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Chef Ron Paprocki of Gordon Ramsay At the London — New York, NY
Chef Ron Paprocki
Gordon Ramsay At the London
151 W 54th Street
New York, NY 10019
(212) 468-8888
Raspberry Crème, Cinnamon Sablé and Green Tea Sponge
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Raspberry Crème, Cinnamon Sablé and Green Tea Sponge
Pastry Chef Ron Paprocki of Gordon Ramsay At the London – New York, NY
Adapted by StarChefs.com
August 2009


INGREDIENTS

Raspberry Sorbet: (makes 30 quenelles)
1 kilogram raspberry puree
450 grams water
250 grams powdered glucose
100 grams Cremadon 64
100 grams lemon juice

Matcha Green Tea Sponge Cake: (makes 6 orders)
160 grams eggs
75 grams T45 flour
5 grams matcha green tea powder
90 grams sugar
80 grams melted butter
1 gram salt

Cinnamon Sablé: (makes 25 70mm circles at 2mm thick)
240 grams butter
50 grams 10x Sugar
30 grams egg yolks
50 grams almond flour
10 grams cinnamon powder
6 grams baking powder
1 gram salt
240 grams all purpose flour

Raspberry Crème: (makes 24 70mm circles at 1.25cm thick)
1 kilogram raspberry puree
200 grams egg
220 grams egg yolk
480 grams sugar
7 gelatin leaves
320 grams butter

Assemble and Serve:
Fresh raspberries (optional)
Passionfruit seeds (optional)

METHOD

For the Raspberry Sorbet:
Warm the raspberry puree and water. Combine the glucose and Cremadon64, then whisk into the raspberry liquid and heat to 85°C. Remove the mixture from heat, add the lemon juice and strain. Allow to mature 12 to 24 hours. Fill a Pacojet beaker to fill line. Freeze and spin as per owner’s manual.

For the Green Tea Sponge Cake:
Put the eggs, flour, green tea powder, sugar, butter, and salt into a Vita-Prep and blend until smooth. Pass the mixture through a chinois. Transfer the mixture to a small (0.5L) foam gun and charge with three N2O cartridges. Using a knife, puncture three slits into the bottom of three 1-pint plastic deli containers. Fill one plastic container one-third full and immediately microwave for approximately 45 to 50 seconds; repeat the process until all containers are full.  (Please note that microwave times are approximate and depending on the type of microwave, it may bake differently). Remove from the microwave and secure the lid on the top of the container to keep the moisture in. Allow to cool before removing the cake from the container.

For the Cinnamon Sablé:
Cream together the butter and sugar; add eggs. Sift together the dry ingredients and slowly add to the butter mixture. Refrigerate until firm enough to roll into approximately 2 millimeter sheets. Cut the dough using a round dough cutter or knife and transfer to a parchment lined baking tray. Bake at 350°F for approximately 8 to 10 minutes.

For the Raspberry Créme:
Warm the raspberry puree to a scald. Combine the eggs, egg yolk and sugar and temper into the puree. Proceed as a with crème anglaise to thicken. Remove from the heat and add the gelatin. Pass through a chinois and add the butter. When emulsified, pour into circular molds and freeze.

To Assemble and Serve:
Plate a cinnamon sableé off-center. Unmold one raspberry créme and place directly on top of the sableé. Tear small chunks of the green tea sponge and place one on top of and one beside the raspberry créme. Top the sponge and raspberry créme with quenelles of raspberry sorbet. Dot the plate with fresh raspberries and passion fruit seeds, if desired.


 
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  • Photo Gallery: Pastry Chef Ron Paprocki
  • An Interview with Chef Curtis Duffy
  • Photo Gallery: Chef Curtis Duffy
  • Photo Gallery: Pastry Chef Daniel Skurnick


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