Want to bake a pavlova like a world-class pastry chef? Here are the steps to help get you started.
Pavlova
150g Egg White
250g Caster Sugar
6g White Vinegar
17g Icing sugar
17g Corn Starch
1g passionfruit Powder
Method :
Almond Nougatine
40g Caster Sugar
15g Glucose
35g Unsalted Butter
2g Pectin NH
40g Almond Meal
Method :
Passion Fruit Crémeux
200g Passionfruit Puree
60g Egg Yolk
75g Whole Egg
60g Caster Sugar
75g Unsalted Butter
20g Gelatine 6 :1
Method :
Raspberry Jelly
125g Raspberry puree
1.5g Iota
Method :
Passion Fruit and Pineapple Jelly
38g Passionfruit puree
20g Gelatin Solution 6 :1
48g Inverted sugar
82g Pineapple puree
Method :
Blood Orange Yogurt and Olive Oil Cake
188g Whole eggs
188g Caster sugar
125g Low fat yogurt
150g Cake flour
2g Baking powder
75g Almond powder
150g Blood orange olive oil
Method :
Pineapple Curd
100g Egg yolk
100g Caster sugar
100g Pineapple puree
100g Unsalted butter
0.2g Citric acid
Method :
Crumble Base
60g Unsalted butter
40g Caster sugar
40g Brown sugar
85g Bakers flour
0.8g Sea salt
Method :
Raspberry Crumble
100g Couverture Opalys 33%
50g Raspberry powder
100g Maltodextrine
Method :
Vanilla Mascarpone Ice Cream
134g Caster sugar
22g Glucose powder
20g Milk powder 0% Fat
38gm Dextrose
34g Stabiliser
620g Milk
130g Mascarpone cheese
2 pieces Vanilla beans
Method :
Exotic fruits
4 pieces Kiwi Fruit
3 pieces Pineapple
4 pieces Papaya
4 pieces Mango
3 pieces Orange
Method :
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