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