Category: Dessert Prep

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Molten Chocolate Cake

Yield 1X: 88.25 oz Allergens:
Portion: 1 oz Gluten, dairy, chocolate
Portions: 16.0
Shelf life: 5 days
Date: 12.4.22
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
For the ganache centers
Dark chocolate callets 8.00 1
Cream 6.00 12.00
For the batter
Dark chocolate callets 1 12.00 3 8.00
Whole butter 14.00 1 12.00
Eggs (each) 8.00 1
Egg yolks (each) 8.00 1
Sugar 14.00 1 12.00
AP flour 2.25 4.50

Carefully measure and prepare all ingredients. First, make the ganache. Bring the cream to a simmer, then pour over the chocolate callets. Allow to soften, then stir until smooth. Transfer to a container, and chill until firm. Reserve.

  • Preheat oven to 375° convection. Grease & dust molds with sugar.
    Melt chocolate and butter over a water bath. Stir well until smooth, then leave to cool for 5 minutes.
  • In a separate bowl, whisk together the eggs, egg yolks and sugar. Add the melted chocolate into the eggs, and mix until combined.
  • Add flour and fold through until just combined. Do not over-mix.
  • Pour or scoop the batter into prepared moulds until it reaches ⅓ of the way up.
  • Place one teaspoon ball of ganache into middle of batter. Top with more batter to 1/4″ from top.
  • Place the moulds on a sheetpan and bake for 20 minutes, or until the tops spring back when gently touched.
  • Cool for 10 minutes, then turn over onto a coo sheetpan. Tap base then gently remove each mold.

Cool completely. Wrap in plastic, and transfer to a storage container and cover. Label, date, and initial. Store refrigerated. Reheat in microwave for ?? Seconds. Serve with creme anglaise, cocoa powder, and a strawberry cut in half.

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Meyer Lemon Curd

Yield 1X: 32.00 oz Allergens:
Portion: 4 oz Dairy, eggs
Portions: 8.0
Shelf life: 5 days
Date: 2.3.20
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Freshly squeezed Meyer lemon juice 1 2
Sugar 14.00 1 12.00
Eggs (each) 8.00 16.00
Yolks (each) 8.00 16.00
Salt (pinch)
Whole butter, diced 12.00 1 8.00

Carefully measure and prepare all ingredients. In a medium saucepan, whisk together the lemon juice, sugar, egg yolks, eggs, and salt. Add the butter cubes and set the pan over low heat, whisking constantly until the butter is melted.

Increase the heat and cook over moderate heat, whisking constantly, until the mixture thickens and just begins to become jelly-like. It’s done when you lift the whisk and the mixture holds its shape when it falls back into the saucepan from the whisk. Immediately press the curd through the strainer.

Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

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Foster Compound Butter

Yield 1X: 80.00 oz Allergens:
Portion: 2 oz Dairy
Portions: 40.0
Shelf life: Freeze
Date: 1.25.19
Prep Recipe Ingredient 1 X 2
lb oz/each lb
Butter, room temperature 2 4
Brown sugar 2 4
Dark rum 1 2
Cinnamon (1/2 tsp.)

Carefully measure and prepare all ingredients. Process the butter in the Robot Coupe until smooth, then add the sugar and cinnamon. Process until smooth, then add the rum slowly.

Transfer to a bowl and chill until firm. Wrap in two portions in parchment. Chill then wrap in plastic wrap and freeze.

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Pecan Pie Prep

Yield 1X: 159.75 oz Allergens:
Portion: 4 oz Dairy, nuts, gluten
Portions: 39.9
Shelf life: 1 week
Date: 1.23.19
Prep Recipe Ingredient 1 X
lb oz/each
Brown sugar 2 12.00
Maple syrup 1 12.00
Eggs (each) 18.00
Butter, melted 12.00
Bourbon 9.00
Vanilla extract 0.50
Salt 0.25
Pecans, toasted and chopped 3

Carefully measure and prepare all ingredients. Break the eggs into a suitable bowl, then whisk smooth.

Whisk the sugar and maple syrup in, and bean until smooth. Add the butter, bourbon, vanilla, and salt, and mix smooth. Stir in the pecans.

Transfer to prebaked pie shells, and fill just below the rim. Arrange on parchment on a sheet pan with 2″ between, and bake at 350 F. until set, about 25 minutes. Cool completely, then wrap individually.

Transfer to a storage container and cover. Label, date, and initial. Store at room temperature.

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Chocolate Pudding

Yield 1X: 128.38 oz Allergens:
Portion: 4 oz Chocolate, dairy
Portions: 32.1
Shelf life: 5 days
Date: 1.23.19
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Milk 4 8.00 9
Granulated sugar 14.50 1 13.00
Salt 0.13 0.25
Cornstarch 2.00 4.00
Cocoa powder 3.25 6.50
Eggs (each) 4.00 8.00
Egg yolks (each) 8.00 16.00
Bittersweet chocolate chips 1 4.00 2 8.00
Butter 4.00 8.00
Vanilla extract 0.50 1.00

Carefully measure and prepare all ingredients. In a suitable pot, combine 8 cups the milk with the half the sugar and the salt and bring to a boil over moderate heat, stirring to dissolve the sugar. Remove from the heat. In a medium bowl, whisk the cornstarch with the unsweetened cocoa powder and the remaining sugar until blended. Add the remaining milk and whisk until smooth.

Whisk this mixture into the hot milk in the saucepan and bring to a boil over moderate heat, whisking constantly. Reduce the heat to moderately low and simmer, whisking constantly, until the pudding is thick enough to coat the back of a spoon, about 2 minutes.

In a medium bowl, whisk the whole egg with the egg yolks. Gradually whisk about 1 cup of the hot cocoa pudding into the eggs until thoroughly incorporated, then scrape the pudding back into the saucepan. Cook the pudding over moderate heat, whisking constantly, until it just comes to boil, about 2 minutes. Remove from the heat.

Add the chopped chocolate, butter and vanilla and whisk until the chocolate and butter are melted and incorporated and the pudding is smooth, about 2 minutes. Cool completely. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

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Whipped Cream (Whipp-it)

Place two cups of cream in a suitable bowl. Add 1 Tablespoon of vanilla extract, and 2 oz. of granulated sugar. Whisk to dissolve sugar. Pour mixture into a clean, cold whipp-it canister, and screw the lid on tightly.

Insert a NO2 cartrige into the recipticle, and  screw on tightly to release gas. Shake well. Store refrigerated for up to four days.

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Tiramisu

Yield 1X: 20.00 portions Allergens:
Portion: 1 portions Dairy
Portions: 20.0
Shelf life: 4 days
Date: 9.17.18
Prep Recipe Ingredient 1 X
lb. oz/each
Kahlua 5.00
Dark rum 5.00
Coffee (pot) 1.00
Mascarpone cheese (tub) 2.00
Sugar (1 cup) 7.00
Eggs (3 each) 3.00
Egg yolks (3 each) 3.00
Vanilla extract 1.00
Ladyfingers (2 1/2 pk.) 2.50

Carefully measure and prepare all ingredients. Combine the kalua, rum and coffee. Mix to combine. Reserve. Combine the eggs, egg yolks, and mascarpone in the mixer, and mix on #3 until light and fluffy. Reserve.

Dip the ladyfingers into the coffee mixture, and lay them into the bottom of the pan in a single layer. Spread the mascarpone mixture over the ladyfingers evenly. Repeat for two more layers.

Sprinkle with chocolate powder, and cover. Label, date, and initial. Store refrigerated.

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Vanilla Bean Crème Anglaise

Yield 1X: 55.00 oz Allergens:
Portion: 2 oz Dairy
Portions: 27.5
Shelf life: 5 days
Date: 9.12.18
Prep Recipe Ingredient 1 X
lb oz/each
Milk 1
Cream 1
Vanilla Bean, split in half, scraped 1.00
Sugar 8.00
Egg yolks 14.00

Carefully measure and prepare all ingredients. Combine the milk, cream, and vanilla bean and seeds, and slowly bring to a boil, stirring to prevent scorching.

Combine the eggs yolks and sugar, and beat until well mixed. Temper 1/3 into the hot liquid, then return to the pot with the other 2/3. Cook, stirring constantly to 180 F. Remove from the heat, and strain through a chinoise into a bain marie. Cool in an ice bath.

Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

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Orange Compound Butter

Yield 1X: 69.00 oz Allergens:
Portion: 2 oz Dairy
Portions: 34.5
Shelf life: Freeze
Date: 8.27.18
Prep Recipe Ingredient 1 X
lb oz/each
Whole butter, room temperature 2
Orange zest (8 oranges) 8.00
Sugar 12.00
Orange juice 10.00
Vanilla extract 1.00
Tripple sec 6.00

Carefully measure and prepare all ingredients. Combine butter, orange zest, and sugar in the workbowl of the Robot Coupe, and process until smooth.

With the machine running, slowly add the remaining ingredients, stopping to scrape the bowl from time to time. Pour out onto a piece of parchment paper, and roll as shown. Transfer to a sheet pan and cool. Wrap tightly in plastic wrap. Label, date, and initial. Store frozen.

 

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Crepe Batter, Crepes

Yield 1X: 37.50 oz Allergens:
Portion: 2 oz Dairy, gluten
Portions: 18.7
Shelf life: 2 days
Date: 8.27.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Milk, room temperature 1 2
Butter, melted 2.00 4.00
Eggs 6.00 12.00
Sugar 0.50 1.00
AP flour 7.75 15.49
Salt (1/2 tsp.) GRAMS 5.50 11.00

Carefully measure and prepare all ingredients. Combine milk, butter, eggs, and sugar in a bowl and whisk together. Add flour and salt and whisk until completely smooth. Strain into a storage container, and refrigerate for one hour.

In a non-stick pan, melt 1 tablespoon whole butter over medium high heat, and spread over entire surface of pan. Ladle the batter into the pan, and tilt the pan to spread the batter over the entire surface. Cook until lightly browned, then turn over, and coook for 20 seconds. Remove to a parchment paper lined sheetpan. Repeat for remaining batter.

Allow crepes to cool completely, then place two slices of orange compound butter as shown, and fold in half. Arrange as shown on a sheet pan and cover. Label, date, and initial. Store refrigerated.