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Chef Ron Paprocki
Chef Ron Paprocki

Fig-Olive Oil Cake, Wisconsin Cheese Les Fréres Mousse, Cognac Ice Cream, Vanilla Cotton Candy, Balsamic Figs, Champagne Jelly, and Walnut Powder
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Waring Commercial Immersion Blenders and Food Processors    

Fig-Olive Oil Cake, Wisconsin Cheese Les Fréres Mousse, Cognac Ice Cream, Vanilla Cotton Candy, Balsamic Figs, Champagne Jelly, and Walnut Powder
2010 International Pastry Competition Winner
Pastry Chef Ron Paprocki
Adapted by
December 2010
Yield: 10 Servings

Cognac Ice Cream:
500 grams milk
100 grams sugar
17.5 grams glucose powder
20 grams trimoline
75 grams heavy cream
25 grams butter
15 grams nonfat milk powder
1.5 grams PreGel Neutro (Stabilizer)
125 grams cognac

Vanilla Cotton Candy:
200 grams sugar
3 drops Sosa vanilla

Balsamic Figs:
750 milliliters rosé Champagne
40 grams fresh sage
12 Candystripe figs, cleaned and quartered

Fig-Olive Oil Cake:
105 grams sugar
62.5 grams olive oil
62.5 grams milk
82.5 grams all-purpose flour
½ gram baking soda
½ gram baking powder
½ gram salt
½ egg
45 grams PreGel Fig Arabeschi

Wisconsin Les Fréres Crave Brothers Farmstead Cheese Mousse:
90 grams sugar
20 grams water
50 grams egg yolks
25 grams eggs
125 grams Wisconsin Les Fréres Crave Brothers Farmstead cheese, rind removed
100 grams mascarpone cheese
50 grams heavy cream
45 grams sugar
200 grams heavy cream
2½ sheets gelatin
300 milliliters reduced rosé Champagne
3 sheets gelatin

Walnut Powder:
300 grams roasted walnuts
30 grams tapioca maltodextrin

To Assemble and Serve:
PreGel Fig Arabeschi
Micro sage

For the Cognac Ice Cream:
Combine the milk and milk powder and put over medium-high heat. Mix the stabilizer with the of sugar and add to the milk at 25°C. Once the mixture reaches 45°C, add the heavy cream and butter. Continue to heat until the mixture reaches 85°C for 2 minutes, then remove from heat and cool. Allow base to mature for 4 to 48 hours before spinning in a Carpigiani ice cream machine.

For the Vanilla Cotton Candy:
Infuse the sugar with the Sosa Vanilla overnight. Spin in the Koerner cotton candy maker according to manufacturer’s instructions.

For the Balsamic Figs:
Combine the Champagne and sage and reduce. Set aside to cool. Reduce the champagne and sage and allow to cool. Put the figs in the reduction and reserve overnight in the refrigerator.

For the Wisconsin Les Fréres Crave Brothers Farmstead Cheese Mousse:
Make a pâte à bombe with 45 grams of the sugar, the water, yolks and eggs. Fold the pâte à bombe into the Les Fréres, mascarpone, 50 grams of the heavy cream, the remaining 45 grams of sugar and the gelatin. Whip the remaining 200 grams of heavy cream to medium peaks and fold into the mousse.

For the Fig-Olive Oil Cake:
Preheat the oven to 350°F. In a large bowl, combine all the dry ingredients. Add the wet ingredients and beat until smooth. Bake in a lined pan.

For the Champagne Jelly:
Bloom the gelatin and combine with the warm reduction. Allow to cool.

For the Walnut Powder:
Blitz the roasted walnuts and tapioca maltodextrin in a Waring food processor until granulated and combined. Reserve.

To Assemble and Serve:
Pipe a small line of PreGel Fig Arabeschi on the plate. Sprinkle the walnut powder over the mousse entremets. Crumble the fig cake “organically” over the mousse. Place fig segments randomly over the cake and mousse. Arrange the Champagne jelly around the cake and mousse. Quenelle the Cognac ice cream and place atop the mousse. Garnish with micro sage and cotton candy.




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