Cakes, Cookies & Sweet Breads

Featured Recipe

Citrus Tuile and Pilsner Sorbet

Source: Pastry Chef Joseph Baker of Texas Spice – Dallas, TX

Beer Sorbet:
    • 150 g. water
    • 150 g. granulated sugar
    • 10 g. apple cider vinegar
    • 1/2 sheet gelatin, bloomed
    • 300 g. beer (lager or pilsner style)

1. Heat the water, sugar, and vinegar in a pot together until the sugar has fully dissolved Whisk the gelatin in and stir to ensure it is fully incorporated. Strain the mixture into a new container and stir with beer until completely blended. Chill the sorbet base completely. Process the sorbet base in a Bravo ice cream machine according to the manufacturer's instructions.

Citrus Tuile:
    • 18 g. butter
    • 40 g. confectioners’ sugar
    • 20 g. The Perfect Purée Mandarin Tangerine Concentrate,  thawed
    • 17 g. all-purpose flour

1. Preheat the oven to 325ºF. Cream butter and sugar together. Mix in the Mandarin-Tangerine Concentrate thoroughly. Add the flour, form a dough and chill. Stencil onto a Demarle silpat and freeze. Bake in the oven for about 10 minutes. Allow to cool completely before use.

Poppy Seed Micro Sponge:
    • 60 g. poppy seeds
    • 125 g. egg whites
    • 100 g. granulated sugar
    • 80 g. egg yolks
    • 20 g. all-purpose flour
    • 1 tsp. vanilla extract

1. Combine the poppy seeds, egg whites, sugar, egg yolks, flour and vanilla in a blender and blend until smooth. Strain the mixture into an iSi whipper. Charge with 4 No2 cartridges, shaking well with each addition. Create vents in paper cups equidistant at the middle and twice in the bottom. Fill paper cups halfway with batter. Microwave for 30 seconds then remove. Invert cup and allow to cool before use.

Corn Fluid Gel:
    • 500 g. sweet corn kernels
    • 50 g. confectioners sugar
    • 2 1/2 g. US Foods agar agar

1. Purée the corn kernels and the sugar together, adjusting with water if necessary. Strain thoroughly. Reserve 250 grams purée for use. Whisk the agar agar into that 250 grams and heat. Boil the mixture for 3 minutes then strain into a new container. Chill completely to form a firm gel. Blend again until smooth.

To Assemble and Serve:
Put the Corn Fluid Gel onto the plate using a squeeze bottle. Tear the Poppy Seed Micro Sponge into random pieces and plate. Plate a quenelle of Beer Sorbet and finish the palte with a Citrus Tuile.

Complimentary Samples

Complimentary Samples

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