 tbs. Cornstarch
8) 1/2 cup Sugar, depending on ripeness
of fruit
9) 1 tbs. Lemon Juice
10) Pasta Frolla (see recipe below)
Preparation:
1) Preheat oven to 350 degrees f.
2) Line tart pan with pasta frolla.
3) Mix all dry ingredients in a small
bowl (sugar, spices etc).
4) In a large bowl, place sliced peaches
and berries. Sprinkle the fruit with
your combined
dry ingredients. Drizzle lemon juice and add zests. Toss
lightly.
Place prepared fruit mixture into your shell. Bake for 25 to 35
minutes or until
golden brown.
5) Once cooled, remove from tart dish
and serve.
The Pasta Frolla
Ingredients:
1) 1 lb. All-Purpose Flour
2) 1 tbs. Sugar
3) 1/2 tbs. Salt
4) 11 oz. Butter (cubed and cold)
5) 1/2 cup Ice Water
Preparation:
1) Combine dry ingredients in a mixing
bowl using a paddle attachment.
2) Add cubed and cold butter. Mix
until small peas are formed.
3) Add ice water. Check of texture
of the dough. It should come together
when lightly
pressed in your hand. If it doesn't, add 1/2 tbs. of water
and lightly mix.
4) Turn out onto your board and slightly
flatten into two balls.
5) Wrap and chill for about two hours.
.
Peach Cobler Desert - left
Watermellon Granada Desert - right