RN74 Seattle
Chef Thomas Griese
Method of Production (MOP):
1) Slice the eclairs in half in its side.
2) On the bottom half of the eclair, pipe 3 round kisses of vanilla cheesecake and 2 star kisses of blueberry cremeux in between the cheesecake.
3) Dress 4 blueberries with the blueberry sauce until just coated. Arrange 2 berries on each side of the eclairs.
4) Sprinkle a teaspoon of oat streusel.
5) Top with the upper half of the eclair. Dust with powdered sugar.
Blueberry Sauce Recipe:
Ingredients:
Blueberry Puree 2 cups
Granulated Sugar white 1 Tablespoon
Agar Agar, powder 1 teaspoon
Lemon Juice 2 Tablespoon
Method of Production (MOP):
1) Combine blueberry puree with sugar and heat slowly until sugar dissolves.
2) Add agar-agar, and turn the heat up. Bring the mixture to boil for 1 minute, while constantly whisking. Reduce to a simmer for 3 minutes.
3) Pour into a bowl set over an ice bath. Let the mixture solidify.
4) Puree in Vitamix with the lemon juice and pass through chinois.
5) Adjust seasoning to your liking.
6) Reserve in refrigerator until needed.
Blueberry Cremeux Recipe:
Ingredients:
Blueberry Puree 2 cups
Egg Yolk 24 each
Whole Egg 12 each
Granulated White Sugar 1 cup
Gelatin- Gold Leaf 2 sheets
Butter, unsalted ¼ lb
Method of Production (MOP):
1) Heat puree over bain with half of the sugar.
2) In a bowl, whisk in the remaining sugar with the eggs and yolks.
3) Bloom gelatin. Set aside.
4) Temper eggs with hot blueberry puree.
5) Return to heat and cook until it reaches 80C.
6) Add gelatin. Whisk to melt and disperse.
7) Pass through chinois.
8) Chill to 35C.
9) Puree in Vitamix while adding room temperature butter. Puree until just emulsified.
10) Chill completely. Smooth before using or portioning into piping bags.
Éclair Pate a Choux Recipe
Ingredients:
Water 1 cup
Milk, whole 1 cup
Butter, unsalted 1 cup
Sugar, granulated white 1 Tablespoon
Salt, Kosher 1 Pinch
Bread Flour 1 ¼ Cup
Eggs whole 12 each
Method of Production (MOP):
1) Sift bread flour. Set aside. Lightly beat the eggs. Set aside.
2) Heat water, milk, buter, sugar and salt until dissolved/melted.
3) Bring the entire mixture to a boil. Remove from heat.
4) Immediately dump all the bread flour into the hot liquids. Mix swiftly making sure there’s no pockets of dry flour.
5) Return to LOW HEAT. Toss the dough around and heat to 75C.
6) Transfer the dough into the mixer, being careful not to scrape the bottom. Mix on stir speed until the dough reaches 60C.
7) Add half of the eggs. Keep mixing on stir speed until fully incorporated. Scrape the sides of the bowl.
8) Add the all but 3 tablespoons of the remaining eggs. Mix on stir speed until fully incorporated. Scrape sides again and mix more if the batter is not smooth.
9) Perform the “V check” to see if there is enough egg in the mixture. If the batter is too stiff, add the remaining eggs and mix until fully incorporated.
10) Transfer the batter on a sheet tray lined with a silpat. Cover the surface completely with plastic wrap to prevent drying. Cool to at about 30C.
11) Pipe using a pastry bag fitted with a 1/2″ star tip (the more teeth/serrations, the better) to the length of 3.5″.
12) At this point the piped eclairs can be frozen and later fully defrosted for baking.
13) Rational B/O: 350F fan 2, 10 min. Rotate. 5 min. Turn down to fan 1 until mahogany brown about 15 minutes more.
14) Remove from oven and transfer eclairs on racks. Slit bottoms. Cool down.
15) For puffs use a round tip.
Mascarpone Cheesecake Recipe:
Ingredients:
Vanilla Bean 1 each
Heavy Cream 2 cups
Whole eggs 7 each
Sugar, granulated white 2 ½ cups
Mascarpone Cheese 2 ½ cups
Philly Cream Cheese 5 cups
Method of Production (MOP):
Allow cream cheese and mascarpone to warm to room temperature.
On lowest speed, using paddle attachment, mix cream cheese until it is smooth, during process scrape down bowl twice.
3. Add sugar, mix 30 seconds and scrape down. Add Vanilla, continue mixing, adding mascarpone in three stages per container. Scrape down bowl.
4. Add eggs, one by one.
5. Add Cream slowly until completely emulsified.
6. Strain through Chinois.
7. Age for one day in a plastic cambro container.
8. bake in 200 pan in a rational at 190F, steam for approximately 45 minutes. The cheesecake should be set all the way through. Refrigerate several hours until completely cold. smooth before use.
Craquelin Cookie Recipe:
Ingredients:
Whole Butter 3 ½ Tablespoons
Brown Sugar 2 Tablespoons
White Sugar 2 Tablespoons
All Purpose Flour 4 Tablespoons
Method of Production (MOP):
1) In a mixer fitted with a paddle, add sugars and butter. Cream.
2) Add all the flour and mix until evenly dispersed.
3) Wrap with plastic and refrigerate.
4) To use, let dough come up to room temperature. Roll out the desired thickness and cut to desired shape.
5) Freeze cut outs and top pipe choux before baking.
Method of Production (MOP):
1) In a mixer fitted with a paddle, add sugars and butter. Cream.
2) Add all the flour and mix until evenly dispersed.
3) Wrap with plastic and refrigerate.
4) To use, let dough come up to room temperature. Roll out the desired thickness and cut to desired shape.
5) Freeze cut outs and top pipe choux before baking.
