High Tide Waffle
- Level:
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Difficult
Representing the US, and being in the industry for over 20 years, I realized that one of the best sellers in the USA is the Waffle. I want to transform this waffle and bring a brand new concept to our industry: the Waffle tart. My mono concept will be designed in a coastal Pastry shop where runners, hedonists and entertain me youngsters will enjoy their waffle Tart with Ocean view and get the maximum of pleasure. My mono concept is Waffle Tart. For this concept I target the following audiences: The entertain-me Youngsters. In a form of a game, the Tik Tok fans will enjoy watching friends playing tic tac toe, the winner gets to try the waffle first. The flavors are exotic chocolate. The Sport Hero This dessert is designed to give a maximum of energy to a marathon runner. The banana is packed with good carb as well as potassium to fill the electrolyte loss during sweating. The peanut butter is a good source of protein and helps convert food to energy. Marathoners deserve to enjoy a good treat other than a simple banana. By Enjoying this Chocolate Banana- peanut Waffle the runners will get the boost that they need to be happy and finish the race. The Hedonist More is more for this person, so I designed a Chocolate waffle that will be served warm with an oozy chocolate ganache in the center and topped with chocolate parfait to bring a temperature difference. Maximum of emotions in every bite will give ultimate pleasure to whoever is ready to indulge.
Entertain me youngsters
Used products: Entertain me youngsters
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1.2 lbA.P. flour
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2.4 ozDCP-22GT-BY
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12.1 ozbutter
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0.1 ozsalt
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2.4 ozalmond flour
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5.4 ozpowdered sugar
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2.7 ozTurbinado sugar
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8.0 ozegg yolks
Preparation: Entertain me youngsters
Chocolate Sable
Robot coupe all ingredients together
Roll the dough to 3mm and cut disks
Wrap sable around metal rings
Place sable and metal rings inside waffle iron.
Used products: Entertain me youngsters
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1.0 lbalmond flour
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4.4 ozbutter
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0.8 ozCornstarch
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1.9 ozoil
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6.6 ozinverted sugar
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6.8 ozCrème fraiche
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4.9 ozegg whites
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1.4 lbegg yolks
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3.3 ozbaking powder
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2.7 ozDCP-22GT-BY
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0.4 ozsalt
Preparation: Entertain me youngsters
Chocolate Waffle
Melt Chocolate, butter, oil, and trimoline together to 45°C
Mix eggs and creme fraiche together
Fold in the chocolate/butter mixture
Fold in Flour , Cocoa powder, powdered sugar, salt, almond flour, and baking powder.
Whisk everything together in a mixing bowl to make a batter.
Pipe in the center of the metal rings with the sable bands that are already in the waffle iron.
Bake for 1 minute and 45 seconds.
Used products: Entertain me youngsters
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3.6 ozchocolate sable
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1.8 ozMacadamia nut paste
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0.7 ozchopped macadamia nuts
Preparation: Entertain me youngsters
Macadamia Crunch
Heat the Sable in the oven until it's warm.
Place all other ingredients into the bowl of a stand mixer with the paddle attachment.
Combined warm sable into mixing bowl and paddle all ingredients until it forms a paste
Place in a piping bag and pipe the crunch into desired molds.
Used products: Entertain me youngsters
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6.3 ozmango puree
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0.1 ozCornstarch
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0.4 ozsugar
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0.1 ozvanilla paste
Preparation: Entertain me youngsters
Mango Gel
Mix all the ingredients together cold.
Bring all ingredients to a boil.
Add to a piping bag and leave to cool down.
Pipe at 20 C
Used products: Entertain me youngsters
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3.5 ozfresh mango
Preparation: Entertain me youngsters
Diced Mango
Bruimoise the fresh mango
Add on top of the exotic curd during assembly
Used products: Entertain me youngsters
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0.5 ozBanana purée
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0.6 ozmango puree
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0.6 ozPassion puree
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1.9 ozsugar
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0.8 ozlime juice
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2.8 ozbutter
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2.8 ozeggs
Preparation: Entertain me youngsters
Exotic Curd
Boil all purees and lime juice with the sugar.
Pour over the eggs and temper.
Cook the curd (crème anglais method)
Add the butter and burr mix.
Used products: Entertain me youngsters
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12.4 ozcream
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1.7 ozglucose
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3.3 ozbutter
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10.8 ozOR NOIR OLAS 67.3%
Preparation: Entertain me youngsters
Chocolate Ganache
Heat the cream, butter, and glucose together in a pot.
Pour over the chocolate into a separate container.
Burr mix and pour into a piping bag.
Pipe at 25 C
Assembly and finishing
Cut the chocolate waffle in half
With a metal circle cutter, cut out a disc in the center of the Macadamia crunch
Place the macadamia crunch in the center of the waffle.
Pipe exotic curd in the center of the Macadamia crunch cut out.
Place diced mangos on top of exoitic curd.
Make your chocolate decor of hexagon and game pieces.
Place the chocolate decor hexagon on top of the curd and diced mangos then close the waffle.
Pipe exotic compote in the holes of the top of the waffle.
Add chocolate decor game pieces on each end of the hexagon decor and serve.
Sport Hero
Used products: Sport Hero
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1.2 lbA.P. flour
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2.4 ozDCP-22GT-BY
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12.1 ozbutter
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0.1 ozsalt
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2.4 ozalmond flour
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5.4 ozpowdered sugar
Preparation: Sport Hero
Chocolate Sable
Robot coupe all ingredients together
Roll the dough to 3mm and cut disks
Wrap sable around metal rings
Place sable and metal rings inside waffle iron.
Used products: Sport Hero
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1.0 lbalmond flour
-
4.4 ozbutter
-
0.8 ozCornstarch
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1.9 ozoil
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6.6 ozinverted sugar
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6.8 ozCrème fraiche
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4.9 ozegg whites
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1.4 lbegg yolks
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3.3 ozbaking powder
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2.7 ozDCP-22GT-BY
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0.4 ozsalt
Preparation: Sport Hero
Chocolate Waffle
Melt Chocolate, butter, oil, and trimoline together to 45C
Mix eggs and creme fraiche together
Fold in the chocolate/butter mixture
Fold in Flour , Cocoa powder, powdered sugar, salt, almond flour, and baking powder.
Whisk everything together in a mixing bowl to make a batter.
Pipe in the center of the metal rings with the sable bands that are already in the waffle iron.
Bake for 1 minute and 45 seconds.
Used products: Sport Hero
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5.8 ozchocolate sable
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2.9 ozpeanut paste
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1.1 ozchopped peanuts
Preparation: Sport Hero
Peanut Crunch
Flash Chocolate Sable in the oven until it's warm.
Add the chocolate, peanut paste and chopped peanuts into a stand mixer bowl with the paddle attachment.
Place warm baked sable pieces into a stand mixer bowl and paddle it until the mix is combined into a crunchy paste.
Fill desired disc mold with peanut crunch and freeze until its firm to the touch.
Used products: Sport Hero
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12.4 ozcream
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1.7 ozglucose
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3.3 ozbutter
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10.8 ozOR NOIR OLAS 67.3%
Preparation: Sport Hero
Chocolate Ganache
Heat the cream, butter, and glucose together in a pot.
Pour over the chocolate into a separate container.
Burr mix and pour into a piping bag.
Pipe at 25 C
Used products: Sport Hero
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7.1 ozfresh banana
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0.7 ozbutter
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0.7 ozsugar
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0.1 ozlime juice
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1.4 ozBanana purée
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7.7 grlime zest
Preparation: Sport Hero
Caramelized Banana
Make a dry caramel with the sugar
Deglaze with butter
Add fresh banana
Deglaze with Banana Puree
Add lime zest and lime juice
Assembly and Finishing
Pipe Caramelized banana in the bottom holes of the waffle.
Add a dot of tempered chocolate to the peanut crunch disc and attach to the end of the waffle with the caramelized banana.
Pipe the chocolate ganache in the holes on the top of the waffle.
Dust with powdered sugar and shaved chocolate and serve.
Hedonist
Used products: Hedonist
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1.0 lbalmond flour
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4.4 ozbutter
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0.8 ozCornstarch
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1.9 ozoil
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6.6 ozinverted sugar
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6.8 ozCrème fraiche
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4.9 ozegg whites
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1.4 lbegg yolks
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3.3 ozbaking powder
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2.7 ozDCP-22GT-BY
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0.4 ozsalt
Preparation: Hedonist
Chocolate Waffle
Melt Chocolate, butter, oil, and trimoline together to 45C
Mix eggs and creme fraiche together
Fold in the chocolate/butter mixture
Fold in Flour , Cocoa powder, powdered sugar, salt, almond flour, and baking powder.
Whisk everything together in a mixing bowl to make a batter.
Pipe in the center of the metal rings with the sable bands that are already in the waffle iron.
Bake for 1 minute and 45 seconds.
Used products: Hedonist
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2.8 ozegg white
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3.5 ozEgg yolk
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8.8 ozcream
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2.1 ozpowdered sugar
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2.8 ozDCP-22GT-BY
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0.8 ozvanilla paste
Preparation: Hedonist
Chocolate Parfait
Mix all the ingredients together in a mixing bowl
Pour into a sifon
Add two air containers to the Sifon and shake it well to add air.
Inject into a piping bag with a large metal tip
Pipe on Chocolate discs
Reserve in freezer
Used products: Hedonist
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12.4 ozcream
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1.7 ozglucose
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3.3 ozbutter
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10.8 ozOR NOIR OLAS 67.3%
Preparation: Hedonist
Chocolate Ganache
Heat the cream, butter, and glucose together in a pot.
Pour over the chocolate into a separate container.
Burr mix and pour into a piping bag.
Pipe at 25 C
Used products: Hedonist
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1.2 lbA.P. flour
-
2.4 ozDCP-22GT-BY
-
12.1 ozbutter
-
0.1 ozsalt
-
2.4 ozalmond flour
-
5.4 ozpowdered sugar
-
2.7 ozTurbinado sugar
-
8.0 ozegg yolks
Preparation: Hedonist
Chocolate Sable
Robot coupe all ingredients together
Roll the dough to 3mm and cut disks
Wrap sable around metal rings
Place sable and metal rings inside waffle iron.
Assembly and finishing
Pipe chocolate ganache into the bottom holes of the chocolate waffle.
Add feuilletine over the ganache to prevent it from leaking.
Fill top holes of the chocolate waffle with chocolate ganache
Pipe the chocolate Parfait over the top of the waffle
Top the parfait with shaved chocolate and serve.
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