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2011%20Great%20Chefs%20Program.pdf - page 20 / 28

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GAnAche

Ann Pellegrino Executive Pastry Chef/Owner The Gingersnap Bakery, Phoenix www.thegingersnap.com

3 ½ oz. bittersweet chocolate 6 tbsp. heavy cream 2 tbsp. butter

Finely chop chocolate.

Warm the cream in a sauce pan over low heat

As the cream comes to a boil add the chocolate

Mix slowly with a wooden spoon until the chocolate is completely melted

Add the butter and stir until smooth

Let cool slightly then pour over cake layers

Avoid using a spatula or knife to smooth the chocolate as this will mar the finish. The Ganache will dry to a fudge-like consistency with a very shiny surface

red bAnAnA GuAcAmole

Chef Bobby Martin Papa Gallo, Fayetteville

1 lb. Red Bananas 4 each Avocados 2 each Jalapenos-seeded & minced 2 tsp. Fresh Mint-minced 1/4 cup Tangerine Juice 2 tsp. Sugar in the Raw To taste Salt and White Pepper

Cut and peal avocados, removing the pit.

Peal the bananas.

Mash the avocados and bananas together until blended well, followed by the tangerine juice.

With a whisk, incorporate the juice, then the jalapenos, mint and sugar in the raw.

Finish with a little salt and white pepper to your liking. yield: 2 cups

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