search
Loading
|  home | feedback | help          
StarChefs
 
 
The Legacy Mixer, the 3000 Slicer, and the Hobart Combi Oven
Hobart Recipes
Hobart Videos
Home
The Hobart Legacy Mixer
The Hobart 3000 Slicer
The Hobart Combi-Oven
Pastry Chef Maximo Carmona-Rivera of Lacroix - Philadelphia, PA
Pastry Chef Maximo Carmona-Rivera
Lacroix
210 West Rittenhouse Square
Philadelphia, PA 19103
www.lacroixrestaurant.com
The Autopsy of Mr. Newton: Honey Cake, Lemon Curd, Fig Filling, Verbena Cotton Candy, and Mascarpone Gelato  

The Autopsy of Mr. Newton: Honey Cake, Lemon Curd, Fig Filling, Verbena Cotton Candy, and Mascarpone Gelato
Pastry Chef Maximo Carmona-Rivera of Lacroix - Philadelphia, PA
Adapted by StarChefs.com
Yield: 12 Servings

 

INGREDIENTS:
Mascarpone Gelato:

250 grams sugar
130 grams dehydrated sugar
550 grams water
250 grams mascarpone cheese

Honey Cake:
220 grams all-purpose flour
5 grams baking powder
80 grams butter, softened
55 grams brown sugar
100 grams honey
1 egg
5 grams Nielsen-Massey vanilla extract

Fig Filling:
100 grams Belcolade 70 to 80% chocolate
30 grams sugar
250 grams PreGel Fig Arabeschi

Lemon Curd:
125 grams lemon juice and lemon zest
75 grams egg yolks
80 grams eggs
75 grams sugar
75 grams butter

Verbena Cotton Candy:
200 grams sugar
10 drops verbena oil

METHOD:
For the Mascarpone Gelato:
Combine sugar, dehydrated sugar, and water in a medium pot and bring them to a boil. Remove the mixture from the heat and let it cool. Once the mixture has cooled, add the mascarpone slowly, making sure to not agitate the fat molecules. Process the mixture in Carpigiani ice cream machine and freeze it until you’re ready to serve.

For the Honey Cake:
Preheat the oven to 340ºF. Sift the flour and baking powder into a bowl. In a Hobart standing mixer with a paddle attachment, paddle the butter and brown sugar until creamy. Add the honey, egg, and vanilla extract and combine. Add the flour mixture and mix for 1 minute. Put the mixture in a 6-inch x 6-inch cake pan and bake for 10 to 15 minutes in the oven. Remove the pan from the oven and allow the cake to cool. Cut the cake into cubes.

For the Fig Filling:
Melt the chocolate, and stir in the sugar until it dissolves. Fold in the PreGel Fig Arabeschi . Set the filling aside.

For the Lemon Curd:
Combine the lemon juice and zest in a small pot and bring the mixture to a simmer over a medium heat. In a mixing bowl, whisk together the egg yolks, eggs, and sugar. Add the egg mixture to the pot with the lemon juice and turn the heat up to high. Whisk the mixture constantly until it becomes thick. Remove the pot from the heat. Add the butter and blend it in with a Waring immersion blender. Allow the mixture to cool.

For the Verbena Cotton Candy:
Combine the sugar and oil and put the mixture in a Koerner cotton candy machine. Process the sugar to a cotton candy. Store in an airtight container until ready to use.

To Assemble and Serve: 
Smear the lemon curd onto the serving plate. Cut the cubes of honey cake in half and stuff with the fig filling. Plate a scoop of the mascarpone ice cream on top of the honey cake. Finish the plate with the cotton candy around the plate and ice cream.


 

 

 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy