Zucchini and chocolate…
Some days ago I was surprised with the description of the “compañeros y profesores de la uib [fellow students and teachers at the UIB]” written by Pedro Fraga, a friend with whom I had the pleasure to share this Master course.
After reading all the details about everyone I’ll try to finish the puzzle with final piece…
Coming from Galicia already with a cooking course, after staying in Scotland for a while, finally arrives to Mallorca.
Used to work as a private chef in luxury yachts, he came for the master course with the strength that make possible every dream.
Pedro Fraga has the lost look from who sails by infinite seas but he always brings us “earthy” thoughts.
In his passion for cooking, the sweet world always seemed too far away for him, but he managed to create this wonderful recipe to the new school restaurant menu:
Pedro, Zucchini and chocolate…
Zucchini and chocolate with Bailey’s
Serves 8-10:
Zucchini and chocolate cake:
400 g zucchini (peeled)
1 egg
75 g butter
62.5 g yoghurt
100 g dark chocolate, chopped
8 g baking powder
37.5 g powdered cocoa
187.5 g sugar
½ tsp vanilla sugar
200 g wheat flour
Pre-heat the oven to 170ºC.
Grease and flour a rectangular pan.
Combine the eggs with the yoghurt, melted butter at room temperature and the puréed zucchini.
In another bowl combine the remaining ingredients.
Add the dry ingredients to the liquid ingredients folding gently, until smooth.
Pour the dough into the pan.
Bake for 40 minutes.
Bailey’s sauce
500 ml Bailey’s
500 ml cream (35% fat)
Bring the liquor to medium heat to evaporate the alcohol.
Add the cream and let it reduce until slightly thick.
Refrigerate.
Serve the cake with the chilled Bailey’s sauce, olive oil infusioned with vanilla and Zucchini tuiles.
Children’s day
Sweet toys…
Red fruits with peta-zetas
Dark chocolate lollipops
Makes 10 lollipops:
250 g dark chocolate
Orange salt
Maldon salt
Soluble coffee
Powdered caramel
Peta-zetas
Dehydrated red fruits
You can also use nuts, cocoa, spices, candied flowers, etc.
Orange salt:
Pre-heat the oven to 80ºC.
Grate the orange zest and spread over a silpat.
Remove from heat when dehydrated.
Powdered caramel:
Bring the sugar to boil stirring constantly until it caramelizes.
Remove from heat and spread over a silpat.
Let it cool down at room temperature until stiff.
Grind the caramel.
Powdered red fruits:
Grind the dehydrated red fruits.
Presentation:
Place some large wooden sticks over an acetate.
Temper the dark chocolate.
Pour the chocolate into a pastry bag..
Draw spirals with the chocolate over one end of the sticks.
Sprinkle the chocolate with the desired flavors.
Let the chocolate cool down at room temperature.
Carefully remove the lollipops from the acetate.
Caramel and maldon salt
How to temper dark chocolate:
Chop the chocolate.
Melt the chocolate at 50ºC in a bain-marie making sure that the boiling water doesn’t reach the chocolate bowl.
Spread the chocolate over a cold marble stone setting aside a small portion.
Work the chocolate with a spatula until the temperature reaches 28ºC.
Place the chocolate on another bowl.
Pour the reserved melted chocolate into the bowl with chocolate at 28ºC. Combine gently until the temperature reaches 31ºC-32ºC.
You can work with the dark chocolate between 25ºC and 32ºC.
These temperatures only apply to the dark chocolate. Milk and white chocolate have different work temperatures.
The chocolate must be always combined with a spoon to avoid air bubbles entering the chocolate.
Orange salt and coffee
to do with you what spring does with the cherry trees
My words rained over you, stroking you.
A long time I have loved the sunned mother-of-pearl of your body.
I go so far as to think that you own the universe.
I will bring you happy flowers from the mountains, bluebells,
dark hazels, and rustic baskets of kisses.
I want
to do with you what spring does with the cherry trees.
Pablo Neruda
My spring inspiration brought me this Black Forest combined with a tiramisú…
Tiramisú
Syrup:
200 g water
200 g sugar
60 g Kirsch
Bring the sugar to boil with the water until it’s completely dissolved.
Let it cool down and add the kirsch.
Mascarpone mousse:
4 egg yolks
80 g sugar
3 gelatin sheets
250 g mascarpone
125 ml semi-whipped cream
Bloom the gelatin.
Whisk the egg yolks with sugar in a bain-marie until the mixture reaches 85ºC.
Add the gelatin and combine until completely dissolved.
Add the mascarpone and combine until smooth.
When the mixture reaches 20º C gently add the cream.
Pour the mixture into a pastry bag and set aside.
100-200 g cherries, pitted and diced
50 g dark chocolate, grated
Cocoa
Assembly:
Soak the cake with the syrup.
Sprinkle with the cocoa and the dark chocolate.
Place the cherries on top of the cake.
Spread the mascarpone mousse.
Repeat this operation.
I’ve decorated with a thin circle of dark chocolate.
Beach and chocolate
Summer is already announced by the Spring with hot blue days.
Night silence the breathing and the windows open themselves in a quest for a breeze.
Beach, tanned skin, fresh fish to dinner and a compliment to the dessert.
Chocolate and hazelnut cake with toffee, streusel and vanilla ice-cream
Serves 4-6:
Chocolate and hazelnut cake
4 eggs
150 g icing sugar
150 g butter, softened
200 g dark chocolate
16 g wheat flour
100 g hazelnuts, roasted and powdered
Pre-heat the oven to 220ºC.
Grease a round pan.
Melt the chocolate in a double-boiler.
Whisk the egg yolks with the icing sugar until creamy.
Add the melted chocolate to the yolk mixture.
Gently fold in the flour, the hazelnuts and the butter.
Whisk the egg whites until firm peaks form and add gently to the mixture.
Bake for 20 minutes.
Unmold when cold.
Milk chocolate ganache:
240 g de milk chocolate, chopped
120 ml cream (35% fat)
8 g corn syrup
40 g butter, softened
Place the chocolate in a bowl.
Bring the cream to boil.
Add the corn syrup to the hot cream.
Pour this mixture over the chocolate (start with only 1/3 of the cream).
Combine well gently.
When the mixture reaches 60ºC add the butter, stirring gently.
Toffee sauce:
50 g sugar
100 ml cream
10 g butter, softened
Bring the sugar to boil until it caramelizes.
Add the hot cream to the caramel and stir.
Remove from heat and add the butter.
Refrigerate.
Hazelnut streusel:
50 g hazelnuts, grinded
30 g butter, diced
20 g sugar
30 g wheat flour
Pre-heat the oven to 180ºC.
Combine the hazelnuts with the flour and sugar.
Add the butter and combine with your hands until crumbly.
Bake until golden brown.
Toffee tuile:
Werther´s original caramels
Pre-heat the oven to 180ºC.
Grind the caramels.
Spread a thin layer over a silpat.
Bake to melt.
Remove from oven and let it cool down.
Vanilla ice-cream
Serving:
Pour the ganache over the cake.
Serve with the tuile, the toffee sauce, cream, hazelnut streusel, vanilla ice-cream and berries.
Blondie and butterflies
I feel light… there are so many butterflies that my feet don’t even touch the ground.
I ascend in a vast smile and my eyes leave behind the world.
Pistachio and white chocolate brownie
Serves 12:
140 g wheat flour
50 g cornstarch
140 g pistachio
5 eggs
175 g sugar
320 g white chocolate
200 g butter
Pre-heat the oven to 170ºC.
Grease a baking sheet and line with parchment paper.
Sieve the flour with the cornstarch.
Melt the butter with the chocolate in a bain-marie.
Whisk the eggs with the sugar until a light and airy mixture.
Fold in the chocolate melted with the butter.
Gently fold in the flours and the pistachios.
Bake for 45 minutes.
Cut in rectangles when cold.
A pinch of vanilla, eggs, sugar and cocoa... Unmeasured words, seasoned silences... stir all that I am and set aside in bain marie...
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