pastry profiles

Content on this page requires a newer version of Adobe Flash Player.

Get Adobe Flash player

Pastry Profiles Store pastry store jiyeon designer chef bags Jiyeon Chef BAgs

* Email
* First Name
* Last Name
* Country
* = Required Field

Subscribe in a reader

The Pastry Profiles Store


The Pastry Profiles Blog

Competition Corner

Chef Interviews



Photo Galleries

News Stories




 Subscribe to
The Pastry Profiles Newsletter


                                Chris Ford Star Chefs Competition Round 2 Plated Dessert


Fig Genoise

225g sugar
9 egg whites
9 yolks
100g butter
180g Japanese cake flour
175g fig puree
1 vanilla bean
  1. Using an electric mixer make a stiff meringue with egg whites and sugar. Add egg yolks and mix until pale and fluffy.
  2. Using a rubber spatula, slowly fold half of the sifted cake flour in, do this in two parts, incorporating fully each time.
  3. Combine melted butter, vanilla and fig puree and pour in the egg mixture.
  4. Fold very fast and delicately to achieve a soft fluffy batter.
  5. Bake at 325f for roughly 25 minutes, until the cake springs bake and a toothpick inserted comes out clean.
  6. Cool to room temperature.

Les Freres Panna Cotta

1340g heavy cream
100g granulated sugar
160g high quality honey           
4 4/5 silver gelatin
1 teaspoon vanilla paste
40g les freres cheese

  1. Combine cream, honey, sugar, vanilla paste and cheese in sauce pot.
  2. Bring to a simmer, making sure to melt the cheese fully.
  3. Add bloomed gelatin and strain.
  4. Chill over ice bath until cold temperature has been reached.
  5. Chill and set in low-boy fridge.

Bittersweet Chocolate Sorbet

250g simple syrup
250g water
25g cocoa powder
50g 72% chocolate

  1. Combine syrup, water and powder in medium sauce pot.
  2. Bring to a boil and add chocolate and stir until fully combined.
  3. Strain and chill, freeze in ice cream machine/pacojet.

Moscavado Jelly Sheet

500g water
110g moscavado light brown sugar
2 sheets silver gelatin
2 teaspoons agar agar

  1. Combine everything but gelatin in small sauce pot and bring to a rolling boil for 50 seconds.
  2. Add bloomed gelatin.
  3. Strain and cool for about 5 minutes, while stirring.
  4. Pour evenly onto half sheet pan lined with a silpat, very thin layer.
  5. Chill and cut abstract shapes for the plate.

Fig Cloud

200g water
50g fig puree
5g versawhip
2g xantham gum
40g sugar
pinch cinnamon

  1. Combine all ingredients in a quart container.
  2. Using a immersion blender, blend ingredients for 1 minute.
  3. Transfer mixture to Kitchenaid and whip until stiff meringue like peaks have formed.
  4. Keep cold.

Candied Pecans

500g simple syrup
250g water
400g pecans

  1. Bring to all ingredients to rolling boil for 10 minutes.
  2. Strain, spread evenly on parchment lined half sheet pan and bake at 325f until pecans are shiny and toasted.
  3. Cool and keep in air tight container.

To Finish:

Cotton Candy
Cocoa Nibs

Download a printable pdf













Privacy Policy /Contact Us