Tag Archives: dessert

Chef Pablo’s Hibiscus Crème Caramelle, Lavender Crème Anglaise & Puffed Rice Recipe

Creamy, fragrant and delicious – Chef Pablo’s Hisbiscus Crème Caramelle, Lavender Crème Anglaise & Puffed Rice Recipe is a literal dream come true! Add this November Chef of the Month’s recipe to your cooking repertoire.

Recipe Components

Crème caramelle                           1 ea

Lavender dust                               1 tbsp

Lavender crème anglais               2 silver spoons

Hibiscus puffed rice                     2 tbsp

Crème Caramelle Ingredients

Water                                  300 grs

Cream                                 620 grs

Salt                                     0.6 grs

Recipe Components

Egg                                     150 grs

Hibiscus                              60

Agar                                    5.94

Sugar                                  120 grs

  1. Combine water, cream, hibiscus and agar and take to a boil. Simmer for 3 minutes. Remove from the heat and let it sit for 2 more minutes. Strain with a chinois.
  2. Cool down just enough to make sure the liquid will not cook the eggs.
  3. Mix eggs, salt and sugar without adding any air.
  4. Mix both preparations and pass through a chinois.
  5. Fill in the crème caramelle molds with 90 grs of the hibiscus batter.
  6. Cook at 300 for 40 minutes on a bain-marie.
  7. Remove the molds from the water and let it sit in a cooler for 24 hours.

Lavender Crème Ingredients

Egg yolk                              15 ea.

Milk                                     1500 grs.

Sugar                                   225 grs.

Lavender                            9 grs.

Lavender Crème Directions

  1. Mix the egg yolks with half of the sugar on a metal bowl.
  2. Take the milk to a boil with the lavender and the other half of the sugar.
  3. Slowly pour half of the hot milk over the yolks while whisking.
  4. Combine both preparations and cook until 185 F.
  5. Strain with a chinois on a bowl over an ice bath.

Sweet Hibiscus Powder

Hibiscus

Powder sugar

On the spice grinder blend the hibiscus until powder. Add the powder sugar, mix and sift.

Keep on an airtight container.

Hibiscus Puffed Rice

Jasmine rice

Sweet hibiscus powder

  1. Cook the rice in water for a few minutes until the rice is overcooked.
  2. Spread the rice on a parchment paper and dehydrate it in the dehydrator at F.
  3. Break down the dehydrated rice on the robotcoup.
  4. Deep fry at F until the rice puffs. Season with the sweet hibiscus powder

Lavender Powder

Dehydrate lavender at 110 F for 10 hrs. Blend and dehydrate at 110 F for 5 more hours.

Sift and keep in an airtight container.

Connect with our November 2021 Chef of the Month
Instagram: @chefpablolamon
Website: https://www.pablolamon.com/
Virtual Classes: https://www.pablolamon.com/virtual-cooking-classes

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Chef Jaycee’s Cinnamon Apple Cast Iron Pancakes Recipe

You can never go wrong with pancakes. Make them Chef Jaycee’s specialty Cinnamon Apple Pancake recipe, and you’re in for an even bigger treat! Our August 2021 Chef of the Month truly knows how to up his breakfast (or dinner, why not?) game!

Cinnamon Apple Ingredients

  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 ¼ teaspoons kosher salt
  • 2 cups buttermilk
  • 2 large eggs
  • 3 tablespoons butter, melted
  • Vegetable oil to coat the pan

Apple Topping Ingredients

  • 3 Red delicious apples (large diced)
  • 3 Tbsp butter
  • 1/2 cup brown sugar
  • 1 tbsp lemon zest
  • 1tbsp lemon juice
  • 1/2 Tbsp cinnamon

Pancake Directions

  1. Mix all your dry pancake ingredients (flour, sugar, baking powder, baking soda, and salt) in a bowl.
  2. Next mix all your wet pancake ingredients (buttermilk, eggs, butter) in a bowl.
  3. Combine your wet ingredients into your dry ingredients until combined into a smooth mixture.
  4. Place a cast iron pan on medium-low heat. Grease it with oil. Drop a dollop of the batter on the pan. Once bubbles form, flip the pancakes and cook for 1-2 more minutes.

Cinnamon Apple Directions

  1. Add butter to a nonstick pan.
  2. Add diced apples, lemon zest, lemon juice, brown sugar, and cinnamon to the pan.
  3. Cook until the apples are tender and sauces thickens.

Connect with our August 2021 Chef of the Month
Instagram: @chefjayceee
Website: https://www.chefjaycee.com/
Facebook: @infoChefJaycee 

CHEF BEN’S YAKISOBA BOWL RECIPE

YAKISOBA

Chef Ben‘s Yakisoba & Udon Broth recipes are perfect for the month of November! Stay warm with the Udon Broth, and the Yakisoba noodles will add some stir-fry perfection that you never knew you needed in your life!  This recipe is very quick & simple to make. Find it below!

Ingredients for Udon Broth

  • 1 Gallon chicken stock
  • 1 Gallon veal stock
  • 2 Cups miso paste
  • 2 Ounces sriracha sauce

Directions for Udon Broth

  1. Place all ingredients into a large pot and bring to a boil.
  2. Boil for 2 minutes and remove from heat, place into a plastic container label and  store until needed.

Ingredients for Yakisoba Bowl

  • 2 Cups Udon Broth
  • 1 Packet Yakisoba noodles
  • 1 Each light poached egg
  • 2 Ounces wild mushrooms
  • 1 Ounce pea sprouts
  • 2 Teaspoons canola oil
  • 3 Teaspoons Teriyaki sauce

Directions for Yakisoba Bowl

  1. In a hot wok, saute the mushroom,  pea sprouts, soba noodles and Teriyaki sauce for 2 minutes.
  2. Place into bowl and ladle 2 cups of hot Udon, serve with half an egg.

Connect with our November Chef of the Month

Instagram: @chefbendiaz

Catering Instagram: @cbdcuisine 

Website: http://www.cbdcuisine.com/

CHEF BEN’S OREO DONUTS RECIPE

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Our November Chef of the Month has a delicious sweet treat for us- his Oreo donut recipe! Perfect for breakfast (or dessert), these homemade Oreo donuts are guaranteed to be a hit! Find the recipe below.

Ingredients

  • 8 Cups Oreo pieces
  • 2 Cups all-purpose flour
  • 2 Ounces cocoa powder
  • 3 Ounces granulated sugar
  • 1 Tablespoon baking powder
  • 2 Ounces whole milk
  • 4 Ounces half and half
  • 2 Cups sour cream
  • 1 Ounce canola oil
  • 2 Teaspoons vanilla extract
  • 2 Large eggs

Frosting Ingredients

  • 2 Cups powder sugar
  • 4 Ounces cream
  • 1 Teaspoon vanilla

Directions

  1. Pre heat oven to 350 degrees.
  2. Place the Oreo cookie pieces into food processors and blend smooth until mixture resembles sand texture. Remove the ground cookie pieces and place into a large bowl.
  3. Next, add all-purpose flour, cocoa powder, sugar and baking powder to the Oreo crumbs and whisk to combine.
  4. In a separate bowl, add the whole milk, half and half, sour cream, canola oil, vanilla extract and eggs whisk to combine.
  5. Now, pour in the wet mixture into the dry Oreo mixture and whisk smooth to combine. It should form a slightly thickened batter.
  6. Pour the batter into a large piping bag,  place small silicon donut molds onto a sheet pan and lightly fill the molds ¾ of the way up. Place the mixture into the pre-heated oven at 350 degrees and bake at low fan for 15 minutes.
  7. While the donuts are in the oven, prepare the frosting by combining powdered sugar, cream and vanilla into a bowl and whisk smooth to combine.
  8. Next, remove the donuts from the oven and let sit for 7 minutes to cool. Once cooled, remove the donuts from the molds (they should still be warm) and gently dip one side into the frosting.
  9. Once frosted, place the donuts on a serving tray and garnish with Oreo cookie pieces, serve immediately.

Connect with our November Chef of the Month

Instagram: @chefbendiaz

Catering Instagram: @cbdcuisine 

Website: http://www.cbdcuisine.com/

Chef Ale’s Tiramisù Truffles recipe

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In for a treat? Chef Ale has shared with us her Tiramisù Truffles recipe! This classic Italian dessert is a definite crowd-pleaser and a perfect finish to any dish. Get the recipe below and stir things up!

Ingredients 

  • 16 savoiardi (Italian ladyfingers)
  • 3 tablespoons powdered sugar
  • 8 ounces mascarpone cheese, room temperature
  • 1 shot espresso coffee
  • cocoa powder, to dust

Directions

1. In a food processor, pulverize the savoiardi. Set aside.

2. In a large bowl, combine mascarpone cheese and powdered sugar. Blend in the espresso, then add the savoiardi and mix thoroughly.

3. Cover the bowl with plastic wrap and place in the fridge for 30 minutes.

4. Shape the mixture into 1-inch balls then roll them into cocoa powder.

5. Store tiramisù truffles in an airtight container in the fridge.

6. Remove from fridge 10 minutes before serving.

Connect with our July Chef of the Month: 

Instagram: @alegambinidt

Facebook: @aqueeninthekitchen 

Twitter: @alegambinidt

Website: https://aqueeninthekitchen.com/

Guest Recipe: Chef Ana Birac’s Planika Mousse, Jam and Candied Planika

Ana Recipe _ edit.jpg

We will be finishing off the month of March with a sweet treat from our September 2016 Chef of the Month, Ana! As our first international chef from Croatia, Ana shared amazing flavors and techniques with us last year and this recipe is no different! If you are in need of a new dessert idea or want to try something fresh this recipe will not disappoint. It brings together flavor, elegance, and flair.

Planika is a Croatian seasonal fruit that grows in autumn. It looks very much like cherry tomatoes with small bubbles. It tastes something like a mixture of strawberries and raspberries. If you can’t find planika near you, substitute strawberries or raspberries for this recipe.

Ingredients

0.25kg Puff Pastry ≈ 8.8 ounces

0.5kg Planika ≈ 17.6 ounces

0.5kg Sugar ≈ 17.6 ounces

0.1kg Honey ≈ 3.5 ounces

0.25L Sweet Cream ≈ 1 cup

0.2L Yogurt ≈ 4/5 cup

0.1kg Butter ≈ 3.5 ounces

0.1L Triple Sec ≈1/4 cup

0.2L Prosecco ≈ 4/5 cup

0.2L Rum ≈ 4/5 cup

 

Directions:

  1. Roll out one thin crust of a puff pastry. Bake it in the oven about 15 minutes at 200⁰C (400⁰F). Leave it aside to cool down.
  2. Put water to boil. Add about half of planika and throw it in the boiling water and blanch for about 3 – 5 minutes (until if softens).
  3. Take it out and blend it. Leave in the fridge for 30 minutes.
  4. During that time mix sweet cream with 0.1kg (3.5 ounces) of sugar, honey and yogurt and keep mix it until you get nice and firm mixture, but it must be soft enough to mix with a spatula.
  5. Add cold planika and stir well.
  6. Spread that mixture over cold puff pastry and put it in the cooler for a couple of hours.
  7. While your cake is cooling down, take one clear pan and melt the butter and add in (0.2kg/7 ounces) of sugar.
  8. Mix it well until the sugar completely melts, then add in Triple Sec and Prosecco and cook until the alcohol evaporates.
  9. When that happens mix in the rest of planika and cook until planika falls apart. Then strain it through a sieve and leave it in the fridge until if firms up a little.
  10. Caramelize (0.1kg/3.5 ounces) of sugar.
  11. Add in Rum and mix it until you get a nice thick mixture. When it cools down, throw in the rest of planika and then roll it in the sugar.
  12. Move it from freezer to the fridge 5 minutes before cutting and serving.

Do you want to be featured as our next ChefUniforms.com Chef of the Month? Apply here.

Chef Alekka’s Ode to the South Pralines

pralinesOur featured recipe of the week is a sweet southern treat. Did you know? Pralines first originated in France and were brought over by French settlers to New Orleans, Louisana. This praline recipe by our Chef of the Month Alekka is a delicious take on the American Southern praline.

Chef Alekka lived in Atlanta, Georgia from 1996-2001 and says,”I was the assistant pastry chef for a restaurant group there. I learned so much during my time there. These classic southern pralines are great crumbled on vanilla ice cream or you can dip half of them in tempered dark chocolate.”

Ode to the South Pralines

~for about 2 dozen

Ingredients:

2 cups light brown sugar
½ cup evaporated milk
¼ cup unsalted butter
2 ½ cups pecans, halves or pieces
1 teaspoon vanilla extract

Directions:

  1. Combine light brown sugar and evaporated milk in a sauce pan, boil, bring to soft ball stage.*
  2. Add butter and pecans, bring back to a soft ball stage while stirring.
  3. Remove from heat, add vanilla and beat until mixture begins to thicken.
  4. Drop by teaspoons on sheet pans lined with silicone mats.
  5. Let set and cool before serving; store in air-tight container.

*Soft Ball Stage for Candy Making using cold water test: 235 F to 240 F (118 C to 120 C)
A small amount of syrup dropped into cold water forms a soft, flexible ball, but flattens like a pancake after a few moments in your hand.

Get in contact with Chef Alekka and visit her shop Give Me Some Sugar if you’re in the Chicago area so you can learn how to make these amazing treats!

Website: Give Me Some Sugar 

Facebook: Give Me Some Sugar

Instagram: @givesugar

Twitter: @ChefAlekka

Chef Ace Champion’s Chocolate Bourbon Pecan Pie with White Chocolate Ganache Drizzle Recipe

Chef Ace Champion's Chocolate Bourbon Pecan Pie with a White Chocolate Drizzle - ChefUniforms.com Jan. 2016 Chef of the Month

Make 1 pie for 8 slice servings

For the Pie:

3 large eggs

1 Cup Dark Brown Sugar – packed

1 Cup Light Corn Syrup

3 tablespoons Southern Comfort – 3 ounces

2 tablespoons Real Butter

1 tablespoon Heavy Whipping Cream – optional

1 teaspoon Vanilla Extract

1 tablespoon All-Purpose Flour

1 teaspoon/a pinch of Salt – Kosher or any Table Salt

1 – 1 1/2 Cups Pecan Halves – Ruff Chopped

3/4 Cup Chocolate Chips – Semi-sweet baking chips/half way melted

1 Pre-Made Pie Shell – to fit a 9″ deep dish pie plate

 

For the Drizzle:

1 teaspoon Southern Comfort – optional

8 ounces White Chocolate – melted

1 tablespoon Cream – for the right consistency

1 teaspoon Dark Brown Sugar

 

Directions for the Chocolate Bourbon Pecan Pie

  • Roll pre-made pie shell to fit a 9-in. deep-dish pie plate.
  • Transfer pastry to pie plate; trim to 1/2 inch, beyond edge of plate and flute edges.
  • Par- bake the pie shells for 10 minutes on 325 degrees then remove from oven and cool.
  • In a large bowl, beat the eggs, brown sugar, corn syrups, bourbon, butter and salt until blended.
  • Fold in 1 cup pecans and 1/2 cup chocolate chips.
  • Pour filling into crust; sprinkle with remaining pecans and chocolate chips.
  • Bake at 325° for about 1 hour & 15 minutes or until crust is golden brown and filling is puffed and set.
  • Cool completely on a wire rack.
  • Allow the pie to rest for at least 2 hours before cutting.
  • This is a great make a day ahead pie!

 

Directions for the White Chocolate Ganache

  • In a double broiler, add the cream and Southern Comfort and allow cooking for about 2 minutes on a steady medium high heat.
  • Add the chocolate chips in a few at a time to allow them to melt nicely with the cream and whiskey.
  • Cook until all chocolate is melted and you have a smooth consistency in your sauce.
  • Note if the sauce is to light, add more chips and if it’s too thick, line it out with a little cream or whiskey.

Presentation: Place a slice of pie on a small plate and top with pecans and drizzle.

Enjoy this delicious dessert!

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