Zumbo Files: Unlocking the secrets of a master patissier by Adriano Zumbo, EPUB, 1743364407

November 29, 2017

Zumbo Files: Unlocking the secrets of a master patissier by Adriano Zumbo

  • Print Length: 215 Pages
  • Publisher: Murdoch Books
  • Publication Date: November 1, 2015
  • Language: English
  • ASIN: B00W0SAJPQ
  • ISBN-10: 1743364407
  • ISBN-13: 978-1743364406
  • File Format: EPUB

 

”Preview”

Introduction

1 Chouxmacas

Sablé à choux master recipe

Pâte à choux master recipe

2 Petits Gâteaux

3 Desserts, tarts, cakes and entremets

4 Zumbarons

Zumbaron shells master recipe

5 Zonuts

Zonuts master recipe

6 Savouries

Ruff puff pastry master recipe

Pâte brisée master recipe

Basics

Glossary

Index

Acknowledgments

The Zumbo Files is my third book. Here you will find recipes for some of my latest creations – such as Chouxmacas, Zonuts and the V8 Diesel cake – and a selection of my favourite savouries. Also included are illustrated, step-by-step instructions for some of my master recipes to help you perfect your technique.

Being a pâtissier is such a great job – there are so many avenues you can take, and you never stop learning. I hope this book helps you to take your pastry skills to the next level, and inspires some new creations of your own.

Since the age of fifteen, pâtisserie has been my life. The past few years have been an incredible journey, taking me to many different countries and presenting me with all kinds of opportunities – to be on television, to feature in magazines, to demonstrate at food festivals all over the world and to have my own business. These opportunities challenge me every single day and give me the chance to work with an amazing team.

Without the people I have met along the way, my journey would have been very different. I’m grateful to those people (you know who you are!) who have helped me pursue these opportunities. Creativity can be elusive – you cannot buy it, it comes and goes as it pleases – but when experience, skills, creativity and a great team come together, then new pâtissiers are born.

Live your passion, chase the dream, eat sweet and stay sweet.

ADRIANO ZUMBO

Chouxmacas

Chouxmacas came about at a time when macarons where on-trend and choux pastry was just starting to make a comeback. They consist of a bun made from choux pastry and a sablé disc, piped full of delicious fillings and topped with a macaron. ‘Chouxmaca’ sounded great, and is a play on the name of the world-famous racing driver, Michael Schumacher, whom I admire hugely. When we launched these in our stores, we presented the chouxmacas in a shoe (choux) box, which our customers loved.

Sablé à choux master recipe

MAKES 10

You will need

110 g (3¾ oz) unsalted butter, at room temperature

110 g (3¾ oz) raw sugar

1 vanilla bean

110 g (3¾ oz) plain (all-purpose) flour

STEP

No 1

COMBINE the butter and raw sugar in a bowl. Split the vanilla bean and scrape the seeds into the bowl.

STEP

No 2

MIX the butter and sugar together with a wooden spoon until well combined and a paste forms.

STEP

No 3

BEAT for a further 1–2 minutes, then add the flour and continue to beat until thoroughly combined.

STEP

No 4

CHILL Wrap the sablé in plastic wrap and press it into a flat disc. Store in the refrigerator for 1 hour until firm.

STEP

No 5

ROLL Place the sablé between two sheets of baking paper and roll it out until it is 2–3 mm (1/8 inch) thick.

STEP

No 6

CUT the sablé into 4.5 cm (1¾ inch) discs and lay them on a tray lined with baking paper. Set aside in the fridge while you make the choux pastry.

Pâte à choux master recipe

MAKES 10

You will need

130 g (4½ oz) water

160 g (5¾ oz) milk

120 g (4¼ oz) unsalted butter

6 g (3/16 oz) caster (superfine) sugar

6 g (3/16 oz) salt

160 g (5¾ oz) plain (all-purpose) flour

220 g (7¾ oz) eggs

STEP

No 1

BOIL Put the water, milk, butter, caster sugar and salt into a saucepan and bring to the boil.

STEP

No 2

THICKEN Add the flour and whisk constantly until the mixture thickens and pulls away from the sides. Cook for 30–60 seconds to develop the gluten.

STEP

No 3

MIX Transfer to an electric mixer fitted with the beater attachment and beat on medium speed until 60% of the heat is released.

Add the eggs, bit by bit, until you achieve a glossy paste that should just fall off the beater when tilted.

STEP

No 4

PREPARE Preheat the oven to 175°C (345°F). Fit a piping (icing) bag with an 11 mm (7/16 inch) piping nozzle and fill with the choux pastry mixture.

STEP

No 5

PIPE 5 cm (2 inch) diameter rounds onto an unlined baking tray (preferably a heavy iron tray with no sides). Place a disc of sablé on top of each round.

STEP

No 6

BAKE for 30–40 minutes until puffed and golden.

Remove from the oven and run a metal scraper underneath each choux bun to release it from the tray. The choux pastry should feel hollow when lifted off the tray. Set aside to cool.

Peanut butter, banana, bubblegum

MAKES 10

You will need

1 quantity Chouxmaca Buns

1 quantity Zumbaron Shells, coloured yellow, sprinkled with chopped peanuts (optional)

1 quantity Bubblegum Paste

PEANUT BUTTER CRÈME PTISSIÈRE

500 g (1 lb 2 oz) milk

10 g (3/8 oz) skim milk powder

175 g (6 oz) egg yolk

75 g (2¾ oz) caster (superfine) sugar

50 g (1¾ oz) cornflour (cornstarch)

50 g (1¾ oz) unsalted butter, cubed

50 g (1¾ oz) smooth peanut butter

2 g (1/16 oz) sea salt

Heat the milk and milk powder in a medium saucepan over medium heat until almost boiling. Remove from the heat. Whisk the egg yolk, caster sugar and cornflour in a bowl until thick and pale, then gradually whisk in the hot milk. Return the mixture to the saucepan and whisk constantly over medium heat until the custard comes to the boil. Boil for 30 seconds, then transfer to a bowl and cover with plastic wrap, ensuring the plastic is touching the surface.

Cool the crème pâtissière to 50°C (120°F), then blend in the butter and peanut butter with a hand blender until smooth. Add the sea salt, cover with plastic wrap as before and refrigerate to cool completely. Before using the crème pâtissière, use a whisk to whisk it smooth again.

BANANA COMPOTE

½ lemon

250 g (9 oz) ripe bananas, sliced 5 mm (¼ inch) thick

60 g (2¼ oz) condensed milk

seeds scraped from 1 vanilla bean

30 g (1 oz) milk

60 g (2¼ oz) pure cream (35% fat)

Squeeze the lemon juice over the banana to stop it oxidising. Put the banana, condensed milk, vanilla seeds and milk into a medium frying pan over medium heat. Cook for 1–2 minutes until the mixture starts to thicken and break down. Remove from the heat and pour into a bowl. Cover the mixture with plastic wrap, ensuring the plastic is touching the surface, and set aside to cool.

Meanwhile, whisk the cream to soft peaks and store in the refrigerator until needed. Once the banana mixture has cooled, fold through the cream, then cover with plastic wrap and store in the refrigerator until needed.

BUBBLEGUM CHANTILLY

4 g (1/8 oz) gold-strength gelatine leaves

24 g (7/8 oz) cold water

590 g (1 lb 4¾ oz) pure cream (35% fat)

125 g (4½ oz) Bubblegum Paste, extra

Cut the gelatine leaves into small squares, put them in a bowl with the cold water and set aside to soak. Put the cream into a medium saucepan over medium heat and bring to 85°C (185°F). Add the bubblegum paste and the gelatine with any remaining soaking liquid and stir well until dissolved. Pour the mixture into a container or bowl and cover with plastic wrap, ensuring the plastic is touching the surface. Store in the refrigerator overnight or until needed.

CARAMELISED PEANUTS

90 g (3¼ oz) caster (superfine) sugar

seeds scraped from ½ vanilla bean

30 g (1 oz) water

250 g (9 oz) roasted peanuts

3 g (1/8 oz) cocoa butter

Line a baking tray with baking paper. Place the sugar, vanilla seeds and water into a small saucepan over medium heat. Stir to combine and bring to 121°C (249°F). Remove from the heat and add the peanuts, stirring vigorously so the mixture crystallises. Return to the heat and cook for 4–5 minutes or until caramelised. Add the cocoa butter and stir to combine. Spread out on the prepared baking tray so the nuts aren’t touching each other. Set aside to cool completely.

TO ASSEMBLE

Place the prepared chouxmaca buns onto a clean baking tray and use a small knife to cut a 2 cm (¾ inch) diameter hole in the very top of the bun. Put the peanut butter crème pâtissière in a piping (icing) bag (no nozzle is needed) and fill each choux bun halfway. Put the bubblegum paste in another piping bag and pipe a teaspoonful into the choux bun. Put the banana compote into a piping bag and fill the remaining space in each chouxmaca bun.

Sprinkle with a few caramelised peanuts. Put the bubblegum chantilly in another piping bag with an 11 mm (7/16 inch) fluted piping nozzle and pipe the chantilly on top of the choux bun in a spiral motion until it is roughly 4 cm (1½ inches) high. Lastly, place one zumbaron shell on top of each chouxmaca. Keep in the refrigerator until consumed. These are best eaten within 4–5 hours of filling.

Blueberry pancakes, maple crème fraîche

MAKES 10

You will need

1 quantity Chouxmaca Buns

1 quantity Zumbaron Shells, coloured purple

1 punnet fresh blueberries

PANCAKE CRÈME

300 g (10½ oz) Pancakes

100 g (3½ oz) pure maple syrup

50 g (1¾ oz) milk

1 g (1/32 oz) salt

Cut the pancakes into 4 cm (1½ inch) pieces and put them into a food processor with the remaining ingredients. Blend until a smooth paste is achieved. Place in an airtight container and store in the refrigerator until needed.

BLUEBERRY GEL

300 g (10½ oz) Blueberry Purée

100 g (3½ oz) whole blueberries

40 g (1½ oz) caster (superfine) sugar

8 g (¼ oz) pectin 325 NH 95

8 g (¼ oz) Citric Acid Solution

Put the blueberry purée and whole blueberries into a medium saucepan over medium heat. Put the caster sugar and pectin into a small bowl and mix them together. Heat the blueberry purée to 60°C (140°F). Add the sugar and pectin mixture and use a whisk to stir it through, then continue whisking constantly in slow motion until the mixture comes to a boil.

Remove the pan from the heat and add the citric acid solution. Pour into a container and cover with plastic wrap, ensuring the plastic is touching the surface. Set aside to cool. Once cool, put the mixture into a food processor and process to a paste.

VANILLA MAPLE CRUMBLE

100 g (3½ oz) unsalted butter

100 g (3½ oz) pure maple syrup

30 g (1 oz) rolled oats

30 g (1 oz) fine desiccated coconut

45 g (1½ oz) plain (all-purpose) flour

2 g (1/16 oz) finely grated lemon zest

seeds scraped from 1 vanilla bean

1 g (1/32 oz) ground cinnamon

Put the unsalted butter and maple syrup into the bowl of an electric mixer fitted with a beater attachment and beat on medium speed until soft. Add the remaining ingredients and mix until combined. Wrap the crumble mixture in plastic wrap and place it in the refrigerator for 1–2 hours until firm.

Preheat the oven to 160°C (315°F). Line a tray with baking paper. Remove the firmed mixture from the plastic wrap and, using the large-toothed side of a grater, grate the crumble mixture over the prepared tray. Bake for 14–15 minutes until golden, stirring the crumble every 5 minutes. Allow the crumble to cool on the tray, then store it in an airtight container.

VANILLA CRÈME FRAÎCHE CHANTILLY

250 g (9 oz) pure cream (35% fat)

250 g (9 oz) crème fraîche

seeds scraped from 1 vanilla bean

2 g (1/16 oz) lemon zest

Put all of the ingredients into the bowl of an electric mixer fitted with the whisk attachment. Whisk until firm peaks form.

TO ASSEMBLE

Place the prepared chouxmaca buns onto a clean baking tray and use a small knife to cut a 2 cm (¾ inch) diameter hole in the very top of the bun. Put the pancake crème in a piping (icing) bag (no nozzle is needed) and fill the bottom third of the bun with crème. Put the blueberry gel in another piping bag and fill the second third of the choux bun. Place some fresh blueberries on top of the gel and cover with a layer of pancake crème. Fill the remaining space in each choux bun with the vanilla maple crumble.

Put the vanilla crème fraîche chantilly in another piping bag with an 11 mm (7/16 inch) plain piping nozzle and pipe it on top of the choux bun in a spiral motion until it is roughly 4 cm (1½ inches) high. Lastly, place one zumbaron shell on top of each chouxmaca. Keep in the refrigerator until consumed. These are best eaten within 4–5 hours of filling.

Carrot cake

MAKES 10

You will need

1 quantity Chouxmaca Buns

1 quantity Zumbaron Shells, coloured orange

CARROT CAKE

melted butter, for greasing

120 g (4¼ oz) eggs

165 g (5¾ oz) canola oil

225 g (8 oz) caster (superfine) sugar

150 g (5½ oz) self-raising flour

¼ teaspoon baking powder

½ teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

pinch salt

65 g (23/8 oz) grated carrots

70 g (2½ oz) walnuts, chopped

Preheat the oven to 160°C (315°F) and grease a 20 cm (8 inch) cake tin with the melted butter. Put the eggs and canola oil into the bowl of an electric mixer fitted with the whisk attachment. Turn onto low speed and combine.

When the mixture is well combined, increase the speed slowly to medium and add the caster sugar. Continue whisking until the mixture thickens slightly, then fold through the sifted dry ingredients. Lastly fold in the carrot and walnuts.

Pour the mixture into the prepared cake tin and bake for 50 minutes, or until a skewer comes out clean. Leave to cool, then remove from the tin. Wrap the cake in plastic wrap or store in an airtight container.

CARROT CAKE PURÉE

445 g (15¾ oz) carrot cake

170 g (6 oz) milk

Break the carrot cake into pieces, and put them into a food processor. Add the milk and process until a paste is formed, adding a little more milk if necessary. Store in an airtight container in the refrigerator until needed.

WHIPPED CREAM CHEESE

135 g (4¾ oz) cream cheese

100 g (3½ oz) caster (superfine) sugar

100 g (3½ oz) sour cream

1 g (1/32 oz) finely grated lemon zest

235 g (8½ oz) pure cream (35% fat)

Place the cream cheese, caster sugar, sour cream and lemon zest into the bowl of an electric mixer fitted with a whisk attachment. Turn to medium speed and start to whip the cream cheese mixture, then slowly pour the cream into the bowl while the cream cheese is being whipped. Once all the cream is added, whisk the mixture until firm peaks form. Cover with plastic wrap and store in the refrigerator until needed.

CITRUS CRÈME PTISSIÈRE

350 g (12 oz) Crème Pâtissière

4 g (1/8 oz) finely grated lemon zest

4 g (1/8 oz) finely grated orange zest

15 g (½ oz) lemon juice

15 g (½ oz) orange juice

Put all of the ingredients into a medium mixing bowl and use a whisk to gently bring them together. Scrape down the sides of the bowl, cover with plastic wrap and store in the refrigerator until needed.

TO ASSEMBLE

Place the prepared chouxmaca buns onto a clean baking tray and use a small knife to cut a 2 cm (¾ inch) diameter hole in the very top of each bun. Put the carrot cake purée in a piping (icing) bag (no nozzle is needed) and fill the choux bun halfway. Put the citrus crème pâtissière in another piping bag and fill the remaining space in each chouxmaca bun.

Put the whipped cream cheese in another piping bag with an 11 mm (7/16 inch) star piping nozzle and pipe it on top of the choux bun in a spiral motion until it is roughly 4 cm (1½ inches) high. Lastly, place one zumbaron shell on top of each chouxmaca. Keep in the refrigerator until consumed. These are best eaten within 4–5 hours of filling.

Chocolate, raspberry, Earl Grey

MAKES 10

You will need

1 quantity Chouxmaca Buns

1 quantity Zumbaron Shells, coloured red, sprinkled with cocoa nibs

CHOCOLATE RASPBERRY CRÉMEAUX

125 g (4½ oz) pure cream (35% fat)

60 g (2¼ oz) milk

4 g (1/8 oz) Earl Grey tea leaves

125 g (4½ oz) milk couverture chocolate (40%), chopped or buttons

50 g (1¾ oz) egg yolk

25 g (1 oz) caster (superfine) sugar

65 g (23/8 oz) Raspberry Purée

Put the cream, milk and Earl Grey tea leaves into a medium saucepan over medium heat and bring to 80°C (175°F). Remove from the heat and cover with plastic wrap to create an airtight seal. Leave to infuse for 15 minutes.

Meanwhile, melt the chocolate in a heatproof bowl over a saucepan of simmering water or in a microwave. Put the egg yolk and caster sugar into a bowl and whisk until light and fluffy. Remove the plastic wrap from the saucepan and reheat the cream mixture. Once the temperature reaches 80°C again, strain the mixture over the egg yolk mixture, stirring constantly to avoid scrambling the eggs. Return to the saucepan over medium heat. Whisk constantly until the temperature reaches 83–85°C (180–185°F). Remove from the heat.

Strain about half the mixture over the melted chocolate, stirring well to combine, then add the remaining mixture and stir well to combine. Put the raspberry purée into a clean saucepan and heat to 40°C (105°F). Add to the chocolate mixture and stir to combine. Pour into a bowl or container and cover with plastic wrap, ensuring the plastic is touching the surface. Store in the refrigerator until ready for use.

RASPBERRY GEL

300 g (10½ oz) Raspberry Purée

30 g (1 oz) caster (superfine) sugar

6 g (3/16 oz) pectin 325 NH 95

Put the raspberry purée into a small saucepan over medium heat and heat to 60°C (140°F). Combine the caster sugar and pectin, add to the purée and stir through well. Stir constantly until the mixture reaches boiling point.

Remove from the heat, pour into a bowl or container and cover with plastic wrap, ensuring the plastic is touching the surface. Set aside for 1–2 hours to cool to room temperature and set.

COCOA NIB CURD

40 g (1½ oz) milk

90 g (3¼ oz) pure cream (35% fat)

15 g (½ oz) full-cream (whole) milk powder

50 g (1¾ oz) cocoa nibs

1.5 g (1/16 oz) iota carrageenan

190 g (6¾ oz) caster (superfine) sugar

160 g (5¾ oz) eggs

200 g (7 oz) unsalted butter, cubed

Put the milk, cream, milk powder and cocoa nibs in a medium saucepan over medium heat and heat to 90°C (195°F). Remove from the heat and cover with plastic wrap, ensuring that the plastic is touching the surface. Leave to infuse for at least 2 hours, preferably overnight. Combine the iota carrageenan with 3 tablespoons of the caster (superfine) sugar in a small bowl. In a separate bowl, combine the remaining caster sugar with the eggs and set aside.

Once the cream mixture has infused, remove the plastic wrap and reheat it to 90°C. Strain the cream mixture into the egg mixture, whisking well. Off the heat, return the mixture to the saucepan, ensuring there are no cocoa nibs stuck to the sides of the bowl. Add the iota carrageenan mixture and use a hand blender to blend the mixture until the crystals have dissolved and the mixture is lump-free. Heat over medium heat and stir constantly until the mixture reaches 95°C (200°F).

Remove from the heat, pour into a bowl or container and cool to 55°C (130°F). Slowly add the butter and use a hand blender to blend the mixture until it is well emulsified. Pour into a container and cover with plastic wrap, ensuring the plastic is touching the surface. Store in the refrigerator until needed.

MILK CHOCOLATE AND EARL GREY CHANTILLY

450 g (1 lb) pure cream (35% fat)

20 g (¾ oz) Earl Grey tea leaves

3 g (1/8 oz) gold-strength gelatine leaves

18 g (5/8 oz) cold water

125 g (4½ oz) milk couverture chocolate (38%)

Put the cream and Earl Grey tea leaves in a small saucepan over medium heat and bring to 90°C (195°F). Remove from the heat, cover with plastic wrap, ensuring the plastic is touching the surface, and leave to infuse for 20 minutes.

Cut the gelatine leaves into small squares, put them in a bowl with the cold water and set aside to soak. Melt the chocolate in a heatproof bowl over a saucepan of simmering water or in a microwave. Remove the plastic wrap and reheat the cream to 90°C. Add the gelatine and any soaking liquid and stir well to dissolve. Strain the mixture over the melted chocolate, stirring constantly as you pour. Pour the mixture into a container and cover with plastic wrap, ensuring the plastic is touching the surface. For best results, leave overnight in the refrigerator to set.

TO ASSEMBLE

Place the prepared chouxmaca buns onto a clean baking tray and use a small knife to cut a 2 cm (¾ inch) diameter hole in the very top of each bun. Put the raspberry gel in a piping (icing) bag (no nozzle is needed) and pipe a tablespoon into the base of each choux bun. Put the chocolate raspberry crémeaux in another piping bag and fill each choux bun to halfway. Put the cocoa nib curd in another piping bag and fill the remaining space in each choux bun.

Put the Earl Grey chantilly in another piping bag with an 11 mm (7/16 inch) fluted piping nozzle and pipe it on top of the choux bun in a spiral motion until it is roughly 4 cm (1½ inches) high. Lastly, place one zumbaron shell on top of each chouxmaca. Keep in the refrigerator until consumed. These are best eaten within 4–5 hours of filling.

Eucalyptus, thyme, honey, lemon

MAKES 10

You will need

1 quantity Chouxmaca buns

1 quantity Zumbaron Shells, coloured pale green

HONEY THYME CREMEAUX

200 g (7 oz) milk

20 g (¾ oz) thyme leaves

300 g (10½ oz) pure cream (35% fat)

2.5 g (3/32 oz) iota carrageenan

0.5 g (1/64 oz) kappa carrageenan

20 g (¾ oz) caster (superfine) sugar

60 g (2¼ oz) Tasmanian leatherwood honey

Put the milk and thyme into a medium saucepan over medium heat and heat to 90°C (195°F). Remove from the heat and cover tightly with plastic wrap to create a vacuum, then leave to infuse for 1 hour. Strain the mixture and stir it into the cream.

Combine the iota carrageenan with the kappa carrageenan and caster sugar in a small bowl. Add to the milk mixture and use a hand blender to blend until smooth, allowing the gels to swell and be free of lumps.

Put this mixture in a clean saucepan over medium heat and bring to the boil, whisking constantly. Stir in the honey, remove the pan from the heat and pour the mixture into a container. Cover with plastic wrap, ensuring the plastic is touching the surface, and leave to cool and set. Once set, process the mixture in a food processor until smooth.

LEMON GEL

35 g (1¼ oz) lemon peel, pith removed

150 g (5½ oz) Simple Sugar Syrup

3 g (1/8 oz) agar-agar

150 g (5½ oz) lemon juice

1 g (1/32 oz) salt

Bring a saucepan of water to the boil then add the lemon peel and boil for one minute. Strain, then repeat this process twice more. Put the sugar syrup and agar-agar in a clean saucepan and use a hand blender to blend until smooth. Bring the mixture to the boil over medium heat.

Put the lemon juice in a clean saucepan and heat to 65°C (150°F). Combine the two mixtures with the strained lemon peel and salt and pour into a container. Cover with plastic wrap, ensuring the plastic is touching the surface, and set aside to set for 1–2 hours. Once set, process the gel in a food processor until smooth.

EUCALYPTUS CHANTILLY

4 g (1/8 oz) gold-strength gelatine leaves

24 g (7/8 oz) cold water

400 g (14 oz) pure cream (35% fat)

100 g (3½ oz) eucalyptus lollies (candy)

190 g (6¾ oz) yoghurt

1–2 drops eucalyptus oil

Cut the gelatine leaves into small squares, put them in a bowl with the cold water and set aside to soak. Put the cream and eucalyptus lollies in a medium saucepan over medium heat and heat to 90°C (195°F). Stir constantly to ensure that all the eucalyptus lollies dissolve.

Remove from the heat, stir in the gelatine and any soaking liquid and cool to 35°C (95°F). Add the yoghurt and eucalyptus oil and combine using a hand blender. Pour into a container and leave overnight in the refrigerator to set. Put the chantilly into the bowl of an electric mixer fitted with a whisk attachment and whisk until stiff peaks form.

YOGHURT-COATED MERINGUE

100 g (3½ oz) yoghurt

100 g (3½ oz) eggwhite

10 g (3/8 oz) eggwhite powder

40 g (1½ oz) caster (superfine) sugar

0.6 g (1/64 oz) Xanthan Gum

10 g (3/8 oz) yoghurt powder

CHOCOLATE COATING

300 g (10½ oz) velvet white couverture chocolate

30 g (1 oz) yoghurt powder

Preheat the oven to 50°C (120°F) and line a baking tray with baking paper. Put the yoghurt and eggwhite into the bowl of an electric mixer fitted with a whisk attachment and start mixing on low speed. Add the eggwhite powder, then the caster sugar. Increase to medium–high speed and mix for 5 minutes. Add the xanthan gum and yoghurt powder and continue whisking for another 5 minutes until firm shiny peaks form.

Spread onto the prepared tray to a depth of 8 mm (5/16 inch). Bake until dried and crisp—this usually takes around 6–8 hours—or, alternatively, use a dehydrator. Allow the meringue to cool. Cut out discs using a 5 cm (2 inch) round cutter and keep them in an airtight container until ready to be dipped.

Line a tray with baking paper. Melt the white chocolate and yoghurt powder in a heatproof bowl over a saucepan of simmering water or in a microwave. Use a hand blender to process the melted chocolate until smooth, then temper the chocolate using one of the methods described in the Basics section. Using a fork, dip the discs of meringue into the tempered chocolate then, with an up-and-down motion, shake off any excess chocolate and clean the bottom of the meringue using a rubber spatula to remove any excess chocolate. Place on the prepared tray to crystallise, then repeat with the remaining discs. Store in an airtight container.

TO ASSEMBLE

Place the prepared chouxmaca buns onto a clean baking tray and use a small knife to cut a 2 cm (¾ inch) diameter hole in the very top of each bun. Put the honey thyme cremeaux in a piping (icing) bag (no nozzle is needed) and fill the bottom third of each choux bun. Put the lemon gel in another piping bag and fill each choux bun another third full. Fill the remaining space in the choux bun with the yoghurt-coated meringue.

Put the eucalyptus chantilly into another piping bag with an 11 mm (7/16 inch) plain piping nozzle and pipe it on top of the choux bun in a spiral motion until it is roughly 4 cm (1½ inches) high. Lastly, place one zumbaron shell on top of each chouxmaca. Keep in the refrigerator until consumed. These are best eaten within 4–5 hours of filling.

V8 vanilla

MAKES 10

You will need

1 quantity Chouxmaca Buns

1 quantity Zumbaron Shells, coloured white

VANILLA NAMELAKA

6 g (¼ oz) gold-strength gelatine leaves

24 g (7/8 oz) cold water

380 g (13½ oz) velvet white couverture chocolate

200 g (7 oz) milk

3 Tahitian vanilla beans, split and seeds scraped out

10 g (3/8 oz) vanilla extract

5 g (3/16 oz) Burnt Vanilla Powder

10 g (3/8 oz) glucose

400 g (14 oz) pure cream (35% fat)

Cut the gelatine leaves into small squares, put them in a bowl with the cold water and set aside to soak. Meanwhile, melt the white chocolate in a heatproof bowl over a saucepan of simmering water or in a microwave. Put the milk, vanilla beans and seeds, vanilla extract, burnt vanilla powder and glucose into a saucepan over medium heat and heat to 90°C (195°F). Remove the pan from the heat and stir in the soaked gelatine and any soaking liquid. Add half of the hot liquid to the melted chocolate, stir well, then add the remaining hot liquid and stir well. Remove the vanilla beans. Add the cold cream and use a hand blender to process until smooth. Transfer the mixture to a bowl or container, cover with plastic wrap, ensuring the plastic is touching the surface, and set aside to cool until needed.

VANILLA PANNA COTTA

7 g (¼ oz) gold-strength gelatine leaves

42 g (1½ oz) cold water

300 g (10½ oz) milk

200 g (7 oz) cream

seeds scraped from 2 vanilla beans

Cut the gelatine leaves into small squares, place in a bowl with the water and set aside to soak. Put the milk, cream and vanilla seeds into a saucepan over medium heat and heat to 85°C (185°F). Add the soaked gelatine and any soaking liquid and stir well until dissolved. Cool the mixture to 35°C (95°F).

Divide the mixture between 12 round silicone moulds, each 4 cm (1½ inch) diameter and 1 cm (3/8 inch) deep, filling each mould until the liquid is just short of the top of the mould. Put in the freezer for 2–3 hours until frozen. Remove the panna cotta from the moulds and place on a tray lined with baking paper. Cover with plastic wrap and return to the freezer until needed.

VANILLA SPONGE

25 g (1 oz) egg yolk

95 g (3¼ oz) caster (superfine) sugar

125 g (4½ oz) eggs

56 g (2 oz) eggwhite

25 g (1 oz) caster (superfine) sugar, extra

110 g (3¾ oz) cake flour

15 g (½ oz) cornflour (cornstarch)

6 g (3/16 oz) melted butter, slightly cooled

Preheat the oven to 220°C (425°F) and line a baking tray with baking paper. Put the egg yolk and caster sugar into the bowl of an electric mixer fitted with the whisk attachment and whisk to combine. Slowly add the eggs and beat until slightly pale and airy. Put the eggwhite and the extra caster sugar in a clean bowl and whisk with an electric whisk until stiff peaks form. Fold the two mixtures together in a larger bowl using a rubber spatula. Fold through the cake flour and cornflour and then the melted butter.

Spread the mixture onto the prepared baking tray, to roughly 7 mm (¼ inch) thick. Bake for 8–10 minutes until lightly golden. Remove from the oven and set aside to cool on the tray. Cut the cake into 4.5 cm (1¾ inch) discs.

VANILLA SYRUP

250 g (9 oz) water

125 g (4½ oz) caster (superfine) sugar

2 vanilla beans, split and seeds scraped

6 g (¼ oz) vanilla extract

5 g (3/16 oz) lemon juice

Put all of the ingredients into a medium saucepan over medium heat and bring to the boil. Remove from the heat and leave to cool. Remove the vanilla beans.

WHIPPED VANILLA GANACHE

160 g (5¾ oz) velvet white couverture chocolate

110 g (3¾ oz) pure cream (35% fat)

3 vanilla beans, split and seeds scraped

15 g (½ oz) vanilla extract

270 g (9½ oz) pure cream (35% fat), extra

Melt the white chocolate in a microwave or in a heatproof bowl over a saucepan of simmering water. Put the cream and vanilla beans, seeds and extract in a medium saucepan over medium heat and bring to 85–90°C (185–195°F). Add to the melted chocolate and stir well until smooth.

Add the extra cold cream to the mixture, remove the vanilla beans and cover the ganache with plastic wrap, ensuring the plastic is touching the surface. Store in the refrigerator for at least 3 hours before using.

VANILLA CRUNCH

30 g (1 oz) cocoa butter

300 g (10½ oz) Almond Praline

160 g (5¾ oz) Vanilla Crumble

100 g (3½ oz) pailleté feuilletine

15 g (½ oz) Burnt Vanilla Powder

4 g (1/8 oz) sea salt

Make this during the assembly process as indicated below and use immediately. Melt the cocoa butter in a small saucepan over medium heat. Leave to cool to 35°C (95°F), then add to the almond praline and mix well. Fold through the remaining ingredients.

TO ASSEMBLE

Place the prepared chouxmaca buns onto a clean baking tray and use a small knife to cut a 2 cm (¾ inch) diameter hole in the very top of the bun. Put the vanilla namelaka in a piping (icing) bag (no nozzle is needed) and fill the bottom quarter of each choux bun. Add a disc of vanilla sponge that has been soaked in vanilla syrup in next, then add a vanilla panna cotta disc. Pipe in another layer of vanilla namelaka and place in the freezer for 20 minutes to set quickly.

Meanwhile, make the vanilla crunch (above) and fill the remaining space in the choux buns. Put the whipped vanilla ganache into an electric mixer fitted with the whisk attachment and whisk until the mixture is aerated and thickens to firm peaks. Put the whipped vanilla ganache in another piping bag with an 11 mm (7/16 inch) star piping nozzle and pipe it on top of the choux bun in a spiral motion until it is roughly 4 cm (1½ inches) high. Lastly, place one zumbaron shell on top of each chouxmaca. Keep in the refrigerator until consumed. These are best eaten within 4–5 hours of filling.

Petits gâteaux

Petits gâteaux are probably one of my favourite styles of cake to create, and here you will find some classics that Zumbo regulars will know well. I love petits gâteaux because they can be whatever size you like and the textures, flavours and presentation are only limited by your imagination! I also love coming up with interesting names for my petits gâteaux: the name gives each one its own identity and sense of mystery, and often makes people laugh.

My lo can

MAKES 12

Preparation: begin one day ahead.

MINT CHOCOLATE CREMEAUX

9 g (5/16 oz) mint leaves

140 g (5 oz) milk

285 g (101/8 oz) pure cream (35% fat)

5 g (3/16 oz) gold-strength gelatine leaves

30 g (1 oz) cold water

230 g (8¼ oz) Lactée Supérieure (38%) milk couverture chocolate, roughly chopped

60 g (2¼ oz) dark couverture chocolate (64% extra-bitter Guayaquil), roughly chopped

Infuse the mint leaves in the milk and cream overnight in the refrigerator.

Cut the gelatine leaves into small squares, put them in a bowl with the cold water and set aside to soak. Strain the milk mixture, discarding the mint, into a medium saucepan and heat to 90°C (195°F). Combine both chocolates and melt them in a microwave or in a heatproof bowl over a saucepan of simmering water. Pour the cream mixture over the gelatine and water and stir to dissolve. Combine with the melted chocolate. Fill twelve 4 cm (1½ inch) round silicone moulds to a depth of 8 mm (5/16 inch), and freeze.

MILK CHOCOLATE MOUSSE

6 g (3/16 oz) gold-strength gelatine leaves

28 g (1 oz) water

270 g (9½ oz) milk

75 g (2¾ oz) pure cream (35% fat)

80 g (2¾ oz) choc-malt drink powder

1.5 g (1/16 oz) guar gum

345 g (12 oz) Lactée Supérieure (38%) milk couverture chocolate, melted

375 g (13 oz) cream, whipped to soft peaks

Cut the gelatine leaves into small squares, put them in a bowl with the cold water and set aside to soak. Put the milk, cream, choc-malt drink powder and guar gum in a medium saucepan. Combine well using a hand blender.

Transfer the saucepan to the stovetop and heat the mixture to 85°C (185°F). Pour the hot milk mixture over the gelatine and water. Add the melted chocolate and combine well. Allow the mixture to cool to 28°C (82°F). Fold through the whipped cream.

CHOC–MALT SABLÉ

110 g (3¾ oz) unsalted butter

2 g (1/16 oz) salt

50 g (1¾ oz) almond meal

100 g (3½ oz) choc-malt drink powder

45 g (1½ oz) egg yolks

140 g (5 oz) plain (all-purpose) flour

15 g (½ oz) baking powder

Soften the butter in an electric mixer fitted with the paddle attachment. Add the salt, almond meal and choc-malt drink powder and mix until just combined. Pour in the egg yolks and combine. Add the flour and baking powder and mix until just combined. Form into a flat disc and wrap in plastic wrap. Put it in the refrigerator to chill.

Preheat the oven to 160°C (315°F) and line a baking tray with baking paper. Grate the sablé over the tray using a coarse grater, spreading the grated sablé so it will cook evenly. Bake for 15 minutes, then set aside to cool.

RASPBERRY JAM

260 g (9¼ oz) raspberry purée

4.5 g (5/32 oz) pectin 325 NH 95

26 g (1 oz) caster (superfine) sugar

3.5 g (1/8 oz) citric acid

Put the raspberry purée in a medium saucepan and bring to the boil. Whisk in the pectin and caster sugar, then cook the mixture for 3 minutes. Add the citric acid, stir and remove from the heat. Set aside to cool.

CINNAMON SABLÉ

165 g (5¾ oz) unsalted butter

45 g (1½ oz) icing (confectioners’) sugar

35 g (1¼ oz) boiled egg yolk

5 g (3/16 oz) baking powder

175 g (6 oz) plain (all-purpose) flour

30 g (1 oz) almond meal

1 g (1/32 oz) salt

7 g (¼ oz) ground cinnamon

9 g (5/16 oz) rum

Soften the butter in an electric mixer fitted with the paddle attachment. Add the icing sugar and combine. Pass the egg yolk through a very fine sieve to achieve a fine paste. Add to the bowl of the electric mixer and combine ingredients well.

Add half of the dry ingredients and mix. Add the rum and mix again. Add the remaining dry ingredients and mix until just combined. Wrap the dough in plastic wrap and put it in the refrigerator to chill.

Preheat the oven to 160°C (315°F) and line a baking tray with baking paper. Roll out the sablé mixture to 3 mm (1/8 inch) thick. Using a 4 cm (1½ inch) diameter scone cutter, cut out 12 discs, place them on the prepared tray and bake for 15 minutes.

CHOC-MALT CRUNCH

160 g (5¾ oz) Choc-malt Sablé

60 g (2¼ oz) choc-malt drink powder

50 g (1¾ oz) Excellence dark couverture chocolate (55%), roughly chopped

45 g (1½ oz) Almond Praline, roughly chopped

25 g (1 oz) unsalted butter

85 g (3 oz) vegetable or canola oil

55 g (2 oz) choc-malt breakfast cereal, lightly crushed

Combine the baked sablé and choc-malt drink powder in the bowl of an electric mixer fitted with the paddle attachment and mix. Melt the chocolate in a heatproof bowl over a saucepan of simmering water or in a microwave and add to the almond praline.

Add the chocolate and praline mixture to the sablé mixture and combine. Melt the butter in a medium saucepan then add the oil. Pour into the sablé mixture and combine. Fold through the crushed cereal.

Spread the mixture 8 mm (5/16 inch) thick on a tray and chill, then use a 4 cm (1½ inch) scone cutter to cut twelve rounds. Alternatively, fill twelve 4 cm (1½ inch) round silicone moulds to a depth of 8 mm (5/16 inch), then freeze.

GREEN COCOA SPRAY

350 g (12 oz) cocoa butter

500 g (1 lb 2 oz) white couverture chocolate, chopped

8 g (¼ oz) green liposoluble food colouring

Heat the cocoa butter in a saucepan over medium heat until melted. Pour the cocoa butter over the white chocolate and add the green colouring. Using a hand blender, blend until smooth and well combined.

CHOCOLATE CAN LID

500 g (1 lb 2 oz) dark couverture chocolate (64%), chopped or buttons, tempered

edible silver dusting powder

Pour the tempered chocolate into 12 silicone can lid moulds and leave at room temperature to set. Pop the chocolates from the moulds and lay them on baking paper. Use a clean, dry paintbrush to apply silver metallic dust to the surface.

TO ASSEMBLE

Place twelve 5 cm (2 inch) high x 5 cm (2 inch) diameter round cake rings on a tray lined with baking paper. Put the milk chocolate mousse into a piping (icing) bag fitted with a plain nozzle and pipe into each mould to fill to half way. Use the back of a spoon to smooth the mousse up the sides of the cake rings to coat completely. Push in a mint chocolate cremeaux disc, then pipe in more mousse. Pipe a ball of raspberry jam onto each choc-malt crunch then push the crunch into the mousse. Pipe on another small amount of mousse and seal with a disc of cinnamon sablé to top it off. Put the cakes in the freezer for 3 hours until frozen.

Remove from the freezer and unmould using a blowtorch, or use a cloth dipped in hot water and rub the sides of the cake ring until released. Put the cakes back on the tray and return to the freezer until ready to finish.

Put the green cocoa spray in the chamber of a Wagner airless spray gun. Remove the cakes from the freezer and put them in an area that is easy to clean. Holding the spray gun 20 cm (8 inches) away from the cakes, spray in a left-to-right motion making sure you cover the cakes evenly all over. It’s best to spray 2 coats. Finish with a chocolate can lid. Refrigerate for 2 hours to bring to the correct eating temperature.

4 times the vitamin C

MAKES 12

You will need

30 Blackcurrant Meringues

BLACKCURRANT JELLY

500 g (1 lb 2 oz) blackcurrant purée

50 g (1¾ oz) sugar

10 g (3/8 oz) pectin 325 NH 95

3 g (1/8 oz) Citric Acid Solution

Put the blackcurrant purée in a medium saucepan over low heat and whisk until slightly warm. Combine the sugar and pectin and add to the purée. Whisk to dissolve and continue whisking until the mixture comes to the boil.

Remove from the heat and add the citric acid solution. Stir to combine, then pour the mixture into twelve 4 x 1.5 cm (1½ x 5/8 inch) round silicone moulds: fill to just below the top, allow the mixture to cool then put them in the freezer to harden.

PISTACHIO DACQUOISE

200 g (7 oz) eggwhite

70 g (2½ oz) caster (superfine) sugar

20 g (¾ oz) Pistachio Paste

150 g (5½ oz) almond meal

30 g (1 oz) pistachios, ground

160 g (5¾ oz) icing (confectioners’) sugar

70 g (2½ oz) milk couverture chocolate (38%), melted

Preheat the oven to 180°C (350°F) and line a baking tray with baking paper. Put the eggwhite and caster sugar into the bowl of an electric mixer with the whisk attachment fitted. Whisk on medium speed until firm peaks form. Take a little of the meringue and mix it with the pistachio paste to dissolve, then fold back into the remaining meringue.

Fold through the almond meal, ground pistachios and icing sugar. Spread the mixture on the prepared tray and bake for about 15 minutes until golden. Remove from the oven and allow to cool. Spread the base of the dacquoise with a thin layer of melted milk chocolate.

PISTACHIO CRUNCH

90 g (3¼ oz) Almond Praline

90 g (3¼ oz) Pistachio Praline

20 g (¾ oz) cocoa butter

60 g (2¼ oz) pailleté feuilletine

11 g (3/8 oz) pistachios, chopped, toasted

1 g (1/32 oz) sea salt

Put the almond praline and pistachio praline in a medium bowl. Melt the cocoa butter in a heatproof bowl over a saucepan of simmering water or in a microwave. Add to the combined praline and stir. Fold through the remaining ingredients. Use a palette knife to spread the mixture over the pistachio dacquoise evenly, until smooth.

Put it in the refrigerator for around 1 hour until set. Cut out 6 cm (2½ inch) discs, lay them on a baking tray and put them in the freezer to harden.

CRÈME ANGLAISE

210 g (7½ oz) milk

65 g (2¼ oz) egg yolk

65 g (2¼ oz) caster (superfine) sugar

Put the milk in a small saucepan and heat over medium heat until warm. Mix the egg yolk and caster sugar together in a bowl and use an electric whisk to whisk until pale. Add a third of the warm milk to the egg yolk mixture to temper, then put the mixture into the saucepan with the remaining milk and heat to 85°C (185°F). Remove from the heat and strain through a sieve into a bowl. Allow to cool, stirring occasionally.

PTE À BOMBE

10 g (3/8 oz) water

70 g (2½ oz) sugar

50 g (1¾ oz) egg yolks

Put the water and sugar in a small saucepan. Put the egg yolks into the bowl of an electric mixer fitted with the whisk attachment. Put the saucepan over medium heat and heat to 123°C (253°F).

Turn the mixer onto high speed and slowly start pouring the hot sugar syrup down the side of the mixing bowl until it has all been added. Whisk until the mixture thickens and cools, then use immediately.

VANILLA VIOLET MOUSSE

6 g (3/16 oz) gold-strength gelatine leaves

36 g (1¼ oz) cold water

300 g (10½ oz) crème anglaise

seeds scraped from 1 vanilla bean

4 drops natural violet extract

210 g (7½ oz) pure cream (35% fat), whipped

120 g (4¼ oz) pâte à bombe

Cut the gelatine leaves into small squares, put them in a bowl with the cold water and set aside to soak. Reheat a third of the crème anglaise in a saucepan or in a heatproof bowl in a microwave. Add the gelatine and soaking liquid to the heated crème anglaise and stir to dissolve the gelatine. Add this mixture to the remaining crème anglaise, then add the vanilla seeds and violet extract. When it has cooled to 25°C (77°F), fold through the whipped cream. Fold through the pâte à bombe.

BLACKCURRANT GLAZE

65 g (2½ oz) Blackcurrant Purée

20 g (¾ oz) lemon juice

60 g (2¼ oz) water

140 g (5 oz) sugar

4 g (1/8 oz) pectin 325 NH 95

25 g (1 oz) glucose

Heat the blackcurrant purée, lemon juice and water in a saucepan to 45°C (113°F). Combine 20 g (¾ oz) of sugar with the pectin and add to the blackcurrant mixture, stirring well. Add the glucose and remaining sugar and bring the mixture to the boil. Set aside to cool. Cover and store in the refrigerator until needed.

BLACKCURRANT MARSHMALLOW

11 g (3/8 oz) gold-strength gelatine leaves

60 g (2¼ oz) cold water

320 g (11¼ oz) invert sugar

250 g (9 oz) caster (superfine) sugar

100 g (3½ oz) water

120 g (4¼ oz) glucose

100 g (3½ oz) Blackcurrant Purée

50 g (1¾ oz) cocoa butter

Make this during the assembly process as indicated below and use immediately. Cut the gelatine leaves into small squares, place in a bowl with the cold water and set aside to soak. Put 160 g (5¾ oz) of the invert sugar in the bowl of an electric mixer fitted with the whisk attachment. Put the caster sugar, water, glucose and the remaining invert sugar in a medium saucepan over medium heat and heat to 113°C (235°F). With the mixer on a medium to high speed, pour the sugar mixture into the bowl.

Warm the blackcurrant purée in the microwave, add it to the mixer and continue whisking. Add in the gelatine and the soaking liquid and stir to dissolve. Melt the cocoa butter in a small saucepan gently so that it doesn’t get hotter than 45°C (113°F), add it into the mixer bowl and continue whisking until the meringue thickens and increases in volume.

TO ASSEMBLE

Put a sheet of 7 cm (2¾ inch) diameter silicone half-sphere moulds onto a baking tray. Put the vanilla violet mousse in a piping bag (no nozzle is required) and fill the silicone moulds half way. Using a palette knife, smooth the mousse up the sides of the mould. Insert a round of blackcurrant jelly, pushing it in slightly so the mousse fills any gaps. Pipe a small amount of mousse over the jelly and then insert the dacquoise layer. Smooth off the top with a palette knife. Put the tray into the freezer and freeze for 5–6 hours until set. Remove from the freezer and take the cakes out of the moulds. Set aside while making the blackcurrant marshmallow (above).

Insert a skewer or a fork into a cake and dip it into the blackcurrant marshmallow so that the entire outside of the dome is covered except the base. Place flat side down on a tray and repeat for the remaining cakes. Put the tray of cakes into the freezer to set.

Warm the blackcurrant glaze to 40–45°C (105–113°F). Set up a baking tray or dish with a wire rack over it and put the frozen cakes on top. Using a ladle or jug, pour the heated glaze over the cakes until they are all well covered. Using a palette knife, gently move the cakes around slightly to clean the bottom edges, then place on a cake board or plate and decorate with blackcurrant meringues until completely covered. Thaw for 1–2 hours to reach the right temperature before serving.

 

The Zumbo Files reveals the recipe secrets of master patissier Adriano Zumbo, dubbed the “Sweet Assassin”.

This collection of 50 new recipes includes Adriano’s latest creations, zonut (his pimped-up croissant-donut), plus some astonishing new flavor combinations for his signature zumbarons (think lavender, thyme & strawberry, burnt toast and banana, caramel & balsamic). There’s also a chapter of savory recipes to round out your pastry repertoire–try the fish & chips pie or the pork, earl grey & lemon sausage rolls.

For the first time, Adriano provides photographic step-by-step instructions for the master recipes in each style of patisserie, deconstructing the process and making these culinary works of art achievable for the home baker.

The Zumbo Files is Adriano’s third book and his most ambitious yet. Open it up and step inside–it’ll blow your mind.

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