GOH JACK HSENG | SECTION HEAD, PASTRY & BAKING, SCHOOL OF HOSPITALITY, ITE COLLEGE WEST
Yields1 Serving
California Raisin Pillow
250 g cake flour
30 g cinnamon powder
150 g cream
150 g milk
100 g egg yolk
200 g egg white
70 g sugar
70 g California Raisins, chopped
30 g California Golden Raisins, chopped
Poached Citrus California Raisins
50 g lime juice
750 g water
250 g sugar
3 cinnamon sticks
3 vanilla pods, split and seeds scraped out
450 g orange segments
450 g grapefruit segments
100 g California Raisins
Chocolate Sand
50 g butter
16 g cocoa powder
45 g cake flour
40 g sugar
Vanilla Milk Foam
100 g milk
1 vanilla pod, split and seeds scraped out
20 g sugar
2 g gelatin, bloomed
200 g cream
California Raisin Butter Bread
210 g bread flour
30 g sugar
4 g fresh yeast
25 g egg yolk
120 g milk
4 g salt
50 g butter
80 g pastry cream
100 g California Raisins, poached and chopped
Golden Raisin Butter
200 g butter
100 g California Golden Raisins
California Raisin Pillow
1Combine cake flour and cinnamon powder. Then mix in cream, milk and egg yolk to form a smooth paste.
2Make meringue with egg white and sugar.
3Fold meringue into mixture, followed by chopped California Raisins.
4Pipe this batter into a dome mould and bake at 180°C for 12mins.
Poached Citrus California Raisins
5Make a syrup with lime juice, water, sugar, cinnamon and vanilla seeds.
6Pour syrup over fruits and let infuse for at least 1 day. Strain out California Raisins.
Chocolate Sand
7Mix all ingredients to form a dough and let chill for about 30mins or until the dough is firm.
8Break dough into fine pieces. Bake at 170°C for 15mins.
Vanilla Milk Foam
9Warm milk and vanilla seeds. Add sugar and mix until completely dissolved.
11Blend the mixture with a hand held blender to create foam.
California Raisin Butter Bread
12Make bread dough by mixing all the ingredients except cream and raisins, and allow to ferment for 45mins.
13Roll dough to 7cm width and 3mm thickness.
14Over the dough, spread a layer of pastry cream, followed by raisins.
15Roll the dough up. Divide into 20g portions.
16Allow to proof and bake at 180°C for 15mins.
Golden Raisin Butter
17Combine all ingredients in a Robot-Coupe and blend until smooth.
GARNISH
TO ASSEMBLE
19Spoon chocolate sand along plate.
20Place poached citrus California Raisins and California Raisin pillow atop chocolate sand.
21In one corner, place raisin butter bread on plain soft cream cheese.
22Spoon vanilla milk foam over poached citrus California Raisins and California Raisin pillow.
23Pipe California Golden Raisin butter in another corner.
Ingredients
California Raisin Pillow
250 g cake flour
30 g cinnamon powder
150 g cream
150 g milk
100 g egg yolk
200 g egg white
70 g sugar
70 g California Raisins, chopped
30 g California Golden Raisins, chopped
Poached Citrus California Raisins
50 g lime juice
750 g water
250 g sugar
3 cinnamon sticks
3 vanilla pods, split and seeds scraped out
450 g orange segments
450 g grapefruit segments
100 g California Raisins
Chocolate Sand
50 g butter
16 g cocoa powder
45 g cake flour
40 g sugar
Vanilla Milk Foam
100 g milk
1 vanilla pod, split and seeds scraped out
20 g sugar
2 g gelatin, bloomed
200 g cream
California Raisin Butter Bread
210 g bread flour
30 g sugar
4 g fresh yeast
25 g egg yolk
120 g milk
4 g salt
50 g butter
80 g pastry cream
100 g California Raisins, poached and chopped
Golden Raisin Butter
200 g butter
100 g California Golden Raisins
Directions
California Raisin Pillow
1Combine cake flour and cinnamon powder. Then mix in cream, milk and egg yolk to form a smooth paste.
2Make meringue with egg white and sugar.
3Fold meringue into mixture, followed by chopped California Raisins.
4Pipe this batter into a dome mould and bake at 180°C for 12mins.
Poached Citrus California Raisins
5Make a syrup with lime juice, water, sugar, cinnamon and vanilla seeds.
6Pour syrup over fruits and let infuse for at least 1 day. Strain out California Raisins.
Chocolate Sand
7Mix all ingredients to form a dough and let chill for about 30mins or until the dough is firm.
8Break dough into fine pieces. Bake at 170°C for 15mins.
Vanilla Milk Foam
9Warm milk and vanilla seeds. Add sugar and mix until completely dissolved.
11Blend the mixture with a hand held blender to create foam.
California Raisin Butter Bread
12Make bread dough by mixing all the ingredients except cream and raisins, and allow to ferment for 45mins.
13Roll dough to 7cm width and 3mm thickness.
14Over the dough, spread a layer of pastry cream, followed by raisins.
15Roll the dough up. Divide into 20g portions.
16Allow to proof and bake at 180°C for 15mins.
Golden Raisin Butter
17Combine all ingredients in a Robot-Coupe and blend until smooth.
GARNISH
TO ASSEMBLE
19Spoon chocolate sand along plate.
20Place poached citrus California Raisins and California Raisin pillow atop chocolate sand.
21In one corner, place raisin butter bread on plain soft cream cheese.
22Spoon vanilla milk foam over poached citrus California Raisins and California Raisin pillow.
23Pipe California Golden Raisin butter in another corner.
