TEAM PASTRY AUSTRALIA

RECIPE BOOKASIAN PASTRY CUP 2012

Sydney Harbour; it represents Australia’s history, our lifestyle

and our gateway to the world. It is for yacht racing, for theatre

spectaculars and for the biggest New Year celebration in the

southern hemisphere. By day or by night it is our most beloved icon

and therefore a suitably inspiring theme for Team Pastry Australia’s

bid to qualify for the World Pastry Cup 2013.

Architectural: Our world famous structures, Sydney Harbour Bridge, Opera house and Sydney Centre Point Tower - steel, glass, sandstone and tiles.

Fireworks: It is in Sydney Harbour that our New Year celebrations go off with a bang and explosions of colour fill the night sky.

Sydney Harbour

Fireworks

Architectural

Sydney Harbour; it represents Australia’s history, our lifestyle

and our gateway to the world. It is for yacht racing, for theatre

spectaculars and for the biggest New Year celebration in the

southern hemisphere. By day or by night it is our most beloved icon

and therefore a suitably inspiring theme for Team Pastry Australia’s

bid to qualify for the World Pastry Cup 2013.

Marine life: The ocean feeds directly into Sydney Harbour bringing with it fish, dolphins and the blue green water that makes the harbour so beautiful.

Sydney Harbour

Marine life

Sugar show piece

Dolphins break the water in playful arcs before diving back below to the clear blue where an aquatic world of mesmerizing beauty awaits

Turned sugar

Poured sugar

Blown sugar

Cast sugar

Pulled sugar

Blown sugar

Pastillage

Brilliant blooms of colour burst across the night sky, music swells in symphony and an otherwise industrial structure becomes the centre point of celebration

Chocolate show piece

Stars and Fireworks• Template - free hand cut• Airbrushed

Harbour Bridge• Silicon mould steel beams - cast and airbrushed

chocolate/cocoa butter• Silicon moulds bolts - cast and lustre powder

Sydney Centre Point tower• Acetate mould made free hand• Lustre powder and natural chocolate• Hand rolled chocolate

Opera House• Cardboard mould made free hand - hollow cast• Air brushed cocoa butter

Fireworks• Cocoa butter on acetate with paint brush• Backed with chocolate• Hand cut

Girders• Hand rolled chocolate

Sandstone pillar/base• Silicon mould then hand carved

Cake recipe

Macadamia nut Praline Base: Praline

Ingredients Amount MethodMacadamia nuts 500gm

Dry melt and caramelise sugar, add nuts, process into praline paste. Cool and add tempered cocoa butterCaster sugar 300gm

Cocoa butter 80gm

Macadamia nut Praline Base: Biscuit Base

Ingredients Amount MethodSoft Flour 40gm

Combine all ingredients, chill and cut into fine streusel.Macadamia nut Praline 80gmSalt pinchVanilla Powder pinch

Macadamia nut Praline Base: Macadamia nut praline crunchy

Ingredients Amount MethodBiscuit Base 120gm

Caramelise Macadamia nuts with sugar.Add praline into caramelised nuts, biscuit base streusel and combine.Divide into cake ring and press base.

Macadamia nut pieces 120gmMacadamia nut Praline 150gmSugar 25gmSalt pinch

Gateaux Guanaja, Macadamia nut and Kalamansi Pearl

Andre Sandison- Australia

Composition:

Macadamia  nut  praline  crunchy   Baked  Chocolate  mousse  cake   Guanaja  Chocolate  Mousse   Kalamansi  Sago  Jelly   Glaze  

                               

 

 

 

 

 

 

 

 

 

 

 

 

 

Guanaja  Chocolate  Mousse  

 Kalamansi  Sago  Jelly  

 

Baked  Chocolate  mousse  cake  

 Macadamianut  praline  crunchy  

 

Glaze  

 

Glaze

Guanaja Chocolate Mousse

Kalamansi Sago Jelly

Baked Chocolate mousse cake

Macadamia nut praline crunchy

Gateaux Guanaja, Macadamia nut and Kalamansi PearlAndre Sandison- Australia

Baked Chocolate Mousse CakeIngredients Amount MethodEggs 120gm Whip eggs with sugar.

Bring to the boil cream, rum, salt and vanilla powder and pour onto chocolate, process into Ganache.Combine eggDeposit into insert moulds and bake at 140c for 11 minutes.

Caster Sugar 50gm

Coeur de Guanaja 80% P 125 100gmCaramelia 34% 30gm

Cream 105gmRum 6gmSalt PinchVanilla powder Pinch

Kalamansi Sago Jelly: Sago Base

Ingredients Amount MethodWater 3000gm

Bring water to boil and add sago, cook for 5 minutes.Add grand marnier and kalamansi puree; cook till sago is transparent, approximately 10 minutes.

Grand Marnier 30gm Kalamansi Puree 30gmSago 140gm

Kalamansi Sago Jelly: Gelatine Solution

Ingredients Amount MethodLeaf gelatine 100gm

Soak gelatine in water, heat and set into gelatine solution.Water 500gm

Kalamansi Sago Jelly: Sago Jelly

Ingredients Amount MethodSago Base 500gm

Drain and place Sago into bowl.Bring to boil orange juice, kalamansi puree, grand marnier, sugar and vanilla powder.Combine the hot liquids with gelatine solution and sago and deposit into insert mould. Blast Freeze.

Orange Juice 150gmKalamansi Puree 50gmGrand Marnier Gel 20gmGelatine Solution 30gmCaster Sugar 90gmVanilla Powder 1gm

Cake Glaze

Ingredients Amount MethodCaster Sugar 450gm

Boil sugar, water glucose to 105c.Pour over with condensed milk and place chocolate on top, process into ganache.Add gelatine solution.

Water 225gmGlucose 450gmCondensed Milk 300gmGelatine Solution 180gmCoeur de Guanaja 80% P 125 250gm

Guanaja Chocolate Mousse

Ingredients Amount MethodEgg Yolks 165gm Process into pate a’ bombe.

Add pate a’ bombe to melted chocolate.Add melted gelatine solution.Add whipped cream.

Eggs 80gmCaster Sugar 135gm

Gelatine solution (5:1) 45gmManjari Chocolate 45gmGuanaja Chocolate 360gmWhipped cream 690gmSalt pinch

Dessert recipeRaspberry Coconut Lamington, Lychee Parfait Justin Yu Australia

Lychee Marshmallow• raspberry crunch shell

Raspberry Lamington

Lychee parfait with Coconut Nougatine

Raspberry lamington: SpongeIngredients Amount MethodEgg Yolks 150gm

Whip egg white and sugar to soft peak.Fold whites into batter and deposit into tray.Bake 170c for 8 minutes.Blast Freeze

Caster Sugar 45gmWater 145gmVegetable Oil 125gmSoft Flour 145gmBaking Powder 8gmEgg White 310gmCaster Sugar 125gm

Raspberry lamington: Raspberry Pastry CreamIngredients Amount MethodRaspberry Puree 130gm

Process into pastry cream

Milk 115gmVanilla Bean 1gmEgg Yolk 45gmCaster Sugar 70gmSoft Flour 10gmCorn Starch 10gmUnsalted Butter 25gm

Raspberry lamington: Raspberry SyrupIngredients Amount MethodRaspberry Puree 500gm

Add ingredients together and warm to 50c Caster Sugar 100gm

Raspberry Jelly

Lychee parfait with Coconut Nougatine: Gelatine SolutionIngredients Amount MethodGelatine Sheet 100gm

Hydrate gelatine in water, melt and set into gelatine solutionWater 500gm

Lychee parfait with Coconut Nougatine: Lychee parfaitIngredients Amount MethodEgg Whites 75gm Produce Italian meringue

Warm gelatine solution and add to puree.Add half puree to whipped cream and meringue.Fold together and deposit into mould.Blast freeze.

Caster Sugar 180gmWater 45gm

Italian Meringue 80gmLychee Puree 165gmWhipped Cream 35% 165gmLychee paste 1gmGelatine Solution 23gm

Lychee parfait with Coconut Nougatine: Coconut NougatineIngredients Amount MethodUnsalted Butter 50gm Mix pectin to part of sugar

Melt butter, add to sugar and glucose and heat till melted.Add pectin mix.Add meals.Roll between silicon sheets.Bake at 170c for 6 minutes.

Glucose 20gmCaster Sugar 60gmNH Pectin 3gmAlmond Meal 30gmCoconut Meal 35gm

Lychee Marshmallow with Raspberry Crunch Shell: Raspberry Crunch ShellIngredients Amount MethodWhite Chocolate 200gm

Melt white chocolate and cocoa together.Add royaltine and raspberry powder.Dip into mould.

Cocoa butter 120gmRoyaltine 40gmRaspberry powder 3gm

Lychee Marshmallow with Raspberry Crunch Shell: Lychee MarshmallowIngredients Amount MethodLychee Puree 150gm

Warm gelatine solution; add sugar and lychee paste, puree.Set, and whip until smooth and deposit into moulds.

Caster Sugar 35gmGelatine Solution 45gmLychee Paste .5gm

Lychee Marshmallow with Raspberry Crunch Shell: Raspberry SyrupIngredients Amount MethodRaspberry Puree 500gm Add ingredients together & warm to 50c and deposit into moulds.

Blast freeze.Caster Sugar 100gm

Raspberry JellyIngredients Amount MethodRaspberry Puree 40gm

Combine raspberry puree, lemon juice, water. Mix agar powder with sugar and add to puree.

Bring to boil, cool slightly and add gelatine solution.

Set in mould.

Lemon Juice 1gmWater 50gmCaster Sugar 20gmAgar powder 1gmGelatine Solution 2gm

QUALITY INGREDIENTS TO THE FOOD INDUSTRY

National Baking Industry Association

TEAM PASTRY AUSTRALIA: ASIAN PASTRY CUP 2012 Team Manager: Jian Yao

Team Coach: Dean Gibson

Team Captain/Sugar Competitor: Andre Sandison

Team Member/Chocolate Competitor: Justin Yu

Mould making/Sugar Trainer: Dammika Hatharasinghe

Production: www.pdpr.com.au

Photography: www.mvenables.com

Graphic Design: www.itsabec.comArt work: Dean GibsonAll recipes and product images copyright Team Pastry Australia

Team pastry Australia would like to thank and acknowledge the hard work of the following professionals: Jeroen Goossens, Anil Rohira, Adrian Marchio-Air Brush World, Barry Jones, Adrian Pagano, John Ralley, Buddika Gunawardana, Karl Beil, Yves Scherrer, the many students from Cordon Bleu, the staff at Continental Patisserie and Hamilton TAFE Baking Trades.

Team

AustraliaPastry

Team

AustraliaPastry