Dessert Class @ Ecole De Pastisserie

(A) French Macaroons

Ingredient :-

Icing Sugar 113gm

Ground Almond 65gm

Egg White 55gm

Castor Sugar 30gm

Method :-

1) Blend Ground Almond and Icing Sugar until fine. 

2) Do not blend too long as Almond produces oil under heat. Blend for approximate 5 seconds.

3) Whip Egg White until Soft Peak. I learned that Soft Peak means you will get a curve soft egg white when it's done. CURVE not STIFF. I also learned that never use COLD Egg white.

4) Gradually beat in the sugar until SITFF to form the meringue

5) Fold the Almond mixture into the meringue in three parts.

6) Continue to fold the mixture until it form a shiny and thick consistency batter. However, do not overfold which will turn the batter watery. 

7) Add in colour as desired.

8) Pipe with a plain tip into macaroons on a non stick parchment paper or silicon mat.

9) Use wet fingertip to flatten the peak of the macaroons.

10) Let it dry for 10 - 15 mins before sending to the oven.

11) Bake in a preheat oven at 130 deg C for about 20 - 30 minutes.

Cheese Filling

Ingredient :-

Soft Butter 175gm

Cream Cheese 175gm

Icing Sugar 60g

Method :-

Cream all ingredients together until light and fluffy.

(B) Orange Mousse

Ingredients :-

Part 1

Sugar 80gm

Water 25gm

Glucose 15g

Egg White 50g

Part 2

Orang or Grapefruit Juice 80gm

Lemon Juice 1/2  no.

Gelatin 7g

Water 35gm

Whipped Cream 170gm

Method :-

1) Boil sugar, water and glucose to 120 deg C - use thermometer or until the mixture can produce bubble through blowing the piping tip.

2) Whisk Egg white until fluffy

3) Gradually pour syrup into the egg whites while whisking constantly

4) Whip until cool to form meringue.

5) Soak Gelatine in water for about 3 minutes. Melt Gelatine over a bain-marie and set aside.

6) Combine together the orange juice, lemon juice and gelatine.

7) Gently fold the whipped cream into the juice mixture followed by the meringue. Do not OVERFOLD.
8) Refrigerate it before serve.




(C) Poached Pear


Ingredient :-
Pears (3 - 5 pears depending on the size)
Water 500ml (can be replaced by grape juice/apple juice/wine etc)
Ginger 5g
Lemon Juice 1no.
Lemon Zest 1no.
Cinnamons Stick 2nos.
Sugar 300g
Vanilla a dash


Method :-
1) Boil together finer, lime and cinnamon in apple juice.
2) Add sugar and reduce to a simmer
3) Peel and Core pears
4) Place pears into poaching liquid until pears are tender but not too soft (20-30mins)