California Raisin Pillow

AuthorCalifornia Raisins
Rating

GOH JACK HSENG | SECTION HEAD, PASTRY & BAKING, SCHOOL OF HOSPITALITY, ITE COLLEGE WEST

California Raisin Pillow
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
1

Combine cake flour and cinnamon powder. Then mix in cream, milk and egg yolk to form a smooth paste.

2

Make meringue with egg white and sugar.

3

Fold meringue into mixture, followed by chopped California Raisins.

4

Pipe this batter into a dome mould and bake at 180°C for 12mins.

Poached Citrus California Raisins
5

Make a syrup with lime juice, water, sugar, cinnamon and vanilla seeds.

6

Pour syrup over fruits and let infuse for at least 1 day. Strain out California Raisins.

Chocolate Sand
7

Mix all ingredients to form a dough and let chill for about 30mins or until the dough is firm.

8

Break dough into fine pieces. Bake at 170°C for 15mins.

Vanilla Milk Foam
9

Warm milk and vanilla seeds. Add sugar and mix until completely dissolved.

10

Add gelatin and cream.

11

Blend the mixture with a hand held blender to create foam.

California Raisin Butter Bread
12

Make bread dough by mixing all the ingredients except cream and raisins, and allow to ferment for 45mins.

13

Roll dough to 7cm width and 3mm thickness.

14

Over the dough, spread a layer of pastry cream, followed by raisins.

15

Roll the dough up. Divide into 20g portions.

16

Allow to proof and bake at 180°C for 15mins.

Golden Raisin Butter
17

Combine all ingredients in a Robot-Coupe and blend until smooth.

GARNISH
18

Plain soft cream cheese

TO ASSEMBLE
19

Spoon chocolate sand along plate.

20

Place poached citrus California Raisins and California Raisin pillow atop chocolate sand.

21

In one corner, place raisin butter bread on plain soft cream cheese.

22

Spoon vanilla milk foam over poached citrus California Raisins and California Raisin pillow.

23

Pipe California Golden Raisin butter in another corner.

CategoryCooking Method,

Ingredients

California Raisin Pillow
 250 g cake flour
 30 g cinnamon powder
 150 g cream