Professional Pastry: Set up Recipes

By Maxime Osmont

This book contains precise and true recipes for professional pastry chefs and bakers, who wish to push their knowledge to the next step.

• Language: English
• Publisher: AuthorHouse UK
• Release date: Apr 27, 2017
• ISBN: 9781524677305

Maxime Osmont

Maxime Osmont left France at 21 years old to travel and see the world, and created a collection of recipes from every places I have worked at. Finally he became Head Pastry Chef in London, and everyday is about mixing up all the knowledge that I accumulated during those years of practice and being creative with it. He grew up and did his pastry and bakery apprenticeship in Rouen, Normandie, France. His grand father's bakery taught him how to appreciate "le bon pain" and gave him all the strength necessary to keep going into this career.

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2017 Maxime Osmont. All rights reserved.

No part of this book may be reproduced, stored in a retrieval system, or

transmitted by any means without the written permission of the author.

Published by AuthorHouse 02/12/2018

ISBN: 978-1-5246-7731-2 (sc)

ISBN: 978-1-5246-7730-5 (e)

Any people depicted in stock imagery provided by Thinkstock are models,

and such images are being used for illustrative purposes only.

Certain stock imagery © Thinkstock.

Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

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RECIPE INDEX

1ST PART MUFFINS

BLUEBERRY LEMON

CHOCOLATE RASPBERRY GLUTEN FREE & LACTOSE FREE

COUNTRY FLOUR APRICOT

LEMON & COURGETTES GLUTEN FREE LACTOSE FREE

MALTED FLOUR & HAZELNUT

RYE FLOUR, CARAWAY SEEDS & BLACKBERRY

TOASTED WHOLEMEAL FLOUR & RASPBERRY

TOASTED WHOLEMEAL FLOUR & ORANGE MARMALADE

LIGHT & SOFT LEMON AND LIME MUFFINS

LIGHT & SOFT CHOCOLATE MUFFINS

2ND PART CITRUS TARTS

LEMON GRASS CITRUS TART

BERGAMOT CITRUS TART

KAFFIR LIME CITRUS TART

3RD PART USEFUL RECIPES

GEL BASED CHOCOLATE MOUSSE

CLAFOUTIS

4TH PART SPONGE FLAN

SPONGE BASE, LEMON CURD, RASPBERRY CONSOMME JELLY

5TH PART FILLED BRIOCHES

PISTACHIO BRIOCHE

LEMON & HAZELNUT BRIOCHE

6TH PART PASSION & PRUNES FLAN

PUFF PASTRY, PASSION CURD

7TH PART LEVAINS & BREADS

WHITE LEVAIN BASE

BROWN LEVAIN

MARJORAM & CONFIT GARLIC BREAD

NO YEAST BROWN BREAD LOAF, 16 HOURS FERMENTATION

NO YEAST FIGS & FENNEL SEEDS BREAD

CIDER & LEVAIN CREPES

STOUT & COUNTRY FLOUR CREPES

ONIONS SEEDS BREAD ROLLS

8TH PART JAMS & COMPOTES

BLUEBERRY & LEMON THYME COMPOTE

ORANGE & SAFFRON JAM

MIXED BERRY JAM

FRESH RHUBARB COMPOTE

JASMINE TEA, STRAWBERRY & RASPBERRY COMPOTE

RASPBERRY & FIG JAM

PEAR & QUINCE COMPOTE

PLUM JAM

PEAR PASSION FRUIT COMPOTE

9TH PART CROISSANT LAYERED DOUGHNUT

ALL PROCESS

10TH PART CHEESECAKE ENTREMET

PUMPKIN & CARDAMOM CHEESECAKE

11TH PART SHORTBREADS

STAR ANISE, LINSEEDS & WALNUTS SHORTBREADS

SABLE BRETON

12TH PART CHOCOLATE GEL CREAM

RASPBERRY CHOCOLATE

CHOCOLATE PASSION FRUIT

HAZELNUT CHOCOLATE

EARL GREY TEA & MILK CHOCOLATE

MANGO CHOCOLATE

LIME CHOCOLATE

MILK CHOCOLATE & PASSION FRUIT

13TH PART GEL & MARMALADE

STRAWBERRY CONSOMME GEL

CARAMEL WHITE WINE GEL

PEAR, WHITE WINE & PASSION FRUIT GEL

BANANA WHITE WINE GEL

BANANA, PASSION FRUIT & WHITE WINE GEL

MANGO GEL

DULCE DE LECHE GEL

MANDARIN MARMALADE

14TH PART SCONES

GLUTEN FREE SCONES

GLUTEN FREE, DAIRY FREE, VEGAN, LACTOSE FREE, NUTS FREE SCONES

15TH PART MACARON FILLINGS

BLACKCURRANT GANACHE

TEA INFUSED GANACHE

STRAWBERRY GANACHE

MINT OIL GANACHE

16TH PART ICE CREAM & SORBET

MINT OIL SORBET

CARAMELISED BANANA SORBET

BLOOD ORANGE & CAMOMILE SORBET

LEMON CORIANDER SEEDS SORBET

MANGO & TIMUR PEPPER SORBET

BLACKCURRANT & BASIL SORBET

PACOJET VANILLA ICE CREAM

PACOJET TONKA BEAN ICE CREAM

PACOJET GOAT CHEESE & PHILADELPHIA ICE CREAM

BEETROOT, LEMON & RASPBERRY SORBET

17TH PART DIETARIES RECIPES

GLUTEN FREE CHOCOLATE COOKIES

VEGAN CHOCOLATE COOKIES

CHOCOLATE SPONGE, VEGAN, GLUTEN FREE & NUTS FREE

PLAIN VEGAN SPONGE, SUGAR FREE, LACTOSE FREE

18TH PART SPONGE & CAKE

GREEN LEMON VERBENA OIL SPONGE

MICROWAVED GREEN OIL SPONGE

FLOURLESS COCOA SPONGE

PINEAPPLE JAM CAKE

19TH PART RANDOM BUT USEFUL RECIPES

MINT CRISPS

CRUNCHY STRAWBERRY MERINGUE

CHINESE STEAMED BUNS

20TH PART FLAVOURED CHANTILLY

JASMINE TEA CHANTILLY

CINNAMON CHANTILLY

STAR ANISE CHANTILLY

CARDAMOM & WHITE CHOCOLATE CHANTILLY

KIRSCH CHANTILLY

MILK CHOCOLATE CHANTILLY

21ST PART CREMEUX

RASPBERRY & STAR ANISE CREMEUX

PINEAPPLE CREMEUX

VANILLA CREMEUX

PRALINE & LEMON CREMEUX

CARAMELISED BANANA CREMEUX

22ND PART HUNDREDS OF ROASTED APPLES

WHOLE PROCESS

First part

MUFFINS

MUFFINS BLUEBERRY LEMON

This recipe is very original because of the beautiful and natural color coming from the blueberry puree mixed inside.

The lemon zests bring some freshness and the crumble add some crunchiness to this amazing soft and light muffin.

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1. Blend together the first part 5 min with a hand blender, to activate the xanthan gum and thicken up the mixture like an emulsion

2. Then add whole eggs still using hand blender

3. Then add soft butter still using handblender

4. Then add icing sugar and grated lemon zests with handblender

5. Then, put the whole mixture into a mixing machine with the paddle attachment and add the powders to the mix, working it for 3 min or until all the lumps of flour are gone.

6. The mix is now ready,

7. Before to cook the muffins, take 1000 g of mixture and add by hand with a spatula 300 g frozen blueberries

8. Using a piping bag, pipe 100g of mix into each muffin tulip paper case.

9. Sprinkle the top with some freshly grated lemon zests and also some crumble to give some crunchiness after cooked. Any basic recipe of crumble could do.

10. To cook the muffins, if you are using a professional oven type rational, then set up at 165 degree 3fan combi oven 40% steam 25 min.

If you are using a home oven, setting up at 165 degree will be fine also, after 10 min the muffins come out of the oven, cover them with cling film until they cool down completely to keep the moisture inside.

CHOCOLATE RASPBERRY GLUTEN AND LACTOSE FREE MUFFINS

This is an amazing recipe, very healthy because of the olive oil and coconut oil,

It does not contain gluten or lactose so it is a perfect dietary muffin and it still taste chocolate!

I love working with xanthan gum, when it is activated and used into a gluten free recipe as such, it will replace the gluten and give you a muffin very light and soft where all the flour will be properly combine togheter,

So you don’t end up with a crumbly muffin dry like a shortbread.

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1. In a pan, warm up the milk and sugar until it is dissolved.

2. Using a handblender, add to the milk the xanthan gum mixed with the rest of sugar, blend for a few minutes until it all gets thick.

3. Add whole eggs and keep mixing with handblender

4. Add olive oil and keep mixing with handblender

5. Add the melted coconut oil and keep mixing with handblender

6. Then put the mix into a mixing machine with paddle attachment,

Add all powders and work it for 3 min or until all lumps of flour are gone

7. The mix is now ready to be cooked

8. Using a piping bag, pipe 100 g of mix into each muffin tulip paper case, and don’t forget to sprinkle some pieces of broken frozen raspberries while you pipe, or you can use fresh ones if you prefer.

I personally use frozen ones as it is easy to break and add some everywhere instead of having 1 whole cooked and mushy raspberry at the end.

9. When piping is done,